I hate change. As I reluctantly accept that we're in the midst of winter, I needed something to look forward to as we inch towards spring. For me, food is the answer. In fact, food is the answer to most questions. So as we move from one season to the next, I adapt by immersing in new discoveries, relentless failures and as a result, highly acclimatised taste buds. For few can match the warmth & comfort of a pretty plate of food.
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“As winter creeps up
We snuggle and hide,
From that frosty cold
That does indeed bite.
A warm meal
Makes us drool and dream,
A steamy sinful stew
With dollops of cream.
A movie and a blanket
A loving kiss,
Comfort for that hunger
That’s one granted wish.
And with a stomach full
We in happiness sway,
Winter isn’t that bad
When summer is on it’s way..”
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KYC [Kay. Vai. See] - Know.Your.Client. A common phrase in the Investment Banking world that refers to knowing detailed information about who you do business with. In our world, it is simply knowing who stirred the curry.
Last week, we launched the 29. KYC Dinner Series. A series of dinners focussed on learning, interacting, collaborating, sharing and of course...eating. Our first dinner was held with our favorites - the ever creative team at West Elm Market in Dumbo, Brooklyn - a spot that all food, condiments or table/dining ware fanatics like myself must must check out! Warning : it's hard to leave the store empty handed.
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Here's the truth. I have no idea how I came up with this recipe.
A lazy Saturday lead to me cook up a quick, yet comforting, dinner where I could use up all that was in my fridge (as I was going on holiday soon). I found tomatoes, onions, red pepper, zucchini, some frozen leftover chicken meatballs and a packet of chinese noodles. I love creating recipes with what's on hand, so I decided to use the noodles as a 'spaghetti' base, and create an Indian-inspired spicy sauce with he remaining ingredients to go along. And what could be better than the much loved Butter Chicken?!With a few twists, out came a perfectly balanced and super satisfying Indo-Italian-Chinese fusion that worked in every way, and came together in under 30 minutes.
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It's been a while since I wrote about an event. I must be busy.
Someone asked me today whether my events are getting easier [and better] as I host more and more of them. It got me thinking about my first popup just a year ago. And boy (if I may say so myself), have I improved. From struggling to fill 10 seats, to 20 spots going off in a flash within 48 hours, I am inclined to think I must be doing something right. And learning. Still learning.
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The idea was born, the time came, and just as quickly, it was all over. But not for nothing.
Two months of hard work paid off last night, when 29. hosted it's first ever Supperclub dinner inside the West Elm Chelsea home-store in New York! 15 guests were treated to, apart from my non-stop banter, a tasting menu inspired by Indian cuisine. The story behind it all? What is 'home' to me. Oh, and if it's not already hard enough playing host + chef, I was also trying to be the event photographer!
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Last month, while soaking up some sun in Cape Town, I set out to explore some recommended local dining options. The Pot Luck Club by award winning Chef Luke-Dale Roberts was definitely the highlight, followed by other great culinary finds in the mother city.
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Today, I decided to cook for myself. Create something selfishly just for our dinner. No guests, no hosting, just us + creativity & presentation. Often when a hobby turns into a career, you forget to indulge in a little of it for yourself. So I sat with my coffee and started pondering over my list of recipes-to-tweak-and-try (yes, I have lists for everything!), and this happened. I doused a moist steamed chicken Siu Mai (a kind of chinese dumpling) with basic Butter Chicken (a popular north indian chicken curry) sauce and served it [to ourselves!] as an appetizer.
Read MoreIt's the 29th! What better a date than this to recap the 29. endeavors in 2014.
2014 was a special year for me. I completed my first full year as a chef. Yay! Swapping careers took a while, and despite the many times when I questioned the decision, I am happy to report that I am indeed exhilarated. This year was about growth, learning, accomplishments, partnerships and tiny milestones that mean a lot, yet keep me humble. The only drawback of being your own boss is that there is no team to throw a holiday party with! But I'd like to believe that I'm in part celebrating with hundreds of new friends I made in 2014. Wherever in the world they might be. (Are you listening folks?)
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"It's September! see what a season brings, a cooling breeze, and your heart does sing
Changes to the plate, and that sullen mood, it's time to reconnect with your food
Take a gamble, give a new cuisine a try, perhaps a spiced fritter in lieu of that french fry?
Whatever you dare, it'll be oh-so neat, for there will be new storytellers you'll meet
There is magic on a table that shares, moments of unparalleled freedom from worldly cares
So eat, smile, give a compliment or two...nothing like happiness from a taste new!
