Indian South African Green Biryani

(continued) Chapter 4: Hong Kong (2009-2012)

Some misconceptions are better off remaining so. They make for better stories.

In summer of 2009, I travelled to South Africa for the first time. It was a 5 of us, including the boyfriend and I, and the idea was to have an adventure, to see South African though a natives eye, and also for me to meet the extended in-law family. Gulp. And trust me, this is one big fat extended Indian family we are talking about.

The trip was one of the best I’ve ever had. And whilst it was an amazing holiday, I couldn’t shake off the nervousness of being alone in a foreign country, and meeting those who could possibly be my future extended in-laws. It wasn’t them, it was me. As days grew close to head to Durban, I wore a smile but deep inside twisted every piece of myself to find comfort. I’ll just pretend I like everything. Or seem excited about all their stories. I mean, how bad could it be?

So, we got to Durban, and much to my relief, they were all so lovely and welcoming. But I am an over analyser. And it’s not my thing to be the focal point of all conversations. As the questions grew, I could feel myself melting inwards - I was Indian, but why couldn’t I stomach the insane amount of spice they were used to? Why wasn’t I religious - aren’t all Indians super religious? Why did I not eat sausages for breakfast? …. I ate little, talked a lot, and wondered if I was answering things appropriately. And even though all questions were in good faith, when our friends decided to skip out for a cricket match, I was thrilled. Escape. Even though I didn’t know a thing about cricket (yes, I am not much of an Indian there as well!).

At the match, I revelled in my feeling of freedom and being away from questioning eyes, and enjoyed some well deserved beer. A tad too much i’m afraid. As we headed home, my future mum-in law insisted we ate a little before heading out for the night - Green Biryani she said. I had never heard of it, so I was curious. Plus, it would be rude to refuse. Too much beer (first) + spicy biryani (after) - not recommended. As we headed out for the evening with my boyfriends’ cousins, I couldn’t be more embarrassed of being sick multiple times. What a way to meet the cousins! So much for trying to be the fun, cool girlfriend. And while I think they all coyly knew, everyone, specially all the aunts, passed it off as a stomach bug I had picked up thanks to the excessive spicy food they’d been feeding me. I suppose no one wanted to believe this girl from India could drink. As for me, I chose not to correct them.

After we left Durban and South Africa, I decided to explore the origin of that very Green Biryani. I found out that it’s another much loved staple in the in-law household, and there are many versions of it in South Africa - differing from family to family. It has a strong similarity to the Indian Biryani, but is less laborious (one pot) and has lots of mint (hence the name) + local spices. All in all, I had to learn it.

Today I share that recipe with you. It’s comfort food in a bowl. The original is meant to be quite spicy, so feel free to tone up or down the chillies based on your taste buds. Hope you enjoy it - but please don’t eat it after too much beer! ;)

Ingredients

2 bunch mint leaves (approx 60gm)

1 bunch coriander leaves (approx 30gm)

6-8 green chilies (more if you want it even hotter!)

2 tbsp ginger garlic paste

1 medium onion, finely chopped

1 tomato

1 tbsp cumin seeds

2 cloves

1 bay leaf

2 green cardamoms

1 cinnamon stick (if you don’t have these whole spices, replace with 1 heaped tbsp Indian biryani powder)

1 tsp garam masala

1 tsp red chili powder

1 tbsp coriander powder

2 cups quick cooking or par boiled rice

500 gm chicken breast, cut into small pieces

1/4 cup olive oil

Salt and pepper to taste

Method

Blend together the mint, coriander, green chilies and tomato with 1/2 cup water to make your ‘green paste’. Keep aside.

Wash and rinse the rice and keep aside.

Heat oil in a non-stick wok. Add all the whole dry spices - cumin seeds, cloves, cardamom, bay leaf and cardamom stick (note: if using biryani powder, just add the cumin seeds here, and add the powder with the spices later). Saute for a quick minute till they get fragrant, and then stir in the ginger garlic paste. Cook for another minute, and then add the onions along with a little salt. Sauté till slightly brown.

Now add the ‘green paste’ made earlier, along with all remaining dry spices (add biryani powder at this stage if using). Cook covered for a few minutes, and then add the chicken. Cook covered till the chicken is almost cooked through, and then stir in the rice. Mix well, and add 1 cup water.

Cover and let the rice cook for at least 15-20 minutes on low heat. Feel free to adjust the water (adding a little at a time) if the rice hasn’t cooked and the biryani looks dry.

Once the rice is tender, open cover to remove any excess liquid (if any). Turn off heat, sprinkle some fresh coriander on top and leave covered for another 10 minutes.

Fluff with a spoon, and serve hot. Goes well with a yogurt dip and poppadams!

Butter Chicken Siu Mai

Chapter 3: Singapore (2000-2007 / 2008 - 2009)

Do you think people change?

I have never been sure. What I do know is that circumstances change, and that forces people to adapt.

