Lakh Lakh Menu for Monday 12/8 + Underground Gourmet Review in NY Magazine!

05-lakh-lakh.w529.h352.2xWe are super excited to be reviewed in The Underground Gourmet this week! The story features two pop ups, one of which is Lakh Lakh. It includes lots of gorgeous food photos taken by Carolyn Griffin from NY Mag.


Also, I recently had the pleasure of eating dinner with the inimitable Cathy Erway, author of the forthcoming The Food of Taiwan – a cookbook I can’t wait to get my hands on. I made tahdig, the crispy rice at the bottom of the pot, and Cathy was intrigued, so we had a good chat about Persian food and cookbook writing. If you don’t know Cathy’s first book, The Art of Eating In, it’s a funny and fascinating memoir/cookbook not to be missed!

Here’s tonight’s menu. As usual, we’re at Porsena Extra Bar, 21 E. 7th Street in Manhattan, between 2nd and 3rd. We serve from 5:30-10 pm, no reservations. Questions? Call Porsena at 212 228 4923.

Lakh Lakh Menu for Monday December 8

Sabzi Khordan, herb and cheese plate with bread. Traditionally eaten by tucking herbs, feta, radishes, and walnuts into the bread and folding it into a rustic sandwich.

Borani chogondar, yogurt with beets and mint. A condiment meant to be eaten with rice, stew, kebab, and other foods.

Sambuseh, crispy phyllo triangles stuffed with lentils and potatoes, with nigella seeds and spicy relish

Gondy, aka “Persian matzo balls,” made from ground chicken and chickpea flour, in chicken broth with dried limes

Kufteh, lamb and herb meatballs in lemony tomato sauce

Lakh Lakh Polo, Persian Gulf style tamarind rice with fish, chiles, coriander

Kebab-e Torsh, lamb kebabs in sour pomegranate walnut marinade

Bastani nooni, pistachio ice cream sandwich with house made cardamom wafer

Khoresht-e mast, Isfahani style sweet, yogurt with barberries, orange zest, saffron, almonds

Cocktail: saffron and rose water with Prosecco and fresh pomegranate seeds

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