When you're done, take a look around, count the new friends you just found
Wasn't this as simple as just being you? and that my friends, is a dining experience true!"
You know those weeks when you wake up everyday and something seems to go wrong? This, is definitely NOT it. This week I feel elated, accomplished and pretty exhausted. Go on, ask me why.
On Wednesday, in a collaboration with Komeeda NYC, I hosted a popup picnic dinner under the Brooklyn & Manhattan Bridges. The setting was perfect, the wind was on our side, the sunset gleaned brighter than usual and along with my wonderful co-host, the guests were just the kind of bunch you want to spend a random NYC Wednesday evening with. In short, it was magical. And I was so glad to be a part of creating it all.
In a true 29. style, the meal consisted of a 5-course indian inspired menu. The guests were welcomed with mini spicy rice frittata bites smothered in mint yogurt and curried eggplant toasties. Not a bad way to begin eh? While they said their hellos, got to know each other, and prepared for the surprise that awaited, we lit some candles, spread out the cushions and worked our way to the highlight of the day - the dinner.
As the sun set over the Brooklyn & Manhattan bridges, our popup came to life. The courses, seasonal, balanced and apparently scrumptious (duh!), started with a raw Chilled Green Grape Soup with with mint, ginger & spices. A roasted Chickpea Chaat in a tangy tamarind vinaigrette colored the plates next. Then came the Fishcake Sliders - my personal favorite - and complementing it was a little game to keep our guests in the spirit (and occupied while I plated the next course!). The fourth and final savory course was a trio of Turmeric Pilaf, Masala Chicken & Spiced Lentil Broth. I had to respect the carrot season so the dessert was one of my regulars, Carrot Halwa drizzled with gooey homemade burnt sugar caramel & coconut dust. (Mmm, I might have some leftovers as I type..)
Needless to say I had fun. And as I leave with you with a more visuals of an event that we would've loved to meet you at, a BIG shout out to all those who came! Especially my collaborator-in-crime and the brain behind Komeeda, Jabber, and our shutter-eye for the evening, Felix, who's photos reflect the very essence of the event! (Check out his photography at Cooperfield Weddings)
Oh, and there is much more where this came from. 'Nuff said. Watch this space!
Every summer has a story. Mine is soaked in spice, color & laughter.
Yes, it may not be over, but the end of warm months is nigh. And before I go on holiday, I want to leave you with glimpses of some of my past dinners. The flowers, berries, sunny days and sweet compliments sure inspired me to roll out one event after another. And with that came many a new dish. Some good, some amazing and those that just got by. But each plate was a learning experience.
"It starts with the lists, grueling with many a slip...
On to the little wins, that welcome the guests as they step in...
I might be the host of the night, but it's the food that steals the show at every bite
And sometimes I am caught in a moment deep, or a note that makes me weep!
And when the sweet does come into sight, you gotta see the guest's plight!
Hopeful, happy or just hungry, whatever your emotional yearning may be
Don't wait for a friend or two, come join my table already will you!"
“Chicken so tender
It melts right through,
With flavor & spices
Oh-so fool proof.
Baked or pan-fried
That’s your call,
But the taste takes you back
To that late-night tikka stall!
Munch away, no guilt
It has not much oil,
But superior in every way
From that [yawn] soup on the boil…”
Ingredients
6 chicken drumlets (skin on)
2 tablespoons full cream yogurt
6 cloves of garlic, finely crushed
2 teaspoons grated ginger
1 green chili, finely diced
½ teaspoon cumin powder
½ teaspoon red chili powder or paprika
1 heaped teaspoon coriander powder
½ teaspoon garam masala
¼ teaspoon cinnamon powder
¼ teaspoon turmeric powder
Juice from one lemon
Handful of fresh coriander , roughly chopped (leaves & stalk)
Salt to taste
Olive oil to cook
Wash the chicken pieces and pat try on a kitchen towel.
Mix all the ingredients for the marinade. Rub the mix all over the chicken pieces, making sure you rub under the skin as well. Refrigerate overnight or for 6-8 hours.
To cook, you can follow either of the below.
Baking method
Pre heat the oven to 400 F. Grease a cookie sheet/ baking tray and line the drumlets, skin side down. Drizzle some olive oil over the pieces. Cover with aluminum foil and bake for 20 minutes. Remove cover, turn the drumlets skin side up, and bake for another 30 minutes, till the skin begins to brown. Give it a quick 5-6 minute broil in the end to crisp the skin. Remove from the oven and let it rest covered for a few minutes.