In mid 2000, I headed to Singapore for university. It wasn’t my dream. I honestly didn’t know what my dream was back then. I also wasn’t the first child in our (extended) family to do so. My cousins had gone to the same university, and my parents heard about it and were impressed by what was on offer. So my brother followed, and then it was my turn. I also never quite wanted to study engineering. But I got a full scholarship, and having no idea who or what I wanted to be, I decided I may as well get a degree abroad, and embrace the adventure. You don’t think too far ahead when you’re 18.

Singapore was definitely an adventure. In more ways than one. Culinary, sensory and cultural. Having been in a boarding school most of my childhood, that amazing little island country gave me the opportunity to be free, explore and grow, in a very safe environment. No longer was there a shield of anything familiar. While intimidating at first, Singapore was easy to settle into, and I was pumped to make the most of this experience!

I started with food. Not cooking, no sir, nowhere near it! Just eating. It took a while to find the dishes, delicacies and flavours that worked for my Indian taste buds, but that repertoire of yum only grew over time. Thinking back, it’s sort of a regret now given the number of pounds I gained in my first year! But I actually never realised I was a foodie before Singapore. In boarding, we ate to live, but in Singapore, I could live to eat. I wanted to try every kopitiam (hawker center), night treats, iced treats (ice kachang), beverage (teh tarik!), chicken rice stall etc. And boy did I do so in my 9 years there!

There was a chain of small supermarkets that were a staple with Indian community of students - 7/11. Contrary to it’s name, it wasn’t only open from 7 to 11, but 24 hours, and was a haunt for late night beers, treats or random bites. I was introduced to this temple of junk during our orientation, and I was instantly fan eyed. Now you must think - seriously? impressed by a supermarket? Think of a boarding school girl, thrown in a fancy new country, with free-to-spend pocket money and all she can eat treats 24 hours. Yes, that puts things into perspective doesn’t it? It was cheap, convenient and accessible - and who was claiming to be a connoisseur anyway.

I can’t remember how many nights we might have spent near a 7/11 drinking beer, laughing, talking about boys, eating nonsense into the wee hours of the morning, but I do remember the first time I tasted a Siu Mai. A moist, juicy steamed open dumpling filled with ground pork, shrimp or chicken, usually served with a dip of chili oil and vinegar. I didn’t (and still don’t) know the technicalities of Asian food, but I knew I loved every part of it. I was addicted. No 7/11 trip was ever complete after that day without a bowl of warm Siu Mai dunked in sauce, and eaten messily with a wooden stick. Simple memories.

When my parents visited us in Singapore, amongst many things, I wanted them to try this delicious Siu Mai. Now, perhaps I had built it up too much, or it’s a bit of an acquired taste (with beer!) for someone who has predominantly eaten Indian food their whole lives , but from my mum’s look, she didn’t look too impressed when I put a bowl in front of her. She said it looked untidy. But she did give it a try. After a few moments she said “kuch missing hai”, as in it needed a little something. Swiftly, she pulled out a little container of homemade cilantro & chilli chutney, and doused the dumpling in it. She seemed to prefer it this way. My embarrassment remained no bounds, so I just shrugged it off - she had unrefined Indian taste buds.

Sometimes our parents’ innocent actions stay with us. Years later when I started by supper clubs, I used that very daring, unrefined experimentation to create a plethora of fusion plates for my clients. Some combinations worked, some didn’t. But I was never afraid to try. My mum once said my culinary likes had changed since I moved to Singapore. Had they changed, or simply adapted?

Todays’ recipe is in memory of that Siu Mai dunked in Indian chutney. I am serving these little bundles (still love them!) with the humble Indian Butter Chicken sauce (a popular north indian chicken curry sauce). Sorry for the blasphemy, but it did taste pretty phenomenal! Because hey…..butter chicken sauce ;)

Ingredients

For the Butter Chicken sauce

2 tsp ginger garlic paste

4 fresh green chilies, slit

4 green cardamoms

4 cloves

1 black cardamom

1 tsp methi/fenugreek seeds

½ teaspoon cinnamon powder

1 tablespoon red chili powder

1 tsp garam masala

2 tsp coriander powder

2 tsp kasuri methi/dried fenugreek leaves

340 gm tomato paste

4 tablespoons melted butter

10-12 almonds, blanched, peeled and made into a paste (optional, skip if you don’t have)

½ tsp brown sugar

¾ pint heavy/ double cream

For the Siu Mai

250 gm minced chicken

1 tsp grated ginger

2 cloves of garlic, finely chopped

2 stalks of fresh coriander, finely chopped [stem included]

1/2 tsp red pepper flakes

2 tsp soy sauce

1 tsp dark soy sauce

1 tbsp light olive oil

Black pepper to taste

15-20 round wonton wrappers (if they're square, just trim off the edges)

Method

Make the sauce

Heat butter in a non-stick pan.Add green cardamoms, black cardamom, cloves and cinnamon powder. Sauté for a couple of minutes till the ingredients start to get fragrant. Now add the fenugreek seeds. When the seeds begin to sizzle, add the garlic ginger paste and the green chilies. Cook for a few minutes and then stir in the tomato paste, along with all the dry spices, sugar, almond paste and 2 cups of water. Turn to medium heat and cover and cook for 15-20 minutes - till the mixture thickens, the raw taste of the tomatoes disappears and the spices are well infused. Finally mix the fenugreek leaves, and cook for a few more minutes. Lastly, stir in the cream, simmer on medium-low heat for about 5 minutes and then turn off the heat. Leave covered and keep aside.

