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Executive Chef Eric McCarthy One of Seven Chefs at Chefs for Impact


On November 19th, 2015, Chef Eric McCarthy participated in the "Chefs for Impact" event - a celebration of food and culture to bring e-learning to children in Africa.

The event, hosted at the Angel Orensanz Foundation Center, featured seven acclaimed chefs creating dishes from a wide variety of cuisines, as well as a live cocktail hour, and both a silent and live auction. Alongside Chef McCarthy were Chef Eric Simeon, Chef Mark Henegan, Chef Paul Denamiel, Chef Christopher Burgess, Chef Rhonda Crosson, and Chef Matt Swanston.

The beneficiary of the fundraiser, Impact Network, will use the funds to bring eLearning to children in Africa who wouldn't otherwise have an education. Through their eSchool 360 program, Impact Network provides high-quality education year after year for less than $3 a month per student. eSchool 360 is already running in 10 schools in rural Zambia, and is currently

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Executive Chef Eric McCarthy Elevates Tulsi's Food Program, Earning 5th Consecutive Michelin Star
New York City’s Tulsi is proud to announce their fifth consecutive Michelin Star recognition, the first Star under new Executive Chef Eric McCarthy. Chef McCarthy, who joined the Tulsi team in November of 2014, attributes this success to his unique take on Indian cuisine and his passion for cooking.
Chef McCarthy is no stranger to the Michelin Star recognition. Before arriving at Tulsi, McCarthy  earned four subsequent Michelin Star recognitions during his tenure at Tamarind Tribeca, beginning in 2011. His most recent Michelin recognition at Tulsi, also being is fifth, continues to establish his reputation as one of New York City’s premiere Indian Chefs.
Originally from the Portuguese-colonized Indian province of Goa, McCarthy largely credits his success in the culinary world to his Goan roots. “Every meal in Goa is a feast. Goans love to cook, they love to eat

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Patra Khumb - A Truly One-of-a-Kind Dish from Chef Eric McCarthy


As the Executive Chef of a Michelin Star Restaurant, Chef Eric McCarthy is constantly challenged to innovate in the kitchen and push the boundaries of Indian cuisine. One of the ways in which he does this is by taking classic Indian dishes, and adding his own unique twist.

One such dish is Patra Khumb - which combines three classic Indian dishes into one culinary delight. Comprised of dahi kari (buttermilk curry), mushroom spiced potato tempura, and "Patra," or taro leaves stuffed with rice and spices, Patra Khumb is a one-of-a-kind dish in a class of its own.

"The idea came to me because we get a lot of guest from New Jersey, who happen to be vegetarian and are from the region of Gujrat n konkan - where Patra is usually served. I combined three different vegetarian dishes, which each stand alone as