The Jerusalem in Toronto, Canada – Middle-Eastern Expedition Extraordinaire!

You know you are a connoisseur of Middle-Eastern cuisine when you can taste and differentiate between Souvlaki, Gyro, Doner Kebap, Kafta Kebab, Shish Tawook and Shawarma, and trace these to the lands they originate from. As well, you need to be able to clearly discern between Hummus, Baba Ghanoush, Tahina and Tzatziki, as well as their places of origin. Here is a ready primer that you may potentially find useful:

• Souvlaki and Shish Tawook are in essence, flame grilled Chicken kebabs with their origins in Greece and Lebanon/Syria respectively.
• Gyro, Shawarma, Kafta and Doner Kebap is pork (Gyro) or ground beef and lamb or chicken (Shawarma, Kafta and Doner Kebap), grilled on a vertical rotisserie and served fresh off the grill, usually accompanied by pita or lafa bread and a combo of hummus, tahini and baba ghanoush or tzatziki sauces. Gyro derives its origins in Greece, Shawarma in Lebanon/Egypt/Israel while the Doner Kebap comes from Turkey. Incidentally, these are also usually served in fast food restaurants as an eponymous sandwich within a pita pocket garnished with herbs, spices and sauces, for a light meal.
• Hummus, Baba Ghanoush, Tahina and Tzaziki are sauces/sides used for the meats and sandwiches listed above. Hummus comprises ground garbanzo beans in olive oil with Middle-Eastern spices while Tahina (or Tahini)is ground sesame seed in olive oil with spices added for flavor, with their origins in the Middle-East. Baba Ghanoush comprises baked or broiled eggplant mashed and mixed with assorted seasonings, again with origins in the Middle-East.Tzatziki, tzadziki, or tsatsiki is a Greek meze or appetizer, also used as a sauce for souvlaki and gyros. Tzatziki is made of strained yoghurt — in Greece and Turkey usually sheep's-milk or goat's-milk yoghurt — to which are added cucumbers (either pureed and strained or seeded and finely diced), garlic, salt, cracked black pepper and usually olive oil, dill, sometimes lime juice and parsley, or mint.

Having lived in the heartland of the Middle East in Israel - the source of two the three great monotheistic religions (Judaism and Christianity) I can say I really know my Middle Eastern/ Mediterranenan cuisine well. I can taste meat off a rotisserie (Gyro, Doner, Kafta or Shawarma) and tell whether the recipe/preparation is sourced in Lebanon, Greece, Egypt, Israel or Turkey. I can take a bite of a falafel and usually tell whether it is sourced from Egyptian or Lebanese beans.

So I am understandably fastidious re: the quality of the Mediterranean/Middle Eastern adventures I embark on, and often surprise the owners of these establishments with my demands for the perfectly rendered and extravagantly embellished Shawarma or the most tantalizing Mazaa platter that they did not often design into their menus!:-)

I love to seek and try out new Mediterranean/Middle Eastern establishments across North America, but will candidly admit that I have yet to sample a culinary adventure that excels the one offered by the Jerusalem in Toronto.

What brings me back for more:

The Jerusalem in Toronto is one of the finest establishments I have sampled in Toronto in the two years I have lived there. The establishment with two branches, was founded many years ago by a Druze (a secret/mystical religious sect with origins in the erstwhile Palestine that is an offshoot of Islam who bear allegiance to Israel) family from Israel.

The ambiance is reminiscent of the Negev desert of Israel (where I have had the privilege of camping out like a Bedouin), is frequented largely by the discerning Jewish population of Toronto as well as folks that seek an authentic taste of home cooked Mediterranean/Middle Eastern cuisine.

The menu that offers a la carte lunch specials and a la carte dinner (including packages for families of two or four), is an epicure’s delight and offers authentic Mediterranean/Middle Eastern flavors, spices and condiments as well as some innovative items that are reminiscent of Tel Aviv, Jerusalem, Beirut and Cairo.

My Favorites:
Hors d’oeuvres:

• Lentil soup: their signature soup (see photo below) prepared daily from selected red lentils and fresh ingredients is the right choice to embark upon this sensual adventure!

• Mazaa Platter: offers a mouth watering combo of hummos, baba ghanoush, falafel, tahina, Middle Eastern salad and mixed pickles (see photo below) and is best enjoyed with their house pita served piping hot off the oven.

• Tabouleh Salad: a favorite of mine, comprising finely chopped parsley, tomato and onion, mixed with cracked, bulgar wheat and served with fresh mint, lemon juice and extra virgin olive oil (see photo below).

Entrees:

• Shish Kabab (Beef or Lamb): choice cuts of fresh Ontario lamb or tender pieces of filet mignon, lightly seasoned with their home recipes and grilled to your choice.
• Shish Tawook: succulent pieces of chicken breast marinated in a specially prepared secret sauce that will indulge your taste buds for sure!
• Kafta Kebab: juicy blend of minced Ontario lamb and lean beef mixed with onions, parsley, garlic and select spices and grilled to sublime perfection, on their rotisserie.
• Lamb Chops: rich, charbroiled Ontario lamb chops, lightly seasoned and extremely tender, and highly recommended.

For a first visit to the Jerusalem, I would highly recommend their combination dinner (for two or four) which offers an excellent package deal (and value for your buck - see the photo above) comprising any 4 skewers of your choice and served with hummos, baba ghanoush, falafel, tabouleh salad, fried tomatoes or fried eggplant (see photo below), mixed pickles, rice, salad and pita bread.

Desserts:

• Middle-Eastern Dessert Platter: delivering a tempting assortment of middle-eastern delicacies, including many kinds of baklava and pastries filled with nuts and topped with honey syrup, that will serve to consummate your memorable Middle-Eastern adventure at this incredible establishment.
• Rice Pudding: an absolutely delightful creamy pudding mixed with raisings topped with nuts and cinnamon to melt in your mouth and warm the cockles of your heart!
  

Being the Mediterranean/Middle Eastern “gastronome” that I am, I am hard pressed to discover an establishment that offers authentic cuisine in a warm, friendly ambiance at an affordable price as good as the Jerusalem in Toronto. I strongly suggest that you include the Jerusalem on your itinerary the next time you happen to be in the “most diverse city on the face of the earth” (there are officially 114 languages spoken in Toronto) to accentuate and embellish your Middle-Eastern expedition in this beautiful city - you will thank me for it!:-)

This adventure in Toronto, Canada begins at: Jerusalem Restaurant - two locations in Toronto as below:
4777 Leslie Street, North York, ON M2J 2K8. Tel # (416) 490-7888. Click here for the Google Map and Directions.
955 Eglinton Avenue West, York, ON M6C 2C4. Tel # (416) 783-6494. Click here for the Google Map and Directions.

Isshin in Irving, Texas - "Sushi Smorgasbord"!

For someone born in the fish eating capital of India (Kolkata) and raised in an archetypical Bengali (East-Indian) family for whom, (well-cooked) fish and rice is a staple and matter of culinary pride (Bengalis truly believe and justifiably so that they conjure the finest fish curries in South Asia, second to none!), the notion of eating raw or relatively uncooked fish was utter sacrilege and well outside the realms of rational possibility.

So it was with immense trepidation that I was actually persuaded by close friends to check out sushi and sashimi at what they said was probably the safest place to embark on what candidly appeared to be a precarious undertaking. Imagine my surprise when I actually liked and savored the fine taste of well made sushi and sashimi with their flavors appropriately embellished with wasabi and ginger in soya sauce....a whole new world of fine flavors opened itself up for me!:-)

I could not help but compare and contrast the well-cooked and spiced fish curries from Eastern India that my palate was so conditioned to appreciate, with the minimalist and otherwise similar preparation imparted to the sushi and sashimi from Japan. I cannot but help attribute this stark difference in the preparation and consumption of fish to the cultural and religious differences that were perhaps prevalent in India and Japan. Hindu India, pre-British and Afghan conquest, was the fabled "land of milk and honey" with her legendary bounty of spices (pepper, cardamom, cloves, saffron, fenugreek, asafetida and many more) that the rest of the world had only heard of, that made their way into the extravagant and opulent kitchens and banquet tables of the kings and landowners and was reflected in their gastronomical orgies with utter impunity! In sharp contrast, the far smaller landscape in Buddhist Japan, barely delivered sufficient rice (the staple) and fish needed for consumption in a culture where simplicity, austerity and minimalist sustenance was the norm, reflected in their sushi, sashimi, rice wine and other icons of the Japanese culinary tradition, including the latter day "teppan-yaki" or its American incarnation, the "hibachi", reflected in the offerings of Benihana for instance (check out my previous blogpost on Benihana, if interested).

Having dwelt on the religio-cultural influences on sushi and sashimi, let me take this opportunity to introduce one of my favorite Sushi establishments in Dallas, that offers a sumptuous lunch buffet and a great a la carte dinner menu at a price point that will not break the bank!:-)

What brings me back for more:

The Isshin in Irving, is an elegant, family run establishment established by Hiro Kishida (owner and chef- a native of Sapporo, Japan and his family) who, to this day, can be seen rolling fresh sushi every day. Their lunch spread in my humble opinion, is one of the best offerings in Dallas that offers top quality sushi and an incredible variety at a very competitive price, complemented by excellent service characteristic of the Orient.

The Isshin lunch repertoire that I can never get enough of (see the photo below) comprises these favorites:

• Unagi – freshwater eel
• Hamachi – yellow tail
• Toro – fatty Tuna
• Kani – snow clam
• Sake – fresh Salmon
• Maguro – fatty Tuna

Also included are a sumptuous array of sushi rolls including California, crunchy, dragon, jalapeno, Kathy passion Philadelphia, rainbow, spicy tuna handrolled, that will delight you and bring you back for more.

A challenge is usually getting there before the lunch crowds to secure uninhibited access to the fresh sushi from the bar as soon as it is unleashed for consumption!:-) I must also mention their well appointed Asian style salad bar as well as their offering of steak, grilled or fried chicken, dumplings and spring rolls to complement their sushi and California rolls smorgasbord, guaranteed to tickle the cockles of the epicurean heart of every sushi aficionado!:-) Their miso soups also offer an excellent way to embark on their memorable culinary adventure, that you cannot go wrong with.

Also highly recommended are their a la carte sushi and sashimi served on elegant boats that simply delight the senses and leave you yearning for more!

So the next time you are in Dallas and crave great Sushi for lunch, I would strongly urge you to check out the sushi smorgasbord at the Isshin in Irving, for what I hope, will be a memorable culinary experience that you will want to write home about, and equally importantly, thank me for!:-)

This adventure in Irving, Texas, USA begins at: The Isshin Sushi Bar and Grill, 7600 North Mac Arthur Blvd., Irving, TX 75063. Tel # (972) 506-9906. Click here for the Google Map and Directions.

Marrakesh Café in Dallas, Texas – Authentic Moroccan Adventure!

My first exposure to the delectable cuisines of North-Africa (Morocco, Algeria and Tunisia) happened in Israel while doing my International MBA with fellow students from 16 countries around the world. My class fellows included three individuals from Morocco, getting to know whom not only served to bolster my French (French and Arabic are both spoken in the former French colonies in North Africa), but also acquaint me with the inimitable cuisines from this region.

A bit of relevant history re: Morocco, that was ruled by the Berber dynasties (60-70% of today's Moroccans are of Berber ancestry) who at their pinnacle of power, held sway not only over North-Africa, but also significant parts of Europe including Spain and Portugal. I saw clear evidence of this on my recent trip to Portugal which still to this day, has palaces, castles and mosques representing the Moorish architecture reminiscent of Morocco, that exist in harmony with the Gothic, Greco-Roman and Portugal’s unique neo-Gothic Manueline architecture that are timeless icons of this magnificent country’s checkered past and grandeur.

The eclectic influences that the Berbers of Morocco were exposed to (Arab, Moorish, Iberian, Middle-Eastern, Mediterranean), culminating from their history of invasion and conquest, manifests itself distinctly in the colors, spices, condiments that render Moroccan cuisine unique and delectable, and oh, so different from the Middle-Eastern cuisines (with their origins in Egypt, Lebanon, Greece and Turkey), that the cognoscenti can truly appreciate.

Having has the privilege of experiencing fine cuisine from Morocco, Algeria and Tunisia in France, Israel and Portugal, I longed for an establishment that would present me with an authentic North-African culinary experience without having to embark on a Trans-Atlantic expedition. My intrepid quest was recently rewarded with the discovery of two establishments (both family run establishments) in Dallas – the Marrakkesh Café in Dallas and the Kasbah in Irving.

What brings me back for more:

While I have experienced both establishments (that both serve fairly authentic Moroccan fare) the Marrakesh Café wins hands down in terms of variety, authenticity, service and ambiance. Founded and run by a native of Marrakesh – Majid Al Mansour, Marakkesh Café offers an ambiance that is elegant, warm and embellished with colors and objets d’art reminiscent of the Morocco, well complemented with an exceptional quality of customer service.

The family takes great pride in their service as well as the authenticity of the cuisine they serve, that keep their customers coming back for more with their family and friends!

My Favorites:

Hors d’oeuvres:

• Harira soup: thick, peppery and steaming Moroccan lentil soup with Garbanzo beans that helps you really build up an appetite…yummy especially with a dash of lemon.
• Zaalouk: grilled and mashed eggplant with tomato, cilantro, garlic and Moroccan spices (see photo below), that is a mouth watering delight and is perhaps matched only by the delicacy of the Baingan Bharta from Northern-India. Strongly recommended to get you into "the swing of things"!

