Divya’s Community Table
After the warmth and wonderful connections of our first Community Table in August, we’re delighted to gather around the table again. Whether you joined us for that first evening or are coming for the first time, we invite you into the creative heart of Divya’s work—her teaching culinary studio overlooking the treetops of Greenwich Village.
On Tuesday, September 8, 2026, Divya will welcome a small group of guests for an intimate four-course dinner inspired by the principles of Ayurveda and prepared with the finest seasonal ingredients. Along the way, Divya will share the inspiration behind the food, seasonal wisdom, stories, and news about what she’s creating next.
More than a dinner, the Community Table is a celebration of the community that has grown around Divya’s Kitchen—a place to reconnect with familiar faces, meet new friends, and share a beautiful meal and meaningful conversation with like-minded people.
Come with a friend or come on your own. If you joined us in August, we would love to welcome you back—and if this will be your first Community Table, we look forward to having you join us.
By participating, you’ll also help support the next chapter of our work and our continuing mission to make healing food and Ayurvedic wisdom accessible to all.
An intimate dining experience in Divya’s personal teaching kitchen
Tuesday, September 8 · Greenwich Village
We warmly invite you to be part of this special evening.
Space is limited and seats may fill quickly, so we encourage you to register now.
The Experience
Your evening begins with welcome drinks and appetizers, followed by a generous seasonal dinner and dessert. The menu brings together familiar favorites from Divya’s Kitchen and new seasonal dishes created especially for this gathering.
Unlike a traditional restaurant experience, the Community Table offers a more personal way to enjoy Divya’s cooking—sharing an intimate evening with Divya, her culinary team, and a small group of guests in the private teaching kitchen where she develops recipes and creates.
**We’re happy to accommodate vegan, gluten-free, nut-free, and other dietary requests whenever possible. Please let us know about your dietary needs on the registration form.
-
Curry Leaf–Cashew Shortbread with Roasted Tomato Chutney
Cucumber Bites with Spiced Seed & Nut Podi
Butterfly Pea-Lavender Cooler
Still & Sparkling Water
-
Summer Vegetable Aviyal
Spiced Sona Masoori Rice
Almond-Crusted Cheese Bites
Mung-Tamarind Rasam (broth)
Roasted Bitter Melon Chips
Podi (Spiced Seed & Nut Topping)
Amla (Indian Gooseberry) Water
-
Pistachio Fudge
After-Meal Digestive
A Personal Note from Divya
I created this South Indian–inspired menu especially for the transition from summer into early fall—a time when excess heat and acidity can still be present in the body, while the first dry, light, and mobile qualities of fall begin to emerge.
Seasonal Balance
Cooling and hydrating ingredients such as cucumber, cilantro, mint, coconut, amla, lauki squash, and green beans are balanced with digestive spices and warming preparations to support digestive strength without creating excessive heat.
I also apply the Ayurvedic principles of food compatibility, carefully combining ingredients that work well together and are easier for the body to digest and assimilate.
The Heart of the Meal
Summer Vegetable Aviyal, a traditional South Indian preparation of vegetables, coconut, and gentle spices, forms the nourishing heart of the meal. It is accompanied by fragrant Sona Masoori rice, almond-crusted paneer made from Amish A2 milk, and bright cilantro-mint chutney.
Mung–Tamarind Rasam, a light, warming broth, supports digestion, while roasted bitter melon brings the important bitter taste, traditionally valued in Ayurveda for balancing excess heat and supporting healthy liver function and blood sugar balance.
At the Table
Our Podi, a South Indian–inspired condiment made with toasted seeds, nuts, and spices, adds flavor, gentle heat, texture, nourishment, and digestive support. Sprinkle a little—or more—over your meal according to your taste.
From the First Sip to the Last
We begin with a cooling (and cool looking) Butterfly Pea–Lavender Cooler—a beautiful blue infusion with delicate floral notes of lavender and lemon. Light, refreshing, and calming, it is a gentle way to awaken the senses and begin the meal.
Amla Water, prepared with Indian gooseberry, accompanies the main course. Naturally rich in vitamin C, amla is one of Ayurveda’s most revered rejuvenative fruits, traditionally valued for supporting digestion, vitality, longevity, and healthy skin while helping to balance excess heat.
We finish with a favorite from the Divya’s Kitchen menu, Pistachio Fudge, followed by a traditional after-meal digestive of toasted fennel seeds.
Food as Medicine
My intention is not simply to serve you a delicious dinner, but to show how a meal can be composed as a whole—bringing together the six tastes, seasonal ingredients, contrasting qualities, food compatibility, and digestive wisdom so that pleasure, nourishment, and food as medicine become part of the same experience.
Please come join us!
With love,
Divya
Reserve Your Seat
Tuesday Evening, Sept 8, 2026
Divya's Private Culinary Studio · Greenwich Village
Reservations close MONDAY evening, September 7.