Browsing: Foodisphere

Curry Hill’s new eatery is such a guilt-free space it doesn’t even have a deep fryer! ”Even our papads are roasted,” says Mamta Mulloi, who owns this brand new little restaurant in Manhattan with her husband Dinu. Indeed, ancient Ayurvedic seers would have given their stamp of approval to the pristine menu at Yogi’s Kitchen and so will modern day vegetarians, healthy eaters, and those watching their wallets. For starters, the food is wholesome, based on India’s 5000 year old Ayurveda, the science of life-balance.

Then there’s the visual pleasure of eating from steel thalis, with little katoris encircling the thali with a touch of all the ingredients necessary for a nutritious meal. Says Mamta, “We don’t do a la carte because people will order one dish – and that will not have all the elements to make it a balanced meal.”

“This side is Delhi, so you’ll only find people. This side is Haryana, so you’ll find buffaloes. A lot of buffaloes,” says Sunil Bhu, a cheesemaker, as he talks to NPR in India.

“India has more than 39 million water buffalos. They’re just like the ones in Italy whose milk is used to make the Italian delicacy mozzarella di bufala. So the Indians thought: Well, if the Italians can make mozzarella, why can’t we?” So welcome to a new world where your mozzarella may came from India and your samosas from New York!

I always suspected Indian chili peppers were good for something more earth-shattering than merely spicing up our food. Well now the Indian military has discovered the true value of the formidable Bhut Jalokia pepper from Assam which is 100 times hotter than the Jalapeno. It will be used in smoke grenades to battle unruly mobs and nasty terrorists.

We know about halal chicken and kebabs but halal pasta and salad dressing? Halal Guacamole and halal Swedish Crab Canapés?

Meet some of the Big Apple’s hottest and happening Indian chefs…

They are the interpreters of Indian Cuisine, the innovators who aren’t afraid to experiment and create, adding new dimensions to the food they grew up with, giving an exciting buzz to the ho-hum chicken tikka masala and palak paneer which has become the norm of Indian restaurants around the world. Some of them are at the helm of New York’s most noted Indian restaurants and bring in the foodies.

When you need to find a wonderful restaurant where do you turn? Forget reviews and restaurant guides, just hop into a cab and consult your taxiwalla!

Layne Mosler is a New Yorker who has found that the cabbie who knows his way on the streets of Manhattan can also guide you to the right restaurant. Constantly navigating the city, cabbies are a great resource for off-the-beaten-track inexpensive places with authentic food.

Jehangir Mehta’s Graffiti Food and Wine Bar is probably one of the smallest restaurants and its kitchen is just 50 square feet, but Mehta produces some big tastes, using spices from many parts of the world, including India and Persia. Recently Zagat gave it a 26 for food which says a lot about the quality of Graffiti’s food. Mehta is indeed a fearless warrior who is not afraid of strong spices or of blending them in unconventional ways.

Would you put green tomatoes in your dessert? How about basil or coriander? If you’re cringing, you’ve got to meet Jehangir Mehta, the pastry wizard who’s created a big buzz in Manhattan.

When Oprah features a vegan recipe from Madhu Gadia in her magazine, you know it’s hot! The good news is that if you happen to be vegan, can’t eat eggs or dairy, you don’t have to be exiled to a Siberia of bland vegetables anymore.In fact, there are some Indian vegan super foods that can light up the menu and give you all the nutrition and flavor that you need. So what are these magic foods?
(Image is of one of the super foods featured in the book – beans – transformed into Dal Vada Burgers)

Looking to find the perfect restaurant in your area online or via mobile phone? Searching for videos to check out the best tips from celebrity chefs?

Well, there’s good news – behind each of these culinary experiences, there’s an innovative company launched by young Indian-Americans who probably have food and hospitality etched into their DNA! Sidestepping traditional careers, these entrepreneurs have followed the pungent aroma of spices and flavors of food to start their own businesses.

Who would have thought you’d be getting gourmet food in the rough and tumble of a ball park? Leave it to celebrity chef Floyd Cardoz and Danny Meyer’s Union Square Hospitality Group to bring elegance to the usual hot dog, precooked burgers and popcorn routine.

If you’re a Mumbaikar cut adrift from all your soul-satisfying street foods, fret no more. Pasta Lane has come to Bleecker Street in New York, and at Aamchi Pao you can get all the spice and heat your heart desires. The tiny eatery is the creation of Nandini Mukherjee who earlier ran The Indian Bread Co, and Surabhi Sahni, the pastry chef of Devi.

“In our family, the moment a child is born, my grandmother would come with a jar of honey and would dip her little finger into the honey and write ‘Om’ on the baby’s tongue with it. And my mother always tells me, ‘You just opened your mouth and licked up the honey and when she put it again, you licked it up again.”

The long hot summer is upon us, and wouldn’t you rather be in the pool than sweating it over the stove? “Summer is a great time to host a stress-free get-together,” says Rama Ginde of WannabeChef, based in New Jersey. “Entertaining this season can be informal, laidback and fun.”

Besides gourmet home delivered meals which can be ordered on the website, she also teaches all the wanna be chefs cooking, from date nights for romantic couples who learn Mexican cooking and get to eat it with a live Mariachi band to Mom and Me workshops where mothers get to bond with their kids over the kitchen stove.

“What is wrong in having the courage to say, ‘Let’s move America from mashed potatoes to Bombay potatoes’?” asks Meera Vasudevan, the woman who has helped bring Indian food to places like Trader Joe’s and Whole Foods, and to introduce it to a largely American population.

The company is the only Indian-American company to win gold twice, having won last year for its Tikka Masala Sauce in the Outstanding Cooking Sauce category.

Fondly nicknamed Jaikishan Heights, this gritty Little India has been the salvation of new immigrants for decades, bringing them a sweet piece of their lost homeland. It is here that they find the remembered tastes and sounds that make them feel whole again.

Little India has everything from precious stones to rich silks to aromatic spices. If you’re craving for a paan or a kesar kulfi – and you’re a continent away from India, this is the place you’ll find it. A photo gallery of the Little India in Jackson Heights.

A rustic Gujarati meal; a perfect lacy masala dosa; a Jain meal without a hint of onions or garlic; a…