Entrees:

• Brochettes “Kebab”: well presented repertoire of delights (you can order any type or a combo of all three) from the grill comprising regular beef, chicken and ground beef (Kafta), marinated with their secret spices, well done and served with saffron rice and salad.
• Chicken Bastilla: is a semi-sweet seasoned pie with boneless chicken and roasted almonds wrapped in dough, baked and sprinkled with cinnamon and powdered sugar – a Moroccan novelty that is actually consumed before dinner, to build up an appetite, believe it or not!
• Couscous Royal: a staple from Morocco and North-Africa comprising steamed semolina delivered with chicken, lamb and merguez sausage served with mixed vegetables and harissa hot sauce, topped with caramelized onions and raisins (see photo below) – this is truly fit for the aristocracy and highly recommended. You can also order their regular couscous with lamb, beef or chicken.

• Lamb and Prunes Tagine: well cooked lamb simmered in a blend of spices with saffron rice, served with prunes, almonds and sesame seeds – this is the quintessence of Moroccan cuisine that you must have, especially on your first encounter.
• Cornish Hen Tagine and Lemon: a variation of the lamb tagine prepared with tender Cornish game hen and traditional spices, garnished with lemon and green olives (see photo below) for that oh, so inimitable spicy and tangy implosion of flavors that will absolutely indulge your taste buds and bring you back for more. You can also order this with artichokes and peas if you like.

• Fish Tagine: delivers the sea food incarnation of this Moroccan classic, spiced with Sharmoula sauce and served with saffron rice.
  

Desserts: offered include chocolate mousse, creme brulee and bread pudding though I really recommend the authentic Morrocan incarnation below :

• Sliced Oranges: smothered in orange blossom water and kissed with cinnamon and sugar that is the desirable way of consummating this incredible Moroccan culinary experience, in my humble opinion.

If you are new to Moroccan/North-African cuisine, the Marrakesh Café is an excellent destination to commence your exploration of the earthy culinary delights from that region. As well, if you are a veteran of North African cuisines, this establishment presents the authenticity reminiscent of Casablanca, Marrakesh or Rabat right here in Dallas!

Check out the Marrakesh Café and do let me know whether your gastronomical adventure was as memorable as mine!:-)

This adventure in Dallas, Texas begins at: Marrakesh Café, 7989, Beltline Road, Suite 315, Dallas, Texas 75248. Tel # (972) 239-7775 / (972) 239- 7776. Click here for the Google Map and Directions.

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Comments: "Cafe Marrakesh has just started serving Kefta with eggs on the lunch buffet that taste just like my mother -in-law's. I thought you would like to know.

Also, after viewing your picture, I need to have some tagine." :-)

Jill Elmazouni, July 30th, 2008, 2:13 PM

Bombay Sizzlers Pub & Grill in Dallas, TX – Mumbai Unplugged!

Although a self-annointed “denizen of the world” who is equally at home in Rome, Paris, Athens, Lisbon, New York or Vancouver, Bombay (or Mumbai as it is called today), occupies a special place in my heart. I was raised and spent over 20 of my formative years in this “Ville-Magnifique de L’Inde” - India’s quintessential melting pot that is accepting, progressive, happening, and conditions you to appreciate the “beauty in diversity” across India and the World. In Bombay, you shed all other identities based on your state of origin in India (Bengali, Punjabi, Marathi, Gujarati, Tamil, Telugu et al) and become first and foremost, a "Bombayite" (or its politically correct analog of today – the “Mumbaikar”) – every other identity, tag or cultural baggage pales into utter oblivion and insignificance!

It was in Bombay, that I assimilated all of the five languages I speak today, including French (thanks to L'Alliance Francaise de Bombay). This vibrant and inimitable island city has nurtured, exposed and inculcated in me, the ability to appreciate the "magnum opei" of Shakespere, Bernard-Shaw, Byron, Hemingway, Rabindranath Tagore, Anton Chekhov, Guy de Maupassant, Michaelangelo, Da Vinci, Rembrandt, Van Gogh, Monet, Warhol, Picasso, Mozart, Beethoven, Bach, Chopin, Vivaldi, Barbra Streisand, Diana Ross, Ravi Shankar, R.D. Burman, Bob Marley, The Carpenters, Simon and Garfunkel, the Beatles, Dire Straits, Pink Floyd, Abba, Boney M, Satyajit Ray, Spielberg, George Lucas, Truffaut, Bergmann, Kurosawa and Broadway, that has incalculably contributed to shaping my eclectic, urbane sensibilities, personality and tastes.

This intrinsic eclectic milieu of Bombay is also mirrored indelibly in its cuisine. Besides the native Maharashtrian cuisine (Bombay is the capital of the state of Maharashtra, arguably the most progressive and unequivocally, the most prosperous state of India), this metropolis has also evolved its own brand of "Bombay cuisine" that includes the eponymous “Bombay Chaat” (check out my previous blog post on the finest Bombay Chaat establishment in the World, in my humble opinion) and also fairly novel creations like the Vada-Pav, Pav Bhaaji (ubiquitous street foods like the hot dogs in Manhattan, Chicago or Toronto), the Rawa Masala and Mysore Masala Dosa (adapted from Southern India), the Chicken Lollipop and Chicken Manchurian (Bombay style Chinese), Prawns and Pomfret Koliwada (seafood grilled with spices a la Bombay inspired by the Malvani cuisine of coastal Maharashtra), the Tawa Gosht/Tawa Murg and the Murg Tikka (inspired by the Awadhi/Hyderabadi cuisines with a distinct Mughlai influence), the Bombay Fried Rice and the celebrated Bombay Sizzlers (made famous by Yoko’s and Kobe’s Sizzlers in Bombay, frequented by Bollywood film stars and the hoi-polloi alike). These are mouthwatering delights sold by street vendors or unpretentious “hole-in the wall” establishments in this "city that never sleeps”, that epitomize Bombay’s unique gastronomical character that has grown on folks like me, and one that, the city's opulent five star hotels or well-appointed restaurants would be hard pressed to match!

Happily for us in Dallas, the Bombay Sizzlers Pub and Grill in Irving brings these iconic foods of today's Mumbai to life, in a casual setting that is definitely worth checking out with family and friends.

What brings me back for more:

The Bombay Sizzlers Pub and Grill is a casual, unpretentious and very family-friendly establishment embellished with murals of the famous landmarks of Mumbai, and run by Mukesh and Amit (the chef-de-cuisine with significant experience across the world) - both long time inhabitants of Bombay, who have endeavored to deliver the “Bombay culinary experience” within their novel and fairly expansive-yet-inexpensive menu, that delights the palate without breaking the bank!:-)

Friday and Saturday evenings are special since they bring in DJs who play the most happening Bollywood numbers and Bhangra that usually moves you, your family and friends onto the dance floor, given the indulgence and satiation to your taste buds from the culinary delights delivered piping hot off the grill by their friendly, youthful staff who strive to please.

My Favorites:

Hors d’oeuvres:

• Chicken Lollipop: a “Bombay Chinese” delight that is Mumbai’s answer to the celebrated Buffalo wings, but a bit more zesty n’ spicy – you can’t go wrong with their chicken lollipops.
• Bombay Sizzler Mix Platter: is served sizzling hot off the grill and delivers a mouth watering combo of chicken, goat meat and fish kebabs with fried onions, mushrooms and bell peppers spiced with garlic, pepper and their secret recipe (see photo below)– something to order on every trip!

• Tawa Keema Masala: delivers minced chicken grilled with garlic, pepper and other spices from North India and serves 5-6 people. Again highly recommended.
• Boribunder Kebabs: a sizzling assortment to choose from, including the classic Tandoori Chicken, Seekh Kebab (goat meat), mutton chops, tandoori shrimps and boti kebabs – just what you need to build up the appetite!
• Grilled Fish Koliwada style: a classic seafood recipe from the streets of Mumbai, offering a choice of pomfret (see photo below), bangda (from the Arabian Sea off the Bombay coast), king fish, tilapia and shrimps marinated and grilled using their potent Koliwada mix, inspired by the Malvani cuisine from the coastal areas of Maharashtra.

Entrees:

• Tawa Gosht or Murg: Chicken or goat meat marinated well in their potent tawa spice concoction and served piping hot (see photo below) – goes well with rice, but I prefer to have this with the garlic naan – don’t leave Bombay Sizzler without trying this!

• Achari Murg or Gosht: Bombay Sizzler’s incarnation of a classic from Hyderabad that serves a spicy chicken or goat meat in a curry flavored with Indian pickles (“achar”) that it derives it’s name from – strongly suggested for people that love spicy meats to go with their flat breads.
• Chicken 65: originated in Hyderabad in Southern India but has since been adapted and assimilated in Mumbai. This delivers boneless chicken well marinated and grilled in a fiery red sauce, sautéed with onions and curry leaves from Southern India – great compliment to a nice wine or Indian beer.
• Chicken Manchurian: is again a classic “Bombay style Chinese’ dish with medium spiced flour smeared chicken stir fried with cabbage and onions in soya sauce, that complements Chinese Fried rice extremely well.
• Garlic Naan: is their house specialty and is served piping hot off the tandoor, laced with butter and garnished with Cilantro (see photo below) – a must have for me on every trip to this establishment.:-)

Desserts: Given the sumptuous dinners I have had at the Bombay Sizzler, I have never had the appetite to order any desserts. But they do offer a choice of the ubiquitous gulab jamun, ras-malai as well as mango and malai pista kulfi, for those inclined to consummate their meals with a potent dose of glucose!:-)

I have merely provided you with a sampling of my personal favorites offered by this casual, fun establishment above - they offer much more (check out their complete menu). Check out Bombay Sizzlers Pub and Grill if you want to sample the unique culinary delights from the streets of Mumbai for the very first time or, if like me, you have experienced these before and want to periodically tantalize your taste buds with the inimitable spices, aroma, colors and condiments from the Indian megapolis that, arguably, is first among equals; you are welcome!

This adventure in Irving, Texas begins at: Bombay Sizzlers Pub and Grill, 2215 North O'Connor Rd, Irving, TX 75062. Tel # (972) 255-5400. Reservations recommended on Friday evenings and weekends.Click here for the Google Map and Directions.

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Comments: (In "Hinglish":-)) Andy, I am seriously impressed by the quality of your writing and your knowledge on foods and cuisines from across the world! Yaar, ekdum Choopa Rustam nikle!:-) You have done Mumbai proud - keep up the good work!:-) Tera Mumbai-ka-Yaar, Johnny Gaddar (Mumbaikar)!:-)
September 12, 2008 5:59 AM

El Greco Taverna in Santorini, Greece: An exotic culinary Greek Odyssey!

Our Greek Odyssey over Christmas in 2007 was one we shall not forget easily. For someone raised on a staple diet of Greek mythology in his childhood such as myself, our trips to Athens, Delphi and Olympia were deeply spiritual experiences that will forever stay with us. After all of the history and the mythology, a voyage to Santorini in the Greek Cyclades was a fitting finale to this awesome adventure.

Santorini, which has literally been sculpted on the slopes of a crater (called “caldera” in Greek), is a magnificent island city endowed with an ethereal beauty that must be experienced for one’s self. Viewing the remains of the volcano submerged within the Aegean Sea early in the morning, would move and evoke romance and introspection in the most hardened of people. Walking leisurely along the caldera (or driving) thru the gorgeous little villages with exotic names like Fira, Imerovigli, Firostephani, Kamari, Pyrgos and Oia serves to rejuvenate your mind, body, spirit and soul and is highly recommended for just about everyone and especially, folks who lead a stressful existence!

Given all the walking and the vigorous exercise, we felt intense pangs of hunger and the need to satiate it with the authentic, exotic version of the Greek cuisine served locally in Santorini. Since most of the establishments were closed for Christmas, the El Greco Taverna (happily for us), a stone’s throw away from our hotel, was exactly what we needed!

The El Greco Taverna is a modest, almost "hole-in-the wall" family run establishment that is unpretentious, yet endowed with a remarkable view of the Fira landscape and is adorned with some incredible photos of Santorini, shot by local photographers. The very friendly demeanor and service of the young and self-effacing Antonio, the head server, would invariably bring us back to El Greco for practically every meal, save breakfast until our departure on Christmas Day!

Besides the ubiquitous and extremely well prepared Souvlaki, Gyro (pork and chicken) and the Moussaka, its seafood (fresh catch delivered every morning) was its pride and our joy!:-) The seafood platter (below) presented a combination of Mahi Mahi, Octopus, Scallops and Prawns, served with large potato wedge fries and Greek pilaf, grilled with their secret concoction of spices and herbs, especially oregano and cooked in extra virgin olive oil extracted from the choicest varieties of olives (like Kalamata and Amfissa) from the mainland of Greece.

Equally well made were the gyro/souvlaki platters (see below) with pork and chicken souvlaki (kebabs), rice and Greek fries served with their local incarnation of Tzatziki and hot sauce.

Savoring the fresh fish and the meat with their home-made bread spiced with their locally brewed Balsamic Vinegar, as well as the locally made Santo Nectarii White (like a Chardonnay) and Red Wines (close to a Cabernet) was such incredible joy and pleasure.:-)

Santorini is a veritable "Mediterranean Shangri-La" that was awe-inspiring and truly touched us with its ethereal beauty – not for nothing has Santorini been called “The Most Beautiful Island Paradise” anywhere in the World!

Savor the sensuality and romance of Santorini for yourself at least once in your lifetime and when you do, we hope you will take the time to relax, undulate and indulge yourself with the culinary delights of the El Greco Taverna in Fira, that hopefully, you will thank us for!:-) Bon Voyage and Efcharisto (Thank you in Greek)!:-)

This adventure in Fira (also called Thira), Santorini, Greece, begins at: El Greco Taverna, (down the road from the Theoxenia Hotel), Fira Main Street, Santorini, Greece. Tel # 22222. Click here for the Google Map and Directions.
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Comments:

"Hi Andy, This is your long lost pen pal from Greece, Efthymia "Effy" Papakvrillov, now living in Melbourne, Australia. I chanced upon your food blog on the Net, recognized your photo and was delighted to see that you had recently visited my homeland - I had invited you many years ago if you remember. I completely agree that Santorini is the most beautiful island in the World and cannot wait to try out the fish at the El Greco, on my trip to Greece this summer! Efcharisto!:-)

Effy Papakvrillov from Crete, Greece, now living in Melbourne, Australia. March 3, 2008 10:27 AM

The Bengal Coast in Dallas, Texas: Nouvelle Pan-Asian Fusion Fiesta!