Stove top method
Heat 2-3 teaspoons olive oil in a non stick pan. Once hot, line the drumlets skin side down (they should sizzle immediately!). Cover and cook for 8-10 minutes on medium flame. Turn the pieces around and cook for another 8-10 minutes or till full cooked. Remove cover, turn up heat to crisp up the skin. Remove from heat and let it rest covered for a few minutes
Serve hot with a dash of yogurt or sour cream and your favorite salad.
Leftover tip: Remove the meat from the bones and refrigerate for a second treat the next day! Can be turned into a delicious lettuce salad, chicken sandwiches, nacho cups or a topping on your favorite pilaf or biryani.
"On the nineteenth day of June, we played it chic
In a space downtown, neat & slick
The table was laid, candles lit
Smiles were in, and frowns didn't fit
People twelve, came for 29.
Foodies at heart, and souls so fine,
They talked & laughed, over courses five
Left happy, with a little bag of spice
The night that started 2 months ago
Ended with pride, and much more
And after all the gratitude & love
All I want now, is to "pop" my feet up!"
The first of 29.'s PopUp dinners was a huge success! 12 people, 5 courses, and an experience that you can't put a number on.
The preps were grueling (specially for a single pair of hands!)
But the outcome? Well worth it all...
I did some rummaging around NYC for fresh off-the-tree (literally) berries & flowers, and I think the love showed on the plates! The food, bearing the usual 29. style, was well received by all the hungry guests. Phew...
Thank you to all who came, trusted me with their meal, and left with a smile that made me believe in myself just a little bit more. Here's to much more PopUp fun in the days to come!
Looking for a unique way to celebrate that special occasion? 29. can arrange a private PopUp dinner in lower manhattan for a group of 8-12 pax. Contact me today for details!
“Green lentils with a kick
Taste-worthy of every lick
A stew for the cold
For the mighty & bold
Herbed & spiced
With vegetables diced
With crusty ol’ bread
For a yummy dinner spread!”
Ingredients
1 cup green lentils, boiled [don’t drain the liquid]
2 Italian chicken sausages, casing removed and crumbled/finely chopped
1 small red onion, sliced lengthwise
2 plum tomatoes, diced
½ cup carrots, diced
1 teaspoon fresh ginger, grated
3 cloves of garlic, minced
1 small green chili, finely chopped
1 bay leaf
1 dried red chili, broken in half
½ teaspoon cumin seeds
1 tablespoon coriander powder
1 teaspoon roasted cumin powder
¼ teaspoon turmeric powder
½ teaspoon garam masala
½ teaspoon red pepper flakes
4 tablespoons light olive oil
A small bunch of fresh coriander, roughly chopped
Salt to taste
Method
Heat oil in a non-stick skillet. Add cumin seeds, bay leaf & dried chili and cook for a minute. Add garlic, ginger, fresh green chili and cook till the garlic begins to brown. Stir in the onions along with a little salt. Cook till they turn translucent. Now add the tomatoes, along with remaining dry spices. Cook covered on a medium-low flame till the tomatoes are tender and oil begins to separate. Crush any big tomato chunks and add the sausage & carrots. Sauté till the chicken is fully cooked and then add lentils, ½ cup water & fresh coriander. Cover and let it simmer for 15-20 minutes. Serve hot with a dash of cream / yogurt & warm crusty bread. Healthy, wholesome & absolutely delish!
Try this, and other scrumptious dishes at my upcoming dining experiences!
With spring in full bloom, it's time to dust off the cobwebs from that pile of party invites.
Whether you are a pro-host, or one who struggles with putting out an appetizer table, these simple tips will help you make your night just a tad fancier.
Also check out my latest recipes for inspiration, some upcoming supperclub meals and my very first PopUp dinner in NYC this June! And if you can't be bothered entertaining, but love a feast, contact me & join my table instead. It's always dressed to host you!
1. Spring is all about color. Not only should your dishes be dressed up with fresh produce, even the table deserves a little love. Use old wine bottles to create DIY vases that look oh-so-adorable with a swig of flowers!
2. Be creative. Use wine tumblers to serve entrees like rice based dishes. Why you ask? Well, why not! Isn't it simply beautiful?
3. Mix & match ingredients. Play around with food - sometimes the strangest of combinations create the most mind blowing bite. The jar of olives in your cupboard, the almost-stale bread, the endless bunch of kale ....are not quite as unworthy as you think. This dish - a spicy chicken dumpling served atop a creamy curried cauliflower puree was an absolute hit at my dinner!
