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COURTESY HAWAII CULINARY FOUNDATION
Chef Vikram Garg is presenting ingredients and flavors of the Punjab region in northern India at a dinner Jan. 20.
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Chef Vikram Garg will serve the foods of his native India at a benefit dinner for the Hawaii Culinary Education Foundation, 6 p.m. Jan. 20 at the Kahala Hotel & Resort.
The Taste of Punjab menu includes machali amritsari (crisp fried fish), pindi channa (chickpea curry), murgh makhani (butter chicken), mutton chops, saag paneer (spinach with Indian cheese), baingan bharta (roasted, mashed eggplant) and dessert of chai kulfi (ice cream).
Garg, operating partner and chef with the hospitality division of the MacNaughton Group, grew up on the Andaman Islands (between India and Myanmar) and trained at the Oberoi School of Hotel Management in New Delhi.
The event begins at 6 p.m. Tickets are $225, with tables of 10 for $2,225.
Proceeds go toward programs for culinary students at the high school and community college level, as well as industry professionals. The culinary foundation brings chefs, cookbook authors and food and wine experts to Hawaii to provide out-of-the-classroom experiences.
Purchase tickets online at hcefindianfeast punjab.eventbrite.com. Email hawaiiculinary foundation@gmail.com.