Make the Siu Mai

Combine all the ingredients from chicken to pepper. Mix well and refrigerate for 30 mins. Put a teaspoon of the mixture into the center of each wonton wrapper, wet slightly the sides of the wrapper, and then gently fold them inwards to create little bundles. Cover and keep aside. Repeat this till all the chicken is used up.

Grease or line your bamboo steamer (or regular steamer), and put in the siu mai. Leave a little space between the dumplings so they don’t stick. Steam for 15-20 minutes, or till the chicken is cooked through.

Serve warm, topped with a generous dollop of butter chicken sauce!

Chicken Keema on Lettuce (Glutenfree)

[Continued] Chapter 1: Food As I Knew It (1982-2008)

By now, you may have grasped that I basically cook because of my mum.

But I also cook for her. In her memory. And to make her proud.

Every family has their happy and sad moments. And I believe every family also has a pick-me-up dish.

In the last post I mentioned, my parents departure from Bangalore (back to Delhi) wasn’t exactly a happy one. This story will shed some light on that.

Let me take you back to May 2004. The time that I feel was the silent end to some of the calm in our simple lives. Can’t quite forget the time. I had my university final exams, and I used to speak to my parents, or mother, at least once a day. If not speak then chat. That day I was in my university library, doing something mathematical, trying to get hold of my parents. A day went by, and then two. I started to worry, and told my friend that I sensed something was wrong. She told me to not overthink. I was famous for overthinking. My brother was at the same university, and he kept nudging me off as well.

Last day of exams. All done, we were going to graduate soon! I had a fancy investment banking job lined up - wasn’t interested much in the job honestly, but was definitely looking forward to the pay. My brother sat me down on the steps to our amphitheatre and asked me to cancel my flights to India (I was heading home in a week for the holidays). “But why, what are you hiding!”. My brother is a bad liar, I can see through him even when he doesn’t know it. He had known it all along, but my dad didn’t want the news to interrupt my exams. How very Indian of them! Made me so mad. Did then, and does now.

Car crash. I knew there was a reason my mother wasn’t responding! They were on their way for a holiday, and a drunken wedding party van forced them off a culvert. Saving the rest of the details, what followed was a traumatic and life shattering experience for them. Although I think they never did admit it. From being air lifted into a hospital, to several months in rehab/recovery, it changed their life (and ours) in a flash of second. Only then, I didn’t know the extent of the damage it will cause in years to come. If only I could be mature at 22 and drop everything to give them what they needed the most at that time. Family.

Don’t get me wrong. I did go home. Nobody could stop me from doing that. I did nurse them for a few months, saw them in and out of hospital. Once my mother even returned to the ICU and I kept thinking, “This cannot be it, can it?”. Thankfully it wasn’t. But it was shocking and confusing to me as well. I didn’t know how exactly to support them, and I wasn’t ready to switch roles and be the parent yet. My dad kept a brave face of course, but I had never seen my mum so weak and mentally broken before.

So I did what I knew best. I cooked for them.

Our family had a pick-me-up-dish which my dad lovingly called the “zindagi banaane waala chicken” - “life making chicken”. It was a dish my mum created by mistake. I can’t quite recall the first time we had it, but it was a school holiday weekend, and weekends meant non-veg. She must have been trying to make chicken curry, a staple, and realised she wasn’t stocked on some ingredients. Lo and behold came a dish on the table we had never set eyes on before. It was spicy, tangy, with thick gravy that hugged every chicken morsel - oh a delicious mistake! We all loved it and licked up every last morsel with rice. Since that day, it was a ritual to have “Zindagi banaane waala chicken” on happy and not-so-happy occasions alike. We had it in school holidays, or when we had something to celebrate. We had it on days we did something fun together as a family. And mum sometimes made it when she knew dad was upset, as it brought a smile to our faces, and made us forget any lingering worries. I just had to cook this for them in Bangalore. I was sure it would create a tiny streak of normality in those stressful days of healing and shock.

My mother didn’t quite have a recipe for it, but somehow manage to get it right every time. She claimed it was too easy to pen down. How I wish she had! I couldn’t quite get the full recipe from her after the accident, and I wasn’t much of a cook back then, so I just made them a version of it that I thought was right. They said it was perfect - but of course, I beg to differ.

Life moved on. I returned to start my job in Singapore, and a year later my dad decided to quit his job, leave Bangalore and return to Delhi. A plan in the making for a while, but the accident and injuries accelerated it all. Once back in Delhi, this chicken looked over many decisions, and served them several stressful nights.

Saddest part - I never did ever find out the recipe. It’s still a mystery. And now there is no one to ask.

