Tag: Indian

Notable Nosh: Aloo Tikki Chaat

KCH Aloo Tikki Chat

I had this Indian appetizer dish in Ottawa way back in September and have only just now  got around to writing up my notes. I am not sure if this looks especially appetizing to you or not, but it rather caught me off guard as it was not at all what I was expecting. It was, though, really, really good.

The word ‘tikki’ in Indian cuisine generally refers to a cutlet of sorts and, since ‘aloo’ means potato, a ‘chaat’ (or snack) involving ‘Aloo Tikki’, basically means a fried patty of spiced potato. At the Curry Kebab House in Ottawa’s Byward Market, they described their version on the menu as patties ‘topped with tamarind sauce and chick peas’. This was, in fact, what I got, but it was also a good deal more.

It is not possible to see the patties in this dish, so you will just have to trust me that they were there. I was rather expecting a visible fried patty with a sprinkling of chick peas and a drizzle of sauce. As it was, my potato was smothered in not just tamarind sauce, but also coconut cream and mint chutney. This may sound like a bit of overkill, perhaps, but, in fact, all three worked very nicely together and offered a sweet and sour counterpoint to the spice. In addition to chickpeas, there were also chopped tomato, onion and coriander leaf, and, the effect was as satisfying to the eye as it was to the palate.

The potato patty was quite nicely spiced and, though the blend was fairly complex, I could only specifically identify chili and cumin. The chili was added with a fairly light hand, and the overall heat was not much more than the typical hot-wings you would find in a tavern. The best part of the patty, though, was the texture. I had been expecting something a bit like the sort of potato patty you can find for breakfast in a supermarket freezer. The ones here may have initially been like that (crisp outside and tender in), but the effect of the heavy sauce changed it entirely. There was still a semi-crispness to the outer surface but the inside was transformed into something that was delightfully chewy. It surprised me and I really enjoyed it very much. It will probably take me a number of attempts to duplicate this but, once I do, I shall be sure to post the results.

Notable Nosh: Rajasthani Champ

KCH Rajasthani Champ 1

I decided to share this particular appetizer dish with you, not because it was really all that special taste-wise, but rather because I really like the novel method of service. The dish is called Rajasthani Champ and is essentially tandoor-cooked spiced lamb chops. The twist here, though, is that once done in the tandoor, they are served in what the restaurant in question also called a ‘tandoor’. Strictly speaking, this name is probably not that accurate since a proper  tandoor is traditionally a large clay oven that is heated to over 500 F degrees, and the little table-top devise you see pictured here is made from copper and really more decorative than functional. It is heated with charcoal (you can see the little fuel slot at the bottom), but I really don’t see it doing much more than keep the food toasty warm rather than effectively cooking it.

 

KCH Rajasthani Champ 2.jpg

Anyway, the lamb chops in this case were skewered after being coated with a Garam Masala from Rajasthan. They were cooked very well done (which you generally expect with meats in Indian cuisine) and there was some nice charring from the oven. In truth, though, the spice coating here had a slightly ‘raw’ taste, although the blend itself was quite nice. There was mint chutney supplied for dipping but, really, the spices were already complex enough that anything else as strong tasting as mint would inevitable be overkill. The buttered roti you see off to the side did not come with the meal but was ordered separately. It was very good, though..

Anyway, as I mentioned, the lamb itself was not particularly special but I very much liked the little mini ‘tandoor’. If I see them in a shop sometime, I may pick a couple up for my own kitchen.

Scallop Bhaji

Scallop Bhaji 1

A little over years ago, I posted a little appetizer recipe for something I called Scallop Clusters. It was a Japanese inspired dish featuring bits of scallop deep-fried Kakiage style and I like it very much. For today’s post, I have used that appetizer as a starting point and created something along the lines of the Indian style fritter called a ‘Bhaji’. The recipe isn’t an actual Indian recipe but seasonings are definitely Indian in spirit … Continue reading “Scallop Bhaji”

Notable Nosh: Pakora Shrimp

Pakora Shrimp

I had this interesting little appetizer at an Indian restaurant in Ottawa not long ago. Normally, when I order a Pakora, I expect a small fritter type affair where the main ingredient is chopped into small pieces along with other things (onion, etc.), and then mixed into batter before being deep-fried by the spoon full to make small ‘bites’.

Here however, the shrimp was cooked whole with a batter coating and this might have been boring except that the batter (made with ‘Besan’, or chick pea flour), was nicely spiced. I am not sure of the blend, but I believe I could detect paprika, some chili, and possibly a bit of ground coriander seed).

The shrimp were served with a Tamarind based sweet sauce (very nice) and a mint chutney (which might have been nice but was a bit stale) and overall, I thought the preparation was very good except for the fact that the batter ‘shell’ tended to slip away from the meat as one bit into it. If I try this at home (and I will), I think I will butterfly the shrimp, make the batter thinner, and likely try some other dipping sauces than the ones given here ….

