Supper image

Left: Skirball Suppers, photo by Jen Maxcy. Right: Chicken chettinad and naan, photo © Mohamed Kasim Naufal /


Skirball Suppers

Saturday, September 26, pick-up 5:00–7:15 pm (choose timeslot offered every fifteen minutes)

About the Program

Feast on a sumptuous meal from the culinary experts at the Skirball. Skirball Suppers is a delicious complement to the YouTube premiere of the virtual concert Skirball Stages: Aditya Prakash Ensemble and Rini. Before settling in for showtime, swing by the campus for curbside pick-up of your preordered supper. Then spend the evening enjoying cuisine, culture, and community. 

Designed by the Skirball’s Executive Chef, Sean Sheridan, the September 26 prix-fixe menu draws inspiration from dishes and ingredients of Indian cuisine. Check out the mouthwatering dishes below. As part of the Skirball Suppers offering, recipes for select dishes in the menu are also available online for at-home preparation; visit Skirball Suppers—Select Recipes for ingredient lists and step-by-step instructions.



(V) Vegan | (GF) Gluten Free

Cucumber and mint salad with lime and cumin dressing (V) (GF)

Choice of one:
Chettinad-style roasted chicken breast and leg with garlic, ginger, and tomato
Fillet of Pacific white sea bass in banana leaf, marinated and gently steamed with fresh curry leaves, lime juice, and spices
Pepper cauliflower and tofu sautéed with Chettinad masala (V) (GF)

All entrées come with the following:
Crispy spiced potatoes (V) (GF) 
Vegetable biryani (V) (GF)
Chapati and naan breads with coconut chutney and tomato chutney (V)

Coconut rice payasam (pudding) with saffron, almond, pistachio, and dried apricot (GF)

Wine by the Bottle
Not included in prix-fixe price
Canyon Road Chardonnay $15
Joel Gott Sauvignon Blanc $20
Canyon Road Cabernet Sauvignon $15
Illahe Pinot Noir $30

Menu items are not Kosher.