Chef Ken is busy preparing one of his favorite recipes from one of his favorite countries — India — for dinner this evening. Before joining the team at Huggo’s, Chef Ken traveled extensively throughout India and Thailand, tasting and developing his own take on some classic dishes.
Tonight’s special is one of many:
Sautéed in Penang Curry and Coconut Milk
Served with Avocado-Bamboo Rice, and Snow Pea Shoot and Heart of Palm Salad
And don’t forget to save room for dessert!