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"disqusTitle": "Taking High-Heat Tandoor Techniques To The Backyard Grill",
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"content": "\u003cfigure id=\"attachment_64428\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/tandoor.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/tandoor-1024x575.jpg\" alt=\"Punjabi Lamb Kebabs, like many tandoor dishes, can also be made on gas or charcoal grills. Photo: Christopher Hirsheimer\" width=\"1024\" height=\"575\" class=\"size-large wp-image-64428\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Punjabi Lamb Kebabs, like many tandoor dishes, can also be made on gas or charcoal grills. Photo: Christopher Hirsheimer\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/01/197652733/taking-high-heat-tandoor-techniques-to-the-backyard-grill\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/07/20130701_atc_20.mp3\"] \u003c/p>\n\u003cp>Post by NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/01/197652733/taking-high-heat-tandoor-techniques-to-the-backyard-grill\">The Salt at NPR\u003c/a> (7/2/13)\u003c/p>\n\u003cp>In America, summer grilling generally means heading to the backyard and throwing some hot dogs, burgers and maybe vegetable skewers on the fire. But in India and Pakistan, where summers last for seven months, grilling takes on a whole new level of sophistication.\u003c/p>\n\u003cp>For starters, forget the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/24/the-great-charcoal-debate-briquettes-vs-lumps/\">gas versus charcoal grill debate\u003c/a>. Many cooks in the Indian subcontinent grill using tandoor ovens that they adopted from the Middle East, says chef and writer Madhur Jaffrey, an authority on flavors and techniques from the region.\u003c/p>\n\u003cp>Originally, all tandoors were clay and kept outdoors. When heated, they can reach 750 to 900 degrees.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/137925987/at-home-with-madhur-jaffrey-simple-delectable-dishes-from-india-pakistan-banglad\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/madhur-jaffrey-book.jpg\" alt=\"At Home with Madhur Jaffrey. Simple, Delectable Dishes from India, Pakistan, Bangladesh, & Sri Lanka\" width=\"300\" height=\"411\" class=\"alignleft size-full wp-image-64429\">\u003c/a>\"You have to get used to putting your hand in that,\" Jaffrey tells Robert Siegel on \u003cem>All Things Considered\u003c/em>. \"It's a whole technique, which ... generations of people, one after the other, learned how to do.\"\u003c/p>\n\u003cp>Interestingly, tandoors are relative newcomers to Indian cooking, she says, only entering the mainstream after 1947, when India was partitioned and Pakistan was formed. Hindu refugees who fled from Pakistan brought little tandoors with them.\u003c/p>\n\u003cp>\"Before that, the country of India as a whole had not heard of tandoors,\" she says. \"But now they are everywhere.\"\u003c/p>\n\u003cp>Jaffrey says cooking at such a high heat does something magical to food, especially meat like chicken. \"The juices are sealed and the spices go right into the chicken, and then it cooks quite fast, and it's very tender,\" she says.\u003c/p>\n\u003cp>Unfortunately, it's not that easy to set up a tandoor oven in your own American backyard. Even the cheap ones need regular maintenance, including rubbing on new clay. But you can still adapt the same recipes for gas or charcoal grills.\u003c/p>\n\u003cp>One of Jaffrey's favorite recipes is a Chappali Kebab. \"It's like a hamburger,\" she says, stuffed with crushed coriander and cumin, tomatoes, green chilies and onions.\u003c/p>\n\u003cp>\"They're absolutely scrumptious and delicious,\" she says.\u003c/p>\n\u003cp>And don't forget grilled potatoes on the side. Jaffrey boils a few, before coating them in a mixture of ground coriander, chili powder, turmeric and cumin.\u003c/p>\n\u003cp>\"They brown on the grill with all these spices around them. But they're already boiled, so the spices don't burn,\" she says. \"It's just gorgeous.\"\u003c/p>\n\u003cp>\u003cem>This post is part of Global Grill, a summer series from \u003c/em>All Things Considered\u003cem> that pulls apart the smoky flavors of grilled foods from around the world.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>Jaffrey's Recipe: Turkey Chappali Kebabs\u003c/h3>\n\u003cp>\u003cem>\u003cstrong>Editor's Note:\u003c/strong> Jaffrey shared this recipe, adapted for use without a tandoor oven.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Chappali kebabs, popular throughout much of Pakistan but originating near its borders with Afghanistan, are beef patties shallow-fried in the fat rendered from the tail of a sheep. If you can imagine a juicy, spicy hamburger cooked in roast beef drippings, you get a general idea: delicious but iffy on the health front. So over the years, I have come up with my own version, a turkey kebab. You can fry them in a pan with oil or cook on the grill like you would with hamburgers.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes 6 patties\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 tablespoons plain yogurt\u003c/p>\n\u003cp>1 pound ground turkey (preferably a mixture of light and dark meat)\u003c/p>\n\u003cp>3/4 teaspoon salt, or to taste\u003c/p>\n\u003cp>1 tablespoon whole coriander seeds and 1 teaspoon whole cumin seeds, crushed lightly in a mortar or put between sheets of foil and crushed with a rolling pin\u003c/p>\n\u003cp>1/4 cup finely chopped fresh mint\u003c/p>\n\u003cp>1/2 teaspoon crushed red pepper flakes\u003c/p>\n\u003cp>1 teaspoon finely grated peeled fresh ginger\u003c/p>\n\u003cp>5 tablespoons olive or canola oil\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Spoon the yogurt into a small sieve and set it over a cup to drain. Ten minutes will do it, but longer will not hurt.\u003c/p>\n\u003cp>Put the drained yogurt and all the ingredients except the oil in a bowl and mix well. Cover and refrigerate at least 1 hour or as long as 24 hours so flavors meld.\u003c/p>\n\u003cp>Divide the meat into six portions and form balls. Flatten the balls to make 3 1/2-inch clean-edged patties.\u003c/p>\n\u003cp>Pour the oil into a large frying pan and set over medium-high heat. When hot, put in as many patties as well fit in easily and fry about 1 minute or less on each side or until browned. Turn the heat down to medium low and continue to cook the patties, turning frequently, until the juices run clear when the patties are pressed. Make all the patties this way and serve hot.\u003c/p>\n\u003cp>\u003cem>Recipe from\u003c/em>\u003cem> \u003c/em>At Home with Madhur Jaffrey. \u003cem>Copyright 2010 by Madhur Jaffrey. Published by Knopf. Reprinted by permission\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Related NPR Food Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.npr.org/2013/05/27/186484317/gathering-around-the-global-grill\">Gathering Around the Global Grill\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/24/the-great-charcoal-debate-briquettes-vs-lumps/\">The Great Charcoal Debate: Briquettes Vs. Lumps?\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/137925987/at-home-with-madhur-jaffrey-simple-delectable-dishes-from-india-pakistan-banglad\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/madhur-jaffrey-book.jpg\" alt=\"At Home with Madhur Jaffrey. Simple, Delectable Dishes from India, Pakistan, Bangladesh, & Sri Lanka\" width=\"300\" height=\"411\" class=\"alignleft size-full wp-image-64429\">\u003c/a>\"You have to get used to putting your hand in that,\" Jaffrey tells Robert Siegel on \u003cem>All Things Considered\u003c/em>. \"It's a whole technique, which ... generations of people, one after the other, learned how to do.\"\u003c/p>\n\u003cp>Interestingly, tandoors are relative newcomers to Indian cooking, she says, only entering the mainstream after 1947, when India was partitioned and Pakistan was formed. Hindu refugees who fled from Pakistan brought little tandoors with them.\u003c/p>\n\u003cp>\"Before that, the country of India as a whole had not heard of tandoors,\" she says. \"But now they are everywhere.\"\u003c/p>\n\u003cp>Jaffrey says cooking at such a high heat does something magical to food, especially meat like chicken. \"The juices are sealed and the spices go right into the chicken, and then it cooks quite fast, and it's very tender,\" she says.\u003c/p>\n\u003cp>Unfortunately, it's not that easy to set up a tandoor oven in your own American backyard. Even the cheap ones need regular maintenance, including rubbing on new clay. But you can still adapt the same recipes for gas or charcoal grills.\u003c/p>\n\u003cp>One of Jaffrey's favorite recipes is a Chappali Kebab. \"It's like a hamburger,\" she says, stuffed with crushed coriander and cumin, tomatoes, green chilies and onions.\u003c/p>\n\u003cp>\"They're absolutely scrumptious and delicious,\" she says.\u003c/p>\n\u003cp>And don't forget grilled potatoes on the side. Jaffrey boils a few, before coating them in a mixture of ground coriander, chili powder, turmeric and cumin.\u003c/p>\n\u003cp>\"They brown on the grill with all these spices around them. But they're already boiled, so the spices don't burn,\" she says. \"It's just gorgeous.\"\u003c/p>\n\u003cp>\u003cem>This post is part of Global Grill, a summer series from \u003c/em>All Things Considered\u003cem> that pulls apart the smoky flavors of grilled foods from around the world.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>Jaffrey's Recipe: Turkey Chappali Kebabs\u003c/h3>\n\u003cp>\u003cem>\u003cstrong>Editor's Note:\u003c/strong> Jaffrey shared this recipe, adapted for use without a tandoor oven.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Chappali kebabs, popular throughout much of Pakistan but originating near its borders with Afghanistan, are beef patties shallow-fried in the fat rendered from the tail of a sheep. If you can imagine a juicy, spicy hamburger cooked in roast beef drippings, you get a general idea: delicious but iffy on the health front. So over the years, I have come up with my own version, a turkey kebab. You can fry them in a pan with oil or cook on the grill like you would with hamburgers.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes 6 patties\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 tablespoons plain yogurt\u003c/p>\n\u003cp>1 pound ground turkey (preferably a mixture of light and dark meat)\u003c/p>\n\u003cp>3/4 teaspoon salt, or to taste\u003c/p>\n\u003cp>1 tablespoon whole coriander seeds and 1 teaspoon whole cumin seeds, crushed lightly in a mortar or put between sheets of foil and crushed with a rolling pin\u003c/p>\n\u003cp>1/4 cup finely chopped fresh mint\u003c/p>\n\u003cp>1/2 teaspoon crushed red pepper flakes\u003c/p>\n\u003cp>1 teaspoon finely grated peeled fresh ginger\u003c/p>\n\u003cp>5 tablespoons olive or canola oil\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Spoon the yogurt into a small sieve and set it over a cup to drain. Ten minutes will do it, but longer will not hurt.\u003c/p>\n\u003cp>Put the drained yogurt and all the ingredients except the oil in a bowl and mix well. Cover and refrigerate at least 1 hour or as long as 24 hours so flavors meld.\u003c/p>\n\u003cp>Divide the meat into six portions and form balls. Flatten the balls to make 3 1/2-inch clean-edged patties.\u003c/p>\n\u003cp>Pour the oil into a large frying pan and set over medium-high heat. When hot, put in as many patties as well fit in easily and fry about 1 minute or less on each side or until browned. Turn the heat down to medium low and continue to cook the patties, turning frequently, until the juices run clear when the patties are pressed. Make all the patties this way and serve hot.\u003c/p>\n\u003cp>\u003cem>Recipe from\u003c/em>\u003cem> \u003c/em>At Home with Madhur Jaffrey. \u003cem>Copyright 2010 by Madhur Jaffrey. Published by Knopf. Reprinted by permission\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Related NPR Food Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.npr.org/2013/05/27/186484317/gathering-around-the-global-grill\">Gathering Around the Global Grill\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/24/the-great-charcoal-debate-briquettes-vs-lumps/\">The Great Charcoal Debate: Briquettes Vs. Lumps?\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Lamb For Four Sundays, Four Ways",