For someone born in “the City of Joy” (Kolkata) in close proximity to “the Bengal Coast in India” (the Bay of Bengal), discovering a new culinary adventure called “Bengal Coast” right here in Dallas quite simply, blew me away! What further tickled my sense of adventure was its founder - Mark Brezinski, one of Dallas’ best known celebrity restaurateurs who has also established the extremely successful Pei Wei for P.F. Changs, that I love to frequent with family and friends.

So an invitation from Mark to explore this establishment was all that I needed to embark on my exciting voyage of discovery. And I was hardly disappointed – the Bengal Coast is an incredibly well packaged offering and ambiance with superb attention to detail and an innovative nouvelle-Pan-Asian repertoire of gastronomical delights to match!

To commence your experience, simply check out their web-pages that will tantalize you with the mystery of the culinary experience that awaits – Senor Brezinski has clearly raised "invoking mystery with cuisine" into fine art!

What brings me back for more:

Having experienced quite a few eclectic fusion establishments across the World, I approached the Bengal Coast with some fairly high expectations for the ambiance and the culinary repertoire and was pleasantly surprised on both fronts.

The ambiance is well appointed, warm and friendly, with exquisite murals depicting culinary vignettes from Bombay, Bangkok and other exotic destinations in South East Asia that are invoked in the innovative menu with flair. The mural of Bade Miya, the Grande Dame of Kebabs in Bombay, that I often frequented as a student in what is now Mumbai, as well those of the street side vendors in Bangkok offering delights like Satay, is alluring, evokes nostalgia, and lends to the authenticity of the ambiance. The attention to detail down to the cinnamon and rock salt laced content in the salt cellars on the table, the Indian-Oriental motifs from the logo to the cutlery, and the friendly and knowledgeable folks who look after your every need, is impressive indeed.

What is truly amazing is the leger-de-main and “out-of-the-box” innovation from executive chef Neville Panthaky, who has successfully packaged flavors, spices, colors, condiments and nuances from Bombay to Bangkok, from Phuket to Penang, from Kolkata to Kuala Lumpur and from the pristine beaches of Goa to the tropical paradise that is Bali, within the context of a single menu (view or download the menu), that will light up the cockles of your eclectic epicurean heart, especially if you love Indian and Thai and aspire to experience both on the same culinary adventure!

My Favorites:

Hors d’oeuvres:

• Goan Chicken Lettuce Boats – presents a mouth watering variation of the classic lettuce wraps raised to celebrity by P.F. Changs and Pei Wei, with distinct North Indian and Goan flavors, to die for!

The Samosa – India’s arguably, more tempting answer to the Greek Spanakopita or the Mexican Pinata, has been re-shaped (down to the geometry!) to tantalizing perfection at the Bengal Coast. Particularly tempting are the Chicken and Thai Lobster Samosas:

• Chicken Samosas - comprising minced chicken spiced with arugula, cilantro, asiago cheese, turmeric and Garam Masala presents a novel variation of the classic North-Indian "Keema Samosa".
• Thai Lobster Samosas – presents a mouth watering combo consisting of lobster and cream cheese, spiced with a potent mix of cilantro, black mustard seeds, red bell pepper, kaffir lime, galangal, curry leaves and chili, that results in a novel Thai incarnation of the Indian samosa.

Entrees:

• Bangkok Prawn Stir Fry – prawns stir fried in sweet Thai chili tomato sauce, lemon grass, Thai Basil, kaffir lime, cilantro, snow peas, mushrooms and served with multi-grain noodles present a sumptuous Thai delicacy you will be hard pressed to find at most Thai establishments. Highly recommended.
• Burmese Chicken Stir Fry consisting of sliced chicken breast, sweet tropical coconut curry, bell peppers, baby bok choy, bamboo shoots, cilantro, galangal and pad Thai noodles delivers nuances of the classic Gang Ped Kai (Thai Chicken Curry) in a green curry sauce, with a twist and the unmistakable aroma of fresh Basil, that really indulges your taste buds.

• Malay Crispy Beef- marinated wok-seared chili beef, mushrooms, scallions, snap peas, pad Thai noodles in a herb infused beef broth with coconut cream is a sumptuous Thai-Malay combo that will deliver a taste of Penang and Bangkok to your discerning palate
• Fragrant Butter Chicken – boneless marinated chicken, cardamom, fenugreek, buttery tomato sauce, snap peas, red bell pepper, onion with multi grain noodles presents an Oriental twist to an otherwise North-Indian classic.
• Indonesian Beef Short Ribs – boneless pot roast style short ribs, ginger, garlic, lemon grass, pan-braised pearl onions, tomato, mushrooms, bok choy, coriander, fennel seeds, green cardamom and pad Thai noodles bridge the flavors of Indonesia and India, as seen in the Hindu cultural influence on the otherwise Indonesian cuisine of the beautiful Island of Bali today.
• Chicken Jungle Curry comprising sliced chicken breast, spicy coconut red curry, Thai chilli, lemon grass, mushrooms, egg plant, bell pepper, zucchini and pineapple, can perhaps be described as a Polynesian/Hawaaian delight with distinct Thai influences.

• Pork Vindaloo – presenting tender pork braised in curry of onion, roasted tomato, ginger, garlic, coriander, cardamom, turmeric, bell pepper, pan braised pearl onion and pineapple, delivers a milder and oh, so different version of the fiery curry from the beautiful beach resort of Goa in India, with its Hindu and Portuguese influences.
• Vegetarian Madras Curry – comprising paneer (Indian cottage cheese), chick pea, corn, spinach, onion, garlic, ginger, yellow curry with garam masala, roasted tomatoes, curry leaves and fenugreek that delivers South Indian flavors with a twist, for the discerning vegan.
• Mallaccan Prawn Curry – consisting of wok-seared garlic prawns, smoked tomato tamarind glaze, scallion, mushrooms, baby bok choy, eggplant, roasted black and white sesame seeds (see below) is quite simply, "a work of culinary art" that delivers an implosion of potent flavors on your palate and has you yearning for more!

Check out the new off-the-menu Seafood delights at the Bengal Coast:
Per my earlier recommendations in this blogpost, it was gratifying to see Mark, Anupam and Neville conjure up some oh-so-inimitable seafood delicacies that will indulge the discerning taste buds of any seafood connoisseur:

• Indian Herb-Crusted Flounder- comprising fresh flounder fillets crusted with a cilantro, curry leaves (from Southern India) and puffed rice pesto and then pan seared and served on fenugreek butter sauce, with stir fried veggies and crispy seasoned basmati rice cakes (see below) was innovative, authentic and will absolutely delight any seafood lover!

• Crispy Thai Sword Sticks – fresh swordfish fillets marinated in a kaffir lime tempura-style batter, wok fried and tossed in a Thai basil and lemon grass infused coconut curry, with tropical stir-fried veggies and served with crispy seasoned basmati rice cakes (see below), was original and a pleasant surprise for me that I would highly recommend, without any reservations whatsoever!

Desserts:

The Dessert menu, happily, stands augmented as well, with an exotic potpourri of flavors and aromas that are signature Bengal Coast and will tickle the “feel good” arena of your brain (similar to chocolateJ) and have your taste buds in a tizzy!

• Banana Coconut Cheesecake with a Graham Cracker Crust, Bananas and served with Butterscotch Sauce or Caramel-De-Dulche-Leche ice-cream, is simply “sinfully delightful”!
• Mango Rice Pudding Parfait with a Basmati rice pudding, fresh mango, mango puree, Indian cinnamon, cardamom, pistachio and golden raisins presents a mouth-watering twist on an Indian delicacy that is a must for weddings and birthdays in Indian homes across the World.
• Thai Chocolate Spring Roll – crispy spice chocolate roll with cardamom whipped cream and fresh pomegranate, is quintessentially Bengal Coast!

I loved the Pan-Asian adventure at the Bengal Coast and would strongly urge you to check out their tempting and tantalizing flavors and aromas from "the other Asia", in an ambiance like no other in Dallas. So go ahead and embark on your gastronomical voyage of South East Asia with a wicked potpourri of flavors, spices and nuances at the Bengal Coast – what are you waiting for?!:-)

This adventure in Dallas, Texas begins at: The Bengal Coast, 3102, Oak Lawn Avenue, Suite 116, Centrum Plaza, Dallas, Texas 75219. Tel # (214) 521-8600 (Reservations recommended especially on Weekends). Click here for the Google Map and Directions.
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Comments:

(Via e-mail): "Hi Andy, We went to Bengal Coast for dinner with our American/Australian friends from Atlanta, a couple weekends back.

They absolutely loved the food there and so did we! Anupam, the exec. chef. came by and suggested a couple of items that we ordered and we loved it. We would love to go back there again!" Neil B, Plano, Texas. March 20th, 2008, 5:03 PM

Anonymous said: "I have travelled the Far East regularly on business and I enjoyed the theme and creativity of Bengal Coast. Well done. I was assisted by a young Chef - Neville, a Culinary Institute of America alumni. I will be a regular of the restaurant as I had a wonderful experience!". March 3rd, 2008, 12:32 AM

(Via e-mail):"Yesterday, I went for lunch at the Bengal Coast. Good eclectic ambience, free parking in the garage or complimentary valet available. The food is fusion - interesting - you can also get the dishes custom prepared if you talk to Anupam Jogelkar or Neville Panthaky, the two exec. chefs. The restaurant has a full bar. Try it out." A. Mukherjee, Arlington, Texas. February 13th, 2008

Cuba Libre in Dallas – Tex–Mex-Jamaican adventure extraordinaire!

It is perhaps not a surprise that Dallas should frequent some of the finest Latino, Mexican and Tex Mex restaurants on this side of the border with Mexico. What is gratifying however, is to find an establishment that innovates with nouvelle Tex-Mex fused with distinct Jamaican influences, with an elegant, happening ambiance to match and raises this to fine art! Marrying a vibrant and flamboyant ambiance with a great menu and mesmerizing presentation is a killer combination that Cuba Libre in downtown Dallas delivers with panache and elan.

What brings me back for more:

I love Mexican, Cuban and West Indian cuisine and to find an establishment that is eclectic enough to draw from all of these to deliver a sumptuous menu is indeed, fulfillment of my heart’s desires! Add an incredible ambiance, superb music and lots of beautiful people and you have a happening adventure that is worthy of exploration indeed!

My Favorites:

Hors d’oeuvres:

• The Hawaiian Plantain Chips are a house signature dish and highly recommended, especially with a side of their awesome Guacamole, and is guaranteed to spark some incredible conversation between friends and some awesome chemistry between romantic couples!:-)

• The Chicken Tortilla Soup although heavy, will stimulate your taste buds and prepare them for the fantastic culinary delights that separates Cuba Libra from the hundreds of Mexican and Tex-Mex restaurants in this megalopolis.

• The Fried Calamari delivered wioth roasted red pepper marinara and avocado ranch is something else and indulge your taste buds in anticipation of the entrees to foillow.

Entrees:

• The Voodoo Blackened Salmon is served over grilled veggies and wild rice with a tamarind finish, and is a no brainer for those that seek healthy cuisine that also delivers indulgence to the taste buds.

• The Jamaican Jerk Chicken Verde Taco Platter are delivered with a beautiful presentation and spicy flavors that will transpond you to the beautiful island of Jamaica.
• The Spicy Crab Crusted Tilapia offered with roasted red pepper lime butter sauce is a sea food lover's delight.
• The Chicken Fajitas with caramelized peppers and onions, iceberg lettuce, avocados and charred tomato salsa is presented sumptuously and offers visual delight that compares well with the flavor and the taste!

Desserts:

• The Banana Bunuelo delivers an exotic presentation of tropical fresh fruit, vanilla ice cream, chocolate and caramel sauce that is a feast for the eyes and the taste buds!:-)
• The Jamaican Rum Cake served with vanilla ice cream and mandarin orange glaze is a house signature dish and highly recommended.

Rarely do I come across an establishment that offers an adventure that is worthy of exploration time and again. The Cuba Libre is an establishment that meets and exceeds these discerning standards and offers an awesome repertoire of delights from Mexico, Jamaica and Cuba in an heartwarming ambiance, at prices that won’t break the bank!

Check out the Cuba Libra and let me know if you share my opinion and would like to join me on my next adventure at this inimitable establishment. Hasta La Vista, amigos!:-)

This adventure in Dallas, Texas begins at: The Cuba Libre, 2822 North Henderson Avenue, Dallas, TX 75206. Tel # (214) 827-2820.Reservations, especially on Fridays and weekends highly recommended.Click here for the Google Map and Directions.

Banana Leaf in Dallas, Texas – Thai Extravaganza!

I must admit that Thai cuisine holds a special place in my epicurean heart and with good reason. I learned to appreciate Thai food as a graduate student while pursuing my Masters in Engineering at the University of Florida at Gainesville, at an extraordinary establishment called Bahn-Thai. Bahn Thai, founded and run by a very friendly and entrepreneurial couple -Tom and Pam Maneeratana from Thailand, really exposed me to the finer aspects, condiments and the nuances of Thai cooking.

I must candidly confess I was too lazy to cook everyday and patronized this fine establishment for dinner six nights a week! This not only gave me the opportunity to explore every item on the menu, but also, enabled an entree into the kitchen to discover for myself how these dishes were concocted using ingredients like bamboo shoots, water chestnuts, baby corn, that exotic Thai ginger called galangal, lemon grass, coconut milk, Nampla (Thai fish sauce), as well as the secrets of creating a consistent Thai delicacy every time.

