Chef Keith Sarasin is proud to present, Aatma: The Calling

For ONE night only, join us as Chefs Keith Sarasin and Bj Beisler take over Otis Restaurant in Exeter, NH for a night of Indian Inspired food.

This one-of-a-kind dining experience is an homage to Keith’s guru, Dr. Kurush Dalal. Dr Kurush Dalal is an archaeologist, historian, food anthropologist and raconteur. He has a PhD on the Early Iron Age from Pune University, but subsequently shifted focus to the early medieval and colonial periods. He is an Assistant Professor of the Archeology Department at the University of Mumbai and the co-director of the Salcette Explorations Project, which documents the archaeology of Mumbai. When not teaching, he also loves researching culinary anthropology and food archaeology. Dr Dalal owns Katy’s Kitchen, a beloved and popular Mumbai catering service specializing in Parsi food.

Each course for this dinner is crafted as a moment in Chef Keith’s journey with Indian cuisine. In between courses you will hear the stories of why these dishes are being shared and the inspiration behind each.

For the full Aatma experience, we want to invite you to the VIP journey. Join the chefs as they take you on a journey through the history of Indian and Keith’s friendship with Kurush teaching you about the dishes you will have that evening. The VIP experience also includes a signed copy of chef Keith’s new book: Jerky and a special complimentary cocktail from mixologist Maggie Clifford.

Note: THE VIP EXPERIENCE WILL START AT 4pm and dinner will start at 4:30 for the first seating

THE VIP EXPERIENCE WILL START AT 7pm and dinner will start at 7:30 for the second seating

This VIP experience is one that will help you understand the complexity and history of the Indian subcontinent when it comes to food and culture. Don’t miss this incredible experience!

This dinner is limited seating and will sell out VERY quickly so we recommend you purchase right away.

Aatma is a one-of-a-kind multi-course pop-up dinner inspired by Indian cuisine using fresh local ingredients from New England farms and presented with modern plating techniques and styles.