"title": "Lamb For Four Sundays, Four Ways",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_58928\" class=\"wp-caption aligncenter\" style=\"max-width: 890px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lamb1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lamb1.jpg\" alt=\"A lamb chop crusted with pistachio, mint and spices, served with assorted vegetables. Photo: Whitney Pipkin for NPR\" width=\"890\" height=\"500\" class=\"size-full wp-image-58928\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A lamb chop crusted with pistachio, mint and spices, served with assorted vegetables. Photo: Whitney Pipkin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Whitney Pipkin, \u003ca href=\"http://www.npr.org/2013/03/27/175362767/lamb-for-four-sundays-four-ways\">Kitchen Window at NPR Food\u003c/a> (3/27/13)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#chops\">Pistachio, Mint And Spice Crusted Lamb Chops\u003c/a>, \u003ca href=\"#biryani\">Pakistani Lamb Biryani\u003c/a>, \u003ca href=\"#pastitsio\">Pastitsio\u003c/a> and \u003ca href=\"#roast\">Roasted Leg Of Lamb\u003c/a>. \u003c/p>\n\u003cp>It's 9 a.m. on a Sunday, and my bathrobe and hair already reek of \u003ca href=\"http://www.npr.org/2011/04/27/135761263/garam-masala-a-taste-worth-acquiring\">garam masala\u003c/a> — burnt garam masala, to be exact. Who'd have known that the key to this Indian-Pakistani recipe for lamb biryani would be the French cooking mantra of mise-en-place? Or that the minute it takes for the pile of spices to get \"aromatic\" in hot oil is not nearly long enough to both measure and photograph them before they turn to ashes?\u003c/p>\n\u003cp>More important, why am I taking my first stab at this recipe on a Sunday morning, with my coffee growing cold while I scurry around my spice-infused kitchen?\u003c/p>\n\u003cp>Blame it on the lamb.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One of the members of our weekly \"home group,\" about a dozen people from our church gathering for a meal and Bible study, announced that his Pennsylvania parents raise lamb. Our food-minded group couldn't resist. His parents have the lamb butchered once a year and freeze the meat for sale year-round, nearly giving it away at about $5 a pound.\u003c/p>\n\u003cp>We put in an order and, a couple of weeks later, my freezer was teeming with the goods. Chops, legs, ribs and the ground variety — it was more than enough inspiration for a month's worth of Sunday meals.\u003c/p>\n\u003cp>Our group divvies up the cooking labor and is full of adventurous gastronomes. (When one of our members snagged a deer with his new crossbow — we are in Virginia — we gladly worked venison chili onto the menu.)\u003c/p>\n\u003cp>I hoped the lamb would incorporate each family's culinary background, especially the Kumars'. But despite her husband's Indian descent and her experience with Indian cuisine, Marsha Kumar wanted to make the pastitsio (a Greek noodle casserole layered with bechamel sauce and ground lamb). This left me with the biryani, a complex rice- and spice-based dish that reminded me yet again not to cut hot peppers before I put in my contact lenses.\u003c/p>\n\u003cp>Christi, who grinds grain to make her own bread each week, raised her hand for the first meal: spice-crusted lamb chops with a tangy yogurt sauce, accompanied by the roast vegetables the rest of us would bring. And I planned to make a simple roast leg of lamb and ribs as the \u003cem>piece de resistance\u003c/em> and final meal.\u003c/p>\n\u003cp>After discovering my love of lamb via Greek and Indian restaurants, I was surprised to find out later that some people don't have a taste for it, although everyone in our group does.\u003c/p>\n\u003cp>The protein that is ubiquitous in Middle Eastern dishes is less common in American cuisine. That is, until Easter, when lamb and ham battle it out for which will be the centerpiece of the holiday meal. There is a seasonal price dip about this time of year, so it's a good time to experiment.\u003c/p>\n\u003cp>Some people confuse lamb with its less-tender relative, mutton (older sheep), which is even more of an acquired taste. Others don't like the somewhat gamey aroma lamb gives off under fire.\u003c/p>\n\u003cp>But layer in the right mix of flavors — and a bechamel sauce never hurts — and lamb has a way of absorbing, altering and making a meal out of the spices that go into a dish.\u003c/p>\n\u003cp>To me, it's the epitome of comfort food as the weather begins to thaw into spring.\u003c/p>\n\u003cp>Perhaps the best part about our group's lamb-centric meals, besides having a connection to the people who raised the meat, was the way they fostered community as only a true sit-down sort of feast can (even if it's followed by a communal food coma). We collaborated on recipes, complimented one another's handiwork and ate — a lot.\u003c/p>\n\u003cp>It was a splendid precursor to the spring season, when lamb will get the recognition it deserves on more than a few Easter Sunday tables.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"chops\">\u003c/a>Recipe: Pistachio, Mint And Spice Crusted Lamb Chops\u003c/h3>\n\u003cp>\u003cem>We adapted this recipe from The Sophisticated Gourmet blog and replaced some traditional Middle Eastern spices, like sumac, with easy-to-find ingredients. We used the small lamb chops we were provided and suggest adjusting cooking times to the size of your chops. Assemble and measure all the ingredients, and the rest is simple.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_58930\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambchops.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambchops.jpg\" alt=\"Pistachio, Mint And Spice Crusted Lamb Chops. Photo: Whitney Pipkin for NPR\" width=\"666\" height=\"500\" class=\"size-full wp-image-58930\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pistachio, Mint And Spice Crusted Lamb Chops. Photo: Whitney Pipkin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>6 lamb chops (about 3/4-inch thick)\u003cbr>\nFine grain sea salt and freshly ground black pepper\u003cbr>\nOlive oil\u003c/p>\n\u003cp>\u003cstrong>Spice Rub\u003c/strong>\u003c/p>\n\u003cp>2 teaspoons lemon zest\u003cbr>\nSeeds from 3 green cardamom pods, pulverized into a fine powder\u003cbr>\n1 1/2 teaspoons freshly ground cumin\u003cbr>\n1/2 teaspoon chili powder\u003cbr>\n1/2 teaspoon freshly ground cinnamon\u003cbr>\n1/4 teaspoon freshly ground nutmeg\u003cbr>\nJuice of 1/2 lime (1 tablespoon)\u003cbr>\n1 tablespoon olive oil\u003c/p>\n\u003cp>\u003cstrong>Pistachio And Mint Topping\u003c/strong>\u003c/p>\n\u003cp>2/3 cup unshelled pistachios\u003cbr>\n2/3 cup mint\u003cbr>\n1/3 cup cilantro\u003cbr>\n1/4 cup olive oil\u003cbr>\n1 tablespoon finely chopped red onion\u003cbr>\n1 teaspoon lemon zest\u003c/p>\n\u003cp>\u003cstrong>Yogurt-Mint Sauce\u003c/strong>\u003c/p>\n\u003cp>Juice of 1 lemon\u003cbr>\n1 cup Greek yogurt\u003cbr>\n1/3 cup mint, finely chopped\u003cbr>\n3 tablespoons mayonnaise\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Generously season each lamb chop (both sides) with salt and pepper.\u003c/p>\n\u003cp>In a bowl, mix all of the ingredients for the spice rub. Set aside.\u003c/p>\n\u003cp>In a food processor, chop all of the ingredients for the pistachio and mint topping. Process the mixture until it is coarsely ground, not pureed. Set the mixture aside.\u003c/p>\n\u003cp>Put all of the yogurt-mint sauce ingredients into a bowl and stir. Keep refrigerated.\u003c/p>\n\u003cp>Place the chops in a glass baking dish or on a baking sheet (with a lip), and gently massage the lamb chops with the spice rub.\u003c/p>\n\u003cp>Generously douse with olive oil. Allow the lamb chops to sit at room temperature for 10 to 15 minutes, while you preheat the oven to 425 degrees.\u003c/p>\n\u003cp>Heat a large cast-iron skillet or large saute pan on medium-high heat.\u003c/p>\n\u003cp>Once the pan has heated, carefully plop the lamb chops into the hot pan and cook for about 2 minutes on each side to brown. Once the chops are the color of roasted chestnuts, remove the pan from the heat and put back on the baking sheet. Layer each lamb chop with the pistachio and mint topping.\u003c/p>\n\u003cp>Put the pan of lamb chops in the oven for about 5 minutes, until medium-rare or your preferred doneness. If the lamb is medium-rare, it will give when you press the meat with your finger. If it doesn't give, it's well-done.\u003cem> \u003c/em>Or you can use an instant-read meat thermometer to check for doneness. If the lamb is medium-rare, it will register 140-150 degrees. If the lamb is medium, it will register 160 degrees. And if it is well-done, the lamb should register 165 degrees and up.\u003c/p>\n\u003cp>When cooked to your likeness, place the lamb chops in aluminum foil, and allow the meat to rest for 5 to 6 minutes before serving. Serve with yogurt-mint sauce.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"biryani\">\u003c/a>Recipe: Pakistani Lamb Biryani\u003c/h3>\n\u003cp>\u003cem>This recipe is adapted from one in a 2010 \u003c/em>Saveur\u003cem> magazine. I chose it because I was eager to use my newly acquired green cardamom pods. The key is having the ingredients measured and ready beforehand. If you can get lamb meat already cut off the bone, that also saves time. We served this with a healthful version of Indian halwa, the dessertlike mixture of coconut milk-boiled carrots, raisins, spices and honey.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_58929\" class=\"wp-caption aligncenter\" style=\"max-width: 591px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambbiryani.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambbiryani.jpg\" alt=\"Pakistani Lamb Biryani. Photo: Whitney Pipkin for NPR\" width=\"591\" height=\"500\" class=\"size-full wp-image-58929\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pakistani Lamb Biryani. Photo: Whitney Pipkin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cup canola oil\u003cbr>\n3 large yellow onions, thinly sliced\u003cbr>\n2 tablespoons garam masala\u003cbr>\n1 teaspoon crushed red chili flakes\u003cbr>\n1/2 teaspoon turmeric\u003cbr>\n18 black peppercorns\u003cbr>\n9 pods green cardamom\u003cbr>\n3 pods black cardamom\u003cbr>\n2 2-inch cinnamon sticks\u003cbr>\n6 cloves garlic, minced\u003cbr>\n6 tomatoes, cored and minced\u003cbr>\n5 serrano chilies, stemmed and minced\u003cbr>\n1 piece of ginger, 1 1/2 inches long, peeled and minced\u003cbr>\n2 pounds trimmed lamb shoulder, cut into 2- to 3-inch pieces\u003cbr>\nKosher salt, to taste\u003cbr>\n1/2 cup plain yogurt\u003cbr>\n3/4 cup roughly chopped mint leaves\u003cbr>\n1/4 cup roughly chopped cilantro\u003cbr>\n40 threads saffron, crushed (heaping 1/2 teaspoon)\u003cbr>\n2 1/2 cups white basmati rice, soaked in cold water for 30 minutes, drained\u003cbr>\n1/2 teaspoon cumin seeds\u003cbr>\n4 whole cloves\u003cbr>\n2 dried bay leaves\u003cbr>\nRose water or kewra essence (optional)\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Heat 1/4 cup oil in a 5-quart skillet or pot over high heat. Add onions and cook, stirring occasionally, until dark brown, 20 to 25 minutes. Transfer to a bowl and set aside.\u003c/p>\n\u003cp>Heat remaining oil in a 5-quart pot over high heat. Add garam masala, chili flakes, turmeric, 10 peppercorns, 5 green cardamom pods, 2 black cardamom pods and 1 cinnamon stick. Cook, stirring, until fragrant, about 1 minute. Add garlic, tomatoes, chilies and ginger, and cook, stirring, 2 to 3 minutes. Add lamb, season with salt, and cook until lightly browned, about 5 minutes. Cover, reduce heat to medium and cook until lamb is tender, about 1 hour.\u003c/p>\n\u003cp>Add fried onions, yogurt, 1/2 cup mint and 2 tablespoons cilantro. Cook, uncovered, for 15 minutes more. Set aside.\u003c/p>\n\u003cp>Put saffron into a bowl, cover with 1/2 cup hot water and set aside.\u003c/p>\n\u003cp>Bring 4 cups of water to a boil in a 5-quart saucepan. Add remaining peppercorns, green and black cardamom and cinnamon stick, along with the rice, cumin, cloves and bay leaves. Season with salt. Cook rice until al dente, 5 to 10 minutes. Drain rice and set aside.\u003c/p>\n\u003cp>Transfer half the lamb curry to a 5-quart pot. Top lamb with half the rice. Pour half the saffron mixture onto rice along with a few drops of rose water, and mix into rice with your fingers. Top with remaining lamb curry and remaining rice, drizzle with remaining saffron and mix. Cook, covered, on low heat until rice is tender, about 10 minutes. Garnish with remaining mint and cilantro.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"pastitsio\">\u003c/a>Recipe: Pastitsio\u003c/h3>\n\u003cp>\u003cem>The recipe for this Greek noodle casserole is adapted from a 2009 episode of Ina Garten's Barefoot Contessa cooking show. We substituted a good ground turkey for the ground beef, since the lamb lends more than enough fatty flavor to the dish.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_58927\" class=\"wp-caption aligncenter\" style=\"max-width: 928px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambpatstitsio.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambpatstitsio.jpg\" alt=\"Pastitsio. Photo: Whitney Pipkin for NPR\" width=\"928\" height=\"500\" class=\"size-full wp-image-58927\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pastitsio. Photo: Whitney Pipkin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Tomato Sauce\u003c/strong>\u003c/p>\n\u003cp>3 tablespoons good olive oil\u003cbr>\n1 1/2 cups chopped yellow onion (1 large)\u003cbr>\n1 pound lean ground beef\u003cbr>\n1 pound lean ground lamb\u003cbr>\n1/2 cup dry red wine\u003cbr>\n1 tablespoon minced garlic (3 large cloves)\u003cbr>\n1 tablespoon ground cinnamon\u003cbr>\n1 teaspoon dried oregano\u003cbr>\n1 teaspoon fresh thyme leaves\u003cbr>\nPinch of cayenne pepper\u003cbr>\n1 can (28 ounces) crushed tomatoes in puree\u003cbr>\n2 teaspoons kosher salt\u003cbr>\n1 teaspoon ground black pepper\u003c/p>\n\u003cp>\u003cstrong>Bechamel\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cups whole milk (or lower fat)\u003cbr>\n1 cup heavy cream\u003cbr>\n4 tablespoons (1/2 stick) unsalted butter\u003cbr>\n1/4 cup all-purpose flour\u003cbr>\n1/4 teaspoon freshly grated nutmeg\u003cbr>\n1 teaspoon salt\u003cbr>\n1 teaspoon freshly grated black pepper\u003cbr>\n1 1/2 cups freshly grated Parmesan or Kasseri cheese\u003cbr>\n2 extra-large eggs, beaten\u003cbr>\n2/3 cup Greek-style yogurt\u003cbr>\n3/4 pound small pasta shells\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>For the sauce, heat the olive oil over medium-high heat in a large pot. Add the onion and saute for 5 minutes. Add the beef and lamb and saute over medium heat for 8 to 10 minutes, until no longer pink, crumbling the meat with the back of a wooden spoon.