Chef Ali made a Himalayan inspired menu for the event which included tamarind glazed spare ribs, chili crab salad, Kashmiri beet salad and a take on chaat salad which included curry leaf marinated chicken and rock shrimp balchow with various toppings like cucumber raita, chickpea noodle, etc! Chef Ali who made the transition from working at Buddakan to the Rubin museum says it was a good career move because he is doing the food he grew up with.
when growing up in India his mother cooked every day for him and his brothers and since Ali being the youngest in the family got the best of the attention from all his brothers and sister who always pampered him, till this day he eats dinner made by his mothers hands (says chef Ali) and even goes on to say that I could put all the love in my cooking but when your mother cooks for you there is a whole different level of love involved!
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