Ah, the "titillation to my taste buds" from the oh, so inimitable aroma of fresh basil from Thailand, coupled with the implosion of spicy, fiery and tangy flavors from the lemon grass, lime, galangal (ginger) and Thai hot chili peppers, undulating with every successive mouthful, is "sheer gratification unplugged" for culinary hedonists like yours truly...Mamma Mia!:-)

My passion for Thai cuisine led me to introduce my newly wed bonny bride to these delights, on our honeymoon in Pattaya and Bangkok 16 years back, and was apparently persuasive enough for her to embrace Thai cuisine with a gusto and culinary fervor that happily matched my own!:-)

I (and my taste buds) were so enamored with Thai cuisine that I actually learnt to cook some of my favorite dishes from Pam, Tom and my wife and to this day, have a bit of a reputation as a "conjurer of Thai delights par excellence” within our community in Dallas!:-) What this also implies is that I am particularly discriminating when it comes to picking Thai restaurants to eat in or recommend, perhaps far more that any other cuisine save Indian, Chinese and Middle-Eastern.

Matter of fact, I can think of no more than four Thai restaurants across North-America I have frequented thus far, that meet my discerning standards, for me to recommend to my friends and family. These comprise the Bahn-Thai in Gainesville, Florida, the Teikoku in Philadelphia, the Golden Thai in downtown Toronto, Canada and one more that is arguably the finest Thai establishment in Dallas - the Banana Leaf, the focus of this expedition.

What brings me back for more:

The Banana Leaf provides an extremely elegant, friendly yet unpretentious ambiance, adorned with art, crafts and sculpture that would easily transpond you to Bangkok, Phuket or Pattaya in Thailand. The people are friendly and deliver their service with a smile, with recommendations to suit your taste. But most of all, it is their award winning and innovative, off-the-beaten path repertoire of Thai delicacies that delights the gourmand in me and brings me back for more, time after time.

My Favorites:

Hors d’oeuvres:

• The Chicken Satay (did you know that this really originated in Indonesia, but was proliferated by Thai restaurants worldwide), a perennial favorite, came extremely well presented, accompanied by the peanut sauce and was as delightful as it looked!
• The Lemon Grass Chicken with Lettuce Wraps – a mixture of minced chicken, lemon grass, onion, lime leaves, white and black pepper with iceberg lettuce, served with hoisin sauce that is familiar (relative to its Chinese counterpart raised to celebrity by P. F. Changs) yet different in that it delivers a spicy tangy taste that is unique to Thai cuisine.
• Green Papaya and Cucumber Salad, their version of the Thai classic called Som-Tam is delivered with shredded green papaya or sliced cucumber, with a mixture of crunchy peanut, tomatoes, carrot and fresh Thai chili, and flavored with line juice, to deliver a potent yet healthy combo that sets your palate yearning for the delights that follow!
• Tom Yum – my absolute favorite clear broth anywhere, delivered with chicken (or shrimps) mushroom, slices of galangal (ginger), lemon grass and lime juice, with an option to add coconut milk if you so wish, is probably the finest I have had!

Entreés:

In addition to the traditional and ubiquitous green, red, yellow, Panang (Malay influence) and Massaman (Indonesian influence) curries served with a coconut milk base that you expect to find at any Thai establishment (ones I conjure up in my sleep:-)), here are some of the innovative delights offered by the Banana Leaf that I would definitely recommend:

• Pad Thai – a Thai classic and a great leading indicator of the quality of an establishment’s offering, with sliced chicken stir-fried with thick rice or clear glass noodles, eggs, bean sprouts and green onion flavored with crunchy peanut, did not disappoint.
• The Eggplant with Thai Basil, served with your choice of meats stir-fried with fresh eggplant, carrots, onions and bell pepper, sautéed with chili and fresh basil from Thailand, was clever and a nice variation of my personal signature dish that I conjure up with tamarind sauce.
• Thai Lamb Chops, a signature dish you won’t find in most Thai restaurants, came to us well done and endowed with a distinct Thai character and flavor that was perceptively different from their Indian, American and Middle Eastern counterparts – Vive La Difference!

• Larb Chicken again off the beaten track, comprises chopped chicken mixed with green and red onion, ground rice, cilantro, mint and lettuce, flavored with homemade lime dressing and that inimitable Thai fish sauce (Nampla) that was sheer joy to consume and an indulgence of the palate.
• The Triple Flavored Fish, usually whole Sea Bass or Red Snapper, deep-fried and topped with their secret spicy red chili and tamarind sauce, was so well adorned and presented that it appeared to have been made for a regal banquet (see what I mean below) and drew serious attention to our table when served, and happily delivered inexorable delight to our taste buds to match!

Desserts:

• Fried Bananas, smothered in honey and served with cherries and slices of orange triggered peals of delight from my daughter who valiantly fought off her parents to get her share of the spoils!:-)

The Banana Leaf presents an elegant, relaxed and romantic ambiance that lends itself well for a Thai banquet like experience fit for a king, that you would be hard pressed to find in most other establishments. Go ahead and indulge yourself and your family with these earthy delights, flavors and aroma from one of the most exotic destinations around the world, this weekend at the Banana Leaf and do let me know whether your gastronomical adventure was as memorable as ours – I look forward, in anticipation, to hearing from you.

This adventure in Dallas, Texas begins at: The Banana Leaf, 17370 Preston Road, (between Campbell and Frankford), Dallas, Texas, 75252. Tel # (972) 713-0123/ (972) 735-8778. Click here for the Google Map and Directions.
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Comments: Anonymous said:
"Dear Mr. De, I hope you remember me from our meeting in Bangkok at the Shrine of the Sleeping Buddha, when you were celebrating your honeymoon.
I was visiting the US and a friend forwarded me your blogpost which was such pleasure to read. As they say in the USA, "you have come a long way, baby"!:-)
Hope to see you in Thailand sometime and acquaint you with some more Thai delights maybe in Phuket or Pattaya.
Take care my friend and "Sawadikha", Suprit Somboonsong, Bangkok, Thailand
October 26, 2007 11:51 AM

Rosario's in San Antonio, Texas – Fiesta Mexicana!

Despite my formal training in the Sciences, Engineering and Business, I have always been fascinated by Anthropology, and its socio-cultural, ethnographic, religious and culinary aspects. Reading between the lines of cross-cultural relativism uncovers intriguing nuances and questions that truly boggle the intrepid mind and the imagination.

For instance, today's esoteric but once ubiquitous traditions of Hindu Tantra (having originated over 6,000 years ago in the Indus Valley Civilization – the Indian sub-continent of the present day) including nature and idol worship and the Divine Feminine, have unequivocal similarities with the Greek and Egyptian pagan rites, as well as native Indian traditions of the Aztec, Mayan and Inca civilizations of pre-Columbian South and Central America. It is unfortunate that politico-religious invasions and conquests have virtually wiped out all of these traditions, with Hinduism being the sole survivor today, of these rich, ancient, mystical/occult socio-religio-cultural heritage.
Incidentally, the word "pagan" literally implies “of the earth”, hence native traditions of worship, that unfortunately, was conveniently deprecated, and pejoratively positioned and abused, to justify the desecration of these religious traditions and practices and the near-total annhilation of their practitioners with impunity, around the globe!

What has survived however, are crossovers of socio-cultural and culinary practices in corners of the globe far removed from each other. For instance, flat breads made of wheat or corn flour are ubiquitous across South and Central America (Tortilla, Chalupa), the Indian sub-continent (Naan, Roti/Chapati, Paratha) and the Middle-East (Pita, Lafa), as is the use of hot peppers. My research reveals a high correlation between hot tropical climates and consumption of hot peppers that has an associated scientific explanation. Poor peasants who worked out in the fields in excruciating heat, without any semblance of air conditioning, consumed hot peppers with their staples to induce profuse perspiration, that evaporated and cooled the body and provided much needed relief from the scorching heat -the closest thing to air conditioning possible in those times!

Cuisine from South and Central America, especially Mexican cuisine, have retained most of these flavors and attributes (including the use of hot peppers like Jalapeno, Poblano and the even more fiery Habanero) to the present day, and have become incredibly popular across North-America.

An establishment that has raised Mexican cuisine to an art form is Rosario’s Mexican Cafe Y Cantina in San Antonio, Texas. San Antonio, is a delightful little town on the Texas-Mexico border, characterized by its inimitable Riverwalk that draws thousands of visitors from all over the world.

What brings me back for more:

While the San Antonio Riverwalk features some of the very best restaurants and nightlife in San Antonio, Rosario’s is arguably, the finest Mexican establishment in this inimitable town, featuring live music on the weekends, and run by Lisa Wong, an avid restaurateur born to Chinese-Mexican parents, who founded her very first restaurant at 17!

Before heading out to Rosario's, I highly recommend a trip to the Mexican Bazaar in San Antonio, called El Mercado, for authentic Mexican artifacts, trinkets and objet d'art, sterling silver jewelry at unbeatable prices as well as toys and apparel for kids - you can please the men, the women and the kids all at once!:-) As well, you may enjoy the scintillating experience of a live Mariachi band playing in the courtyard, complemented by the tantalizing aroma of mouth watering delights from across the border, offered by local streetside vendors.

Since every memorable shopping excursion needs to be rounded off with an incredible culinary experience, in my humble opinion :-), we headed out from the Mercado to Rosario’s, for the fitting finale to an otherwise perfect day.

Rosario’s offers a very warm and inviting ambiance that is complemented well with its friendly servers, as well as its well stocked bar offering some of the best margaritas and cocktails your money can buy in San Antonio! The elegant ambiance is well accentuated by the paintings of local artists who virtually use this establishment as a gallery to exhibit their works of art. The home made pico de gallo and their secret Salsa picante is the finest I have had, in the state of Texas, that I could not get enough of!

My Favorites:

Besides the enchiladas, tacos, quesadillas, and burritos, which are exceptionally good, but can be found at most Mexican establishments across the USA, Rosario’s boasts of these house specialties:

Hors d’oeuvres

• Angelica’s Ceviche Fino – delicate white fish, thinly sliced onions and jalapenos, marinated in fresh lime juice with oregano vinaigrette, and served with avocado, cilantro and homemade tostadas – simply sublime!
• Tlalpeno Sopa de Pollo - Chipotle chicken soup with shredded chicken, tomatoes, carrots and onions…mmm..marvellous!
• Sopa de Tortilla - hot and sour chicken broth with shredded chicken and a hint of lime – an implosion of flavors and the very best I have ever had, anywhere!
• Mexican Caesar Salad – spinach, pepitas, corn chips, red peppers in a creamy chipotle dressing – Vive la Difference!

Entreés

• Pescado Vera Cruz – pan seared tilapia topped with their secret Vera Cruz sauce, with capers, green olives, tomatoes, onions and jalapenos, garnished with fresh cilantros and served with poblano rice. I have yet to experience finer seafood at any Mexican establishment – serious euphoria inducing fare!:-)

• Anita’s Steak Ranchera – rib-eye grilled and topped with Rosario’s delicious poblano pepper ranchero sauce, and served with a choice of enchilada, charro beans, rice and guacamole. Highly recommended for steak afficionados.
• Grilled Fish Tacos – pan grilled tilapia, chipotle mayo, topped with cabbage lime slaw, pickled red onions and avocado – sheer delight indeed, for a light dinner if you are not totally famished.
• Chalupas de Pescado/Chalupas Compuestas – chalupas (very reminiscent of Indian Naan/Bhaturas) with a choice of seared tilapia, chicken or beef, and served with refried beans, queso fresco and diced avocado - you can't go wrong with 'em Chalupas.
• Fiesta Special – a combo of grilled shrimp and charbroiled beef or chicken fajitas, served on a sizzling skillet, with onions and bell peppers, refried beans, guacamole and pico de gallo – the very best we have had in the last five years!

San Antonio is always a fun, magical experience with the family and while the Riverwalk presents the path of least resistance for a good time, driving down to Rosario’s is an adventure highly recommended for those that seek their "Fiesta Mexicana", without having to cross the border!:-)

This adventure in San Antonio, Texas begins at: Rosario's Mexican Cafe Y Cantina, 910 South Alamo Street, San Antonio, Texas 78205-3419. Tel # (210) 223-1806. Reservations recommended, especially on weekends.Click here for the Google Map and Directions.

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Comments: Anonymous said (in Spanglish:-))...

Senor Andy,

Bravo! Loved this blogpost that so nicely connects the dots between our civilization, the conquest, effect on our culture and cuisine, as well as the insights on Induisme which is really interesting...Magnifico, Maestro!

Call me por favor, when you come to San Diego and I promise you equally exciting Fiesta Mexicana, for sure!:-)

Hasta La Vista, Amigo, Jesus Gutierrez, San Diego, California July 27, 2007 7:55 AM

Benihana of Tokyo across the World: Hibachi Haven!

Trivia question – how many restaurant chains do you know anywhere across the world that have had the distinction of being featured in a business case study published by Harvard Business School? Well, if you are scratching your head already (:-)), I can tell you of at least one that I have personally assimilated and learnt from, in my first year MBA Operations Management course at the “Harvard of Canada” – the Richard Ivey School of Business.

The Harvard Operations Management Business Case "Sake, Sizzle, Sayonara" first published in 1972, and now a Harvard Business School classic, featured the innovative restaurant operations management practices of Benihana of Tokyo (now simply called Benihana) that has established and proliferated what was then a unique genre of Japanese cuisine across the USA, as well as in other countries in South and Central American, Europe, the Middle East, Asia and Australia.

The very first Benihana (literally meaning "red flower" inspired by the red safflower found in Japan) in the US was a modest "hole-in-the wall" with only four tables that opened on the Westside of New York City in 1964. Founded by Hiroaki “Rocky” Aoki, a former wrestler on the Japanese Olympic wrestling team born to an ex Samurai wrestler Yonosuke, and his wife Katsu, turned Japanese restaurateurs, Rocky was so fascinated by the US on his first trip in 1960, that he was inspired to introduce America to the nuances of fine Japanese cuisine that was barely known here.

