Mischa Tropp at Avani Wines
Keralan chef Mischa Tropp is the founder of We Are Kerala, a dining pop-up dedicated to South Indian cuisine, and former chef at Fitzroy’s Rochester Hotel, when it had a distinctly Indian menu. He spent the 2021 lockdowns cooking delicious takeaway – including butter chicken sets named after his grandmother Elsie. And to close out 2022, he’s taking over the kitchen at boutique biodynamic winery Avani, a breezy 90-minute drive from the city, in Red Hill.
It’s a celebration of Indian hospitality and culture – the winery is run by Indian-born winemaker Shashi Singh and her husband Devendra, with the name Avani coming from a Sanskrit word that means “the earth”.
The share-style feast includes a generous bevy of snacks and entrees before the main courses. Expect dishes such as masala dosa with peanut chutney, goat pathiri curd (curried goat in a hot rice dough pastry), calamari thoran (wood-fired and tossed with stir-fried coconut), snapper pollichathu (fried and wrapped in banana leaves) and okra pachadi (fried okra with crispy onions, spinach and yogurt), while bruleed mango with sweet curd will be on offer for dessert.
The sessions will take place daily from December 26 to January 7 (except January 1). Bookings essential.
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