My kitchen has come up with it's international set of menu and this is one of them. Coconut-Turmeric is basically popular in Italy and India which reminds of good friends back when I was in college. I thought a pasta dish which could be plain with just mushroom and peas can even be made better with the flavors incorporated. I would want people who dine at the bistro that eating it in a claypot is artful and still be a [KENDI] -like cuisine.

This perfect ending is velvety yet refreshing. Kendi Bistro is all up to develeoping your sense of taste to a higer level.
Cream:
Heavy Cream
Powdered Sugar
Vanilla Powder
A little cinnamon
Poppyseed
Thinly sliced Pineapple
It was simply whipped to semi-soft peak and poppyseeds were folded in. Pineapple fanned and dipped in the cream.