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Tag: indian food
Chef Preeti Mistry is gearing up to open her Indian street food-inspired, previously a pop-up, Juhu Beach Club in Temescal, Oakland on March 1.
Akash and Rana Kapoor of famed Curry Up Now opened The Dosa Republic this week. The new fast-casual restaurant in San Mateo serves rice bowls, salads, inventive appetizers, and of course, dosas. The Kapoors are taking this traditional Southern Indian staple and giving it a modern twist.
Eating with the hands is more than just a way to maneuver food to the mouth. It embodies cultural values including, a sensuous connection to the food, the feeling of sharing and community, practicality avoiding waste, even prolonging a delicious meal by enjoying the lingering aroma of it on the fingers. Many cultures, such as Indian, Arab and African have dined this way for thousands of years. In a video-clip, the writer receives a hands-on lesson in eating with the hands — Moroccan style.
The popular Indian food truck Curry Up Now has hit the big time. Their first brick and mortar restaurant opened this past Saturday in downtown San Mateo to long lines out the door. Fortunately, they invited some friends, family and food bloggers for a sneak peak the day before they opened to the public.
As one of the first food trucks to hit the Bay Area culinary scene, Curry Up Now has seen all the trials and tribulations that come with this niche business. They specialize in authentic Indian street food with some fusion elements thrown in for good measure. I sat down with husband and wife team, Rana and Akash Kapoor, to ask them what they’ve learned, what’s next, and why it’s all worth it.
Chef Kirti Pant has been cooking modern Indian cuisine at Junnoon (pronounced “Juh-noon”) since it opened in Palo Alto in 2006. Pant lives in the East Bay with his wife, Aparna, and young daughter, Anika. He shares some of his favorite spots to eat in the Bay Area.
You know how that lovely yellow curry served up at your favorite hole-in-the-wall Indian restaurant turns your napkin, the tips of your fingers, even your plate completely yellow? Congratulations, you have had a swift, yet definitive introduction to turmeric.
Turmeric has been turning everything yellow for eons. Originally it was not used as a spice for cooking, but as a dye, primarily for coloring holy robes.
When you look at the squat, rectangular and extremely hard seeds of fenugreek, you may wonder why anyone would take any trouble to work with it. But this unyielding spice is accompanied with a nutty, bitter and mellow flavor that could not be replicated by anything else.
We all have our go-to, dirt cheap, hole-in-the-wall Indian spot. This is not it. And thank goodness for that. No, Sultan is doing something different here — something exciting yet familiar. Step inside and hardwood floors, sleek tableware, flattering dimmed lighting, and soothing earth-toned walls meet the eye. Meanwhile, the nose is met with scintillating aromas of spice and good things to come.
Three Indian-inspired cookbooks tantalized my tastebuds this year. Each presents a new way of experiencing Indian flavors and food. Madhur Jaffrey’s Quick & Easy Indian Cooking is actually a reprint of a book first published about ten years ago, but you-know-who made the whole “quick and easy” thing in fashion again so I can see [...]
Every year, on the first Sunday of November, tens of thousands of Sikh from across the U.S. and Canada travel to Yuba City for the largest gathering of their extended community in North America. It’s the only public festival I’ve seen in this country where not a single piece of food is sold, yet I [...]
I met Ruta Kahate at an Asia Society’s Off the Menu dinner a few months back. I had just received a review copy of her book, 5 Spices, 50 Dishes and was eager to try some recipes. Even better, that night I got to try a dish from the book, prepared by the author herself. [...]