Kiran’s unveils ‘social hour’ menu
It’s been a year since Kiran’s moved into its palatial new digs at 2925 Richmond, and chef/owner Kiran Verma’s temple for gourmet Indian cuisine is celebrating with a new “social hour” menu.
Bar director Gregg Alston has lit the candle on boozy flights (gin, Scotch, even craft beer), as well as cocktails including imaginative takes on the Negroni, Sazerac and Aperol punch. Those join popular drinks from the restaurant’s inaugural menu, such as the Rose Martini and the Cardamom & Basil G&T.
Available 4-7 p.m. Mondays through Fridays, the menu also features $3 beers, $8 glasses of wine and bar bites — think crispy kale and spinach chaat, barbecue lamb ribs, vindaloo meatballs, chili wings, pappadum nachos, and asparagus and okra pakoras.
Cardamom & Basil G&T
2 ounces Fords Gin ½ ounce cardamom syrup ½ ounce lime juice 2 large basil leaves
Instructions: In a large glass, muddle basil leaves with the lime juice. Add gin and syrup. Fill with ice and stir until well chilled. Strain into a wine glass with fresh ice cubes. Garnish with a “boat” of basil leaf holding pomegranate seeds.
Note: Cardamom syrup can be found commercially or made by creating a simple syrup of equal parts sugar and water that has been boiled just until the sugar dissolves. Take off head and add a few teaspoons of cracked cardamom pods. Steep, let cool, strain and store in airtight container.