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Get Your Hands Dirty at the First Edition of Boo’s Crew with Chef Vicky Ratnani at Dirty Buns, Kamala Mills

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It’s time to get down and dirty; Chef Boo Kim of Dirty Buns is joining forces to create legendary crossovers with his industry friends for one Thursday night every month. The Boo’s Crew is a tight one, and Chef Boo sure loves to feed off their talent and creativity. Joining him in the kitchen for the first edition of Boo’s Cafe this Thursday is popular chef Vicky Ratnani to serve you a dirty feast.

Not only a household name, but also a face that almost every urban Indian recognizes, Chef Vicky is set to get his hands dirty with Chef Boo and create a menu that will offer all your favourites. On the menu are Pulled lamb shanks cooked exceptionally well and served with artichoke confit and piperade of bell peppers; the Sumac cured prawns, black rice porridge in fresh turmeric broth is one you won’t want to pass up; the Wild mushroom and brie flatbread with pickled chillis and truffle oil powder is the perfect accompaniment with a Dirty Martini while the Smoked Naga cauliflower, green beans and sweet potato gratin promises a unique blend of textures. The Kerala beef and barley salad is a must try; and also on the menu are Scallion tofu pannacotta, double soy glaze with Kolhapuri thecha and Cajun roasted butternut squash, pomegranate, rocket and tomato chutney that will have you swooning in no time.

You are in for a treat as some of the biggest names in the industry come together to shake things up behind the bar and create a meal to remember. Boo’s Crew is an evening of all sorts of awesomeness and is sure to rock the culinary world, bringing back the fun in dining.

When: Thursday, 14th November 2019

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Time: 7 pm onwards

Contact Number: +91 22 2497 8910, +91 8433988818 and +91 8433988838

Address: Dirty Buns, 9A, Trade View Building, Kamala Mills Compound, Gate No. 4, Lower Parel, Mumbai 400013

Christina George

Compulsive junk food eater, football watcher, and book reader. Hate the unicorn trend, love laughing at my own jokes; also, sometimes I write about food.

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