EPISODE · Dec 17, 2023 · 21 MIN
A case for quail
from Sicc Palette · host Deepa Shridhar
January Brunch menu preview: 1st Course- Tapioca Paisam + TX Citrus Pearls + Pani Puri Shell + Cardamom + Herb Gremolata 2nd Course- Black Eyed Peas Two Ways: Cowboy Caviar + Black Eyed Pea Curry + Soft Boiled Egg + Rice Chip + Herbs + Lime 3rd Course- Cast Iron Biscuit + Pongal Gravy + Choice of Honeyed Quail or Cured Winter Squash Terrine + Podi Chili Oil + Herbs + Lime 4th Course- Buttermilk Lime Curd + Tamarind Black Sesame Pecan Praline Crumble + Pandan Fluff + Burnt Fig Leaf Salted Caramel BYOB + Brunch mixer bar options: Fermented Tomato Rasam (savory) Saffron TX Citrus Syrup (sweet) Secure your January seats for brunch, and the last Tamilian Texan Kitchen menu for the foreseeable future: TTK at TTK 2024 supper club/pop up schedule will be posted on the Substack first! Latest quail footage from my December menu for TTK: This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit siccpalette.substack.com/subscribe
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A case for quail
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