The Swining Table, Edition 3

It was pouring cats and dogs since early morning last Sunday, the 28th of August. It was but natural to feel a bit nervous thinking about whether all 14 guests would turn up for the third edition of our pop up. As luck would have it, the skies cleared up by noon and everybody turned up.

Before hosting this edition, I paid a visit to Kerala, one of my favorite holiday destinations. Ever since I visited Fort Kochi for the first time 4 years ago, I have been in love with that place… the quaint Dutch quarters, the beautifully restored inns and of course the fabulous food. From a spicy Syrian Christian fish curry to the seasonal delight Karimeen Polichettu (pearlspot steamed in banana leaves), from a sublime Jewish inspired aubergine seafood salad to a spicy Portuguese seafood cataplana… Fort Kochi tickles my tastebuds like no other place in India. I brought back lots of fragrant whole spices and decided to give a few dishes in TST 3 a Kerala twist.

On arrival, guests were served our signature Cucumber lemonade which is quickly turning out to be a huge crowd pleaser.


Cucumber Lemonade


We got off to a crunchy start with a simple tomato salad with bocconcini halves and fried smoky bacon with a balsamic dressing.

IMG-20160828-WA0014Tomato, Bocconcini, Bacon salad


Next up were Baked Jacket potatoes loaded with barbecue flavored pork and smoked cheese, topped with sour cream and scallions.

IMG-20160828-WA0017This is what the Jacket Potatoes looked like before they went into the oven



IMG-20160828-WA0023… and after


Next up was the Pork pot pie. For the first time in the last 3 editions, we repeated a dish. This is a guaranteed crowd pleaser too.


Port pot pie with Granny Smith apples, celery and cranberries


The main was a sour pork and aubergine curry served with buttered rice.


Sour Pork and Aubergine curry


Dessert was a light and fluffy Cinnamon cheesecake served with figs stewed in Kerala spices.

IMG-20160828-WA0035Cinnamon Cheesecake with Stewed figs


Like in every edition, guests got along very well.


Rapt attention while eating is a good sign!


We also had a pint-sized attendee who devoured the pot pie sitting on her mom’s lap!



She even rewarded me with some cuddles..


We are hoping that the weather will continue to be cool and breezy, so that we can host our next edition in September soon. So keep an eye on the HCK Facebook page here.

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