Rocky’s aspiration of presenting Japanese cuisine with drama, flair and pizzazz to an American audience resulted in his offering of an innovative genre of Japanese cuisine called “Teppan-yaki” (tableside cooking on a steel grill, that has since, been “Americanized” to what is known as “Hibachi” today). Teppan-yaki in essence, delivered the art of fine Japanese cooking packaged and presented with a theatrical flair usually associated with magicians, coupled with the leger-de-main of a circus acrobat. Probably the most succint description of the experience would be “a ring side view of David Copperfield meets Barnum Barley meets Emeril Lagasse in a Japanese setting”!

What this ensures is an audience that not only is enthralled by the drama, but is also salivating in anticipation of the gastronomic delights that are conjured up right in front of their eyes, while also assuring a community like ambiance at the table, culminating in rich, animated conversation between total strangers – an unique experience that is quite unlike any other sit down dining experience at any other establishment(s). Please check out this well made video below for a primer on the Teppan-Yaki and Hibachi experience that you can anticipate.

What brings me back for more:

Over the years, "Teppan-yaki" has evolved to what is best known as "Hibachi" (a Japanese steakhouse by another name, for most mainstream Americans) today , pioneered by Benihana, with over 92 branches across the USA. Going to a Benihana on a special occasion with a clan or friends is usually recommended, although I must say, I personally enjoy the thrill of a shared culinary experience over animated conversation, with a flock of total strangers that I shall perhaps never see again in my life!

Besides the Hibachi, Benihana also boasts of an excellent Sushi and Sashimi bar second to none, and has also evolved their signature line of drinks such as the Mango Sake which is a personal favorite, served in addition to their repertoire of fine spirits and wines.

But most of all, it is the thrill of seeing my seven year old daughter mesmerized, her eyes lit up with the joy and pleasure of watching the chef adroitly juggle his knives, while ensuring that the prawns tossed up in the air make a perfect landing on his cap every time, that is a big draw for me! The piece-de -resistance is of course the pyramid of onions that is set aflame like a volcano that invites many a “ooh” and “aah” from the audience that is suitably scintillated and ready to dive into the delights that are concocted and served up right in front of their eyes.

My Favorites:

Benihana serves great Sushi and Sashimi like every other Japanese restaurant but it is the Hibachi adventure more than anything else that draws me and most Benihana fans to this inimitable establishment.

Being the seafood lover that I am, I usually select the Hibachi seafood routine (“Seafood Diablo”), the Hibachi Seafood Combo, or the Shrimp Tempura Yaki-Udon that delivers shrimps, lobster tail, scallops with assorted vegetables served with Japanese Udon Noodles or fried/steamed rice in a special homemade spicy sauce, conjured up to perfection right in front of your eyes! The Salmon Tsutsumi-Yaki (a special) is de-rigueur for health freaks!

Also highly recommended for the “original Teppan-Yakki” experience are the Hibachi Chicken, Benihana Chicken Picante, the Benihana Yakisoba Dinner, as well as the Hibachi Steak, the Chateaubrand or the Benihana Cordon Bleu for meat and steak lovers. A special combo of beef and chicken served up as Rocky’s Choice (to celebrate their founder) is an experience they stake their reputation on.

Great sides to complement the Hibachi are the Beef Sashimi (their version of the Kobe Beef from Japan), shrimp, scallop or calamari tempura as well as a special onion soup for starters, that is simply delicious.

While the menu is somewhat "less-than-opulent" on the choice of desserts, the fresh ice-creams (especially the Green Tea Ice Cream) and sorbet/sherbets are a great way to bring a really pleasurable and fulfilling gastronomical experience to its logical culmination.

The Benihana experience is truly the denouement of Rocky Aoki's saga of innovation, resilience and passion in the face of adversity, that personally inspires me. Benihana, despite having been shamelessly emulated, is now a celebrity magnet across the world and is hardly for the faint-at-heart! If you seek adventure, drama and celebrate diversity (like me:-)), welcome to Benihana for a culinary experience that quite literally and figuratively, is quintessential – it will tickle all of your five senses to the fullest!

This adventure in Dallas begins at:

• Benihana, 7775 Banner Drive, Dallas, Texas 75251.Tel # (972) 387-4404. Click here for the Google Map and Directions.
• Benihana Grill, 3848 Oak Lawn Ave., Dallas, Texas 75219. Tel # (214) 559-3450. Click here for the Google Map and Directions.
• Benihana, 5400 Whitehall Street, Las Colinas, Texas 75038. Tel # (972) 550-0060. Click here for the Google Map and Directions.

Click this link for all other locations across the North America. Reservations recommended.
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Comments: Anonymous said...
Andy-San,
Loved your history and anecdotes on Benihana, some of which was news even for a Japanese person like myself! You are well and truly the connoisseur of fine cuisines from around the world and have an inimitable style of acquainting us with these delicious nuggests of yours - keep up the good work!
Looking forward to your adventure at one of the Brazilian Churrascarias that Dallas is so well known for, for my next trip..........Arigato and Sayonara!!!:-)
Y. Morimoto, Tokyo, Japan June 11, 2007 10:27 PM

The Teikoku in Philadelphia - Pan-Asian Fusion Fantasia!

Don’t know about you folks, but I sure like to be surprised when I walk into a new culinary destination and discover more than what I had expected to find on the gastronomical repertoire being offered, which really fuels my sense of adventure! This usually happens when I walk into a “themed establishment” and find and savor delights on the menu that I have perhaps not anticipated, or better still, never experienced before. The surprise and delight for me is not dissimilar to what I see in the eyes of my wife when I present her with a rather ordinary looking package bereft of any embellishments that she opens up to discover her much coveted diamond ring or ornament of choice!:-)

An establishment that is now de-rigueur for me in Philadelphia, is The Teikoku that (although billed as a Japanese-Thai restaurant) presents such inexorable delights for the connoisseur of Asian cuisine that you probably need at least three excursions to merely sample a subset of the heart warming variety offered!

What brings me back for more:

The Teikoku in Philadelphia with its decidedly nouvelle-Pan-Asian fusion repertoire, spanning Japanese, Thai, Chinese, Indonesian, Singaporean, Malay and hold your breath, even a bit of American and Mediterranean/ Middle-Eastern cuisine, delivers dainty surprises at the dinner table that one does not quite anticipate walking in!

The ambiance is warm, inviting, friendly and incredibly elegant, and well complemented with the customer service par excellence that its owners Win and Sutida Somboonsong are rightfully proud of.

The interior is reminiscent of a temple one would find in Bali, Indonesia, or interior Japan, complete with date palms, walnut wood furniture, embellished with a tasteful touch of bamboo and adorned with some really magnificent object d’art imported from across the Orient. Upon entering, guests walk through a "mini temple" with a wall of Japanese rain chains that collect falling water as it passes through hanging copper cups that drip into a stone garden, reminiscent of Buddhist and Hindu temples from the Orient.

My Favorites:

Hors d’oeuvres:

• Shrimp Tom Yum from Thailand served up in the largest soup of bowl I have ever set my eyes on, with the pungency and spices delivered just right! Also highly recommended in the Tom Ka Gai which is a rich coconut milk broth with oyster, chicken and mushrooms…yum yum!
• Yellow Tail Ceviche, a signature dish comprising sashimi sliced Yellowtail flavored with hot yellow pepper sauce, onion and fresh citrus juice that looks just as good as it tastes!

• Sushi and Sashimi from Japan, rolled with the freshest fish and delivered with wasabi, sliced ginger and soya sauce, to tickle my seafood palate, and prepare me for the gratification ahead! Favorites from the expansive menu offered are the Moguro (Tuna), Sake (salmon), Hamachi (Yellowtail), Unagi (Fresh Water Eel), Uni (Sea Urchin) and Toro (Fatty Tuna)
• Chicken Satay from Thailand/Indonesia, accompanied by a peanut and pineapple sauce that was really delightful and got me yearning for more!

Entreés:

• Thai Seafood Paella - a heart warming variation of the popular Spanish staple rendered with a Thai red curry infusion and a touch of cilantro – sends my salivary glands on overdrive writing about it!
• Lobster in Brandy - Red Curry - Sauteed whole 1 1/2 lb. lobster & vegetables in a Thai red curry brandy sauce & crispy noodles, that is "extravagance personified" and sheer indulgence for your taste buds!

• Seafood Drunken presents wok stir-fried noodles with shrimp, scallops, squid and basil in a Thai chilli sauce – a Thai seafood lover’s delight!
• Chilean Sea Bass rendered with a subtle Chinese touch with baby bok choy and shitake mushrooms in a ginger soybean sauce that had my colleague speechless with delight!
• Sesame Crusted Tuna – pan seared and thinly sliced tuna with mashed yam in a chili soy sauce served with plantain – a seafood fantasy come alive!
• Sesame Chicken - wok stir-fried crispy chicken in a sweet Kumquat sauce, that is exotic and a delight for white meat lovers.

• Kobe Beef Sushi or Sashimi – a specialty from Japan that comprises seared kobe beef, cut either sashimi style and served with Ponzu-Wasabi dipping sauce, or sliced and hand molded with vinegered rice Sushi style which had our colleague from Japan in raptures!
• Pan roasted, herb-dusted Lamb Chops from the Mediterranean, embellished with Lebanese/ Greek tapas sides like Hummus, Tzatziki, Tabouleh salad, Salsa and cumin scented mixed mushrooms with potato puree – that took me by surprise, especially the sumptuous presentation like I have never seen before, that will pull me back there to gratify my senses again and again! They also deliver this with a Thai fiery red curry currently, which is truly over the top!

Desserts:

• The Fresh fruit and chocolate fondue was a fruit fantasy undulating itself in front of my eyes and bathed in the freshly molten chocolate, delivered sensual gratification to my taste buds – you gotta enjoy the movie Chocolat to really appreciate my drift!

• The Chocolate Tower was unlike anything I had seen before- sinfully delightful that craved instant gratification!

Dining with friends and colleagues in the warm, tranquil and elegant ambiance of the Teikoku was a memorable experience indeed, made even more gratifying by the eclectic repertoire of culinary delights across Japan, Thailand, China, Indonesia and Lebanon that will bring me back for more, for sure!

I strongly urge you to discover the delights of this "Museum of Post-Modern Pan-Asian Culinary Art" the next time you are in Philadelphia, in search of a gastronomical adventure you will want to brag home about!:-)

This adventure in Philadelphia begins at: The Teikoku Restaurant, 5492 West Chester Pike, Newtown Square, Pennsylvania 19073. Tel # (610) 644-8270. Reservations highly recommended.Click here for the Google Map and Directions.

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Comments: Ashtad said...

Dear Andy, this is heaven....thanx for your ever so charming attitude towards life and especially food!

Ashtad E, Indianapolis, IN June 14, 2007 2:04 PM

Anonymous said...
Andy, My hubby and I were visiting Philly and wanted to try a very special place for our anniversary. A friend of mine pointed me to your blog and we discovered this incredible place called Teikoku that you have rightfully waxed eloquent about.

We had a really memorable Anniversary Dinner at this delightful restaurant we would not have discovered but for your recommendation! God bless you and do keep up this excellent work!

Megan S, Miami, FL June 12, 2007 1:43 PM

Chamberlain’s Fishmarket Grill: The Finest Seafood in Dallas!

Have you ever experienced the euphoria of tasting the fish you have actually caught yourself?!

I have had this experience, in the halcyon days of my childhood in India which has stayed with me ever since, and often evokes fond memories and nostalgia.

I was born in Kolkata (“The City of Joy”) and raised in Bombay, and often went to Kolkata to visit my uncles and aunts at our ancestral mansion in a small yet beautiful hamlet in the suburbs of the metropolis.

My grandfather, a retired landowner ("zamindar") and Bon-Vivant and epicure extraordinaire, grew his own fruits and vegetables to be able to consume fresh produce everyday. As well, he had a little lake on his property to breed fish for our daily consumption, amidst the lush, green and verdant surroundings, complete with mango and coconut groves.

The lake was a huge attraction for me, with my cousins indulging me with their fishing rods and bait, and helping me catch enough fish to feel a sense of real achievement, at the end of a day of fun and frolic. To put things in an American perspective, the stark change in scenery for a city boy from Bombay in this almost bucolic and semi-rural suburb of Kolkata, was not dissimilar to that experienced by a Manhattan dude who works in Madison Avenue over the week and then seeks adventure fly-fishing in Montana over the weekend!

The joy of netting the catch was only matched by the gratification of consuming the fish, freshly cooked, using a mouthwatering recipe from my aunt’s magical repertoire, worthy of the seafood capital of India that is Kolkata! Little did I know then that I would end up in a city like Dallas, where in sharp contrast, the seafood has to be flown in everyday, from places as far as Alaska, Seattle, Chile and Honduras!

An establishment that has raised seafood to fine art is the Chamberlain’s Fish Market and Grill in Addison, Dallas. Chamberlain's has had the rare distinction of securing D Magazine's endorsement as the "finest seafood restaurant in Dallas", for the last 3-5 years! An interesting anecdote is that their companion steakhouse happens to be actor Goldie Hawn’s steak restaurant of choice, across the US of A!

What brings me back for more:

Chamberlain’s Fish Market exudes opulence, excellence and hospitality and is highly recommended for special occasions where price is not your consideration!:-) The warm and elegant ambiance is matched by excellent customer service but most of all, it is the seafood par excellence that I cannot get enough of!

