January Brunch menu preview:

1st Course- Tapioca Paisam + TX Citrus Pearls + Pani Puri Shell + Cardamom + Herb Gremolata

2nd Course- Black Eyed Peas Two Ways: Cowboy Caviar + Black Eyed Pea Curry + Soft Boiled Egg + Rice Chip + Herbs + Lime

3rd Course- Cast Iron Biscuit + Pongal Gravy + Choice of Honeyed Quail or Cured Winter Squash Terrine + Podi Chili Oil + Herbs + Lime

4th Course- Buttermilk Lime Curd + Tamarind Black Sesame Pecan Praline Crumble + Pandan Fluff + Burnt Fig Leaf Salted Caramel

BYOB + Brunch mixer bar options:

Fermented Tomato Rasam (savory)

Saffron TX Citrus Syrup (sweet)

Secure your January seats for brunch, and the last Tamilian Texan Kitchen menu for the foreseeable future:

TTK at TTK

2024 supper club/pop up schedule will be posted on the Substack first!

Latest quail footage from my December menu for TTK:

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