This recipe is a take on that very chicken. It doesn’t do it justice, but I hope somewhere she is watching, chuckling and correcting my version of her mistake…

Ingredients

250 gm minced or finely chopped chicken breast

2 large plum tomatoes, diced

2 tsp ginger garlic paste (or 4 cloves of garlic, crushed + 2 tsp grated ginger)

2 green chilies (more if you want to turn up the heat!), finely chopped

1 medium onion, finely chopped

1/2 green pepper, cut into small cubes

1/2 red pepper, cut into small cubes

1 bay leaf

1/2 tsp cumin seeds

1/4 tsp turmeric powder

1 tsp cumin powder

2 tbsp coriander powder

1/2 tsp garam masala

6 tablespoons olive oil (more the better!)

Salt to taste

Lettuce leaves to serve, washed and soaked in cold water (to retain their crisp)

Optional toppings: Sour cream, freshly chopped coriander, lemon juice

Method

Heat oil in a non stick pan. Add the cumin seeds, bay leaf, chilies, ginger and garlic and cook for a few minutes till the seeds begin to splutter.

Add the onion, along with a little salt (to help them sweat), and cook till the onions start to brown. Add the red & green peppers, tomatoes and all the dry spices. Mix well, let it simmer covered on medium-low flame for around 10-12 minutes, till the tomatoes are soft (crush them with the back of your spatula), fully cooked and oil begins to separate from the sides. Once the raw taste of tomatoes has disappeared, add the chicken, cover and cook on medium heat for another 10-15 minutes, or till the chicken is cooked through. Remove cover, turn up heat and saute till all excess liquid is absorbed. You want the spices and gravy to coat every piece of chicken. Adjust salt, and garnish with some fresh coriander.

When ready to serve, pat dry the lettuce leaves and add 2 generous spoonfuls of chicken keema on each leaf. Top with fresh coriander, sour cream and a dash of lemon.

For a traditional version, serve over rice. Sticky rice is my favourite!

Tandoori Chicken Drumlets

“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.

4 Culinary Finds in & around Durban, South Africa

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.

I spend at least 2 weeks every year in South Africa. Housing the big five, it also happens to be home to my husband's family ;)! My trips are always about quality time with the in-laws, baking gooey brownies for the nieces & nephews, exploring the Drakensberg mountains near Durban and of course, letting the sleuth in me dig out those tucked away cafes and culinary spots! To me, no holiday is complete without any of it. 

Below is a list of some places I have loved visiting. Whether it's the food, coffee, decor, ambience, the crowd or a simple memory, each place has a special place in my heart, and today I'd like to share it with you.

 

Puppy Love at Freedom Cafe: An old shipping container houses this quaint coffee shop and brunch spot for the Durbanites. Nestled away in the popular & artistic Musgrave district of Durban, this is surely a midday go-to date spot. With a distinct love & theme of dogs, the cafe is adorned rustic seats and plenty of colorful curios. And as though the concept wasn't creative enough, each cup of coffee comes with little dog-bone shaped biscuits. Just the sight makes you go 'awwww..'. I'd go back just for those!  

http://tastefreedom.co.za

 

Coffee & Cakes at I Want My Coffee: Yes, I absolutely do. This quirky spot near the Gateway mall in Umhlanga is the place to go for a tall iced latte & a light bite - all while soaking in the relentless Durban sun. With communal tables, plenty of books, wall-full of writings and a range of sweet & savory options, you will never feel alone here. The cafe also boasts of unique home-made coffee flavors such as orange cinnamon or chili chocolate (what!). Oh, and their lamingtons are delish! So, next time you're in surf city over the holidays, gather some cheer with their ever-smiling baristas and give this little birdie a try. 

http://iwmc.co/

 

Beer Tasting at Claren's Brewery: A short trek from Durban, but totally worth it. Situated in the quaint & arty town of Clarens in the Free State, this bar-cum-brewery is surrounded by everything that should surround a beer - mountains, art, color, sun & smiling faces. With an in-house roastery and a range of beers & ciders to chose from, this is exactly the boost you need at the end of that breathtaking hike!

Oh, and if beer isn't your poison, there are also an aromatic roastery next door churning out the best coffee in the region - the popular Highlands Coffee!

http://www.highlandcoffeeroastery.co.za/

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. 

29. Dining Experiences : A Visual Journey

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]

This Week in Food Pictures

"A busy week it's been

Successes, failures & new challenges seen,

A lot of cooking, yes lots

From little puddings to flavorful pots,

Trials & errors, recipes that repeat

Bites with crunch, and those with heat,

Events & dinners, people new

Reviewers, readers, and comments few,

Here are the snippets, simple & clean

Of food, colors, and the week that's been..."

It's been one busy week! While I work on the recipes, here are some pictures from all the adventures this week. If only these could fill you up eh!

Come try my food at one of the upcoming dining experiences! Got a large group? No problem! Contact me to discuss a private tasting.

Carrot Halwa Parfait

Bread Pudding Sundae

Fishcake Bites 

Carrot Pudding with Burnt Sugar Pot De Creme

Event Buffet Table

Curried Cauliflower Soup 

Vegan Semolina Halwa with Orange Compote

Masala Minced Chicken Sliders with Beer Shooters

Popcorn & Chocolate Bread Pudding

Mint Chicken Tikka Salad on Bread Cups

Vanilla Cupcakes with Pomegranate Swirl

Top 10 Recipes & Tidbits From 2013

From exciting experiments to fearless failures, 2013 was a momentous year in the kitchen for me. It was also a year of my first half-marathon, lots of travel (4 different continents!), buckets of coffee, never-ending TLC from family, some downs but many many many ups. 

