Wednesday, June 1, 2011

Indian Food Hospitality : Aromatic Spices and Complex Flavors

The quilt was created for the Michigan Invitational 2011, The Art of the Kitchen. The arches, palette and text were designed in Make the Cut Software and cut with the Cricut. The foods are phototransfers on fabric. The sari is my wedding chunni (veil). I also embellished with beads, sequins, and trims.

Appetizers: Bhel Poori, Chhaat, Pakoras, Papad, Samosa

Breads: Bhatura, Chapati, Naan, Paratha, Poori

Main: Rice, Tandoori Chicken, Chhole Dal Makhni, Raita

Desserts :Gulab Jamun, Halwa, Jalebi, Kulfi, Laddoo

20”w x 24” h