Notable Nosh: Calamari Manko

Calamari Manko

On the last evening of a recent trip to Ottawa, I went on an ‘appetizer tour’ and stopped for drinks and one or two appetizers at a series of restaurants. One such stop was at the ‘Curry Kebab House’ which sits in the space in Byward Market once occupied by another Indian restaurant called ‘Haveli’. I will have to go back there sometime and do a proper review of the place after sampling a few more of their dishes, but the one I tried there on this occasion was terrific …

The dish was called Calamari ‘Manko’ …. I have no idea of the origin of the name ‘Manko’ and a search only yielded the fact that it is a very rude Japanese slang term (I’ll let you Google it yourselves). The menu described the dish as being squid ‘tossed with curry leaves and toasted coconut [and] served with a tomato chutney’. In fact, the ingredients were actually served ‘in’, rather than ‘with’ the chutney, which, in addition to the tomato, included mustard seed and coriander leaf. Toasted dried chilies were almost added to the mix, lending an almost ‘Sichuanesque’ effect to the overall taste, which was unusual, but really nicely done. The squid was cooked just perfectly, being tender, but still a bit chewy, and there was a sweetness that came in part from the toasted coconut, but, probably, also from the addition of a bit of sugar.

The curry leaves really made a difference here. I have cooked with these at home, but this was the first time I have had them served to me in a restaurant dish. The woody, slightly herby taste, really added a nice note. I want to try making this at home, sometime… Unfortunately, curry leaves are very hard to come by for me, but I think that a peppery Thai-Basil might make a very decent substitute…

Madrasi Grilled Beef

Madrasi Grilled Beef 01

A while ago, I posted a recipe for my homemade Madras Curry Paste and I wanted to try using it in something other than a ‘curry’ style dish. I came up with the idea of doing something along the lines of a Satay, but with the flavors of India and made the dish you see pictured abve. I made it is an appetizer but you could make larger (and more) skewers and serve them over rice for a more substantial course. Here, I served mine on a bed of finely shredded cabbage and Jalapeno peppers that were macerated in a little garlic salt before being tossed with some oil and lemon juice… Continue reading “Madrasi Grilled Beef”

Spice Blend: Madras Curry Paste

Madras Curry Paste 1

Indian spice blends, collectively known as ‘Masalas’, can be dry powders or ‘wet’ pastes. Typically, pastes are made by combining dry powdered spices with a liquid (vinegar especially) and then either using as is, or else storing after cooking the paste in oil until the blending liquid evaporates out.

About two years ago, I posed my recipe for a Madras Curry Powder and, today, I used the basic recipe, with some additions, to make a paste… Continue reading “Spice Blend: Madras Curry Paste”

Shrimp and Vegetable Korma

shrimp-and-vegetable-korma-1

In Indian cuisine, a Korma (which can be spelled many different ways, including Qorma, Khorma, Kurma, etc.), is a braised dish to which either yoghurt, cream, or coconut milk is added, to yield a smooth and rich finished dish. There are all sorts of variations on the basic theme, and, though the end-result can be quite fiery, in restaurant versions they are typically very mild. Today’s rendition, using shrimp, cauliflower and carrot, falls into that category… Continue reading “Shrimp and Vegetable Korma”

Spice: Homemade Madras Curry Powder

Madras Curry Powder 1

At one time, a ‘Madras Curry’ was a standard on Indian restaurant menus in the west, and was also a fairly common recipe entry in Indian cookery books. It seems, however, to be a little less frequently encountered these days and this is perhaps because the Indian City of Madras (whence the name) is now known as Chennai, and the eponymous curry was probably more of an Anglo-Indian, rather than a purely Indian creation. Whatever the case, the Madras Curry is still something of a classic and well worth adding to one’s culinary repertoire.

In my research of a wide variety of spice blends, I have found that the Madras Curry blend is the closest to what most westerners would call the ‘curry flavor’ and the typical ingredients are much the same as found in the generic ‘Curry Powder’ you can find in almost any supermarket. The one major difference between the two, as far as I have seen, is that the generic type tends to be high in Turmeric and low in Chili, while, in a Madras blend, the reverse is usually true. In this post, we will have a quick look at the general composition and then I’ll provide a fairly straightforward version that you can use as a starting point for your own culinary creations… Continue reading “Spice: Homemade Madras Curry Powder”

Review: Haweli

10220 103 St. NW, Edmonton – Website

Haweli 1

Date of Visit: July 14, 2015

I tried a couple of times to have dinner at this place after seeing it near my hotel but was initially thwarted; first, I was sidetracked by a Tapas Bar that happened to be on the way and, on the second attempt, on a Sunday, I discovered they close that day only after I arrived. I finally made it for lunch on the very last day of my visit to Edmonton… Continue reading “Review: Haweli”