And as I welcome 2014 with new resolutions, earnest smiles, test recipes and you - my ardent readers, I can't help but look back fondly on some of my favorites from last year. Here is a list of my top 10 recipes (in no particular order).

Make me happy and leave me a comment with your picks will you?

1. Savory Jalebi for the beer guzzlers

2. Caramel Bread Pudding for those with a sweet tooth

3. Curried Guacamole for them Guac fans

4. Carrot Halwa Cheesecake or Parfait for those who love a twist

5. Okra Chips for the healthy

6. Masala Gobi Pizza for the experimental

7. Strawberry & Blueberry Butter Cake for the colorful

8. Truffled Mushroom & Cheese Samosa for the bite-sized

9. Whole-Wheat Gougeres for the fancy french

10. Wonder Tea Recipes for all those who need to stop calling it 'chai-tea'!

Not to mention the fun I had creating, plating, feeding and [not] cleaning up for all my dining events! For memory sake, here is a photographic recap of some past events from 2013 - makes me pull my collar up high ;)

1. Vegetarian Dinner for the Swedes

2. October Photo Essay

3. Celebrating through Lunch

4. A Thanksgiving Journey

5. Christmas Colors

A big 29. shout out to all of you who made 2013 more-than-memorable! And remember, keep eating your way through 2014. 

Christmas Colors - The Meal That Closed 2013!

"To those who came

And smacked their lips,

To those who thanked

And taught me tricks.

To those who support(ed)

And taste it all,

To those who fearlessly

Told me to get some balls.

To those who are patient

People old & new,

To those who with me

Bid 2013 adieu!

I love you much

With a heart so true,

Here's to 2014, and cooking

Many more storms for you..."

29. wishes all it's readers, supporters, commenters, criticizers a very very happy Holiday season!

Today I hosted the EatWith Management team for my last meal in 2013. Personally, it was a great deal. The team who has been monumental in helping me grow, market and keep working on what I love were actually in my living room. And thankfully, did not leave disappointed.

My meal was inspired with the colors of christmas - Red, Greed and a touch of Gold. And no, I don't believe in food colors. Why use artificial 'helpers' when nature offers so much. Don't believe me? Scroll down for the pictures and you'll see!

I started the team with warm Lentil Soup with a dash of Chili Sesame oil. Sounds strange? Try it - the Indian spices with a slight chinese kick was quite a combination. Be careful though, don't add too much. The soup was paired with spoons of curried chickpea hummus & homemade wholewheat crackers (baked namak paare). Notice the red, green & golden?

The conversation started just as the courses were heating up. I served

- Spicy Spinach Chicken in Bread Cups w/ a dollop of cream cheese. Inspired by all things green and similar to my Spinach Corn Deep Dish Pizza Bites.

- Masala Gobi (cauliflower) with Potato Fritter Nests & smashed Avocados. Yes please! My take on a sort of a deconstructed Aloo Gobi. This was an experimental dish but the combination did wonders, specially the spice from the gobi, crunch from the fritters and the creaminess of avocados! One satisfying bite. Inspired by the gold twinkle of the season. I also served some chilled Pomegranate & Mint tea along for those who might need some help with that tingling heat. 

- Last but not the least was the South Indian Tomato Brown Rice w/ Mint yogurt & homemade wheat crisps. Inspired by the happy red, I think this won the show - both by taste & presentation!

(PS-I was too excited to get pics of the first two, but will upload them when I make them next time!)

I ended the afternoon with Fig Milk Pudding Truffles dipped in a gooey dark chocolate ganache. And of course,the sprinkles for added happiness. I sneakishly grinned as I watched the guests play which-sprinkle-color-do-I-like-more? I think red won. Paired with some warm Cardamom Masala Chai, this had holiday written all over it!

The best part. The sunset decided to join in the fun and co-operate with my color theme! Bye bye 2013.

To try any of these dishes or teas, join me for my upcoming Dining Experiences in 2014, or contact me for a private tasting! I'll see you there.

Leftover Lesson : Tomato Chicken Puff Pastry

“Another kitchen trick for you

For that pile of thanksgiving meat,

Transformation is key

To a great new treat.

Warm and crusty

A mid-afternoon winner,

Dip in your soup

And add zest to your dinner.

Bite & savor

Lick those fingers clean,

After this leftover makeover

None will left to be seen..”

This time of the year I feel overwhelmed with leftovers. In the excitement of the holiday season, I am entertaining (and experimenting) continuously. So there are bound to be spillovers that no one can stomach. Also, I hate repeats during my dinners, so that usually adds to the pile up. Leftovers, on the other hand, are great to be creative with - specially for appetizers and quick snacks. Here is one of many ways to use that turkey/chicken roast shreds from your thanksgiving dinner. After this, hopefully, you shall not see them for another year!

