To quote a great Donovan song from the '60's, "I'm just mad about Saffron." Now the true meaning behind those lyrics is intended for another type of blog all together -I'll just stick with the restaurant that shares its name with the spice. Saffron, the year old Indian restaurant located at 333 Westport Ave in Norwalk, is the labor of love for "Pinky" Kaur, a native of Northern India. The establishment is modest and seats about 35 guests, but just like the spice, a little SAFFRON goes a very long way. We ordered, (as is our tradition), an extensive selection of the menu, but each dish that arrived seemed more well executed than the one before. This is not fancy Indian; this is authentic North-Indian at its finest. Here's the play by play.
Entries in Indian (19)
Indian Master Chefs Prasad Chirnomula and Maneet Chauhan, along with Culinary Instructor Jody Eddy have meticulously planned a gastronomic and cultural journey to India, December 1 - 13, 2012.
One way to reach India's heart is through its stomach. Centuries of applied epicurean experimentation have led to several regional centers of India such as the regal Rajasthan. Through formal and informal discussions throughout this journey, Prasad and Maneet will provide invaluable insights of their homeland and guide you through one of the greatest gourmet spice journeys you will ever experience.
From the bustling metropolis of Delhi to the serene natural quiet of the Thar Desert, you will explore India and celebrate the tastes and the sights and the sounds, while meeting the people that give India its name and its fame.
For a detailed itinerary, pricing and more information about registration, visit www.jhcbh.com.
“The goal of this evening is so you will dare to order a glass of wine next time you dine at a restaurant.” Those were the words of Coromandel’s managing partner, chef, and jack of all trades, Gopi Nair at the latest CTBites Invites event where Indian cuisine was paired with wines from around the world.
But wine with Indian food? It is possible. Apparently wine was popular among Indians thousands of years ago but as time passed the country became integrated which resulted in wine becoming all but obsolete. Nair explained to the dining room of food fanatics that he did not grow up pairing wine with food but people should not stray from marrying the two. “You can come to an Indian restaurant and order wine,” Nair said. “You don’t have to order beer or a martini.”
Join Coromandel SoNo's Gopi Nair for an exclusive dinner and wine pairing, hand crafted for CTbites Invites. Gopi will be our "gastronomic host" for a unique 3 course dinner on Thursday March 22 from 7-9:30 pm.
The evening will begin at the bar with appetizers and wine, followed by a sit down dinner with innovative and authentic Indian cuisine. Gopi will explain the preparation and history behind each dish and will select wines to enhance the meal's flavors and spices.
This CTbites Invites event is $65 per person and promises to leave you knowledgeable and appreciative of fine Indian cuisine and wine.
Well here's an interesting turn of events. Peyton Dougherty @ TheFeast.com resports that Thali's chef/owner Prasad Chirnomula is removing all non-vegetarian items from the menu of Thali's Westport location.
"Farewell, pepper-crusted breast of lamb smoked in a Tandoori-Cabernet sauce.
Chef Prasad Chirnomula will remove all non-vegetarian items from his Westport Indian restaurant, Thali, and will make the menu identical to Chirnomula's meatless New Haven outpost,Thali Too.
The new fare debuted last night and it's a complete overhaul, with a rice bar, rolled house breads cooked on a griddle, lassi, Bombay and Dehli street vendor-style snacks, a tiffin menu and veggie entrees like potato and paneer cheese balls, spicy veggie stir fry, cabbage cauliflower and carrot fritters, and spicy chick peas. The sweeping change is surprising, but it makes sense given the market." -Peyton Dougherty
Click here to read the full article on TheFeast.com
Chef Nicole is back with some great grilling tips to maximize your summer cooking. This dish was inspired by a trip to Patel Bros, Norwalk's new Indian grocery superstore, and is a delicious and simple dinner or appetizer just perfect for your next BBQ, picnic or beach party. These Grilled Tandoori Shrimp are super quick and can be eaten hot or cold. The Hot Pickled Lime Chutney is seriously addictive.
Local Chef Preeti Sikri has made Indian cooking accessible to the home cook with her ongoing series of classes, CurryOmCurry. Indian cuisine seems daunting to prepare due to the number of seemingly exotic ingredeints, but Preeti recommends just a few basic spices to get started. These are: Cumin seeds, ground coriander, cayenne powder, Garam Masala, Turmeric and Salt. All of these are available (and then some) at Norwalk's new Indian Grocery Superstore, Patel Bros. Enjoy this recipe for Keema Saag or Lamb Mince with Spinach in your house.