Golden Maharani | CUESA

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Golden Maharani


Greg Lindgren, Rye & Rosewood.


1.75 ounces Beefeater 24 gin
2.5 ounces homemade yellow heirloom tomato juice*
3 ripe Sun Gold tomatoes
3 basil leaves
1 teaspoon Sukhi’s Madras Curry Paste

1 slice of Sukhi’s Spinach Paratha**
1 teaspoon Sukhi’s Jalapeño Chutney


  1. Muddle Sun Gold tomatoes, basil, and curry paste in a mixing glass. Add Beefeater 24 and yellow tomato juice. Add ice; rock the shaker enough to mix ingredients (don’t overdo the shaking).

  2. Strain into glass rimmed with Garam Masala salt. Spear a pinwheel of Paratha** and Jalapeño chutney and place on edge of glass.

* Yellow heirloom tomato juice
Wash and stem 10 pounds of very ripe, small yellow heirlooms (Flame, Sun Gold, etc) and cut in half. Core any hard whitish flesh from near the stem base. Place all tomatoes in a large non-reactive cooking pot and sprinkle with 2 tablespoons salt. Let tomatoes break down in the pot over a low flame (about 45 minutes). Stir occasionally. As liquid forms in the pot, ladle it into a container and save. Take the soft tomatoes off the fire and puree them in a food processor. Strain through a sieve. This should yield a thick tomato juice. Add the reserved tomato liquid.

**Paratha garnish
Heat flatbread in a large pan then transfer to a cutting board and spread with a thin layer of jalapeno chutney. Slice paratha into 1” wide strips, and slice those strips in half then roll them into pinwheels and spear with a toothpick.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »