Indian Food for Ben & Savannah

The romantic leads in my recent novel, Dragonflies at Night, love Indian food. I know you didn’t ask, but so do I!  Ben Shepherd, a celebrity singer/songwriter, and Savannah Adams, a party planner, begin their relationship over a mouth-watering Indian supper buffet at Kripalu, a yoga center in western Massachusetts.

Later in the story, Ben creates a lovely surprise for Savannah and part of it involves a recreation of their first meal together.

Many of us in the United States are preparing for Thanksgiving this week. Because of the pandemic, our usual table of ten has been whittled down to four- my husband, his mother and brother, and me.  I’m feeling particularly sad right now because I’m missing my side of the family who always comes to celebrate the Day of Thanks with us. Here we are from a past Turkey Day dinner.

And while I’ll still be preparing the traditional turkey, stuffing, mashed potatoes, green beans, cranberry sauce and my Grandma Alice’s special corn bread, I can’t help thinking about . . . you guessed it, INDIAN FOOD!

Here is one of the recipes that Ben and Savannah enjoyed during their Indian feast at Kripalu, and then again in Los Angeles at Ben’s home. I’m going to add it to our Bennett Thanksgiving menu this year, just to honor Ben and Savannah!


  • 1 large (or 2 small) head(s) cauliflower, cored, broken into florets, florets sliced into 1/2-inch slices
  • 1/2 onion, peeled, thickly sliced, root to tip
  • 4 cloves garlic, sliced
  • 2 Tbsp lemon juice
  • 1/3 cup extra virgin olive oil
  • 1.5 teaspoons yellow curry powder
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Step by Step

1. Pre-heat oven to 425°F. Line a large rimmed baking sheet with foil.

2. Whisk together garlic, lemon juice, oil, curry, cinnamon, salt.

3. Add the cauliflower and onion slices to the bowl with the curry and toss to coat. Spread the cauliflower and onion slices on the baking sheet in a single layer.

4. Roast in oven at 425°F for 25 to 30 minutes until well browned. Check halfway through the cooking, and rotate the pan for more even cooking.

5. Serve immediately or at room temperature. Savor and enJOY!

Let me know, in the comments below, if you like Indian food or not. Or tell me what YOUR favorite Thanksgiving side dish is. I’d love to imagine you all at your dinner tables this Thursday!

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