Ingredients

1 cup leftover chicken or turkey roast, shredded

½ cup leftover grilled vegetables, diced – I used green pepper, red pepper & carrots

1 large plum tomato, diced

1 spring onion, finely chopped

½ red onion, finely chopped

½ teaspoon fresh ginger, grated

1 clove of garlic, minced

1 green chili, finely chopped

1 teaspoon coriander powder

½ teaspoon cumin powder

¼ teaspoon turmeric powder

2 tablespoons olive oil

1 sheet frozen puff pastry, thawed and rolled out

Heat oil in a non-stick pan. Add the ginger, garlic chili and both onions and sauté till transparent. Stir in the tomatoes along with all dry spices. Cook till tomatoes are tender. Now add the vegetables & meat, and cook on high heat for a few minutes till all ingredients are well mixed. Remember the meat and vegetables are already cooked, so you don’t want to overcook it. Remove from heat and cool.

Put a few tablespoons of the mixture on the rolled out pastry and roll into a disc. Cut into 2 inch pieces and bake at 400 F for 15-20 minutes, till the pastry has puffed and is light brown. Serve hot with chili mayo.

The Last Lunch : A Thanksgiving Photo Journey

"Here's a little jingle

To start your holiday,

Food, fun & family

Or whatever makes you yay!

You don't have to be special

To enjoy a meal warm,

Eat with strangers 

And still soak up the charm..

Put on your best shirt

And grab that festive cheer,

Celebration is about you

So come make friends dear!"

Happy Thanksgiving!

Today, I hosted the last EatWith lunch in my apartment. No, I am not quitting. No ways! Just moving apartments.

In the true spirit of the holiday, my menu was an Indian-Inspired-Global-Style-Thanksgiving-Tapas : if there ever were such a thing! The idea was to go beyond America while enjoying Thanksgiving, and bring in that global palate in an authentic 29. style - by fusion or presentation. Thus, each course was served in a style popularized by another country/cuisine, but boasted of Indian flavors. Confused? Read on, you'll know what I mean.

We started on the streets of India. A warm Chicken Chili Soup with winter spices, paired with crisp Cumin Sweet Potato Poppers. 

It was a small group this time so I tried my hands at a sit down meal as well. It was different, and quite enjoyable actually!

The mains courses were:

1. A truly American inspired Turkey Fritters served with a sweet spiced mango chutney and Alfalfa sprouts. It's Thanksgiving, there had to be Turkey!

2. Traveling to Mexico, the guests had a go at Roasted & Spiced Eggplant Tacos with a cold carrot slaw.  [recipe coming soon]

3. Ending the savory courses with an Italian take on pilaf was the Curried Cauliflower Orzo Pilaf, served with some sprinkles for a crunch.

The journey had to bring you back to India eventually. So, the sweet showcase was a Semolina Coconut Pudding with a pomegranate burnt sugar glaze & cinnamon cream. A warm, silky end to a great holiday lunch. Thanks to all those who came, and hello to all those who I'll be seeing at my next few meals...

29. Dinner Recap : The Warmth of Spice

Another dinner. Another menu. And another hell-of-a night! 

I know you're all itching to see the pictures so without saying too much, I'll jump right into the star of the show - the 29. table. 

The welcome bite was themed to bring warmth on a cold autumn evening - a Hot & Sweet starter combo of Spicy Red Cabbage Rasam Soup & Sweet Mango Chutney Crackers. Delish! Both were 29. first timers and more successful than I had anticipated them to be! No complaints there.

The mains were:

1. Grilled Tilapia and Curried Cauliflower Puree served in Gol Gappas. A perfect combination of silken warmth and that ever endearing crunch.

2. Roasted Eggplant Pinwheels sautéed with vegetables & spices, served in a chaat form. The little boats made it look rather cute - if I may say so myself! The flavor of roasted (almost charred) eggplant sure did a dance in everyones' mouth. A sure keeper for future events.

3. Chicken & Lentil curry served atop Brown Rice Ajwain Pulao , finished with warm Alfalfa sprouts. A slight asian touch on an otherwise typical Indian dinner dish. If anyone was still hungry, this filled in the gaps just right.

The sweet end to it all was my second experiment of the day. A smooth Carrot Chocolate Pudding served with Cinnamon Cream. I usually make this with rice, like kheer, but decided to use a bunch of sweet winter carrots instead that were threatening to take over my refrigerator. The result was, to say the least, a great end to a creatively enjoyed meal. And the sprinkles brought an early christmas cheer to my gathering. Oh joy! [recipe coming soon]

Was this my most-loved menu yet? Someone did ask for an autograph, so perhaps it was. But only till the next one.

Want to try the next 29. menu? Sign up for one of my upcoming events!

October on a Plate : A Photo Essay

"A warm greeting

With a touch of spice,

Feeding strangers

29. does like!

Colorful soup shots

To begin the treat,

Then a few sticks, cups & rolls

Sans any meat.

While the wine does air

The fritters come out,

Talking and mingling

With flavors all around...

Moonlight on the bridge

With water sparkling bright,

The flavorful chicken next

Is just as great a sight!

Conversation grows loud

There is humor in hunger,

The warm curried bowls

Cause a mini stir!

