1 Spiced Avocado Chaat Tacos

Backstory: These tacos mix the beloved Indian chaat flavors with a fresh avocado twist, making for a delightful starter.

Ingredients:

• For the Avocado Filling:

  • 10 ripe avocados, peeled and pitted
  • 2 cups pomegranate seeds
  • 2 cups diced tomatoes
  • 1 cup finely chopped red onion
  • 1 cup fresh cilantro, chopped
  • 4-5 green chilies, finely chopped
  • Juice of 4 limes
  • Salt and pepper to taste

• For the Tacos:

  • 40 small corn tortillas
  • 2 cups tamarind chutney
  • 2 cups mint-cilantro chutney

Cooking Instructions:

1. In a large bowl, mash the avocados until smooth. Add lime juice, pomegranate seeds, tomatoes, onion, chilies, cilantro, salt, and pepper. Mix well.
2. Lightly toast the corn tortillas on a skillet or grill until warm.
3. Fill each tortilla with the avocado mixture. Drizzle with tamarind and mint chutney before serving.

2. Masala Tom Kha Gai

Backstory: This soup embraces the spicy, rich flavors of Indian cuisine while retaining the creamy texture of Thai coconut soup.

Ingredients:

• 10 cans (400ml each) coconut milk
• 20 cups chicken or vegetable stock
• 4 lbs sliced chicken breast or tofu
• 10 stalks lemongrass, smashed and chopped
• 20 slices galangal (or ginger as a substitute)
• 20 kaffir lime leaves
• 10 green chilies, smashed
• 4 cups mushrooms, sliced
• 4 cups cherry tomatoes
• 2 cups fresh lime juice
• 2 cups fresh cilantro for garnish
• Salt to taste

Cooking Instructions:

1. In a large pot, combine coconut milk, chicken stock, lemongrass, galangal, lime leaves, and chilies. Simmer for 15 minutes.
2. Add sliced chicken or tofu and mushrooms. Cook until chicken is tender. Stir in tomatoes and lime juice. Season with salt.
3. Garnish with fresh cilantro before serving.

3. Thai Mango & Chickpea Salad

Backstory: This refreshing salad combines crisp mango, zesty lime, and hearty chickpeas to create a colorful, flavorful side.

Ingredients:

• 10 ripe mangoes, julienned
• 10 cups canned chickpeas, drained and rinsed