\u003c/p>\n\u003cp>Drain off any excess liquid, add the wine and cook for 2 more minutes. Add the garlic, cinnamon, oregano, thyme and cayenne, and continue cooking over medium heat for 5 minutes. Add the tomatoes, salt and pepper, and simmer, stirring occasionally, for 40 to 45 minutes. Set aside.\u003c/p>\n\u003cp>Preheat the oven to 350 degrees.\u003c/p>\n\u003cp>For the bechamel, heat the milk and cream together in a small saucepan over medium-low heat until simmering.\u003c/p>\n\u003cp>In a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes. Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add the nutmeg, salt and pepper. Stir in 3/4 cup of cheese and 1/2 cup of the tomato and meat sauce, and allow to cool for 10 minutes. Stir in the eggs and yogurt and set aside.\u003c/p>\n\u003cp>Meanwhile, cook the pasta in a large pot of boiling water until al dente. Don't overcook because the pasta will later be baked. Drain and set aside.\u003c/p>\n\u003cp>Add the pasta to the meat and tomato sauce, and pour the mixture into a baking dish. Spread the bechamel evenly to cover the pasta and sprinkle with the remaining 3/4 cup cheese. Bake for 1 hour, until golden brown and bubbly. Set aside for 10 minutes and serve hot.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"roast\">\u003c/a>Recipe: Roasted Leg Of Lamb\u003c/h3>\n\u003cp>\u003cem>We adapted our recipe for our piece de resistance from Max and Eli Sussman's This Is a Cookbook: Recipes for Real Life (Olive Press, 2012). Eli Sussman cooks at NYC's Mile End Deli, and his brother Max is chef de cuisine at Roberta's. This recipe was simple and easily executed, though probably not ideal to be cooked at one home and transported to another. Our freezer had only a 2-pound leg of lamb, so I also marinated the lamb ribs (both overnight) with the same mixture and roasted them for a snack.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_58931\" class=\"wp-caption aligncenter\" style=\"max-width: 752px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambleg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambleg.jpg\" alt=\"Roast Leg Of Lamb. Photo: Whitney Pipkin for NPR\" width=\"752\" height=\"500\" class=\"size-full wp-image-58931\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roast Leg Of Lamb. Photo: Whitney Pipkin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 bone-in leg of lamb, about 5 pounds\u003c/p>\n\u003cp>\u003cstrong>Marinade\u003c/strong>\u003c/p>\n\u003cp>4 large garlic cloves, crushed but left whole\u003cbr>\n2 tablespoons kosher salt\u003cbr>\n1 tablespoon ground cumin\u003cbr>\n2 teaspoons ground coriander\u003cbr>\nZest of 2 lemons\u003cbr>\nZest of 1 orange\u003cbr>\nRed pepper flakes\u003cbr>\n1/4 cup extra virgin olive oil\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Place the lamb in a large roasting pan. Combine all of the marinade ingredients in a bowl and stir to mix well. Rub the marinade evenly all over the lamb. Cover with plastic wrap and let marinate in the refrigerator for at least 1 hour and up to 24 hours.\u003c/p>\n\u003cp>Preheat the oven to 450 degrees.\u003c/p>\n\u003cp>Remove the lamb from the refrigerator and let come to room temperature while the oven is heating. Discard the garlic.\u003c/p>\n\u003cp>Roast until the surface of the meat is beginning to caramelize, about 15 minutes. Reduce the oven temperature to 325 degrees and continue roasting until an instant-read thermometer inserted into the thickest part of the lamb, but away from the bone, registers 135 degrees for medium-rare (30 to 45 minutes longer).\u003c/p>\n\u003cp>Transfer the lamb to a cutting board, cover with foil and let rest for 10 to 15 minutes. Set aside the pan with the drippings (I suggest dipping bread in the drippings).\u003c/p>\n\u003cp>Carve the lamb, first slicing it from the bone in large pieces, as few as possible. Cut the meat on the diagonal against the grain into slices about 1/2-inch thick. Place a few slices on each plate, drizzle the pan juices over the top. Serve immediately.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nWhitney Pipkin is a freelance writer and editor covering food, farms and the environment from Alexandria, Va. Her work has appeared in publications including The Washington Post, Grist.org and Foodshed Magazine. She blogs about recipes, food and farms at \u003ca href=\"http://thinkabouteat.com/\">thinkabouteat.com\u003c/a>. See her recent work at \u003ca href=\"http://whitneypipkin.wordpress.com/\">whitneypipkin.com\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Though it's not as common as other proteins in American cuisine, lamb often gets a share of the spotlight on springtime's holiday tables. It's a good time to experiment with lamb's magical ability to absorb and alter flavors.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_58928\" class=\"wp-caption aligncenter\" style=\"max-width: 890px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lamb1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lamb1.jpg\" alt=\"A lamb chop crusted with pistachio, mint and spices, served with assorted vegetables. Photo: Whitney Pipkin for NPR\" width=\"890\" height=\"500\" class=\"size-full wp-image-58928\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A lamb chop crusted with pistachio, mint and spices, served with assorted vegetables. Photo: Whitney Pipkin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Whitney Pipkin, \u003ca href=\"http://www.npr.org/2013/03/27/175362767/lamb-for-four-sundays-four-ways\">Kitchen Window at NPR Food\u003c/a> (3/27/13)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#chops\">Pistachio, Mint And Spice Crusted Lamb Chops\u003c/a>, \u003ca href=\"#biryani\">Pakistani Lamb Biryani\u003c/a>, \u003ca href=\"#pastitsio\">Pastitsio\u003c/a> and \u003ca href=\"#roast\">Roasted Leg Of Lamb\u003c/a>. \u003c/p>\n\u003cp>It's 9 a.m. on a Sunday, and my bathrobe and hair already reek of \u003ca href=\"http://www.npr.org/2011/04/27/135761263/garam-masala-a-taste-worth-acquiring\">garam masala\u003c/a> — burnt garam masala, to be exact. Who'd have known that the key to this Indian-Pakistani recipe for lamb biryani would be the French cooking mantra of mise-en-place? Or that the minute it takes for the pile of spices to get \"aromatic\" in hot oil is not nearly long enough to both measure and photograph them before they turn to ashes?\u003c/p>\n\u003cp>More important, why am I taking my first stab at this recipe on a Sunday morning, with my coffee growing cold while I scurry around my spice-infused kitchen?\u003c/p>\n\u003cp>Blame it on the lamb.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One of the members of our weekly \"home group,\" about a dozen people from our church gathering for a meal and Bible study, announced that his Pennsylvania parents raise lamb. Our food-minded group couldn't resist. His parents have the lamb butchered once a year and freeze the meat for sale year-round, nearly giving it away at about $5 a pound.\u003c/p>\n\u003cp>We put in an order and, a couple of weeks later, my freezer was teeming with the goods. Chops, legs, ribs and the ground variety — it was more than enough inspiration for a month's worth of Sunday meals.\u003c/p>\n\u003cp>Our group divvies up the cooking labor and is full of adventurous gastronomes. (When one of our members snagged a deer with his new crossbow — we are in Virginia — we gladly worked venison chili onto the menu.)\u003c/p>\n\u003cp>I hoped the lamb would incorporate each family's culinary background, especially the Kumars'. But despite her husband's Indian descent and her experience with Indian cuisine, Marsha Kumar wanted to make the pastitsio (a Greek noodle casserole layered with bechamel sauce and ground lamb). This left me with the biryani, a complex rice- and spice-based dish that reminded me yet again not to cut hot peppers before I put in my contact lenses.\u003c/p>\n\u003cp>Christi, who grinds grain to make her own bread each week, raised her hand for the first meal: spice-crusted lamb chops with a tangy yogurt sauce, accompanied by the roast vegetables the rest of us would bring. And I planned to make a simple roast leg of lamb and ribs as the \u003cem>piece de resistance\u003c/em> and final meal.\u003c/p>\n\u003cp>After discovering my love of lamb via Greek and Indian restaurants, I was surprised to find out later that some people don't have a taste for it, although everyone in our group does.\u003c/p>\n\u003cp>The protein that is ubiquitous in Middle Eastern dishes is less common in American cuisine. That is, until Easter, when lamb and ham battle it out for which will be the centerpiece of the holiday meal. There is a seasonal price dip about this time of year, so it's a good time to experiment.\u003c/p>\n\u003cp>Some people confuse lamb with its less-tender relative, mutton (older sheep), which is even more of an acquired taste. Others don't like the somewhat gamey aroma lamb gives off under fire.\u003c/p>\n\u003cp>But layer in the right mix of flavors — and a bechamel sauce never hurts — and lamb has a way of absorbing, altering and making a meal out of the spices that go into a dish.\u003c/p>\n\u003cp>To me, it's the epitome of comfort food as the weather begins to thaw into spring.\u003c/p>\n\u003cp>Perhaps the best part about our group's lamb-centric meals, besides having a connection to the people who raised the meat, was the way they fostered community as only a true sit-down sort of feast can (even if it's followed by a communal food coma). We collaborated on recipes, complimented one another's handiwork and ate — a lot.\u003c/p>\n\u003cp>It was a splendid precursor to the spring season, when lamb will get the recognition it deserves on more than a few Easter Sunday tables.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"chops\">\u003c/a>Recipe: Pistachio, Mint And Spice Crusted Lamb Chops\u003c/h3>\n\u003cp>\u003cem>We adapted this recipe from The Sophisticated Gourmet blog and replaced some traditional Middle Eastern spices, like sumac, with easy-to-find ingredients. We used the small lamb chops we were provided and suggest adjusting cooking times to the size of your chops. Assemble and measure all the ingredients, and the rest is simple.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_58930\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambchops.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambchops.jpg\" alt=\"Pistachio, Mint And Spice Crusted Lamb Chops. Photo: Whitney Pipkin for NPR\" width=\"666\" height=\"500\" class=\"size-full wp-image-58930\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pistachio, Mint And Spice Crusted Lamb Chops. Photo: Whitney Pipkin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>6 lamb chops (about 3/4-inch thick)\u003cbr>\nFine grain sea salt and freshly ground black pepper\u003cbr>\nOlive oil\u003c/p>\n\u003cp>\u003cstrong>Spice Rub\u003c/strong>\u003c/p>\n\u003cp>2 teaspoons lemon zest\u003cbr>\nSeeds from 3 green cardamom pods, pulverized into a fine powder\u003cbr>\n1 1/2 teaspoons freshly ground cumin\u003cbr>\n1/2 teaspoon chili powder\u003cbr>\n1/2 teaspoon freshly ground cinnamon\u003cbr>\n1/4 teaspoon freshly ground nutmeg\u003cbr>\nJuice of 1/2 lime (1 tablespoon)\u003cbr>\n1 tablespoon olive oil\u003c/p>\n\u003cp>\u003cstrong>Pistachio And Mint Topping\u003c/strong>\u003c/p>\n\u003cp>2/3 cup unshelled pistachios\u003cbr>\n2/3 cup mint\u003cbr>\n1/3 cup cilantro\u003cbr>\n1/4 cup olive oil\u003cbr>\n1 tablespoon finely chopped red onion\u003cbr>\n1 teaspoon lemon zest\u003c/p>\n\u003cp>\u003cstrong>Yogurt-Mint Sauce\u003c/strong>\u003c/p>\n\u003cp>Juice of 1 lemon\u003cbr>\n1 cup Greek yogurt\u003cbr>\n1/3 cup mint, finely chopped\u003cbr>\n3 tablespoons mayonnaise\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Generously season each lamb chop (both sides) with salt and pepper.\u003c/p>\n\u003cp>In a bowl, mix all of the ingredients for the spice rub. Set aside.\u003c/p>\n\u003cp>In a food processor, chop all of the ingredients for the pistachio and mint topping. Process the mixture until it is coarsely ground, not pureed. Set the mixture aside.\u003c/p>\n\u003cp>Put all of the yogurt-mint sauce ingredients into a bowl and stir. Keep refrigerated.\u003c/p>\n\u003cp>Place the chops in a glass baking dish or on a baking sheet (with a lip), and gently massage the lamb chops with the spice rub.\u003c/p>\n\u003cp>Generously douse with olive oil. Allow the lamb chops to sit at room temperature for 10 to 15 minutes, while you preheat the oven to 425 degrees.\u003c/p>\n\u003cp>Heat a large cast-iron skillet or large saute pan on medium-high heat.\u003c/p>\n\u003cp>Once the pan has heated, carefully plop the lamb chops into the hot pan and cook for about 2 minutes on each side to brown. Once the chops are the color of roasted chestnuts, remove the pan from the heat and put back on the baking sheet. Layer each lamb chop with the pistachio and mint topping.\u003c/p>\n\u003cp>Put the pan of lamb chops in the oven for about 5 minutes, until medium-rare or your preferred doneness. If the lamb is medium-rare, it will give when you press the meat with your finger. If it doesn't give, it's well-done.\u003cem> \u003c/em>Or you can use an instant-read meat thermometer to check for doneness. If the lamb is medium-rare, it will register 140-150 degrees. If the lamb is medium, it will register 160 degrees. And if it is well-done, the lamb should register 165 degrees and up.\u003c/p>\n\u003cp>When cooked to your likeness, place the lamb chops in aluminum foil, and allow the meat to rest for 5 to 6 minutes before serving. Serve with yogurt-mint sauce.