morsels & sauces

When it came time to make another recipe (this one from page 215) from this well-loved cookbook from one of our favorite Indian restaurants in the Bay Area, I’ll admit, I was a little disappointed that my option was Kela Raita. Keep in mind, I knew nothing about kela raita and clearly my ignorance about Indian cuisine was about to shine through. I was just disappointed. The recipe did not appear to have flash or pizzazz. (I like a little flash and pizzazz). It threatened to be sweet (what, with the banana). And it presented itself as just boring old yogurt and banana. It hardly seemed worth mentioning in an individual blogpost. I like I said: I knew nothing. But I love raita, that thick yogurt side dish that could be a condiment, could be a salad, could be a dip. Raita helps temper the tongue-searing effects of curries, and I love the spiciness of the toasted cumin and black mustard seeds present in all raitas, so what was my problem? Mostly, it’s tha...

Adapted from Cookbook #10:  Ajanta   (2005) Recipe: Gajar Aur Matar Ka Pulav (Vegetable Pilaf made with Carrots and Peas) This is the blog entry that celebrates three of my favorite Indian restaurants:  Breads of India, Ajanta, and Bombay House. Let's begin with Breads of India .  This tiny little restaurant doesn't have the ambiance of a fine dining establishment, but they make some damn fine gourmet Indian food.  They have a myriad of kulcha, chapati, paratha, and naan options (hence the name) that they recommend with each dish, and generally, they don't go wrong.  Sprinkle the naan with dill.  Stuff the kulcha with chickpeas.  Griddle-cook the paratha with ginger.  Yes, yes, please to all of the above.   The menu switches up daily, and they do take out.  Did you see that?  They do take out.   How many times have the husband and I watched movies from our couch while we ate samosas?  Generally our feelin...