My Favorites:
Appetizers and Soups:

• Crispy Calamari with marinara and their special ponzu dipping sauce really gets your juices flowing in anticipation…
• Jumbo Lump Crab Cake with spicy remoulade is well…simply divine and melts in your mouth!
• The Combination Appetizer comprising chilled Colossal Shrimp, Fried Shrimp, Calamari and Ahi Tuna is highly recommended for couples and groups seeking adventure at their seafood fiesta.
• Florida Rock Shrimp Lettuce Wraps – crispy rock shrimp in a spicy sesame sauce is Chamberlain’s answer to the P.F. Changs signature dish, but delightfully rendered with shrimp vs. chicken, to which I can only say, “Vive la Difference”!
• The Louisiana Gumbo is a signature soup and the finest I have had in Dallas!

Entrées:
I like to try a different entrée every time I visit this "shrine of seafood sacrament", and some of my favorites include:

• Honduran Tilapia – macadamia crusted with basil fruit chutney and stir fried veggies is simply awesome!
• The fresh fish of the day (Halibut, Mahi Mahi or Trout) served with a balsamic vinaigrette dressing over a julienne of grilled veggies is outstanding, and one I cannot get enough of!
• Idaho Rainbow Trout – pecan crusted with roasted onion and mashed potatoes and broccoli which can be substituted with grilled veggies, is something to write home about!
• Cajun spiced Louisiana Gulf Redfish – served with spicy crawfish and fresh herb tomatoes will transpond you to New Orleans, for sure!
• Crispy fried Seafood Combo of Shrimp, Scallops and Redfish is a great dish to share with a group to add some additional zest to what is guaranteed to be a memorable food fest!
• Grilled Asparagus with Crabmeat Béarnaise as a side dish to complement the entrées, is highly recommended

While they serve some great desserts as well, I must confess that we are so fulfilled and satiated by the primo seafood, that it hardly leaves us with any desire to sample the desserts most of the time!

Check out the Chamberlain’s Fish Market Grill and do let me know if you have had a comparable or superior seafood experience anywhere in Dallas - If you do, I would love to hear about it!:-)

This adventure in Dallas begins at: Chamberlain's Fish Market Grill, 4525 Belt Line Road, Addison, Texas 75001. Tel # (972) 503- 3474. Click on this link for Online reservations. Click here for the Google Map and Directions.

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Comments: Anonymous said...
As a fellow seafood lover, I cannot agree with you more re: the fare offered at the Chamberlain's Fish Market in Addison. The Halibut and the Mahi Mahi are usually my dishes of choice on their menu where choices are indeed tough to make. Cheers, Elias A.
May 29, 2007 8:49 AM

The Taj Mahal Indian Restaurant in Heidelberg and Frankfurt- exotic delicacies from the Indian sub-continent

Given my interest in the comparative impact of the great religions in shaping our history and civilization, I tend to be shocked and disturbed by the number of innocent lives that have been lost in the name of religion, that makes a travesty of its stated objectives of fostering goodness, civility and brotherhood in humankind. At the very same time, I am in awe of and inspired by the intrepid saga of those religious minorities who have battled and transcended persecution, adversity, plunder, and even genocide, to not only survive, but thrive and succeed like few others have. The success of the Jewish people in the Middle East and the USA and the Zoroastrians (also called Parsis) in India, are particularly poignant and awe-inspiring in this context.

While the formidable achievements of the Jewish people around the world, (including the largest number of Nobel prizes won by them), is legendary, the saga of the Zoroastrians, au contraire, is hardly known. The Zoroastrians were inhabitants of ancient Persia (present day Iran), and were/are incredibly gentle, peace loving and hard working folks who escaped from genocide in ancient Persia, to the shores of India, to recreate their lives and emerge as the most successful ethnic minority group in India – a model very similar to that followed by the Jews and recently Indian Hindus in North America.

Just as Indian Hindus have emerged as the most prosperous and qualified ethnic minority group in the USA today, so have the Zoroastrians (called “Parsis” in India, by virtue of their Persian antecedents) established themselves as the most prosperous minority group by sheer perseverance, entrepreneurship, higher education, philanthropy and their ability to live in peace with, and assimilate into the mosaic of cultures and religions that make up India.

Why can’t this framework of assimilation, peaceful coexistence, education driven growth and the phenomenal success thereof, serve as a model for those around the world who are perverse enough to resort to violence, murder and genocide in the name of their religion, that actually leave them and their successive generations cursed with intellectual, pecuniary and cultural poverty, while sowing a vicious cycle of hatred, intransigence and destruction that needlessly, claim hundreds of innocent lives across the world?!

The Parsis in India, in adapting themselves in what was a very different culture, evolved their ancient Persian culinary recipes, using the bewildering array of flavors, spices and condiments from India, to create a unique genre of Parsi cuisine, that are distinct and oh, so sumptuous. Probably the best known Parsi dish is the Dhansak, a potent concoction of lentils and usually lamb, chicken or goat meat cooked with rice, in traditional Parsi spices, to culminate into a delicate yet wholesome hot, sweet and sour delicacy that would leave you yearning for more. A little known anecdote about the Dhansak is that it was originally a dish of mourning and lent, put together using leftovers (since lighting the fire for cooking in a house of mourning was forbidden), and has since then, happily evolved into the icon of fine Parsi cuisine that is de-rigueur today, at Parsi birthdays, weddings and banquets.

While I have had the joy of savoring this incredible dish many a time in my childhood in Bombay (home to the largest Parsi population in the world), I have sorely missed the Dhansak since I have left the shores of India in 1996. Happily for me, the Taj Mahal Indian chain of restaurants in Frankfurt and Heidelberg, include on their innovative menu, a fairly authentic rendition of the Dhansak, which makes a visit to this establishment a mandatory ritual for me each and every time I am in the Frankfurt area, for work or for pleasure. In fact, I persevere to stay at the Heidelberg Marriott, if possible, for the pleasure of leisurely walking across to the Taj Mahal in the evening, after a hard day’s work, for a sumptuous Indian dinner, often with my colleagues from all over the world who join the legions of loyal customers of this establishment after their very first and memorable experience in culinary indulgence!

What brings me back for more:

The Taj Mahal offers a very tastefully done up ambiance reminiscent of India’s Mughal heritage (when India was ruled by the Mughals from Afghanistan who have since left behind their indelible stamp on Indian culture, art and cuisine) that is well complemented by an expansive menu that offers a combination of North-Indian classics like tandoori, korma etc. but also innovations like the Dhansak, Mango chicken curry, the Halibut Tandoori (among the finest I have had) and the Baingan Ghost (chicken or lamb cooked with egg plant) that I cannot get enough of.

My Favorites:

• The Mulligatawny Soup, (literally meaning “Pepper Water”) rendered using the Taj Mahal’s own recipe, is delicately done and just what is needed to send my taste buds into overdrive, in anticipation of the delights to follow!

• The Macchi Tandoori (Fish Tandoori) usually rendered with halibut or mahi-mahi marinated for over 24 hours, is very well done and delivers the finesse of the fresh fish, with the aroma of the tandoori, with a dash of lime, to indulge your palate, and is kindness for your heart as well!:-)

• The assorted Tandoori platter comprising a compo of Chicken, Lamb, Shrimp, Halibut Tandoori as well as Sheesh Kebab (beef or lamb) and invites peals of delight from my colleagues who just can’t get enough of these
• The Keema Naan, a signature dish, is Indian flat bread, stuffed with minced goat or lamb, appropriately spiced, and is probably among the tastiest stuffed naans I have had anywhere in the world

• Chicken Mango Curry, again a house specialty, is delivered with finely cooked cubes of boneless chicken delicately rendered in a creamy sauce with slices of fresh Alphonso mangoes (arguably, the finest aromatic mangoes anywhere in the world, that are unique to Western India) flown in from the Indian sub-continent
• Karahi Gosht comprises lamb or goat cooked in a highly spiced gravy and is the perfect complement for the Kheema Naan
• Machi or Gosht Dhansak- the iconic dish from Parsi cuisine, that follows the traditional recipe with a twist, done in spiced lentil curry, is delicious (goes extremely well with their Basmati pilaf that is served with each entrée) and evokes sheer nostalgia for me personally– celestial seasonings acquire new meaning!

• Baingan Gosht (goat or lamb with eggplant) comprising mashed eggplant cooked with lamb or goat meat in a spicy, secret recipe, with onions, garlic and tomatoes, is a novelty that will surprise your taste buds!

• Chicken, Lamb or Beef Vindaloo – another iconic dish from Goa in India, with Portuguese influences, in a spicy red curry, that brings a number of my local German colleagues back for more
• Baingan Bharta – the North Indian egg plant classic from the Punjab, rendered with a solid dose of cumin, that spells sheer joy for the taste buds
• Palak Paneer – another North-Indian classic from the Punjab, delivered with spinach and fresh cottage cheese that is conjured up by the cook daily, and is a delight for vegans
• The Mango Kulfi, is a house specialty, and served up bathed in ground cloves and cinnamon, and is the perfect dessert to consummate this incredible food fiesta at the Taj Mahal

My Parsi friends or even new acquaintances I meet, are oh, so impressed by my intrepid expeditions from Dallas Fort Worth to Frankfurt or Heidelberg to satiate my need for the Dhansak, that I am immediately invited to dinner at their homes, offering me the opportunity of re-living the halcyon days of my childhood in Bombay all over again!

I personally rate the Taj Mahal as one of the finest Indian restaurants in Germany and urge you to savor their earthly delights the next time you are in Frankfurt or Heidelberg, for business or pleasure. I assure you that like me, you will keep going back for more!

This adventure in Frankfurt or Heidelberg begins at:
Taj Mahal Tandoori Restaurant, Schweizer Str. 28, Frankfurt/Main, Germany.Tel # + 49 (69) 62 0240.Click here for the Google Map and Directions.

The Taj Mahal Tandoori Restaurant, 69120, Heidelberg, Germany.Tel # +49 (6221) 166461.Click here for the Google Map and Directions.

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Comments: Anonymous said... (in Gujarati)
Andy dikro, Taro blog saras chhe...ekdum maaza aawi gaayo! Phiroze Canteenwala ("Endawala Bawa"):-) March 23, 2007 10:38 AM

(via e-Mail):

Hi Andy, I was very impressed going thru yr blog on food, my, my, my,.... what extensive research, hat's off ...... It was a sheer drooly delight!

Going thru yr blog, I imagined you and right enough.. you look like a good foodie. Chalo.. cheers to that, do let me know if you need any Parsee receipes and yes, do visit us when you are in Mumbai, would love to host you a typical home cooked Dhansak.

Best of wishes, Farida E. from Mumbai, India Monday, March 26, 2007 1:00 AM

P. F. Chang’s China Bistros across the USA – Delicacies from Mainland China in a warm, elegant ambiance

I am truly amazed by and have admired the proliferation of delicacies from Mainland China, that have long transcended the borders of that country, and have grown their way into ubiquity, in virtually every corner of the globe. Do you know of any major city that does not boast of at least one or more establishments that serve fine Chinese cuisine – I do not?!

What tantalizes the Gastronome Internationale in me to seek my Chinese adventure in every new city I visit, is the local flavor that makes its way into the cuisine – the subtle nuances, the aroma and the flavors reflecting the spices, condiments, cultures and artifacts of the history of that country or city, that tickle the cockles of my epicurean heart, and prompts me to yell with ecstatic abandon, “Vive le Difference”!!! You have to taste the Chinese cuisine in Bombay or Kolkata and then in Paris, Rome, London, Heidelberg, Toronto or San Francisco to fully appreciate my assertion!

An establishment that has adapted cuisine from Mainland China to the tastes of mainstream America, arguably better than most, is P.F. Chang’s China Bistro that is the fastest growing and one of the most profitable chains of restaurants across the US of A!

What brings me back for more:

P.F. Chang’s USP (unique selling proposition) stems from the fact that it offers a huge array of delights from Mainland China (across the four regions - Manchurian, Sichuan, Cantonese and Hunan) subtly amended for the palate of the increasingly diverse and eclectic American mainstream, and served in an elegant ambiance, reminiscent of a regal Chinese banquet. As well, the friendly and well trained folks deliver superb customer service with a smile, that assures a consistent experience at each and every establishment across the US. The menu is also altered seasonally, to include an element of the unexpected, that has legions of loyal fans (me included) who keep coming back for more!

Although a veritable “food factory” at the backend, working off the extremely fresh and quality ingredients (unlike the low brow all-you-can eat buffets) that are cooked to perfection from recipes that have been tried and tested over the years, the delivery is subtly customized to the discerning palate of the customer, and is P. F. Chang’s hallmark.

This “personalized experience” commences with the friendly server who mixes the hot and mustard sauce combination to the needs of the table. The dishes are cooked fresh-to-order, and delivered in an appropriately staggered sequence to foster great conversation and camaraderie, while stimulating the taste buds in anticipation of the next culinary delight. The lagging indicator of this “business recipe’s success” is evidenced by the need to reserve your table even on weeknights, and a wait of 45-90 minutes on a weekend, if you have no prior reservations.

My Favorites:
While P.F. Chang’s offers an expansive menu to choose from, these are some of our perennial favorites:

Check out this really cool interactive menu that tells you the calories as well as the constituent breakup (proteins, carbs and fats) of every item you are likely to consume, to be able to make intelligent, healthy choices.

Hors D’Oeuvres:

• The Hot and Sour or Wonton soups are served piping hot and highly recommended to stimulate the taste buds in anticipation of the delights to follow
• Chang’s Chicken or Vegan Lettuce Wraps are a signature starter dish that is usually a must-have for most regular customers. This comprises a spiced, Sichuan, minced chicken or veggie dry curry, served with cooled lettuce wraps. You turn the lettuce into a wrap (like a tortilla wrap) with the chicken/veggie stuffing, close your eyes and get a bite that tickles the cockles of your taste buds into utter euphoria! Don’t leave P.F. Chang’s without having tasted these sublime wraps!