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"biryani\">\u003c/a>Recipe: Pakistani Lamb Biryani\u003c/h3>\n\u003cp>\u003cem>This recipe is adapted from one in a 2010 \u003c/em>Saveur\u003cem> magazine. I chose it because I was eager to use my newly acquired green cardamom pods. The key is having the ingredients measured and ready beforehand. If you can get lamb meat already cut off the bone, that also saves time. We served this with a healthful version of Indian halwa, the dessertlike mixture of coconut milk-boiled carrots, raisins, spices and honey.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_58929\" class=\"wp-caption aligncenter\" style=\"max-width: 591px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambbiryani.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambbiryani.jpg\" alt=\"Pakistani Lamb Biryani. Photo: Whitney Pipkin for NPR\" width=\"591\" height=\"500\" class=\"size-full wp-image-58929\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pakistani Lamb Biryani. Photo: Whitney Pipkin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cup canola oil\u003cbr>\n3 large yellow onions, thinly sliced\u003cbr>\n2 tablespoons garam masala\u003cbr>\n1 teaspoon crushed red chili flakes\u003cbr>\n1/2 teaspoon turmeric\u003cbr>\n18 black peppercorns\u003cbr>\n9 pods green cardamom\u003cbr>\n3 pods black cardamom\u003cbr>\n2 2-inch cinnamon sticks\u003cbr>\n6 cloves garlic, minced\u003cbr>\n6 tomatoes, cored and minced\u003cbr>\n5 serrano chilies, stemmed and minced\u003cbr>\n1 piece of ginger, 1 1/2 inches long, peeled and minced\u003cbr>\n2 pounds trimmed lamb shoulder, cut into 2- to 3-inch pieces\u003cbr>\nKosher salt, to taste\u003cbr>\n1/2 cup plain yogurt\u003cbr>\n3/4 cup roughly chopped mint leaves\u003cbr>\n1/4 cup roughly chopped cilantro\u003cbr>\n40 threads saffron, crushed (heaping 1/2 teaspoon)\u003cbr>\n2 1/2 cups white basmati rice, soaked in cold water for 30 minutes, drained\u003cbr>\n1/2 teaspoon cumin seeds\u003cbr>\n4 whole cloves\u003cbr>\n2 dried bay leaves\u003cbr>\nRose water or kewra essence (optional)\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Heat 1/4 cup oil in a 5-quart skillet or pot over high heat. Add onions and cook, stirring occasionally, until dark brown, 20 to 25 minutes. Transfer to a bowl and set aside.\u003c/p>\n\u003cp>Heat remaining oil in a 5-quart pot over high heat. Add garam masala, chili flakes, turmeric, 10 peppercorns, 5 green cardamom pods, 2 black cardamom pods and 1 cinnamon stick. Cook, stirring, until fragrant, about 1 minute. Add garlic, tomatoes, chilies and ginger, and cook, stirring, 2 to 3 minutes. Add lamb, season with salt, and cook until lightly browned, about 5 minutes. Cover, reduce heat to medium and cook until lamb is tender, about 1 hour.\u003c/p>\n\u003cp>Add fried onions, yogurt, 1/2 cup mint and 2 tablespoons cilantro. Cook, uncovered, for 15 minutes more. Set aside.\u003c/p>\n\u003cp>Put saffron into a bowl, cover with 1/2 cup hot water and set aside.\u003c/p>\n\u003cp>Bring 4 cups of water to a boil in a 5-quart saucepan. Add remaining peppercorns, green and black cardamom and cinnamon stick, along with the rice, cumin, cloves and bay leaves. Season with salt. Cook rice until al dente, 5 to 10 minutes. Drain rice and set aside.\u003c/p>\n\u003cp>Transfer half the lamb curry to a 5-quart pot. Top lamb with half the rice. Pour half the saffron mixture onto rice along with a few drops of rose water, and mix into rice with your fingers. Top with remaining lamb curry and remaining rice, drizzle with remaining saffron and mix. Cook, covered, on low heat until rice is tender, about 10 minutes. Garnish with remaining mint and cilantro.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"pastitsio\">\u003c/a>Recipe: Pastitsio\u003c/h3>\n\u003cp>\u003cem>The recipe for this Greek noodle casserole is adapted from a 2009 episode of Ina Garten's Barefoot Contessa cooking show. We substituted a good ground turkey for the ground beef, since the lamb lends more than enough fatty flavor to the dish.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_58927\" class=\"wp-caption aligncenter\" style=\"max-width: 928px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambpatstitsio.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambpatstitsio.jpg\" alt=\"Pastitsio. Photo: Whitney Pipkin for NPR\" width=\"928\" height=\"500\" class=\"size-full wp-image-58927\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pastitsio. Photo: Whitney Pipkin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Tomato Sauce\u003c/strong>\u003c/p>\n\u003cp>3 tablespoons good olive oil\u003cbr>\n1 1/2 cups chopped yellow onion (1 large)\u003cbr>\n1 pound lean ground beef\u003cbr>\n1 pound lean ground lamb\u003cbr>\n1/2 cup dry red wine\u003cbr>\n1 tablespoon minced garlic (3 large cloves)\u003cbr>\n1 tablespoon ground cinnamon\u003cbr>\n1 teaspoon dried oregano\u003cbr>\n1 teaspoon fresh thyme leaves\u003cbr>\nPinch of cayenne pepper\u003cbr>\n1 can (28 ounces) crushed tomatoes in puree\u003cbr>\n2 teaspoons kosher salt\u003cbr>\n1 teaspoon ground black pepper\u003c/p>\n\u003cp>\u003cstrong>Bechamel\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cups whole milk (or lower fat)\u003cbr>\n1 cup heavy cream\u003cbr>\n4 tablespoons (1/2 stick) unsalted butter\u003cbr>\n1/4 cup all-purpose flour\u003cbr>\n1/4 teaspoon freshly grated nutmeg\u003cbr>\n1 teaspoon salt\u003cbr>\n1 teaspoon freshly grated black pepper\u003cbr>\n1 1/2 cups freshly grated Parmesan or Kasseri cheese\u003cbr>\n2 extra-large eggs, beaten\u003cbr>\n2/3 cup Greek-style yogurt\u003cbr>\n3/4 pound small pasta shells\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>For the sauce, heat the olive oil over medium-high heat in a large pot. Add the onion and saute for 5 minutes. Add the beef and lamb and saute over medium heat for 8 to 10 minutes, until no longer pink, crumbling the meat with the back of a wooden spoon.\u003c/p>\n\u003cp>Drain off any excess liquid, add the wine and cook for 2 more minutes. Add the garlic, cinnamon, oregano, thyme and cayenne, and continue cooking over medium heat for 5 minutes. Add the tomatoes, salt and pepper, and simmer, stirring occasionally, for 40 to 45 minutes. Set aside.\u003c/p>\n\u003cp>Preheat the oven to 350 degrees.\u003c/p>\n\u003cp>For the bechamel, heat the milk and cream together in a small saucepan over medium-low heat until simmering.\u003c/p>\n\u003cp>In a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes. Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add the nutmeg, salt and pepper. Stir in 3/4 cup of cheese and 1/2 cup of the tomato and meat sauce, and allow to cool for 10 minutes. Stir in the eggs and yogurt and set aside.\u003c/p>\n\u003cp>Meanwhile, cook the pasta in a large pot of boiling water until al dente. Don't overcook because the pasta will later be baked. Drain and set aside.\u003c/p>\n\u003cp>Add the pasta to the meat and tomato sauce, and pour the mixture into a baking dish. Spread the bechamel evenly to cover the pasta and sprinkle with the remaining 3/4 cup cheese. Bake for 1 hour, until golden brown and bubbly. Set aside for 10 minutes and serve hot.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"roast\">\u003c/a>Recipe: Roasted Leg Of Lamb\u003c/h3>\n\u003cp>\u003cem>We adapted our recipe for our piece de resistance from Max and Eli Sussman's This Is a Cookbook: Recipes for Real Life (Olive Press, 2012). Eli Sussman cooks at NYC's Mile End Deli, and his brother Max is chef de cuisine at Roberta's. This recipe was simple and easily executed, though probably not ideal to be cooked at one home and transported to another. Our freezer had only a 2-pound leg of lamb, so I also marinated the lamb ribs (both overnight) with the same mixture and roasted them for a snack.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_58931\" class=\"wp-caption aligncenter\" style=\"max-width: 752px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambleg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambleg.jpg\" alt=\"Roast Leg Of Lamb. Photo: Whitney Pipkin for NPR\" width=\"752\" height=\"500\" class=\"size-full wp-image-58931\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roast Leg Of Lamb. Photo: Whitney Pipkin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 bone-in leg of lamb, about 5 pounds\u003c/p>\n\u003cp>\u003cstrong>Marinade\u003c/strong>\u003c/p>\n\u003cp>4 large garlic cloves, crushed but left whole\u003cbr>\n2 tablespoons kosher salt\u003cbr>\n1 tablespoon ground cumin\u003cbr>\n2 teaspoons ground coriander\u003cbr>\nZest of 2 lemons\u003cbr>\nZest of 1 orange\u003cbr>\nRed pepper flakes\u003cbr>\n1/4 cup extra virgin olive oil\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Place the lamb in a large roasting pan. Combine all of the marinade ingredients in a bowl and stir to mix well. Rub the marinade evenly all over the lamb. Cover with plastic wrap and let marinate in the refrigerator for at least 1 hour and up to 24 hours.\u003c/p>\n\u003cp>Preheat the oven to 450 degrees.\u003c/p>\n\u003cp>Remove the lamb from the refrigerator and let come to room temperature while the oven is heating. Discard the garlic.\u003c/p>\n\u003cp>Roast until the surface of the meat is beginning to caramelize, about 15 minutes. Reduce the oven temperature to 325 degrees and continue roasting until an instant-read thermometer inserted into the thickest part of the lamb, but away from the bone, registers 135 degrees for medium-rare (30 to 45 minutes longer).\u003c/p>\n\u003cp>Transfer the lamb to a cutting board, cover with foil and let rest for 10 to 15 minutes. Set aside the pan with the drippings (I suggest dipping bread in the drippings).\u003c/p>\n\u003cp>Carve the lamb, first slicing it from the bone in large pieces, as few as possible. Cut the meat on the diagonal against the grain into slices about 1/2-inch thick. Place a few slices on each plate, drizzle the pan juices over the top. Serve immediately.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nWhitney Pipkin is a freelance writer and editor covering food, farms and the environment from Alexandria, Va. Her work has appeared in publications including The Washington Post, Grist.org and Foodshed Magazine. She blogs about recipes, food and farms at \u003ca href=\"http://thinkabouteat.com/\">thinkabouteat.com\u003c/a>. See her recent work at \u003ca href=\"http://whitneypipkin.wordpress.com/\">whitneypipkin.com\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Chef Preeti Mistry + Juhu Beach Club in Oakland's Temescal",
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"content": "\u003cfigure id=\"attachment_57301\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/PreetiwSpices1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/PreetiwSpices1000.jpg\" alt=\"Preeti Mistry at Juhu Beach Club with spice jars. Photo courtesy of Preeti Mistry\" width=\"1000\" height=\"746\" class=\"size-full wp-image-57301\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry at Juhu Beach Club with spice jars. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Preeti Mistry is gearing up to open her Indian street food-inspired, previously a pop-up, \u003ca href=\"http://www.juhubeachclub.com/\">Juhu Beach Club\u003c/a> in Temescal, Oakland on \u003ca href=\"https://twitter.com/juhubeachclub/status/305316755113385984\">March 1\u003c/a>. Having her restaurant business set up in the old SR24 space in the East Bay instead of the originally planned Mission District is a marked change from when I interviewed her \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/20/lgbt-pride-profile-top-chef-and-juhu-beach-club%E2%80%99s-preeti-mistry/\">last summer\u003c/a>, for the Bay Area Bites’ annual LGBT Pride stories. Breaking off (amicably) with a business partner and wanting to live closer to her work were the main factors behind this decision. She shared that she is now working with family to run the business but has also been buoyed by offers of general help from fellow Oakland business owners. Getting a \u003ca href=\"http://www.bravotv.com/top-chef/bio/preeti-mistry\">\u003cem>Top Chef\u003c/em>\u003c/a> to set up shop in Oakland is a bonus for Temescal, a district that has arrived as a food and dining destination--complete with its own new culinary tour from \u003ca href=\"http://www.edibleexcursions.net/#/web/17/tours/oaklands-taste-of-temescal-tour\">Edible Excursions\u003c/a> and a thriving \u003ca href=\"http://www.urbanvillageonline.com/markets/temescal/\">Sunday farmers’ market\u003c/a>. \u003c/p>\n\u003cp>I was able to experience Juhu Beach Club via a stop on the \u003ca href=\"http://www.edibleexcursions.net/#/web/17/tours/880\">Oakland Taste Temescal\u003c/a> media tour from Edible Excursions. It’s obvious Chef Preeti and her crew have worked hard to transform the once grey and dark hues of SR24 into something that is definitely more Mumbai-beachy and fun: pink and orange swirl together with golden notes in a wonderful monkey wall pattern, which match the adorable tiffins that will be used to serve kids meals (a smart menu move, considering the local population). Her partner Ann Nadeau was on hand to help serve sassy lassis but mainly stayed in the background while the Chef talked to our group. Guests will be able to see the kitchen action, where Preeti will cook with her sous chef and line cooks. \u003c/p>\n\u003cfigure id=\"attachment_57299\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2517.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2517.jpg\" alt=\"Juhu Beach Club interior. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-57299\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Juhu Beach Club interior. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">Naomi Fiss\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>There are 50 seats and 6 stools and the open space definitely grants guests an up-close-and-personal view of the making of every slider-like pav (with custom rolls from Starter Bakery), Gujarti-style samosa, mung bean “Guju chili” soup, curry, salad and sassy lassi. The menu is approachable: vegetarians, carnivores and kids should all find something here. The color blocked kiddie-friendly tiffins are designed by a nearby artist and will be for sale; I am making space in my pantry after seeing how cute and functional they are. Juhu Beach Club just received their beer and wine license and will be opening for dinner March 1. Cheers!\u003c/p>\n\u003cp>I interviewed Chef Mistry to find out more about how the process is going from operating her pop-up restaurant to getting an actual restaurant finalized. Her comments have been edited for clarity and length. \u003c/p>\n\u003cfigure id=\"attachment_57324\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Preeti_75.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Preeti_75-1024x681.jpg\" alt=\"Pav (slider-sized sandwich) menu items: Sloppy Lil'P (left+right) Holy Cow (middle).\" width=\"1024\" height=\"681\" class=\"size-large wp-image-57324\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pav (slider-sized sandwich) menu items: Sloppy Lil'P (left+right) Holy Cow (middle). Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Congrats on the new restaurant. When we last talked to you, you were planning to open a spot in the Mission. That situation changed for you in October 2012. Why do Indian Street Food in Temesal?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Mistry: \u003c/strong>It was a matter of circumstances. Even when I was in San Francisco, I was saying ‘I want to open in Oakland.’ The Mission space and the partner connected to that didn’t work out, which was actually a blessing. If we were having a hard time then, running a business wouldn’t have been easy. We were able to realize that and walk away from each other and there were no hard feelings ultimately. I moved to Oakland a year and a half ago. Once we walked away from a financial partner, I started looking at things financially but also looked at how it would affect my lifestyle. We’ve gotten to know the scene and it’s so happening here. Temescal is really fun, and there has been a great community in terms of chefs and restaurateurs. \u003c/p>\n\u003cfigure id=\"attachment_57326\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/samosas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/samosas1000.jpg\" alt=\"India's Bizarre Love Triangle Samosas. Photo: Mary Ladd \" width=\"1000\" height=\"750\" class=\"size-full wp-image-57326\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">India's Bizarre Love Triangle Samosas. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have a new business partner? How did you come up with the funding after the relationship with your former business partner ended?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> No. (Laughs). It’s a family business now. So. You know. That was one of the reasons why we picked the space. It was really set up. I talked to a few contractors and architects and they were urging me to find a spot that was already set up. I looked at cheaper places but it was a Pandora’s box -- they had been dumped for a reason. Once you start with the building department.... With our new Temescal location, it’s been all elbow grease and a little cosmetic work. There have been a few expenses that have come up but that’s par for the course.\u003c/p>\n\u003cp>We did a lot of cleaning and changed the space pretty dramatically. It was really dark in here, very Gothic with big chandeliers. The baseboard and entire ceiling were dark grey and then there was deep magenta red. We just brightened it so there is a lot of bright pink and orange on the walls. It gets an advantage of the sun that comes through in the day. We got funky wallpaper with monkeys to give the space a fun and casual feel, because we want to see people wanting to hang out here.\u003c/p>\n\u003cfigure id=\"attachment_57320\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monkey-wallpaper600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monkey-wallpaper600.jpg\" alt=\"Monkey wallpaper at Juhu Beach Club. Photo courtesy of Preeti Mistry\" width=\"300\" class=\"size-full wp-image-57320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Monkey wallpaper at Juhu Beach Club. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Have you met any of your restaurant neighbors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> The person that owned this restaurant owns the taqueria next door. We share bathrooms and storage space and one of the more qualitative parts of purchasing was that he wanted to make sure it would be someone who’s cooperative. Not ‘I bought your restaurant. See ya later.’ I interact with his manager Kevin and family all day and they’ve been super. I’ve also talked with Jen Louise Dunning at \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>. \u003ca href=\"http://tanyaholland.com/\">Tanya Holland\u003c/a> was super helpful with advice as was Sarah Kirnon with \u003ca href=\"https://www.facebook.com/MissOllies\">Miss Ollie’s\u003c/a>. I just ran into \u003ca href=\"http://summerkitchenbakeshop.com/about\">Paul Arenstam\u003c/a> at the restaurant supply store and he said, ‘Give me a call if you need anything.’\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your favorite menu items?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> The Bombay sandwich, which we just tried out. The way it’s made in India is with a sandwich maker in a campfire. We’ll use a steak press and do it on the flat top. Everyone was like ‘I don’t know what this is but it’s awesome’ when we did the taste tests. I’ll press it with Jack cheese, cilantro chutney, sliced beets, potatoes, pickled onions and our house-made chaat masala. There’s also a healthy amount of butter and it’s like a veggie grilled cheese. I’ll change it seasonally. It’s kind of funny how the chutney and masala make it distinctly Indian. It’ll probably be priced at $7.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>How about drinks and desserts? ... anything unusual?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> All of our wine will be on tap. I want to focus on beer more because it just pairs better in my opinion with the Indian food and spices. We’ll have 1-3 white wines. People want to pair Indian food with really sweet Rieslings and I can’t stand that. The wines will definitely be on the crisper side. For every tasting we’ve had, the big question is, ‘What will the red be?’ We’re looking for something nice and lean, and nothing really fruity and jammy or high alcohol.\u003c/p>\n\u003cp>I make the sassy lassi in-house, and it’s sweet and salty. We'll have cilantro lemonade and also the Darjeeling Limited, which is half cilantro lemonade and half tea. Gotta have a hot chai and we will be serving imported \u003ca href=\"http://www.coca-colaindia.com/products/thumsup.html\">Thums Up\u003c/a> plus \u003ca href=\"http://en.wikipedia.org/wiki/Limca\">Limca\u003c/a> sodas, which are owned by Coke now. They have a distinctive Indian flavor. \u003c/p>\n\u003cfigure id=\"attachment_57313\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2457.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2457.jpg\" alt=\"Sassy Lassis. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-57313\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sassy Lassis. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>We’re going to have \u003ca href=\"http://strausfamilycreamery.com/products/organic-wholesale/organic-soft-serve-ice-cream-mix\">Straus soft-serve\u003c/a> for dessert, but will do it differently than other places. I may use infused oils as toppings: things like pistachio and pumpkin seed oils. There will be tropical fruit drizzles of passion fruit, guava or rosewater. I’m sure we’ll make some seasonal local macerated fruit. Then there will be add-ons like salty curried peanuts, Chai spiced pecans and those little fennel candies. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Any advice for folks looking to open a restaurant?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> Laughs. That’s so funny. \u003ca href=\"http://cholitalinda.com/1.html\">Cholita Linda\u003c/a> was talking on the Edible Excursions tour about how they’re opening on Telegraph and that it had been in 3 months of waiting. I couldn’t wait like that!\u003c/p>\n\u003cp>I guess for me as a first time restaurateur I would say finding an existing business is a way to factor your time and money. Juhu Beach Club will not have that high a price point. The average check will not be $70 per person. The ability to make that money back and profit is crazy. For me, it was always start small and see if people liked it. Even with that funny liquor store in the Mission, we spent $1,500. My advice? Start small. \u003c/p>\n\u003cfigure id=\"attachment_57325\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/vadapavNM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/vadapavNM.jpg\" alt=\"Vada Pav. Photo courtesy of Preeti Mistry\" width=\"640\" height=\"427\" class=\"size-full wp-image-57325\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vada Pav. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Do you think there is a \u003cem>Top Chef\u003c/em> celeb halo that helps or hinders your work? What is that like?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> I think for a long time I was really angry about \u003cem>Top Chef\u003c/em>. But you know it’s the thing that has helped me get the word out. I suppose if I hadn’t been on the show it would take longer for people and media to show up. The fact that people already know who I am is helpful. \u003c/p>\n\u003cp>As for hindering, I can’t say that there is anything negative at this point four years later. People are excited. I’ve talked to people in Oakland and they’re excited to have someone from \u003ca href=\"http://www.bravotv.com/top-chef\">\u003cem>Top Chef\u003c/em>\u003c/a>. I was at the farmers’ market and a lady told me ‘I'm really excited you’re opening here.’ \u003c/p>\n\u003cp>I was talking to the cashier at the planning department and she said she is a huge \u003cem>Top Chef\u003c/em> fan and she recognized my name. It’s nice that people recognize me. If my food didn't stand up or the service wasn't helpful then people wouldn’t continue to show up. Especially in the Bay Area, where there are so many good chefs who haven’t been on TV.\u003c/p>\n\u003cfigure id=\"attachment_57296\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2454.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2454.jpg\" alt=\"Preeti Mistry at Juhu Beach Club. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-57296\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry at Juhu Beach Club. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">Naomi Fiss\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.juhubeachclub.com/\">\u003cstrong>Juhu Beach Club\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"https://twitter.com/juhubeachclub/status/305316755113385984\">Opening March 1 for Dinner\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/bpBX1\">Map\u003c/a>\u003cbr>\n5179 Telegraph Avenue\u003cbr>\nOakland CA 94609\u003cbr>\n(510) 652-7350\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tue - Sat: 5:30 pm - 9:30 pm\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/juhubeachclub\">@juhubeachclub\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/chefpmistry\">@chefpmistry\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/JuhuBeachClub\">Juhu Beach Club\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_57301\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/PreetiwSpices1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/PreetiwSpices1000.jpg\" alt=\"Preeti Mistry at Juhu Beach Club with spice jars. Photo courtesy of Preeti Mistry\" width=\"1000\" height=\"746\" class=\"size-full wp-image-57301\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry at Juhu Beach Club with spice jars. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Preeti Mistry is gearing up to open her Indian street food-inspired, previously a pop-up, \u003ca href=\"http://www.juhubeachclub.com/\">Juhu Beach Club\u003c/a> in Temescal, Oakland on \u003ca href=\"https://twitter.com/juhubeachclub/status/305316755113385984\">March 1\u003c/a>. Having her restaurant business set up in the old SR24 space in the East Bay instead of the originally planned Mission District is a marked change from when I interviewed her \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/20/lgbt-pride-profile-top-chef-and-juhu-beach-club%E2%80%99s-preeti-mistry/\">last summer\u003c/a>, for the Bay Area Bites’ annual LGBT Pride stories. Breaking off (amicably) with a business partner and wanting to live closer to her work were the main factors behind this decision. She shared that she is now working with family to run the business but has also been buoyed by offers of general help from fellow Oakland business owners. Getting a \u003ca href=\"http://www.bravotv.com/top-chef/bio/preeti-mistry\">\u003cem>Top Chef\u003c/em>\u003c/a> to set up shop in Oakland is a bonus for Temescal, a district that has arrived as a food and dining destination--complete with its own new culinary tour from \u003ca href=\"http://www.edibleexcursions.net/#/web/17/tours/oaklands-taste-of-temescal-tour\">Edible Excursions\u003c/a> and a thriving \u003ca href=\"http://www.urbanvillageonline.com/markets/temescal/\">Sunday farmers’ market\u003c/a>. \u003c/p>\n\u003cp>I was able to experience Juhu Beach Club via a stop on the \u003ca href=\"http://www.edibleexcursions.net/#/web/17/tours/880\">Oakland Taste Temescal\u003c/a> media tour from Edible Excursions. It’s obvious Chef Preeti and her crew have worked hard to transform the once grey and dark hues of SR24 into something that is definitely more Mumbai-beachy and fun: pink and orange swirl together with golden notes in a wonderful monkey wall pattern, which match the adorable tiffins that will be used to serve kids meals (a smart menu move, considering the local population). Her partner Ann Nadeau was on hand to help serve sassy lassis but mainly stayed in the background while the Chef talked to our group. Guests will be able to see the kitchen action, where Preeti will cook with her sous chef and line cooks. \u003c/p>\n\u003cfigure id=\"attachment_57299\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2517.