Tamarind Coconut Burrata

Chef Deepa Shridha is kicking off a new series she’s been working on called Rasam & Cheese, starring a tangy, spiced tamarind-based South Indian broth. Rasam was a staple of her household growing up, and so were cheeseboards loaded with chutneys, Indian pickles, tamarind honey, fresh citrus and podi oil. In this new series, Shridhar is collaborating with Alex Palomo, formerly the wholesale director at Antonelli’s Cheese, on a flavor-packed Indian cheese board event featuring five courses with pairings.