With tummy's growing full

The end is [sadly] nigh,

Bread pudding, truffles & parfaits

With a sweet ol' sigh...

And as we wind up

Another night of celebration,

I get a few hugs

And an imaginary ovation.

Thank you to those

Who love my unique feast,

I know I'll cook forever
If you just promise to eat...."

Check our upcoming events or contact us to book a private tasting today!

29. Let's Lunch Event - EatWith Your Eyes

Curried Sweet Potato & Coconut Soup Spoons. A delectable way to begin a Friday. Don't you agree?

29. opened it's doors to a truly diverse group this afternoon. A retired teacher from Argentina, a student from upstate NY, an HR consultant from London/Korea and a Wall st journalist from right here, NYC.

I greeted them with some Iced Clove & Mint Tea & a spoonful of Curried Sweet Potato & Coconut Soup. Yum! My surprise nibbler for the day was a roasted pepper and cream cheese dip served in little Tostitos scoops. I find these things so cute!

The main act was:

1. Grilled Mixed Veg Kebabs - marinated in cumin, coriander, garlic, fresh mint & lime juice, these are a light & colorful way to start a mid-day meal.

2. Fishcakes with Tomato Chutney - as always, a crowd pleaser! 

3. Chicken & Pea 'Sticky' Biryani w/ Cumin Yogurt - In favor of [always] experimenting, I served the yogurt in little glasses on the side. Oh, and I stuck a coriander stalk in each biryani to make it look like a little bonzai pot. How fun & adorable! 

4. Indian Trifle Parfait - with luscious layers of sponge cake soaked in milk, raspberry jam and a personal favorite, chocolate custard! Remember what I always say about chocolate? It's a miracle waiting to happen in your mouth.

A lunch should always be this special. Specially if it welcomes the weekend.

Come join me in my next culinary adventure. You will leave fascinated, full and with a range of new ideas you never thought you needed!

Hello Sweden! A Night of Transformations & Tapas

"Down from Sweden

Picturesque & green,

To the jungle that's NYC

With skyscrapers mean.

Marvels & buildings

That beg to be seen,

Tours & studies

From Brooklyn to Queens.

Amidst the work

There were treats in mind,

A tingle of taste buds

Seeking that unique find.

So in quest of adventure

For fun, food & wine,

This great group of Swedes

Stopped by 29..."

A team from the biggest Swedish architectural firm in NYC? A study themed on "Transformation" in the boroughs? Well, 29. just had to have a peek. I'm quite nosy like that.

Transformation is really the foundation of what I do. So it was an absolute pleasure when a group of 10 visitors wanted to carry that very theme from their tour to their taste buds. What an honor! Not to mention fun.

The night started with a call from the Swedes saying they have gotten off at a wrong subway station. Oh hell, a 20 minute walk in an unknown part of town - not to mention the humidity? Not a great way to start an experience I'd say. But all smiles at the door, they were the most conversational, comfortable, curious, receptive & beer-loving group I have fed. And thankfully they were hungry too.

I greeted them with little shots of spiced buttermilk with celery sticks - a rather cooling treat after the long walk. While they munched on slight variations of mince chicken & potato chaat bites, I started on the menu. With each dish themed around their study and showcasing it's own 'transformation', the night finally went uphill....

1. Curried Eggplant Sliders - my version of the Indian Pav Bhaji made with curried eggplant & a mixed salad for that slight crunch. The warm & soft brioche buns only added to the melt-in-the mouth taste. Yes, there is a slight french fusion here!

2. Tilapia Fishcakes w/ Tomato Chutney - these did a vanishing act. Perhaps it was the combination of tangy chutney with a smooth & spicy fish cutlet that worked the taste buds. Or perhaps the bite sized portions were just too convenient to pop in. All I can say is I will definitely be making these for future events. (Psst, notice how I didn't even manage to get a pic!)

3. Beans & Chicken Biryani w/ Cumin Yogurt - I don't have a recipe for this (yet), simply because it was an experimental (read accidental) discovery. I cooked basmati rice in a chicken version of my Indian Chili and voila! I love yogurt and I believe in adding it to everything - in this case it was the flame fighter for those who needed it. Try cooking your rice/grains in a pre-made (or leftover) Indian curry next time. You will be surprised at the flavors that develop. 

4. Kalakand Truffles w/ Chocolate Ganache & Crushed Nuts - something I have made over and over and over. And always received the same reaction - 'OMG! what is this!'. My proudest showcase of how you can transform any Indian sweet into something low on sugar, lighter on the palate and in a form recognizable to all. And what I can say about chocolate. Chocolate is chocolate. Sneak a spoon of it anytime, anywhere.

Amidst the view and tapas, one of them fell asleep on the couch. Overfed? Bored? Jetlagged? Whatever the reason, I couldn't be happier that they made themselves at home.

[Update] - And they revisited! Read all about the second dinner here.

Check out my upcoming events to plan your own night of Indian Tapas!

29. Navigates NYC : A Tale of 3 Tea & Tapas

Tea time is about introductions, food and conversations. So what better a way to get acquainted to something new, than over a few cuppas?

