November 1, 7:00 P.M. Dinner: Diwali Celebration Featuring Chefs From Indienne, Semma, and Crown Shy

Gather for a Spectacular Feast Designed by Chefs Sujan Sakar, Vijay Kumar, and Jassimran Singh   

25 11th Ave, New York, NY 10011, USA

We're bringing together three of the culinary world's brightest stars for a feast celebrating India's most beloved holiday—Diwali, the festival of lights. Michelin-starred and James Beard Award–recognized chefs Sujan Sarkar (Indienne), Vijay Kumar (Semma), and Jassimran Singh (Crown Shy) will be collaborating on an exclusive multi-course menu that reflects the rich gastronomic traditions of India and the joyful spirit of Diwali. Join us for an evening of exceptional cuisine, warm community, and festive celebration.
Wine pairings will be designed by Tia Polite, head sommelier at Chicago’s celebrated Indienne. Polite has become known for her innovative approach to wine curation and her dedication to sustainability and cultural appreciation through viticulture.

Dining Table $225 | Internal Chef Counter: $250 | External Chef Counter $175             

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Hors d’oeuvres 
Pani Puri > Buckwheat Tart, Passionfruit Water, and Green Mango
Vegetarian 
Medu Vada > Savory Lentil Donut with Coconut Chutney
Vegan and gluten-free 
Tuna with Pineapple and Garlic Chutney
Contains alliums 

The Chai Spot 

Mango Lassi Milk Punch 

Dinner
Yogurt Chat> Crispy Potato, Strawberry, Tamarind, and Mint
Vegetarian; contains dairy 
Domaine Rondeau Cerdon de Bugey NV 

Attu Kari Sukka > Lamb with Black Cardamom, Tellicherry Peppers, and Mace
Gluten-free and dairy-free
Brij Grenache Rose 2023  

Honeynut Squash with Goat Cheese and Black Truffle
Vegetarian; contains dairy and nuts 
Domaine Vigneau-Chevreau Vouvray Cuvee Clos de Vaux Demi-Sec 2022 

Butter Chicken> Tandoori Chicken with Tomato and Butter
Contains dairy 

Sea Bass Paturi with Poppyseed, Mustard, Coconut, Green Chile, and Cilantro
Contains dairy and nuts 

Dindigul Biryani> Goat, Seeraga Samba Rice, Garam Masala, and Mint with Raita and Salna
Gluten free; contains dairy 

Daal Makhni> Black Lentils, Red Kidney Beans, Ginger, Garlic, and Butter
Vegetarian; contains alliums and dairy 

Laccha Paratha> Whole Wheat Tandoori Bread
Contains dairy and wheat 
Girolamo Russo 'a Rina Etna Rosso 2023 

Casatta> Vanilla, Strawberry, Pistachio and Saffron Layered Semifreddo Cake
Contains dairy and nuts 

Besan Barfi Opera > Layered Chickpea Fudge, Chocolate and Pistachio
Contains dairy and nuts

Misti Doi Tart > Sweet Yogurt and Jaggery Caramel
Contains dairy, nuts, and wheat 

Elaneer Payasam >Tender Coconut, Coconut Milk, Cashew, Raisins, and Ghee
Contains dairy and nuts 

Wine generously donated by Fine Vines, Raj Paar, Corso Selections, Delicato Family Wines, and Good Earth Wines 

Additional Dinners: 

DINNER: LONG ISLAND’S AUTUMN BOUNTY

DINNER: MICHAEL SCHWARTZ X MATTEBELLA VINEYARDS

DINNER: A NIGHT IN THE AEGEAN

DINNER: THEODORA X JOOMAK BANJUM COLLAB

Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.

Event Policy

Reservation Policy:

All reservations are non-refundable and must be made in advance. Should the event be cancelled due to any unforeseen circumstances, including COVID-19, JBF will offer a range of options, including ticket exchanges, the option to donate tickets, or a full refund. For more information, contact platformbyjbf@jamesbeard.org.

Alcohol Disclaimer:

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served. 

Dietary/Food Restrictions Policy:

Events at Platform by JBF are special one-night-only menus and we do not offer a la carte menus. If you have serious food allergies, we will work with the visiting chef team to do our best to accommodate but cannot guarantee that alternate options will be available for every course.