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2517.jpg\" alt=\"Juhu Beach Club interior. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-57299\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Juhu Beach Club interior. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">Naomi Fiss\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>There are 50 seats and 6 stools and the open space definitely grants guests an up-close-and-personal view of the making of every slider-like pav (with custom rolls from Starter Bakery), Gujarti-style samosa, mung bean “Guju chili” soup, curry, salad and sassy lassi. The menu is approachable: vegetarians, carnivores and kids should all find something here. The color blocked kiddie-friendly tiffins are designed by a nearby artist and will be for sale; I am making space in my pantry after seeing how cute and functional they are. Juhu Beach Club just received their beer and wine license and will be opening for dinner March 1. Cheers!\u003c/p>\n\u003cp>I interviewed Chef Mistry to find out more about how the process is going from operating her pop-up restaurant to getting an actual restaurant finalized. Her comments have been edited for clarity and length. \u003c/p>\n\u003cfigure id=\"attachment_57324\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Preeti_75.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Preeti_75-1024x681.jpg\" alt=\"Pav (slider-sized sandwich) menu items: Sloppy Lil'P (left+right) Holy Cow (middle).\" width=\"1024\" height=\"681\" class=\"size-large wp-image-57324\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pav (slider-sized sandwich) menu items: Sloppy Lil'P (left+right) Holy Cow (middle). Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Congrats on the new restaurant. When we last talked to you, you were planning to open a spot in the Mission. That situation changed for you in October 2012. Why do Indian Street Food in Temesal?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Mistry: \u003c/strong>It was a matter of circumstances. Even when I was in San Francisco, I was saying ‘I want to open in Oakland.’ The Mission space and the partner connected to that didn’t work out, which was actually a blessing. If we were having a hard time then, running a business wouldn’t have been easy. We were able to realize that and walk away from each other and there were no hard feelings ultimately. I moved to Oakland a year and a half ago. Once we walked away from a financial partner, I started looking at things financially but also looked at how it would affect my lifestyle. We’ve gotten to know the scene and it’s so happening here. Temescal is really fun, and there has been a great community in terms of chefs and restaurateurs. \u003c/p>\n\u003cfigure id=\"attachment_57326\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/samosas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/samosas1000.jpg\" alt=\"India's Bizarre Love Triangle Samosas. Photo: Mary Ladd \" width=\"1000\" height=\"750\" class=\"size-full wp-image-57326\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">India's Bizarre Love Triangle Samosas. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have a new business partner? How did you come up with the funding after the relationship with your former business partner ended?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> No. (Laughs). It’s a family business now. So. You know. That was one of the reasons why we picked the space. It was really set up. I talked to a few contractors and architects and they were urging me to find a spot that was already set up. I looked at cheaper places but it was a Pandora’s box -- they had been dumped for a reason. Once you start with the building department.... With our new Temescal location, it’s been all elbow grease and a little cosmetic work. There have been a few expenses that have come up but that’s par for the course.\u003c/p>\n\u003cp>We did a lot of cleaning and changed the space pretty dramatically. It was really dark in here, very Gothic with big chandeliers. The baseboard and entire ceiling were dark grey and then there was deep magenta red. We just brightened it so there is a lot of bright pink and orange on the walls. It gets an advantage of the sun that comes through in the day. We got funky wallpaper with monkeys to give the space a fun and casual feel, because we want to see people wanting to hang out here.\u003c/p>\n\u003cfigure id=\"attachment_57320\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monkey-wallpaper600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monkey-wallpaper600.jpg\" alt=\"Monkey wallpaper at Juhu Beach Club. Photo courtesy of Preeti Mistry\" width=\"300\" class=\"size-full wp-image-57320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Monkey wallpaper at Juhu Beach Club. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Have you met any of your restaurant neighbors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> The person that owned this restaurant owns the taqueria next door. We share bathrooms and storage space and one of the more qualitative parts of purchasing was that he wanted to make sure it would be someone who’s cooperative. Not ‘I bought your restaurant. See ya later.’ I interact with his manager Kevin and family all day and they’ve been super. I’ve also talked with Jen Louise Dunning at \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>. \u003ca href=\"http://tanyaholland.com/\">Tanya Holland\u003c/a> was super helpful with advice as was Sarah Kirnon with \u003ca href=\"https://www.facebook.com/MissOllies\">Miss Ollie’s\u003c/a>. I just ran into \u003ca href=\"http://summerkitchenbakeshop.com/about\">Paul Arenstam\u003c/a> at the restaurant supply store and he said, ‘Give me a call if you need anything.’\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your favorite menu items?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> The Bombay sandwich, which we just tried out. The way it’s made in India is with a sandwich maker in a campfire. We’ll use a steak press and do it on the flat top. Everyone was like ‘I don’t know what this is but it’s awesome’ when we did the taste tests. I’ll press it with Jack cheese, cilantro chutney, sliced beets, potatoes, pickled onions and our house-made chaat masala. There’s also a healthy amount of butter and it’s like a veggie grilled cheese. I’ll change it seasonally. It’s kind of funny how the chutney and masala make it distinctly Indian. It’ll probably be priced at $7.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>How about drinks and desserts? ... anything unusual?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> All of our wine will be on tap. I want to focus on beer more because it just pairs better in my opinion with the Indian food and spices. We’ll have 1-3 white wines. People want to pair Indian food with really sweet Rieslings and I can’t stand that. The wines will definitely be on the crisper side. For every tasting we’ve had, the big question is, ‘What will the red be?’ We’re looking for something nice and lean, and nothing really fruity and jammy or high alcohol.\u003c/p>\n\u003cp>I make the sassy lassi in-house, and it’s sweet and salty. We'll have cilantro lemonade and also the Darjeeling Limited, which is half cilantro lemonade and half tea. Gotta have a hot chai and we will be serving imported \u003ca href=\"http://www.coca-colaindia.com/products/thumsup.html\">Thums Up\u003c/a> plus \u003ca href=\"http://en.wikipedia.org/wiki/Limca\">Limca\u003c/a> sodas, which are owned by Coke now. They have a distinctive Indian flavor. \u003c/p>\n\u003cfigure id=\"attachment_57313\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2457.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2457.jpg\" alt=\"Sassy Lassis. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-57313\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sassy Lassis. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>We’re going to have \u003ca href=\"http://strausfamilycreamery.com/products/organic-wholesale/organic-soft-serve-ice-cream-mix\">Straus soft-serve\u003c/a> for dessert, but will do it differently than other places. I may use infused oils as toppings: things like pistachio and pumpkin seed oils. There will be tropical fruit drizzles of passion fruit, guava or rosewater. I’m sure we’ll make some seasonal local macerated fruit. Then there will be add-ons like salty curried peanuts, Chai spiced pecans and those little fennel candies. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Any advice for folks looking to open a restaurant?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> Laughs. That’s so funny. \u003ca href=\"http://cholitalinda.com/1.html\">Cholita Linda\u003c/a> was talking on the Edible Excursions tour about how they’re opening on Telegraph and that it had been in 3 months of waiting. I couldn’t wait like that!\u003c/p>\n\u003cp>I guess for me as a first time restaurateur I would say finding an existing business is a way to factor your time and money. Juhu Beach Club will not have that high a price point. The average check will not be $70 per person. The ability to make that money back and profit is crazy. For me, it was always start small and see if people liked it. Even with that funny liquor store in the Mission, we spent $1,500. My advice? Start small. \u003c/p>\n\u003cfigure id=\"attachment_57325\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/vadapavNM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/vadapavNM.jpg\" alt=\"Vada Pav. Photo courtesy of Preeti Mistry\" width=\"640\" height=\"427\" class=\"size-full wp-image-57325\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vada Pav. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Do you think there is a \u003cem>Top Chef\u003c/em> celeb halo that helps or hinders your work? What is that like?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> I think for a long time I was really angry about \u003cem>Top Chef\u003c/em>. But you know it’s the thing that has helped me get the word out. I suppose if I hadn’t been on the show it would take longer for people and media to show up. The fact that people already know who I am is helpful. \u003c/p>\n\u003cp>As for hindering, I can’t say that there is anything negative at this point four years later. People are excited. I’ve talked to people in Oakland and they’re excited to have someone from \u003ca href=\"http://www.bravotv.com/top-chef\">\u003cem>Top Chef\u003c/em>\u003c/a>. I was at the farmers’ market and a lady told me ‘I'm really excited you’re opening here.’ \u003c/p>\n\u003cp>I was talking to the cashier at the planning department and she said she is a huge \u003cem>Top Chef\u003c/em> fan and she recognized my name. It’s nice that people recognize me. If my food didn't stand up or the service wasn't helpful then people wouldn’t continue to show up. Especially in the Bay Area, where there are so many good chefs who haven’t been on TV.\u003c/p>\n\u003cfigure id=\"attachment_57296\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2454.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2454.jpg\" alt=\"Preeti Mistry at Juhu Beach Club. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-57296\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry at Juhu Beach Club. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">Naomi Fiss\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.juhubeachclub.com/\">\u003cstrong>Juhu Beach Club\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"https://twitter.com/juhubeachclub/status/305316755113385984\">Opening March 1 for Dinner\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/bpBX1\">Map\u003c/a>\u003cbr>\n5179 Telegraph Avenue\u003cbr>\nOakland CA 94609\u003cbr>\n(510) 652-7350\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tue - Sat: 5:30 pm - 9:30 pm\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/juhubeachclub\">@juhubeachclub\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/chefpmistry\">@chefpmistry\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/JuhuBeachClub\">Juhu Beach Club\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Curry Up Now Wants You to Join The Dosa Republic",