Today, a few ladies who are new to New York (much like myself) visited the 29. kitchen. Held in collaboration with NYC Navigator, it was a Tea & Tapas Pairing afternoon. What is that you ask? A quirky way to make people have 3 varieties of Indian teas, along with some flavorful (a.k.a slightly spicy) bite sized treats. With questions and curiosity, stories and sharing, wows and wondrous looks, we pretty much talked about everything under the sun. Women.

It was also a great way for me to tell others that Indian tea is not only Masala chai, and Indian food is not only curry. Here is why.

The menu was short and simple, but each pairing had a story.

1. Tangy Corn & Pea Crackers paired with Cardamom Black Milk Tea : We started our afternoon on  the streets of North India. A place where swarms of tired shoppers relax with a cup of 'masala chai' and roadside 'chaat' (street snacks). The combination of sweet milky tea with a crunchy snack is enough to wake the dead, leave alone perk up a dissatisfied spender. Gotta keep boosting the economy I say.

2. Spicy Chicken Mince Cups paired with a chilled Fresh Mint & Clove Tea : Our journey then moved to a sophisticated Indian restaurant that doesn't exist. The spicy chicken mince curry that sat atop crusty bread cups did not need selling. With no signs of leftovers, the cool mint tea was a a fire extinguisher for those weak at the heart of spice- including myself! A refreshing palate cleanser, before the grand finale....

3. Carrot Milk Pudding Truffles paired with Ginger & Date Tea : We then headed towards our last stop. The sweet market. If nothing else makes you happy, this surely will. The warmth of ginger and subtle sweetness from the dates, made this pairing truly candied. And the best part? It's good for you! The combination of dates, ginger and carrots made this course a wholesome one, and while you were licking your fingers clean, your body was smiling back at you. Oh, and the dollop of chocolate on the truffles was my wild card - everyone needs a little treat now & then.

Want to taste this menu? Join me in my next Tea & Tapas Pairing!

Indian Tapas with EatWith

Yesterday, the EatWith team came to visit the 29. Kitchen. 

Celebrating home-chefs and home-cooked meals, EatWith urges you to dine in homes around the world. Much like what I am trying to do with 29. in NYC.  Oh joy! So I just had to have them over.

With a nip in the air welcoming fall, I set out to prepare a unique 4-course menu that showcased a variety of Indian flavors. We started with a Tangy Corn & Peas Chaat (cold) and Chicken Keema Bites (warm). Having a warm and cold starter ensures that there is something for every palate. Lucky for me, the ladies enjoyed both!

Conversations trailed to the smell of Spiced Lentil Quinoa served aside a fresh-off-the-pan garlic sautéed Prawns. Dal is a lovely way to cook this grain, and replace that everyday oh-so-boring rice. With a side of fish, it's a complete meal! Amidst all the laughter, I know they were waiting for seconds., and the look when I got it to them? Precious. I live for such moments. 

We ended the meal with a layered Carrot Halwa Parfait. With mushy carrots slow cooked in milk and sandwiched between crunchy biscuits and coconut flakes, what's there not to love? Did I mention it was topped off with a dollop of maple whipped cream? This was one of my better dessert success stories, and I am dancing all over again for it.

*You can get a taste of this very menu at the next available 29. event. Come in for a bite!

Recipes

1. Tangy Corn & Peas Chaat

2. Spoons of Chicken Keema Bites

3. Spicy & flavorful Lentil Quinoa Pilaf with Garlic Prawn Skewers (recipe only on EatWith)

4. Shots of sweet Carrot Halwa Parfait

Slow-Baked Chicken & Oats Stew : The One Pot Wonderdish

"Lazy to cook

And stir and fry?

It's time you gave 

This dish a try.

Nutrition in a pot

Bakes while you rest,

It cooks itself

And gives you it's best.

Simplicity in summer

Autumn, winter or fall,

In fact so simple

That it needs no recipe at all!"

Cooking can't get any easier. It just can't.

Incurring a head injury has its benefits. It forced me into creating quick and simple recipes that were nutritious, without compromising the flavors you crave. After all, who wants to eat bland food when unwell! This was a food miracle. Do try it, I promise it will not disappoint.

Ingredients

1 pound chicken breast, cut into cubes (change to meat of choice)

1/2 cup black eyed peas, soaked overnight

1/2 cup rolled oats

1/2 carrot, chopped

1 celery stick, chopped

1/2 cup snow peas, halved

1/2 green pepper, diced

1/2 onion, diced

1 clove of garlic, crushed

1 green chili, finely chopped

2 tablespoons fresh cilantro, finely chopped

1 large bay leaf

2 cloves, crushed

1 tablespoon coriander powder

1 teaspoon paprika or cayenne pepper

1/2 teaspoon red pepper flakes

2 cups chicken stock

1 tablespoons whole wheat flour (optional - used to thicken the stock)

1 tablespoons light olive oil

Salt & pepper to taste

Pre heat the oven to 375 F.

Mix all the ingredients for the stew in a deep baking dish. Cover properly with aluminum foil and bake for 2 hours. Remove from the oven and let it sit for 15 minutes before removing the cover.

Dish out and enjoy!