Entreés:

• Kung Pao Chicken (also done with Shrimps or Scallions) is a Sichuan classic that is flash fired with chilli peppers and scallions, with peanuts, and is the finest your money can buy!
• Mu Shu Pork/Chicken/Beef – a Chinese classic served in hoisin sauce and served wrapped in thin pancakes…nice!
• Chengdu Spiced Lamb is a P.F. Chang’s novelty consisting of richly spiced and marinated lamb, wok-caramelized, and then tossed with cumin, mint, tomatoes and yellow onions, that renders this a memorable experience
• Hot Fish is the fresh fish of the day (usually cat fish or tilapia) fried crispy and delivered in a spicy Sichuan sauce, with stir fried vegetables…yummy!
• Ma Po Tofu is a work of culinary art and comprises crispy, silken tofu in a Sichuan vegan sauce, served with steamed broccoli to gratify the fastidious palates of born-again vegans.
• Ground chicken and eggplant comprises chicken ground, marinated and stir-fried with scallions in a soy chili pepper sauce, inspired by the Hunan region of China…deli….cious!
• Salt and pepper prawns have large and peeled shrimps that are stir-fried in a salt and pepper mix of chili peppers, black beans, ginger and green onions, and served with a sweet mustard sauce – recommended for die-hard shrimp lovers!
• Singapore curried noodles or the Dan Dan noodles are both P.F.Chang’s signature offerings and highly recommended if you want adventure beyond the white or brown rice that accompanies most entrees.

Desserts:

• Banana Spring rolls comprising warm and crispy banana bites with coconut-pineapple ice cream and drizzled with caramel and vanilla sauces, deliver unbelievable fulfillment not dissimilar to the warm after-glow of passionate love making!

While the epicurean in me is always in search of unique and off-the- beaten-track expeditions to indulge my taste buds ad infinitum, P.F. Chang’s China Bistro is always a place where I can fulfill my yearning for Chinese delights in an ambiance that transforms an otherwise mundane dinner date into an euphoric evening of companionship…….so go ahead, what are you waiting for?!:-)

This adventure begins at:

P.F. Chang’s China Bistro at multiple locations across the USA. For locations and reservations, please call 1-866-732-4264. Reservations recommended.

The locations in Dallas are as below:
P. F. Chang's, 18323 North Dallas Parkway, Dallas, TX 75287. Tel # (972) 818-3336. Click here for the Google Map and Directions.
P.F. Chang's, 225 North Park Center Dallas, TX 75225. Tel # (214) 265-8669. Click here for the Google Map and Directions.

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Comments:

Anonymous said....Andy, You're Da Maan! You have just solved my fear of walking into a new restaurant and making a fool of myself since I am clueless about what I want to order, and end up looking like a moron! I can now just choose an "adventure" from your "Paradise", print out your "travelogue", and use it as my "cheat sheet" in my back pocket, to order your recommendations and come out looking like a hero in front of my family and my friends!

Awesome dude, you are my life-saver! Your foodbuddy from Vancouver, Canada March 9, 2007 2:08 PM

Rockfish Grill in Dallas – Incredible, affordable seafood in a casual family ambiance

If you are a “born-again” sea food lover like I am, you probably have on your wish list, a restaurant that not only serves up “these gifts from the ocean” but also, at a price point that does not cause any grief.

Rejoice my friends, for I have the solution that your heart desires! Check out Rockfish Grill - a casual sea food chain that in fact, was born in Dallas, with branches across the Dallas Metroplex.

What brings me back for more:

What my family and I appreciate about the Rockfish Grill is its extremely casual, family-friendly ambiance almost bordering on the “laissez-faire”. Service is delivered with a smile by some very friendly people who have a great attitude. A unique attribute is the ability to serve yourself fresh peanuts in a little bucket and then actually throw the peanut shells onto the floor once you’re done, which has my six year old tickled pink – how cool is that?!:-)

The Rockfish serves up some super margaritas, beers on tap as well as some fine wines but the great value seafood is what brings us back at least twice every week!

My favorites:

Hors d’oeuvres:
The shrimp martini (see photo below) is a masterpiece with giant sized dressed and boiled shrimps tossed into the freshly made house salsa, spiced with Cajun seasonings, with a final touch of tequila and then mixed like a cocktail – beware, this is addictive!

The Fiery Island Shrimp, a new addition to the menu comprises fried shrimp "scintillated" in their secret spice n' honey mustard sauce that leaves your taste buds tingling...and yearning for more!

Lunch:
Unequivocally, the best Fish Tacos served in this country, made with tilapia grilled, fried or blackened, and wrapped with cole slaw and their secret and spicy anchovy sauce (see photo below) that makes all the difference to the flavor – you just can’t go wrong with them tacos!

Dinner:

• The trophy rainbow trout, blackened and served up on a julienne of grilled veggies and asparagus, is awesome and is our perennial favorite. Seafood does not come any fresher or heart-friendlier than this
• The tilapia, halibut, sea-bass, red snapper or mahi-mahi, usually seasonal and a house special served up grilled or blackened and finished with a jalapeno cream or similar sauce, with the house pilaf is, great for the palate and the pocketbook!

• The crab meat and the crawfish are well done and extremely popular
• The Cedar Plank Salmon (a novelty) which is a fresh fillet of salmon, grilled on a cedar plank and is topped with an Oriental BBQ glaze, roasted corn salsa and grilled shrimp and served with a side of veggies- simply sumptuous!
• The Tilapia Pontchartrain, comprising char-grilled tilapia with a Cajun cream crawfish and shrimp sauce, and served with a rice-pilaf, that would make Chef Emeril Lagasse very proud!
• The piece-de-resistance is the Copper River Salmon that is seasonal and flown in fresh from Alaska everyday for around 8-12 weeks in the months of March to June each year. This is the ruddiest, smoothest and the most odorless salmon you will have ever eaten – I go to Rockfish at least twice a week at this time to just have what I consider as the finest salmon in North-America!

Enough said – check out the Rockfish Grill and satisfy your yearning for seafood at a price that won’t break the bank! Bon Appetit!!:-)

This Adventure in Dallas begins at: The Rockfish Grill with a number of locations across the Dallas Metroplex, some of which are:

• 4701, West Park Blvd # 105, Plano, TX. Tel # (972) 599-2190. Click here for the Google Map and Directions.
• 7639, Campbell Road # 800, Richardson, TX. Tel # (972) 267-8979. Click here for the Google Map and Directions.
• 7400, N. MacArthur Blvd., Las Colinas, TX 75063.Tel # (214) 574-4111. Click here for the Google Map and Directions.

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Comments: Anonymous said...
Dude, I love fish tacos and have had them from Boston to San Diego, but am forced to admit that no one quite makes them like Rockfish does! That spicy anchovy sauce is something, eh?!Great recommendations including the Shrimp Martini that, with a touch of tequila and the cajun spices, really made my lunch! Cheers, Your comrade-at-arms in the cause of great food!:-) February 28, 2007 8:51 AM

Anonymous said... (in Marathi)
Arre O Andy-bhau, Kai blog lihila aahe re tu- ekdum tod-phod, bole to palang-tod paan peksha chaan aahe!:-) Mumbai la ye tar tula Gajalee la gheyoon zayoo - masst Malvani style seafood bhettaat! Mahit aahe - tuzha blogroll war already aahe Gajalee! Bhetu yaa, Milind Malvankar from Mumbai March 1, 2007 9:50 AM

Teavana – sheer Nirvana for the Chai connoisseur!

As someone raised in Asia, I am conditioned to drink coffee to keep myself alert and awake, but really indulge my senses with tea when I am truly relaxed and seek the gratification of a warm beverage. I drink coffee all day at work, but seek a warm cuppa Chai as soon as I get home or on the weekends that I deliberately keep coffee free!

If you like tea as much as I and my wife (and increasingly, my six year old daughter) do, a pilgrimage to Teavana is imperative. Teavana (“heaven of tea”), founded in Atlanta, is an incredible chain of tea boutiques, tastefully designed, packaged and merchandised to enable a truly pleasurable tea tasting and buying experience.

I chanced upon Teavana, by sheer luck, at the Galleria in Dallas and stepped in to try out the exotic teas that were up for free sampling. I was fascinated to discover that they had not only every well known tea variety from India, China, Sri Lanka and Japan for the connoisseur, but also a mind boggling assortment of flavored teas for the newbies seeking their first exposure to the joys of this heady brew, as well those seeking adventure! I had just come back from India, having tasted the Makaibari from Darjeeling, the finest and most expensive tea produced in India and was delighted to discover that I could not only buy black teas like Makaibari, but also Oolong, Ceylon, English, white, green, herbal and just about every variety of tea one can conceivably think of, at this incredible tea emporium.

Besides the heart warming assortment of teas, I strongly recommend acquisition of their clever tea maker (inspired by a coffee maker but less complex and sheer pleasure to behold and use), which works as follows: fill it up with piping hot water, drop a couple of spoons of your favorite variety of tea leaves, give it 3-5 minutes to form a heady brew and then simply position the tea maker over your tea cup and voila - the tea maker empties its potent beverage, with the tea leaves strained, ready for consumption! Makes for a great gift – we could not help buying six of these for our use, and to hand out as gifts to our relatives!

Check out Teavana and lemme know if your tea-tasting and buying experience was as joyful as ours! Cheers!!

This adventure in Dallas begins at: Dallas Galleria: Teavana Ste 2615, 13350 Dallas Pkwy, Dallas, TX 75240. Tel # 972-788-9340. Click here for the Google Map and Directions.
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Comments:
Sandeepa said...
This Teavana sounds good, though I love only my kind of masala chai :) which no decent boutique would serve, total roadside stuff
February 15, 2007 2:03 PM
Sumit said...
Teavana - we visited it when we were in the Bay Area. How did the tea maker work out - as advertised?
Sounds like something I can get for another tea connoisseur.
If you are in Cambridge, MA - don't forget to visit Tealuxe - a similar joint.
February 10, 2007 5:17 AM

Oh Kolkata – what would you be without Aaheli?!

It is a fact, that Bengalis, like the French and the Italians, are Bon-Vivants, with a shared heritage of intellectual prowess and virtuosity, coupled with an equal fervor for literary, cultural and culinary gratification. Bengali, can rightfully lay claims to being India's true romance language, having laid the tapestry for some of the greatest literature ever written, and recognized by the world thru the magnum-opus of India's Nobel prize winning poet-laurete, Rabindranath Tagore ("Robi-Thakur" to the Bengalis). Food for the Bengali, is raison d’etre, a celebration of life, and sheer indulgence of the senses like there is no tomorrow, not unlike their brethren from France and Italy!

Nowhere is this manifested more than Le Ville Magnifique de Bengal - the bastion of Bengali culture – “Pracheen Kolikata” (ancient Kolkata). Being the enfant-terrible from Bombay that I am, I hate to grudgingly admit that Kolkata (used to be called Calcutta), presents opportunities to indulge my taste buds at an incredible price and offers culinary value like no other city in India! Although not marketed half as well as North and South Indian cuisine that, in the West, is synonymous with Indian cuisine, Kolkata (and Bengal) offer a bewildering repertoire of fine cuisine and gastronomical delights that would put many a Cordon Blue chef or connoissieur to shame!

Why do I keep going back for more:

La Grande Dame of fine Bengali cuisine is without a doubt, Aaheli at the Peerless Inn at Esplanade, positioned in close proximity to the Oberoi Grand (Kolkata’s pride and one of the Leading Hotels of the World). What keeps me going back to Aaheli for more, is an ambiance worthy of the Bengali Bhadrolok (aristocracy) complemented with the finest in Bengali cuisine served up by the friendly staff clad in traditional Bengali attire - the ladies replendant in their red bordered silk sarees, with the men clad in their crisp Dhooti-Punjabis, looking like they have stepped out of a Biye-Bari (a Bengali wedding banquet).

What lends a touch of class to this festive culinary experience is the attention to detail (see photo below) such as the traditional brass cutlery, the dainty slices of Gandhoraj Lebu (the most aromatic limes anywhere that are unique to Bengal), the manicured Dhaani Lanka (tiny green peppers that pack an awesome punch) and the clay dishes clad with banana leaves on which the food is served, that transponds you to an era gone by - the Golden Age of Bengal, marked by the avant-garde seminal, artistic and literary accomplishments worthy of the then intellectual, political and economic capital of India!

My Favorites:

• Kaacha Aamer Sharbot – a novel rendition by Aaheli, with the flesh of aromatic tender green Mangoes extracted and flavored with spices to render this into an inimitable nectar that serves to stoke your taste buds in anticipation of the culinary delights that follow
• Cholar Daal – a Bengali favorite with chola (also called Chana in Northern India) cooked with Paach-Phoron (a combo of five condiments flash fried, that is the essence of Bengali cooking) that delivers a delicate full bodied, almost curry like soup that is best enjoyed with either Loochi (Bengali fried flat bread also called Puri in Northern-India) or white rice…oh la la la!
• Murgi-Posto – a clever variation of a classic dish (Alu-Posto) unique to Bengal, with chicken cooked using Aaheli’s secret recipe, using poppy seeds that lend an unique texture and flavor
• Dab Chingrir Malaikari – giant shrimps cooked in a classic Bengali coconut curry, and served up in a hollowed tender coconut…mmm!
• Bhetkir Paturi – truly Bengali Cordon Bleu, with a popular fresh water fish, marinated in a secret recipe and wrapped up in banana leaf and steamed to perfection!

• Galda Chingrir (Lobster) Shorshe Bata – Lobster or giant shrimps delicately cooked in a spicy mustard sauce (see photo below), with that oh, so inimitable pungency of hand ground mustard that implodes on the palate – Pavlovian delight personified!

