Morgan Ferrarotti is a contributing writer for Eat IN Connecticut, a marketing and social media influencer group in Connecticut that thrives on telling the stories of great eats and drinks throughout the state. Morgan loves new culinary experiences and keeps a restaurant bucket list in Connecticut.


INDIA is a locally sourced, Farm-to-Table Restaurant featuring traditional Indian cuisine and bright new dishes with British Colonial overtones from Master Chef Prasad Chirnomula of "Chopped", Thali, Thali Too and Oaxaca Kitchen fame. In addition to running his six restaurants, Chef Prasad leads tasting tours of India, hosts private


tasting dinners, teaches cooking classes and offers his services at multiple charity events for such groups as the American Liver Foundation, Varli, James Beard House, the American Red Cross, Share Our Strength, the Connecticut Food Bank and the Food Bank for New York City; he was a celebrity guest chef at Foxwoods Food & Wine Festival to benefit Johnson & Wales University. Most recently, Chef Prasad was the winner of the 2011 & 2013 Elm City Iron Chef competition and appeared in Food Network in 2012. Contact info for India West Hartford is: 54 Memorial Road, West Hartford, CT, 860- 726-4103, www.IndiaWestHartford.com


Open House Thursday, October 12, 5-8 pm


Acupuncture, Naturopathic Medicine, Nutrition Consultations, Functional Medicine, Reiki, Exceptional Holistic Pharmacy


Meet our holistic team and learn about how our comprehensive approach can support your health


Kara Burkhart, ND, LAc, FABORM Marina Franzoni, ND, MSAc Pauline Weissman, MS, LDN Suzanne Woomer, ND, LAc


501 FARMINGTON AVENUE FARMINGTON, CT 06032 PHONE 860.284.4406 WWW.HARTACU.COM


www.NaturalNutmeg.com 13


• 16 oz Bhel Mix


• 2 oz Chopped Red Onion • 2 oz Chopped Tomato • 1 oz Chopped Cilantro • 1 oz Chopped Mint • 2 oz Chopped Apple • Pinch. Chat Masala • 8 oz Tamarind Date & Raisin Chutney • 2 oz Mint and Cilantro Chutney • 2 oz Thin Sev


• Cilantro Sprig for garnish


In a mixing bowl mix all the ingredients and toss and serve like a salad or as an appetizer. Serves four.


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