indian ice cream prepared with sweetened mild and cardamon
special pudding made from yogurt, pistachio, almond and cardamon
Gulab Jamun (2)
special cheese balls cooked with sugar sweet syrup
cooked cottage cheese soaked in milk and nuts
made from almonds with milk, mild ghee and saffron
made from carrot with milk, mild ghee, cardamom and nuts
beer / wine
Red Wine (by Bottle)
Tishib Cab (sabv)
White Wine (by Bottle)
Chardon Nay Yarden
Chardon Nay Golane
Red/white By Glass
Pongal is a popular harvest festival in South India.
Named after a sweet rice dish, Pongal starts on January 14th of each year. The celebration lasts for three days. On the first day, Pongal is offered to Bhogi or Indran (the rain Gods) for providing rain for the harvest. On the second day, Pongal is offered to the sun (Surya). On the third day, the family's cattle (mattu) is cleaned and dressed up with flowers, bells and color powder. This is the day to honor the cattles' hard work for plowing the fields.
Festivities vary in different regions.
Some families clean their houses and throw away old clothes. But the main activity people from the entire village. Neighbors get together for a community feast to share their crops and give thanks to all who have contributed to a successful harvest.
PONGAL in South India is celebrated to mark the withdrawal of the southeast monsoons as well as the reaping of the harvest. It is the biggest harvest festival celebrated over three days in the mid january each year. At Pongal restaurant you will find a range of delectable vegetarian cuisine bursting with all the natural flavors and spices true to its original tradition. Consistently applauded by ZAGAT, MICHELLIN , THE NEW YORK TIMES, NY TIMEOUT and millions of highly satisfied customers since 1996, pongal offers one of the most unique menus in New York city which is also Kosher