During her stay in Spain, the cultural facilitator researched the concept of tapas bars. She tells us the term doesn’t denote a set list of dishes: “It’s a way of eating while spending time and building conversations with friends.” Being a Mangalorean Konkani, Bhat’s feast will have dishes such as dangar, karate kismuri, bhakri ani chetni, tallel patrodo, magge bee doodh and more — food varieties that can be enjoyed the tapas way. “Guests can absorb the flavours in only a few bites. That’s how the menu has been curated,” she adds. Drawing from tapas typicals that involve bread with varied toppings such as the pan tumaca or queso de cabra, she will be presenting a base of rice bhakri (a thick dosa) with a topping of chutney made from freshly ground coconut.

Aparna Bhat

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How does Bhat’s Sunday spread marry the season with vegan consciousness? She responds, “The Madras cucumber or magge is a natural coolant. We will be serving the milk extracted from the seeds of the fruit. It is something my mother makes at home. We will serve this refreshing drink in shot glasses.” Bhat merrily notes that she likes how tradition accommodates newer mindful lifestyles without trying hard.

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