Join us for a Festival of Lights celebration at Nadu in Lincoln Park!

We’ll gather in the warmth of Nadu’s private dining room to share an evening of connection, culture, and cuisine. Recently featured in the Michelin Guide, Nadu is known for its vibrant take on contemporary, regional Indian dishes—a perfect setting for this festive occasion.

Guests can enjoy a selection of alcoholic and non-alcoholic beverages available for purchase throughout the evening.

Together, we’ll indulge in a family-style feast featuring the following dishes:

• Starter: PAPAD & CHUTNEYS Assorted Papad served with different Chutneys.
• Small Plates: DAHI BHALLA (Delhi) (V) Soft lentil dumplings soaked in sweet and sour yogurt, layered with tamarind chutney and mint & cilantro chutney. Topped with pomegranate and crispy potato. MURGH KALMI KEBAB (DELHI) Chicken boti marinated in hung curd, tandoori masala, black pepper & yellow chilli powder, cooked in tandoor and served with Old Delhi style butter-cream kebab sauce. PRAWN BALCHAO (Goa) Shrimp cooked in a tangy masala with garlic, tomato, fermented chili paste and peppers, flavored with coconut vinegar, kokum and cinnamon. BENNE MASALA DOSA (Bangalore – Karnataka) (V) A buttery and indulgent twist on classic dosa. Crisp and golden-brown on the outside with a soft, airy inside, this Dosa gets its signature flavor and texture from the generous use of white cultured butter, stuffed with a lightly spiced potato filling and served with traditional coconut chutney and thakali (tomato) chutney.
• Large Plates: PANEER MALAI KOFTA (Punjab) (V) A light cottage cheese dumpling filled with caramelized onion, cashew and pistachio, simmered in a cashew and poppy seeds based gravy flavored with saffron and house made garam masala. MURGH MAKHANI (Delhi) The quintessential butter chicken. Chicken tikka slow cooked in a luscious gravy of tomatoes, butter, fenugreek, cashew, and house made garam masala. MUDHI MANSHA (Baripada – Odisha) Goat meat slow cooked with red onion and Odia meat masala, served with crunchy rice puffs and caramelized onion. BEEF ROAST (Kerala) Beef short ribs double roasted in a shallot and coconut masala, flavored with black pepper, curry leaf and dry chili.
• Sides: NOOL POROTTA, NAAN, BASMATI RICE, and DAL MAKHANI
• Dessert: APRICOT DELIGHT (Hyderabad) A traditional wedding sweet dish. Their version is a layers of soft sponge cake soaked in vanilla flavored condensed milk, layered with rich apricot jam and fluffy fresh cream. topped with apricot jelly and gold leaf. More like an Indian version of apricot Tres Leches. ELANEER PAYASAME (Kerala) A delicate tender coconut pudding. Their version is an Elaneer Payasam flan. Served with jaggery caramel, cashew nougatine and Acchapam (rose cookie). TUTTI FRUTTI CASSATA (Mumbai) Layers of vanilla sponge, mango ice cream, coffee ice cream and tutti frutti, finished with a sprinkle of toasted pistachio nougatine crumble.
  

Details
Date: Saturday, November 8
Time: 7:00 pm
Location: Nadu | 2518 N Lincoln Ave, Chicago, IL, 60614
Cost: $115
Space is limited!