• Bhaapa Illish – Aaheli’s rendition of a traditional classic – the ultimate seafood indulgence for the discerning Bengali palate. This bony, yet quintessentially Bengali sweet water fish, marinated and delicately steamed and rendered in a mustard curry that when accompanied by long grained white Basmati risotto, sends one into raptures! And happily, in answer to my prayers, they now offer this dish bereft of the bones as an option (see photo below)...La Dolce Vita comes alive!:-)

• Morolla Maacher Bati Chorchori - a rare Bengali delicacy that comprises a anchovy like fish deep fried and cooked to curried perfection using an age old, secret recipe (see photo below). This is de-rigeur for a Bengali banquet and has been perfected in the kitchens of the aristocracy, over the years.

• Khasshir Mangsho – classic goat curry spiced with recipes handed down from one generation to another, with a touch of dry fruits – leger-de-main from the chef-de-cuisine of Aaheli, that serves to indulge the Bengali’s craving for the flesh!:-)
• An ensemble of classic Bengali desserts comprising Malpua, Patishapta Pithe, Payesh and Mishti-Doi that are sinfully delightful and crave indulgence, with utter disregard for the calories!:-)

While its phenomenal success and celebrity has spawned a myriad of me-too offerings in pretentious settings, Aaheli with its unique ambiance, the attention paid to my every need by Subhash Panna, the maitre’d and his well attired staff who personify superb service, but most of all, its closely held and often esoteric recipes perfected over generations in the kitchens of the Kings and Zamindars (landlords) of Bengal, has cast its spell over me!

I can never leave Kolkata without paying obeisance to the finest that Bengali cuisine has to offer, at the altar of culinary sacrament that is Aaheli!

This adventure in Kolkata, West Bengal, India, begins at: Aaheli at the Peerless Inn, 12, Jawaharlal Nehru Road, Kolkata-700 013. West Bengal, India. Tel # (011) 91 (033) - 2228-0301/ 02/ 03/ 05/ 06/ 07. Click here for the Google Map and Directions.

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Comments: SUKI said (in "Bonglish"): "Jeebh thekey jol gorachchhey. Incidentally, yours is the first hit if one googles "gandhoraj". I was looking for an English translation, I guess there is none. April 3, 2008 7:10 AM

(via e-mail - in Bengali):

Andy, Great blog! Bhissoon Bhalo laglo porte. Chaliye jao.

Smiles, SG Fri 2/9/2007 9:19 AM

Guru Kripa in Bombay: the Ultimate Chaat indulgence on the face of this Earth!

Bombay (or Mumbai as it is called today) is a megapolis that is the quintessential microcosm of the rest of India (check out the book Maximum City: Bombay lost and found by Suketu Mehta, if interested) and well and truly, a melting pot of the diverse cultures that constitute the India of today. This is reflected in the ubiquitous dishes that mask this diverse character of Bombay. Take for instance the Bhel-Puri, a potpourri of multiple, salty, fried ingredients with a base of rice krispies, garnished with chopped onions, chilles and tomatoes, and stirred with a combo of hot cilantro and sweet tamarind sauces to deliver an inimitable explosion of sweet, sour and hot flavors onto your salivating palate! Bhel-puri is perhaps, the “Prima Donna” of the Bombay Chaat clan, jostling for attention with the almost equally celebrated Paani-Puri (called Gol-Gappa in Northern India and Fuchka in Eastern India), with Sev Puri, Dahi Batata Puri, Dahi Bhalle and Papri Chaat as the up and coming wanna-bes!

Now that we have gotten the Bombay Chaat primer out of the way, let’s focus on the illustrious and much celebrated establishment, that in my humble opinion, is first among equals as the primo Chaat House in India, and arguably, the world! I am referring to Guru Kripa Restaurant, in close proximity to Sion Station in Bombay, that to this day, continues its hallowed tradition of serving the finest Bhel-Puri, Paani Puri, Dahi Puris, Dahi Bhalle, Papri Chaat, Ragda Patties, Special Falooda and Gulab Jamun in Bombay, India and possibly, the globe! Guru Kripa, incidentally, is perhaps, the largest Samosa producer in India, delivering one out of every 3 samosas consumed daily by the 20 million inhabitants of Bombay in cinemas, restaurants and school, college and company canteens! The glitterati of Bombay, are known to order samosas for starters from Guru Kripa for home delivery, for their gastronomical orgies!

Why do I keep going back for more?

So what is so special about the Paani-Puri at Guru Kripa? For starters, it is in essence Sindhi style Paani-Puri, with a filling of dry boondis, in sharp contrast to the commonplace filling of potato and chick peas that is served up by the pedestrian Fuchkawallas in Kolkata, or the Golgappa vendors of Delhi, Benares and Chandigarh, or even the iconic Bhelpuri shops in Bombay’s much visited beaches of Juhu and Chowpatty. Second, the puris are crisper and thin-walled, using a secret formula developed by the Sindhi family that founded the place. And lastly, the “paani” - the hot, sour and sweet flavored sauces (base of Cilatro and Tamarind with assorted spices) are made to their secret recipe and chilled, to deliver an implosion of taste in your mouth that delivers sensual gratification for your taste buds!

Seriously, the biggest challenge I have faced at Guru Kripa is telling the server (whose deft hands can hardly be seen cos’ they are moving at lightning speed serving these up to 5-8 clients at the same time) to stop serving up these little round balls of fiery gratification! Ask Amitabh Bacchan, Hema Malini, Dilip Kumar, Aishwarya Rai and Shahrukh Khan – they are regulars and would heartily agree with me! Incidentally, the owners who started with a hole in the wall serving only Paani-Puri, have now expanded their operations and have turned the entire strip mall into a chaat supermarket, that also now serves pizzas, as well as South and North Indian fast food ranging from Dosas to Chole Bhature.

My Favorites:

Besides the Paani Puri, it would be a shame if you stepped out of Guru Kripa without experiencing the spicy indulgence of their Bhelpuri, Dahi-Batata Puri, Sev Puri, Dahi Bhallas and rounding it all up with a dash of their special Falooda and the Gulab Jamun. The Gulab Jamun, by the way, is served piping hot, with an encrusted pistachio in each ball of earthy delight – culinary hedonism at its best!

Go wild and indulge your palate with the best Chaat Bombay, India and the World have to offer, at Guru Kripa – you will have me to thank for the memorable experience that will have you yearning for more, for sure!

The adventure in Mumbai, India, begins at: Gurukripa Restaurant, 40, Sion Circle, Near D.S. School, Sion, Bandra East, Mumbai, 400022. India. Tel # +91 22 - 24074188‎ / 24091589‎ / 24098122. ‎Click here for the Google Map and Directions.

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Comments:

(via e-mail)
Andy, Thx for sharing your blog. My taste buds are tingling ! Take care, IW
Fri 2/16/2007 9:23 AM

Anonymous said (in Hindi)...
Guru, kya baat hai, Bambai shahar ki yaadein taaza ho gayi! Tumhari blog ne mu mein paani la di! Aagli baar Bombay mein mile to saath chalenge Gurukripa mein paani puri khane. Jiyo bidu!:-) Aapka yaar, Sam

February 10, 2007 8:58 PM

Veranda:Authentic Shawarma from Lebanon in Dallas

Having lived in Israel for over a year, my wife and I have learnt to appreciate the delicacy of Middle-Eastern cuisine. One of the dishes that has been unforgettable is the Shawarma which in essence, is a rack of lamb-beef combination, grilled on a vertical rotisserie and then sliced off periodically as cooked. The moist yet well cooked meat goes extremely well with Pita or flat bread, especially with some hummus or baba ghanoush and a touch of hot sauce on the side....oh la la la!:-)

Why do I keep going back for more?
Not too many establishments in Dallas serve authentic Shawarma (also called Gyros in Greek and Doner in Turkish restaurants across the US of A, especially if served up in a pita, as a sandwich ) so, I was pleasantly surpised to find authentic Shawarma at the Veranda Greek Cafe in Irving, really close to my place. The place is actually run by a Lebanese family from Beirut who take considerable pains to ensure that the quality is consistent and served up well with friendly, courteous service.

My favorites:

The lunch all-you-can eat buffet offers great value for money with my favorites being the shawarma and the hummus, with chicken souvlaki and rice pudding.

The dinner a-la carte menu offers quite a variety to choose from. My favorites include the lentil soup for starters, with the gyro, kafta kabab and the rack of lamb platters highly recommended. The fish of the day or the grilled tilapia in their special spicy sauce would be my recommendation for those that eat healthy, but nothing quite gratifies my palate at the Veranda like the Shawarma (Gyro) does!:-)

Consummating the Middle-Eastern experience with the dessert calls for the rice pudding or the baklava both of which are "sinfully delightful"!

Check it out and let me know what you think of their Shawarma.

This adventure begins at: The Veranda Greek Cafe, 5433 North MacArthur Blvd, Irving, TX 75038. Tel # (972) 518-0939. Click here for the Google Map and Directions.
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Comments:
Anamika said...
Good Work Andy. Am enjoying going through your postings and have worked up quite an appetite just minutes before lunch time:)
Since you are a fellow Shawarma lover, let me recommend 2 other joints in Richardson who serve it up pretty good. One is called Jasmine and the other is Afrah bakery. Both are on Belt Line Rd. east of 75. I personally rank the shawarma sandwich at Jasmine higher. Check it out!
February 9, 2007 9:22 AM

The Classiest Indian Dining Experience in Dallas at the Claypit

Of all the Indian restaurants in Dallas, the Claypit in Addision, (literal translation of the Tandoor) is my family's favorite. Given that my wife is an extraordinary Indian cook, we hardly eat Indian food outside, and look for variety from other parts of the world.

We make an exception on special occasions to dine out at the Claypit since it is arguably, the only restaurant in Dallas serving extraordinary Nouvelle Indian Cuisine in a classy yet friendly ambiance, with superb customer service and an incredible attention to detail by the owners - Jo and Renu Saini who run the Dallas establishment and Tinku, their chef-de-cuisine brother who runs the Claypit in Austin.

Why do I keep going back for more?
The Claypit opened its very first restaurant in Austin which had some of my foodie friends drive all the way from Dallas to Austin (a 4 hour drive), every other weekend to partake of their offerings! I frankly thought these guys were nuts until I discovered the Pavlovian delights offered by the Claypit for myself, once they opened a second establishment in Dallas!

The food is authentic yet non-greasy, spiced just right, yet embellished with a coup-de-main and that secret ingredient(s) that renders this oh, so, delightful and so different, from the conventional fare you find ad nauseum at most Indian restaurants.

This is a place where we celebrate our anniversaries, my daughter's birthday or special occasions and also take our friends and business associates from out of town or, from foreign lands, if they have an urge for authentic, high quality Indian food. The good news is that my friends, my family or I have never been disappointed with our dining experience!

My favorites:

The Claypit is constantly innovating and offers a tantalizing array of delicacies to choose from, but here are my perennial favorites:

• The Mixed Grill comprising all the house kabab specialities is a great place to start
• The Mulligatawny Soup dating back to colonial India, is well done and a personal favorite
• The Grilled Rack of Lamb in my opinion, is the finest lamb off the tandoor that I have had, anywhere in the world, and I have legions of friends and business associates who strongly agree with me!

• The Kothmir Salmon (grilled salmon with a cilantro spice garnish) and grilled veggies on the side, is great for health food freaks. Andy's tip - ask for the mango chutney on the side to go with this - makes all the diffrence in the world!

• The Goat Curry is sublime especially if well done, and goes extremely well with both naan/paratha and the house pilaf that is served with most entrees
• The Mango Chicken Curry and the Mango Glazed Duck are both intriguing and are targets for my next culinary adventure
• The seafood specialties in addtion to the Kothmir Salmon, are the haibut or mahi-mahi cooked in a South-Indian style sauce with a Goan touch to it that I greatly appreciate - you probably have to ask for this
• The paneer dishes, the dal makhani and the sauteed eggplant are all worth trying off the vegetarian menu
• The Chicken or Lamb Biryani (almost like a Dum Biryani) and the Garlic and Basil Naan are perennial favorites. You can also order an assortment of all the naans and stuffed parathas that lends a touch of adventure to the meal
• Desserts are a house differentiator and in addition to the traditional rasmalai, gulab jamun and kheer (really good), I am blown away by the Spiced Rum Kulfi, the Chai-Spiced Creme Brulee and the Mango Cheesecake that you will be hardpressed to find elsewhere!
• The Claypit also serves a fine collection of wines and cocktails from all over the world, including some of the finest Shirazes from Australia, but I recommend not leaving the restaurant without having sipped some of their House Mango Lemonade - the closest thing to "Amrit (the nectar of immortality)" I tell you!

The Claypit is always a feel good experience and while they do serve a great buffet for lunch and every weekend, I strongly recommend going a la carte to celebrate that special occasion with that special someone! And Wednesday is the day of the week to visit the Claypit for dinner since they feature live musical performances that can range from Indian classical to Flamenco, to render an otherwise euphoric experience truly memorable!

Do let me know whether your culinary experience at the Claypit is as good as mine!

This adventure in Addision, Texas begins at: Claypit Contemporary Indian Restaurant, 4460 Belt Line Rd, Addison, TX 75001. Tel # (972) 233-0111. Click here for the Google Map and Directions.

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Comments:

Muna said...
I enjoyed reading your blog. Very informative and entertaining! Your passion for food, specially fine cuisine is apparent. Now all you need to do is invite us to check out your culinary skills :-)

Seriously, you should be a food editor for a food magazine or have your own show on Food TV. March 3, 2007 8:06 PM

Anonymous said...
Dude, Given that I was one of the guys who used to go all the way to Austin to eat at Claypit before it opened in Dallas, I can really appreciate your blog.

Laage raho, Andybhai!! February 10, 2007 8:18 PM

(via e-mail):

Andy, Great blog site that I will visit again and again.

If you can put the location , address & phone number for those restaurants, it will easier for others to call to find the place. Take care. Subhasisda Fri 2/9/2007 9:12 AM