"Please, can we go for Indian?" I often implore. Yet my pleas usually fall on deaf ears as a large majority of my peeps find Indian cuisine just too heavy or just too spicy or just too Indy. Yet I think the perfect solution has finally surfaced with what I'll call "Indian Fusion." It's the trendy and very "very" new Indian restaurant in Stamford, TAWA. Head chef and owner, Kausik Roy, a native of Mumbai, says that he wanted to open a "...very different type of Indian restaurant that draws on a deep respect of food tradition and a love for breaking food rules..." - and he has certainly succeeded.
As I walked into my house the other day, distracted with thoughts of what to make for dinner for our houseguests, I was greeted by a sweet scent of ginger and curry wafting through the door. I was famished after a long day and was downright tickled to find a delicious terrine of spinach, chickpeas, and Indian spices stewing on my stovetop. I sighed, thinking how pleasant it was to have houseguests after all!
My dear friend Jackie and her Indian husband, Habib, were staying a few nights on their way up to Maine. As I lifted the lid and took in the tantalizing aroma, I was transported back to Jackie and Habib’s wedding in a Tribeca loft, where Habib’s mother had seemingly spent weeks preparing the most sumptuous Indian fare for their wedding reception. I had heard from Jackie that Habib had inherited his mother’s cooking skills as well as their old family kitchen secrets, but I had never experienced it firsthand. Turns out, anyone can enjoy this home made Indian fare without spending hours in the kitchen.
If you’re like me and think that cooking authentic Indian food requires a Tandoori oven, a trove of exotic spices and years of apprenticeship with your Indian grandmother, then put away that Bombay takeout menu because local chef Preeti Sikri is unlocking the secrets of Indian cooking with her ongoing series of classes called CurryOmCurry.
I attended her latest group class covering “Indian Breads” at a Westport home this week with two friends. We learned to prepare all those yummy breads I love to order but never thought I’d make at home
"Please, can we go for Indian?" I often implore. Yet my pleas usually fall on deaf ears as a large majority of my peeps find Indian cuisine just too heavy or just too spicy or just too Indy. Yet I think the perfect solution has finally surfaced with what I'll call "Indian Fusion." It's the trendy and very "very" new Indian restaurant in Stamford, TAWA. Head chef and owner, Kausik Roy, a native of Mumbai, says that he wanted to open a "...very different type of Indian restaurant that draws on a deep respect of food tradition and a love for breaking food rules..." - and he has certainly succeeded.
