In collaboration with Post House executive chef Nathan Hood, the two chefs will offer a four-course meal, highlighting Spicewalla’s various products to create Indian-inspired dishes.
Chef Irani has taken the south by storm, with Chai Pani in Asheville and Decatur, Georgia, Botiwalla in Atlanta and Charlotte and Buxton Hall Barbecue in Asheville. Born in London and raised in India, Irani is not only bringing Indian cuisine to the south with his restaurants, but to home cooks as well with Spicewalla, launching the company in 2017. Spicewalla offers exclusive blends and flavorful whole and ground spices.
Tickets for the prix-fixe menu are $75 per person and include a set of three of Spicewalla’s signature spices. Beers, wine and cocktails will be available a la carte. The dinner will be served 5-10 p.m. Reservations and more information can be found at theposthouseinn.com.
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