It’s very hard to sit through an Indian event without feeling cheerful, happy and stimulated because of all the vibrancy in their decor with their vivid colours of orange, golds & reds, not to mention that they absolutely LOVE their bling. Who doesn’t like some shimmer?
These are key elements when planning to host an Indian-Themed event. Bring on the lively colours and sparkle!
We love culture in our circle of family and friends, so I thought it would be a nice opportunity to host an Indian-Themed Lunch in light of Vaisakhi which is April 14!
In Sikhism and for Sikhs, Vaisakhi is one of most important and celebrated festivals in the Sikh calendar and commemorates the beginning of the Khalsa. The Khalsa is the body of all Sikhs represented by the 5 (panch) holy ones, also called the Guru Panth.
I found the perfect runner made of sheer Burgundy Red embellished with gold, glittered spirals and leaves – just perfect for my Indian-themed luncheon! It was a subtle decor addition on my table but made a world of a difference. That’s the great thing about decor – you can play it up or play it down with only a few key pieces to create the perfect ambiance for any theme you are trying to achieve.
I served my guests a spin on a classic Canadian favourite, Butter Chicken Poutine, coupled with refreshing Mango Lassi Smoothies.
I like to serve my lunch meals in small serving plates ready for my guests to pick up and enjoy casually.
I also like to ensure I have enough drinks, napkins and appetizers on the side. We served Veggie Pakora and Indian Chips with Pataks Mango Chutney for dipping.
I hope you enjoy my spin on a classic favourite with my Butter Chicken Poutine!
- - Cooked French Fries (Straight-cut is best) or you can make your own with Russet Potatoes, sea salt and peanut oil
- - 2 Chicken Breasts
- - 2 Tbsp of Gay Lea salted Butter
- - Pataks Butter Chicken Paste
- -Cheese Curds
- - 2 Tbsp. (30 ml) cornstarch
- 2 Tbsp. (30 ml) water
- - 6 Tbsp. (90 ml) unsalted butter
- - 1/4 cup (60 ml) unbleached all-purpose flour
- - 2 cloves garlic, finely chopped
- - 20 oz. (568 ml) beef broth
- - 10 oz. (284 ml) chicken broth
- - Pepper, to taste
- 1) Keep french fries warm in the oven (if you prepared first)
- 2) Cut Chicken Breasts in chunks
- 3) On medium heat, add the butter and let melt then add Pataks Butter Chicken Paste and stir together
- 4) Add Chicken Breasts, stir in with sauce and let cook for 6-8 minutes
- 5) Prepare the gravy: In a small bowl, dissolve the cornstarch in the water and set aside.
- In a large saucepan, melt the butter. Add the flour and cook, stirring regularly, for about 5 minutes, until the mixture turns golden brown. Add the garlic and cook for a further 30 seconds.
- Add the beef and chicken broth and bring to a boil, stirring with a whisk. Stir in the cornstarch and simmer for 3 to 5 minutes or until the sauce thickens. Season with pepper. Taste and add additional salt, if necessary, to taste.
- 6) Put your Fries in a bowl, add some butter chicken on top, then the cheese curds and then pour on the warm gravy
- If you don't have white cheddar cheese curds, mozzarella cheese chunks would be the closest substitution.
Disclosure: I am part of the Patak’s Canada Ambassador program with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own