Breaking Bread
Throughout the course of the past four weeks, I have written about dosa, chapati, and chili cheese toast. For the final iteration in my bread-themed blog, I focus on the process of making puri.
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Reflections on Coconut Squash Curry
We were all so captivated by Rahi’s Coconut Squash Curry, vegetarians and meat eaters alike, that we were inspired to create our own take back in Williamstown
The Wonders of Melted Cheese on Bread
A quiet street in the Upper East Side of New York City is home to The Drunken Munkey, an Indian restaurant which, in appearance, resembles a hybrid between a French bistro and a Prohibition-era speakeasy.
Kebab Royalty
At Kebab King the Kebab is not royalty, rather the customers are treated as such. The second floor banquet hall features long tables that could support a medieval feast; Kebab King provides service fit for royalty.
Making Idlis
Idli are a type of soft, pillowy savory rice cake originating from southern India; a gut-healthy choice often served with breakfast.
Rahi Restaurant: An Artisanal Food Experience
I had high expectations for Rahi’s culinary experience. After all, what does it mean for Indian cuisine, or any cuisine, to be “artisanal”? I was about to find out.
The Puberty of Curry
As I stand before the dutch oven on the stovetop I witness culinary puberty before my own eyes. Meet Curry, the angsty teen of the cooking world.
Maharaja Sweets: A Dessert Lover’s Dream
From the moment we walked into Maharaja Sweet Shop, I knew it would be my favorite of our class’s Jackson Heights food tour. My attention was immediately drawn to the long glass case bursting with multi-colored sweets.
A Respite from Monotonous, Repetitive Vegetables
Green beans, broccoli, carrots, Brussel sprouts, and broccoli again… I have always felt unsatisfied with the monotonous, repetitive selection of vegetables at dining halls. As I walked into the kitchen on Tuesday, my eyes lit up when I saw a colander filled with an unfamiliar vegetable – baby eggplants.
Mystery of Tadka
I flinch as the hot oil splatters against my face, the crackling of spices fills the room like a sweet overture (Tschaikovsky’s 1812 overture to be exact), the process of making tadka has begun.