4. Get people in the mood. The only thing worse than bad food at a party, are bored guests. Get the happiness started with little shots that help break the ice and get the conversations flowing. Trust me, it'll work.
5. Something fresh. Salads - an element that most Indian meals are devoid of. Add an individual sized seasonal salad, like this squash & cucumber 'spaghetti' w/ pickled radish & cilantro lime dressing, to your buffet table. Not only is it uber simple to put together, but it will also add a vibrant crunch to your meal. Oh, and chill your dishes before serving - it will keep the crunch that much longer!
6. A Giveaway. Who doesn't love a little competition. Incorporate an easy game into the evening, with a winning gift of something edible, something handmade or something you prize - like a cookbook. Not only does it encourage interaction, it shows you off as the power host you now are...
"Plates of bites savory, and those with spice
An echo of claps, or a room of smiles
Thank you notes, praises & song
Meeting strangers, bringing a friend along
Birthdays and reunions, food for thought
This is my life, the one I always sought..."
Working in the Investment Banking world was tiring. But only till the day I decided to swap it for a frying pan.
Running your own business, specially one related to food, is not child's play. From a multi-person corporate support system, you're suddenly down to being your own admin, sales, technician, social media specialist, event organizer, caterer and... dish washer. Hours of standing, less than plump pay checks, no public holidays and always having to smell of food are truly balanced by the little things my guests do. They don't know it, but every tiny gesture goes a hellafa long way. That request for a signed menu, laughing at my attempted jokes, an almost standing ovation, a flattering blog post or a simple gratifying smile - these are the things that make me do what I do. These are the things that make being a chef worthwhile!
And if it isn't already fun enough, along comes the visiting best friend who happens to also be a brilliant photographer. In a month that is swamped with dinners & events, I could think of no better way to show my love, than to make her work a little ;). Below is proof of the stunning genius that she is, a master of capturing every tasty moment! Oh, and she also makes a remarkable sous chef! Do give Gayatri Nair Photography a look, and for those about to get married, you should know that you need her there for your special day.
Some people call my work face serious. I call it focus for deliciousness. Happy Thursday!
Check out some recent reviews of my dining experiences via Sanura Weathers on her award winning blog: My Life Runs on Food & Ohneka Farm's most talented blogger: Navriti Sood. Contact Me to setup a private tasting or visit Events for upcoming dinners in NYC.
[Follow all the scrumptiousness on FaceBook, Twitter & Instagram]
When people think of South Africa, they think apartheid, history and a few scattered beaches. Rarely does anyone think food. But after traversing miles of sun-bathed vineyards, conquering grueling hikes & engulfing waves, jumping off cloud-high bridges & driving down spotless roads, people get hungry for more than just adventure. Thus, knowing places that serve up delicious fare in my 'hometown-in-law' always comes handy.
Bunny Chow at The Grove, Chatsworth Centre: Bunny chow! Where do I even start. Legend has it when Indians first migrated to South Africa, as laborers in the sugarcane plantations, they required a meal that was not only wholesome & flavorful (yes, we Indians have very strict palates), but also easy enough to carry to the field. Think grains, meat, bread etc. That's when the ladies decided to hollow a loaf of bread, and package the curry inside for them to carry. Pretty brilliant if you ask me. And definitely delicious! Anyway, Bunny Chow is somewhat of a culture in Durban. With each spot vouching to serve the 'hottest curry in town', there are a handful that the locals love. The Grove, situated in the old Indian area of Durban, is one such place. Don't expect an ambience when you go here. Walk in, take your pick from the extensive menu, wait with bated breath for it to arrive and then devour it with all your might. You might need a few bottles of water and a handful of wet wipes on the side. But the feeling in the end of it all will make you float. Spice lovers, your satisfaction is guaranteed.
It's the 29. Busi-versary! {err, do you have a better word for it?}
Last year on this very day I launched the 29. Private Kitchen. Without a firm idea of the direction I was headed in, I decided to just cook my way through it. And that is exactly what I have been doing!
With a busy start to the year [in a good way!], more & more people are rolling up their sleeves to dig in to some Indian Tapas. Well, high time! Thus, the 29. kitchen has been anything but untouched. And although I might have been less-than-prompt at posting recipes, I always have enough photographs to keep you occupied. Here is a snippet of my culinary journey through Jan & Feb 2014...
[Unless otherwise mentioned, all photography is copyright of 29.Calories]
