Benares Restaurant Opens with Fabulous Indian Fare
Eager foodies mingled amid an open bar, hors d’oeuvres and a chef sautéing Iggaru Royya: shrimp sautéed over a flame with anis, chilies, coconut, poppy seeds, and tamarind water. Waiters in crisp black attire circulated with delectable bites such as chicken skewers and lamb chops. A favorite was the chilled beet root soup, which was surprisingly refreshing, a wonderful combination to the spicy curry delights guests were treated to throughout the night. With former Tamarind restaurant chef Peter Beck creating the menu, Benares made a strong and successful opening.
“Benares is named for the city in India that is actually known for its vegetarian dishes. We have about twenty different vegetarian dishes, and we wanted to do sea food because it [Benares] is a coastal city. So much of India is surrounded by water,” said Kate Schwab, PR Representative from Berk Communications.
Boasting a full, beautiful bar, a bartender served up bottomless signature drinks like the Benares Martini: a mix of vodka, lillet, grape fruit, and orange peels soaked in house-made bitters. The Arunachal was also a popular drink of the evening, a mixed tequila drink that was topped off with a chunk of roasted pineapple. Is your mouth watering yet?
Setting the mood was a musician duo consisting of a Sitar player and a percussionist. Guests were also treated to beautifully detailed henna designs. Guests were also gifted with a cute bag of spices: yellow curry, green curry, and dill seeds. With glasses clinking and the smell of spices in the air, the Benares restaurant opening made for a truly wonderful evening.