"title": "Curry Up Now Wants You to Join The Dosa Republic",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Dosa-ordering-area1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Dosa-Ordering-Area560.jpg\" alt=\"Inside The Dosa Republic\" title=\"Inside The Dosa Republic\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-41867\">\u003c/a>\u003c/p>\n\u003cp>Husband and wife team, Akash and Rana Kapoor have created a name for themselves with their \u003ca href=\"http://www.curryupnow.com/\">Curry Up Now\u003c/a> food trucks, specializing in authentic and boldly flavored Indian street food. Their immense popularity spawned an equally popular \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/18/the-curry-up-now-food-truck-is-officially-a-restaurant/\">brick and mortar joint in San Mateo\u003c/a>, which opened last year.\u003c/p>\n\u003cp>Curry Up Now started as a pipe dream for Rana. She had always loved feeding large groups of friends and family at home, and wanted to bring that feeling of creating and sharing a good home cooked Indian meal to a larger community. \u003c/p>\n\u003cp>But Akash, who also loves to cook and create special dishes for their restaurant’s menu, had a culinary dream of his own. \u003c/p>\n\u003cblockquote>\u003cp>“I went to this place in India that specialized in dosas and they had 140 different kinds you could choose from. They took a traditional Indian dish and made it cutting edge. That became the inspiration for this new restaurant.”\u003c/p>\u003c/blockquote>\n\u003cp>Enter \u003ca href=\"https://twitter.com/#!/TheDosaRepublic\">The Dosa Republic\u003c/a>, which opened this week. The new fast-casual restaurant in San Mateo serves rice bowls, salads, inventive appetizers, and of course, dosas. The Kapoors are taking this traditional Southern Indian staple and giving it a modern twist.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Dosas are thin, crepe-like delicacies made from a rice and lentil batter, making them naturally gluten-free. The dosa crepes are then filled with a variety of ingredients. That’s where the fun comes in for Akash, who created the menu.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Paisano-Dosa1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Paisano-Dosa560.jpg\" alt=\"Paisano Dosa\" title=\"Paisano Dosa\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-41905\">\u003c/a>\u003cbr>\n\u003cem>Paisano Dosa\u003c/em>\u003c/p>\n\u003cp>They have two dosa menus which include The Dosa Republic’s own innovative creations, like the Paisano, filled with prosciutto, figs and burrata, along with the more traditional ones, like the Bombay, with potatoes, green onions and chili. Many dishes can also be made vegan. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Kale-Vada-Sambar560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Kale-Vada-Sambar560.jpg\" alt=\"Kale Vada Sambar\" title=\"Kale Vada Sambar\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-41909\">\u003c/a>\u003cbr>\n\u003cem>Kale Vada Sambar\u003c/em>\u003c/p>\n\u003cp>One of the more notable appetizers include the Kale Vada Sambar, a deliciously fried lentil and kale dumpling served with their lentil and seasonal veggie stew. Many dishes come with the stew or a Sri Lankan Curry to dip. Others are served with a variety of chutneys like young coconut, tomato, and strawberry habenero mint. It’s a lot of flavors to take in, but they certainly make for an extremely interesting and adventurous eating experience.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Tanga-Dosa1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Tanga-Dosa560.jpg\" alt=\"Tanga Dosa\" title=\"Tanga Dosa\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-41914\">\u003c/a>\u003cbr>\n\u003cem>Tanga Dosa\u003c/em>\u003c/p>\n\u003cp>But one of the most popular dishes seems to be the Tanga Dosa, filled with an unusual combination of ramen noodles, carrots and cabbage for crunch, and Gobi Cauliflower (chili cauliflower), which resembles more of a Chinese sweet and sour dish because of it’s bright orange hue. “Chinese food is actually really popular in India right now, or their version of it,” says Akash. “That’s why the Gobi Chicken and Cauliflower look like something from a Chinese restaurant.” The flavors, thankfully, are more tangy and spicy than sweet and sour. \u003c/p>\n\u003cp>The Tanga was a wonderfully satisfying dosa, giving you a complete protein, veggie and carb meal all wrapped in one extremely delectable package.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Sinhala-Dosa1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Sinhala-Dosa560.jpg\" alt=\"Sinhala Dosa\" title=\"Sinhala Dosa\" width=\"560\" height=\"390\" class=\"alignnone size-full wp-image-41917\">\u003c/a>\u003cbr>\n\u003cem>Sinhala Dosa\u003c/em>\u003c/p>\n\u003cp>Also notable is the Sinhala Dosa, which contains juicy chicken, curry and potato. The boldly flavored spices come through loud and clear without coming on too strong. Everything was cooked perfectly from the meat to the lightly crisp yet soft and tender crepe it’s wrapped in.\u003c/p>\n\u003cp>The Kapoors have taken this humble yet commonly enjoyed Indian dish and managed to make it fun, tasty, and surprisingly unintimidating to a Bay Area audience that might not be familiar with it. It’s a formula they seem to have down pat with Curry Up Now. Now at The Dosa Republic, they’re betting that formula can work for them again. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Dosa-Interior-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Dosa-Interior-560.jpg\" alt=\"Dosa Republic Interior\" title=\"Dosa Republic Interior\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-41908\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thedosarepublic.com/\">The Dosa Republic\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/4uwa5\">Map\u003c/a>\u003cbr>\n2299 S El Camino Real, San Mateo, CA 94403\u003cbr>\nPhone: 650.458.DOSA\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/TheDosaRepublic\">@thedosarepublic\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/profile.php?id=100000220265923\">Curry UpNow\u003c/a>\u003c/p>\n\n",
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"excerpt": "Akash and Rana Kapoor of famed Curry Up Now opened The Dosa Republic this week. The new fast-casual restaurant in San Mateo serves rice bowls, salads, inventive appetizers, and of course, dosas. The Kapoors are taking this traditional Southern Indian staple and giving it a modern twist.",
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"description": "Akash and Rana Kapoor of famed Curry Up Now opened The Dosa Republic this week. The new fast-casual restaurant in San Mateo serves rice bowls, salads, inventive appetizers, and of course, dosas. The Kapoors are taking this traditional Southern Indian staple and giving it a modern twist.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Dosa-ordering-area1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Dosa-Ordering-Area560.jpg\" alt=\"Inside The Dosa Republic\" title=\"Inside The Dosa Republic\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-41867\">\u003c/a>\u003c/p>\n\u003cp>Husband and wife team, Akash and Rana Kapoor have created a name for themselves with their \u003ca href=\"http://www.curryupnow.com/\">Curry Up Now\u003c/a> food trucks, specializing in authentic and boldly flavored Indian street food. Their immense popularity spawned an equally popular \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/18/the-curry-up-now-food-truck-is-officially-a-restaurant/\">brick and mortar joint in San Mateo\u003c/a>, which opened last year.\u003c/p>\n\u003cp>Curry Up Now started as a pipe dream for Rana. She had always loved feeding large groups of friends and family at home, and wanted to bring that feeling of creating and sharing a good home cooked Indian meal to a larger community. \u003c/p>\n\u003cp>But Akash, who also loves to cook and create special dishes for their restaurant’s menu, had a culinary dream of his own. \u003c/p>\n\u003cblockquote>\u003cp>“I went to this place in India that specialized in dosas and they had 140 different kinds you could choose from. They took a traditional Indian dish and made it cutting edge. That became the inspiration for this new restaurant.”\u003c/p>\u003c/blockquote>\n\u003cp>Enter \u003ca href=\"https://twitter.com/#!/TheDosaRepublic\">The Dosa Republic\u003c/a>, which opened this week. The new fast-casual restaurant in San Mateo serves rice bowls, salads, inventive appetizers, and of course, dosas. The Kapoors are taking this traditional Southern Indian staple and giving it a modern twist.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Dosas are thin, crepe-like delicacies made from a rice and lentil batter, making them naturally gluten-free. The dosa crepes are then filled with a variety of ingredients. That’s where the fun comes in for Akash, who created the menu.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Paisano-Dosa1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Paisano-Dosa560.jpg\" alt=\"Paisano Dosa\" title=\"Paisano Dosa\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-41905\">\u003c/a>\u003cbr>\n\u003cem>Paisano Dosa\u003c/em>\u003c/p>\n\u003cp>They have two dosa menus which include The Dosa Republic’s own innovative creations, like the Paisano, filled with prosciutto, figs and burrata, along with the more traditional ones, like the Bombay, with potatoes, green onions and chili. Many dishes can also be made vegan. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Kale-Vada-Sambar560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Kale-Vada-Sambar560.jpg\" alt=\"Kale Vada Sambar\" title=\"Kale Vada Sambar\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-41909\">\u003c/a>\u003cbr>\n\u003cem>Kale Vada Sambar\u003c/em>\u003c/p>\n\u003cp>One of the more notable appetizers include the Kale Vada Sambar, a deliciously fried lentil and kale dumpling served with their lentil and seasonal veggie stew. Many dishes come with the stew or a Sri Lankan Curry to dip. Others are served with a variety of chutneys like young coconut, tomato, and strawberry habenero mint. It’s a lot of flavors to take in, but they certainly make for an extremely interesting and adventurous eating experience.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Tanga-Dosa1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Tanga-Dosa560.jpg\" alt=\"Tanga Dosa\" title=\"Tanga Dosa\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-41914\">\u003c/a>\u003cbr>\n\u003cem>Tanga Dosa\u003c/em>\u003c/p>\n\u003cp>But one of the most popular dishes seems to be the Tanga Dosa, filled with an unusual combination of ramen noodles, carrots and cabbage for crunch, and Gobi Cauliflower (chili cauliflower), which resembles more of a Chinese sweet and sour dish because of it’s bright orange hue. “Chinese food is actually really popular in India right now, or their version of it,” says Akash. “That’s why the Gobi Chicken and Cauliflower look like something from a Chinese restaurant.” The flavors, thankfully, are more tangy and spicy than sweet and sour. \u003c/p>\n\u003cp>The Tanga was a wonderfully satisfying dosa, giving you a complete protein, veggie and carb meal all wrapped in one extremely delectable package.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Sinhala-Dosa1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Sinhala-Dosa560.jpg\" alt=\"Sinhala Dosa\" title=\"Sinhala Dosa\" width=\"560\" height=\"390\" class=\"alignnone size-full wp-image-41917\">\u003c/a>\u003cbr>\n\u003cem>Sinhala Dosa\u003c/em>\u003c/p>\n\u003cp>Also notable is the Sinhala Dosa, which contains juicy chicken, curry and potato. The boldly flavored spices come through loud and clear without coming on too strong. Everything was cooked perfectly from the meat to the lightly crisp yet soft and tender crepe it’s wrapped in.\u003c/p>\n\u003cp>The Kapoors have taken this humble yet commonly enjoyed Indian dish and managed to make it fun, tasty, and surprisingly unintimidating to a Bay Area audience that might not be familiar with it. It’s a formula they seem to have down pat with Curry Up Now. Now at The Dosa Republic, they’re betting that formula can work for them again. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Dosa-Interior-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Dosa-Interior-560.jpg\" alt=\"Dosa Republic Interior\" title=\"Dosa Republic Interior\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-41908\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thedosarepublic.com/\">The Dosa Republic\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/4uwa5\">Map\u003c/a>\u003cbr>\n2299 S El Camino Real, San Mateo, CA 94403\u003cbr>\nPhone: 650.458.DOSA\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/TheDosaRepublic\">@thedosarepublic\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/profile.php?id=100000220265923\">Curry UpNow\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Eat with Your Hands for a Sensuous, Intimate, Mindful Meal",
