This pulled pork was first created in 2016 by La Bohemienne’s Italian cook and adventurer Guglielmo Sartor, without whom La Bohemienne et les amis. might not have come into being.
Soft succulent, pork that is cooked on charcoal fire all night long then gently pulled off the bone comes with a gravy with local jackfruit seeds and garnished with local greens. Shillong pork might never have been cooked like this before. A great marriage between eastern and western food sensibilities. The pop up have come up with multiple renditions of this dish since then. If you are into pork, this is not to be missed!
Raw beetroot Ravioli:
The raw beetroot ravioli has been lapped up by vegetarians/vegans and non-vegetarians alike. Come surprise yourself.
Spiced Thai style Pumpkin soup:
A pumpkin soup that has gracefully draped a Thai stole around herself. Spicy, sweet, zesty, rich… hits the spot.
Tortilla de Patatas:
Tortilla de patatas or the Spanish omlette with a black sesame mayonnaise. Another west meets east collaboration between Guglielmo and TaraRaw
Raw Vegan carrot cake, the delicious dessert that is super healthy too. Came to Tara during a meditation in her yogi bubble.
You can refer to the facebook post, in case you are confused about the images: https://www.facebook.com/