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Indian Night – 7 Course Tasting Menu

May 20, 2017 @ 5:30 pm - 10:00 pm

Free - $45


Live Music Yoga led by Kelly Stern

Kelly began teaching Yoga in 2007 on the island of Maui. Currently living in Kailua, Kelly shares her passions for yoga, organic farming, and healthy eating with the windward community.


Musical Mantra with Noelani Love

Noe has many other passions that allow her to share her light with others and empower them along the way. She loves surfing, singing, writing, and spending time with her ‘ohana on the North Shore of Oahu.


Live Music with Paul Izak and Friends

Paul Izak was born and raised on the Hawaiian Islands and currently lives it up on the Island of Oahu. Paul has been discovering his own voice and unique sound as a singer/songwriter since 2004.


Tubby Love & Amber Lily

Unifying the people through music and addressing real issues to inspire solutions

Tubby Love and Amber Lily are gathering the tribe. Music has been the catalyst for deepening their connection to life and also a bridge for sharing their journey with others. Calling the island of Kauai home has set forth a Roots Family movement involving regenerative land and energy practices connecting communities inter-island and worldwide.

Tubby and Amber have been blessed to create a soundtrack for this movement alongside artists like Medicine For The People, Dustin Thomas, Wookiefoot, Trevor Hall, Mike Love, Nattali Rize, Paul Izak, Rising Appalachia, Cas Haley, as well as other artists with a similar message. In a time of much needed change, Tubby and Amber are unifying the people through music and addressing real issues to inspire solutions.

Sponsored By:

Indian naan bread by:

Spiritual Jewelry:


About the Chef

Raviraj Pare, is a designer by day. He frequently spends his evening and weekends recreating the taste and texture of his favorite dishes from his home in the mountain ranges of the South West of India. His home town of Madikeri, in the state of Karnataka, is a biological hotspot with a wide variety of flora and fauna that have influenced the cuisine of that region for hundreds of years. When Ravi moved to Hawai’i four years ago, he was surprised and comforted to learn that so many of the plants that he grew up eating also thrive here in Hawai’i.  India is a vast and diverse country in every way, from spoken languages, to religion, to cusine.  You would have a difficult, if not impossible time finding any of these Southern Indian dishes Ravi is sharing tonight in restaurants, they are regional family recipes that he has put his own spin on over the years. All the dishes are vegan and gluten free. 


The 7 Course Menu


Soaked moong daal( lentils), with freshly grated carrot and coconut sprinkled with fresh curry leaves, fresh coriander and green chillies, topped with a splash of lime create this colorful and refreshing salad.



Bitter Melon boiled in jaggery (boiled unrefined cane juice) and dried tamarind along with a blend of spices; coriander, black sesame seeds, fenugreek, urad dal and fresh coconut.
This dish brings together a variety of tastes from it ingredients including bitter and sweet. Bitter melon has long been used in Hindu and Ayurvedic medicine to treat ailments such as diabetes, skin diseases, etc.


Kesada Chutney

Taro is native to Southern India and is widely used in the local cuisine. Taro leaves are boiled with green chilies and then ground to a fine paste. Rock salt and fresh lime are added to the mixture and then tempered with fresh garlic cloves, mustard seeds, and dry red chilies.
This chutney offers a comforting and hearty flavor that compliments a rainy and cold day in the mountains….whether in India or Hawai’i.


Beley Saru

A delightfully simple dish, often referred to simply as daal. Every Indian household has their own take on the classic daal recipe.
Ravi’s version of daal has been largely inspired by his desire to eat well while backpacking as he does while at home in Punchbowl. Daal (yellow toor lentils) paired with rice offer the perfect blend of carbohydrates, complete protein, and fiber.


Kujuvey Palya

Tender jackfruit stir fried with freshly grated coconut and spices.


Kesada Broth

A by-product of the Kesada Chutney… this nutrient-dense, very flavorful broth has been cooked down and seasoned to perfection… savory from the rock salt and spices with a light heat from the red chilis.



A fresh lime that has been pickled in salt-water brine with ground mustard and chilli. Uppikakay, which translates simply as ‘pickle’, represents a staple of most South Indian households. Pickles can be made from a variety of different fruits and vegetables, such as small tender mangos, lemon, peppercorn, wi apples, etc.


May 20, 2017
5:30 pm - 10:00 pm
Free - $45
Event Categories:


Ai Love Nalo
41-1025 Kalanianaole Hwy
Honolulu, HI United States
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