Did you ever hear of the arrival of the turkey on to the Thanksgiving table being heralded as the arrival of the ‘dulhan’ or Indian bride? For Sunita Advaney’s family fixing the 30 lb bird was like preparing for an elaborate Indian wedding. Trust desis to bring their own take on this American holiday, imprinting it with their own special flavor!
Browsing: biryani
The tea had a special earthy flavor in this cup and the fact that the clay container would once again become one with nature seemed a beautiful idea. After all, aren’t ancient civilizations traced out by the clay remains of their days?
Our civilization of course will probably be remembered by the piles of plastic containers and garbage stuffed landfills we will leave behind! So the idea of the reborn clay utensils really appealed to me.
Warning: Do NOT Separate an Indian from his Onions! It’s the one ingredient that no self-respecting desi cook would want to be without; whether you are whipping up a Mughal feast or a poor man’s meal – onions are absolutely necessary. In fact, a shortage of onions can cause a near revolution in India!
If the Pilgrim Fathers revisited America this year, they would certainly be amazed by the aromas, tastes and colors of the diverse Thanksgiving table. New York is, of course, one of the most diverse cities in the U.S. and its residents trace their roots to hundreds of countries and ethnicities. Each immigrant family brings its own culture and food habits and incorporates them into the Thanksgiving meal.
When Sunita Advaney, now married and settled in Forest Hills, was seven years old, she came home from first grade and asked her immigrant parents about Thanksgiving. Her father Lal Lakhati, who had migrated from India, didn’t just explain the holiday to her, he actually went out and bought a small rotisserie bird and all the trimmings and the family had a Thanksgiving dinner. In later years they did two turkeys – one traditional and the other a bright red, coated with tandoori spices, coloring and stuffed with biryani and boiled eggs. Says Sunita, “We need our chillies and it was a good way to ease people into turkey because turkey is not our culture.”
Can biryani save the world? As life-long fans we certainly hope so!
Recently Varli Singh of Diya Foundation for Children and Gaurav Anand and Shagun Mehandru of Awadh came together to host a Biryani Festival, which not only tasted good but did good.So now there’s a way to eat your biryani and have it too! Enjoy a great meal and at the same time help kids in need.
Chef Hari Nayak, author of ‘My Indian Kitchen’ shares three delicacies from his book – two of them can be complete meals in themselves – one for the non-vegetarians – Coconut Shrimp Biryani, from Goa. The other is a rice dish much beloved by vegetarians – Black Eyed Peas and Rice or Lobiya Pullao. And what better ending to a meal than to top this satisfying meal with Pistachio Mango Ice Cream?
Aasif Mandvi’s ‘Today’s Special’, which premiered at MIACC Film Festival last year, is now showing at the Tribeca Film Festival and getting a theatrical release on November 19. It is a fun and funny movie which gets you involved in the travails of Samir, a sous cook in New York, who has to find himself and his culinary soul. He is helped in the journey of self discovery by a mystical taxi driver who treats cooking like a beautiful, complex raga. (Naseeruddin Shah digs into this meaty role with relish – he’s utterly believable as the charismatic cabbie, a part of the magic of New York).
New York’s hot new veggie restaurant has a cool concept – eat out and save the earth. It’s the city’s first low-carbon restaurant chain. Opening nights usually mean a red carpet but it was a green carpet which was laid out for celebs like Mary-Kate Olsen, Mark Indelicato and Vanessa Williams for the opening of Radhika Oswal’s Otarian restaurant in Manhattan.
In fact, if Oswal, a billionaire environmentalist (yes, the two words do sound strange together!) has her way, you can enjoy life and yet preserve it. You can paint the town red while going green because Otarian in New York’s Greenwich Village is all about vegetarianism and sustainability, offering fun dishes with a low carbon footprint.
When you need to find a wonderful restaurant where do you turn? Forget reviews and restaurant guides, just hop into a cab and consult your taxiwalla!
Layne Mosler is a New Yorker who has found that the cabbie who knows his way on the streets of Manhattan can also guide you to the right restaurant. Constantly navigating the city, cabbies are a great resource for off-the-beaten-track inexpensive places with authentic food.