Muslim/American: Eating Halal
Muslim/American: Eating Halal
Overview
Join us for a tasting and discussion with some of the city’s leading voices on halal about how, particularly over the last decade, the halal food scene has evolved and how religion and culture mix in the kitchen:
Ayesha Kiani, owner of Chal Chilli, a halal Thai-Indian fusion restaurant, the only Indo-Thai restaurant in New York City.
Adnan Durrani, founder of Saffron Road, a halal food distributor that sells packaged products in grocery stores like Whole Foods Market.
Khalid Latif who, when he’s not busy with his duties as the Muslim Chaplain at NYU, runs Manhattan’s largest halal meat butcher shop, Honest Chops.
Ibrahim Abdul-Matin writer and author of Green Deen: What Islam Teaches about Protecting the Planet, will moderate.
After the panel, Akram Said will demo how to make a Japanese fusion halal dish. Said was trained at Le Cordon Bleu and now works at French Louie in Brooklyn.
Watch live at 7pm:
There will be time for the audience to taste food from several local halal restaurants representing a variety of culinary traditions, including Saffron Road‘s Crunchy Chickpeas, Chal Chilli‘s banana crepes and dumpling samosas, Djerdan Burek’s pies (three kinds: beef, cheese, and spinach), and baklava and Vimto soda from Damascus Bakery in Brooklyn. Sammy’s Halal Cart, a street cart food vendor in Jackson Heights and downtown Manhattan, will serve chicken and lamb over rice. He kicks it up a notch with Pakistani spices. The tasting will also include savory samples from Honest Chops, an organic and humane halal butcher.
Please note the evening’s menu items may contain or be prepared around milk, eggs, nuts, fish, shellfish, soy, and wheat.