"title": "Eat with Your Hands for a Sensuous, Intimate, Mindful Meal",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Video filmed and Edited by Kim Aronson\u003c/em>\u003c/p>\n\u003cp>Cultural misunderstandings always grab my attention—especially when food is involved. So I was hooked the moment I read this recent headline:\u003c/p>\n\u003cp>\u003ca href=\"http://www.ndtv.com/article/india/norway-authorities-take-away-indian-couple-s-kids-say-feeding-with-hands-wrong-167660\">Norway authorities take away Indian couple's kids, say feeding with hands wrong\u003c/a>\u003c/p>\n\u003cp>Although the details of this ongoing story have yet to be fully revealed, it spotlights cultural stereotypes often associated with dining etiquette. While North Americans and Northern Europeans deem that transferring edibles to the mouth with a metal-pronged stick is somehow more refined than using the utensils we were born with, members of the many cultures who have been eating with their hands for thousands of years beg to differ.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Tajik-Kurutob-by-Zlerman-wikimedia-commons.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Tajik-Kurutob-by-Zlerman-wikimedia-commons.jpg\" alt=\"Tajik Kurutob - by Zlerman - wikimedia commons\" title=\"Tajik Kurutob - by Zlerman - wikimedia commons\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39183\">\u003c/a>\u003cbr>\n\u003cem>Tajik Kurutob-photo courtesy Zlerman-Wikimedia Commons\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Africans, Arabs and Indians (to name only a few) describe in rhapsodic terms the advantages of eating with their fingers: the sensuous connection to the food, the feeling of sharing and community, practicality (in that it’s easier to pluck that last bit of meat off the bones) avoiding waste, even a lingering aroma on the fingers to sustain the memory of a marvelous meal.\u003c/p>\n\u003cp>After reading scores of impassioned comments that the above mentioned article garnered, I felt compelled to conduct my own interviews to get a first-hand perspective on this cultural divide, followed by a hands-on lesson (see video clip below.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Vijitha-spicesnaroma.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Vijitha-spicesnaroma.jpg\" alt=\"Vijitha - spicesnaroma\" title=\"Vijitha - spicesnaroma\" width=\"560\" height=\"365\" class=\"alignnone size-full wp-image-39180\">\u003c/a>\u003cbr>\n\u003cem>photos courtesy of Vijitha Shyam of Indian food blog \u003ca href=\"http://spicesnaroma.blogspot.com/\">Spices and Aroma\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://culinarysmart.wordpress.com/about/\">Vinita Chopra Jacinto\u003c/a> grew up in Northern India and is now a chef instructor at the California Culinary Academy in San Francisco. She feels strongly that Indian food tastes best when eaten with one’s fingers. She tells me that Indians eat with their hands because they believe that food is, “more than just protein, carbs and fat it nourishes the mind, intellect and spirit. Eating should be sensual and mindful, employing all the senses: sight, smell, sound, taste and touch. Using your hands gives you a tactile connection with your food.”\u003c/p>\n\u003cp>Jacinto clarifies some regional differences, “In the North, where breads are commonly consumed, you tear a piece of bread and wrap it around your food. While, in the South, rice is combined with curries, and each mouthful offers a unique blend of flavors. Traditionally in Southern India, plates are made of disposable, recyclable, banana leaves. Using a knife and fork on a banana leaf would shred your plate.”\u003c/p>\n\u003cp>Significantly, all cultures that shun silverware maintain a set of rules for eating with the hands. Before the meal, the hands must be washed, wiped or even rubbed with sand, as desert Arabs do. But the foremost rule is that only the right hand is employed for eating.\u003c/p>\n\u003cp>“The left hand is never used for that,” Jacinto says, “It is considered unclean.” In principle, at least, this is because the left hand is saved for bodily cleaning. Another taboo Jacinto cautions against is \u003cem>jutha\u003c/em>, or double dipping your bread into a communal dish of food.\u003c/p>\n\u003cp>“The secret to gracefully eating with your fingers,” Jacinto advises, “is to use your thumb. For example, a small amount of rice is formed into a little pile on your plate, blended with one or more bits of curried lentils, vegetables, meat or fish, and then picked up with a twist of the wrist, held onto by the fingers and maneuvered right up to your mouth. But don’t put your fingers into your mouth.” she instructs, “Just use your thumb to push the food inside.”\u003c/p>\n\u003cp>Fharzana Elankumaran, founder of \u003ca href=\"http://iheartcurry.com/\">I Heart Curry\u003c/a>, where she teaches Indian cooking classes, also grew up eating with her hands in Bangladesh. “I appreciate this way of eating because you have more control over your food,“ she says. “For example, if you’re eating fish or chicken, you don’t have to worry about cutting with a knife around the bones. When you use your fingers, you can get every last bit of meat and so waste less. It’s an expression of the great respect we have for the food.”\u003c/p>\n\u003cp>In her Indian cooking classes, Elankumaran encourages students to eat with their hands, but finds that it may be a challenge for first-timers. “ Sometimes my students tell me their hands get tired, because they are using a whole new set of muscles.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rassam.jpg\">\u003cimg class=\"size-full wp-image-39140\" title=\"rassam sharif\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rassam.jpg\" alt=\"rassam sharif\" width=\"560\" height=\"501\">\u003c/a>\u003cbr>\n\u003cem>Yemeni dish at Oasis Market and Restaurant\u003c/em>\u003c/p>\n\u003cp>On a shopping trip to Oakland’s \u003ca href=\"http://www.yelp.com/biz/oasis-food-market-oakland\">Oasis Market and Restaurant\u003c/a>, I spy manager Rassam Sharif eating his lunch by hand. It’s a Yemeni specialty, \u003cem>fahsa\u003c/em> (cooked boneless beef topped with whipped fenugreek, with a salsa-like sauce). Sharif kindly demonstrates his technique: he tears off a bit of tandoori bread, dips it into the meat and salsa, and brings it to his mouth with 3 fingers. Sharif prefers eating by hand because, he says, “You have more connection to your food. With a spoon, it’s just like shoveling something into your mouth to get full. In Islam, we are taught that the Prophet said to eat from your own side of the dish, slowly, with the right hand, just until you are not hungry. It makes you take your time and be mindful of what you’re eating.”\u003c/p>\n\u003cp>Enough talk, I decide, it’s time for me to get some hands-on tutoring.\u003c/p>\n\u003cp>Luckily, my request for cross-cultural dining instruction interests Mostafa Raiss El Fenni, owner of Berkeley’s \u003ca href=\"http://www.saharaimport.com/\">Sahara Home Décor\u003c/a>. He invites me to stay for lunch and we sit on intricately carved and painted chairs amid his stunning collection of Moroccan carpets, ottomans, embroidered textiles, brass lanterns, conical clay pots and delicate tea glasses.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/mostafa-and-hand.jpg\">\u003cimg class=\"size-full wp-image-39141\" title=\"mostafa and hand\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/mostafa-and-hand.jpg\" alt=\"mostafa and hand\" width=\"560\" height=\"334\">\u003c/a>\u003cbr>\n\u003cem>Mostafa Raiss El Fenni -- Moroccan food\u003c/em>\u003c/p>\n\u003cp>Raiss El Fenni, a former Cal student and chemist, whose shop promotes the works of artists from his homeland, tells me, “Eating with your hands is about sharing,” and as the youngest in a family of 12 children, he got a lot of practice doing that. There is an intimacy formed when you all eat from the same dish dipping in small pieces of bread, he explains. “ And if you find a piece of meat close to you that’s especially good, you can share it with your neighbor.”\u003c/p>\n\u003cp>“Does each person take the piece of meat and bread onto their own plate?” I ask.\u003c/p>\n\u003cp>“We don’t have individual plates. We are a very collective society. But if we invite guests over who are not familiar with this way of eating, we show them how it’s done.”\u003c/p>\n\u003cp>Watch my lesson in eating with the hands, Moroccan style:\u003c/p>\n\u003cp>In the college dorm, it was a bit of culture shock for Raiss El Fenni that each student ate his own sandwich. “I couldn’t get used to eating by myself. So, I just waited with my food until they were done, and then said, “Hey, want to share? Eventually they got the idea and would offer to share some of their sandwiches with me too.”\u003c/p>\n\u003cp>Raiss-El-Fenni also hosts Moroccan parties in colorful Berber tents set up outside his shop. Parties range from mint tea and pastries to an all-out catered feast with live music and belly dancers. And of course, he will encourage your guests to eat with their hands for the true Moroccan experience.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Tanjia-collage.jpg\">\u003cimg class=\"size-full wp-image-39136\" title=\"Tanjia \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Tanjia-collage.jpg\" alt=\"Tanjia\" width=\"560\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>Tanjia Moroccan Restaurant\u003c/em>\u003cbr>\n \u003c/p>\n\u003cp>After my tasty lesson, I invite my husband out for a Moroccan meal and tell him I’ll show him how to eat with his hands, so we head over to \u003ca href=\"http://tanjiaoakland.com/\">Tanjia\u003c/a>, an Oakland Moroccan restaurant we haven’t yet tried.\u003c/p>\n\u003cp>We enter the lovely blue and red interior with low couches that let you sit close to your dining companion. But I am disappointed to see the tables set with forks and knives. When I tell the server we hoped to eat in Moroccan fashion, she gladly takes away the silverware and returns with a pot of water and washes our hands.\u003c/p>\n\u003cp>The first course is an assortment of delicately spiced salads: carrots, eggplant, cucumbers, tomato and bell pepper. Easy to scoop up with chunks of home baked bread. But with the arrival of the lamb and eggplant and chicken with honey and prunes, which are so meltingly tender you can tell they have cooked slowly for hours, my husband chickens-out of the hands-on approach and, to keep him company, I ask for two forks. It’s not so easy to change a lifetimes's eating habits.\u003c/p>\n\u003cp>Owner Jamal Zahid recently took over the restaurant from his brother, Said who started Tanjia in 2000. It has always been a “silverware optional restaurant” but seeing the reaction of a younger generation of customers not used to the traditional Moroccan way of dining sans utensils, Zahid decided-- as an act of hospitality to his guests-- to set the table with forks and knives, a reversal of his brother’s default setting. Personally, Zahid favors eating with the hands as a way to feel connected to the food and savor the meal slowly.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ethiopian-dish.jpg\">\u003cimg class=\"size-full wp-image-39137\" title=\"ethiopian dish - Cafe Colucci\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ethiopian-dish.jpg\" alt=\"ethiopian dish - Cafe Colucci\" width=\"560\" height=\"350\">\u003c/a>\u003cbr>\n\u003cem>Ethiopian platter and injera - Cafe Colucci\u003c/em>\u003c/p>\n\u003cp>At Oakland’s \u003ca href=\"http://www.cafecolucci.com/\">Café Colucci Ethiopian restaurant\u003c/a>, by contrast, forks are nowhere in sight. Injera, the spongy, slightly sour, crepe-like bread made from the teff grain, functions as tablecloth, plate and utensil and the food is served family style, atop a large injera circle. “Eating is almost a sacred ritual,” says owner Fetlework Tefferi, whose award-winning restaurant just celebrated its 20th year. Besides the rules of hand washing and right hand only, she adds another from her native Ethiopia, “Once the tray of food is laid on the table, no one rises until all are done and the tray removed. We chew slowly, with closed mouths and a calm dignity. The food is sacred. It’s not polite to rush through your meal.”\u003c/p>\n\u003cp>Again, eating with the hand is more than just a mechanism to get sustenance into the mouth. “On certain occasions,” explains Tefferi, “we feed each other by hand, it’s called \u003cem>goorsha\u003c/em> and it’s a loving act, an endearment. You might feed a child who is not eating enough or a guest you are entertaining. But if I were to make a bite for a man, “she chuckles,” I need to make sure it’s a big, well-packed roll of injera. I guess it’s a macho thing.” She adds, “We usually don’t eat alone. If you are in a restaurant in Ethiopia, for example, and the people at the next table get served first, they will probably ask you to join them or at least take a few bites with them. That kind of sharing is what holds us together.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Fetlework-collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-39138\" title=\"Fetlework Tefferi\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Fetlework-collage.jpg\" alt=\"Fetlework Tefferi\" width=\"560\" height=\"350\">\u003c/a>\u003c/p>\n\u003cp>Tefferi demonstrates how to tear off a small square from the rolls of injera in the basket. She describes the technique as “wrap and roll.” You lay your piece of injera over some food and use all your fingers to gather up the filling and twist it into a little packed pouch, which you may dip into several different dishes on the tray. Our platter today has collard greens seasoned with black cumin, cabbage with carrots, potatoes with ginger, garlic and turmeric, lentils in red \u003cem>berbere\u003c/em> sauce, yellow split peas in turmeric sauce, Ethiopian cheese and kitfo, a highly seasoned raw meat dish.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/close-up-bite.jpg\">\u003cimg class=\"alignnone size-full wp-image-39139\" title=\"close-up injera\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/close-up-bite.jpg\" alt=\"close-up injera\" width=\"400\" height=\"377\">\u003c/a>\u003c/p>\n\u003cp>“Children are taught to make a bite of food that’s just big enough to fit in their mouth all at once, without stuffing their cheeks and to eat only with their right hands.” Tefferi remembers her mother training her left-handed brother by having him sit with his left hand behind his back.\u003c/p>\n\u003cp>“In the restaurant, we get 97% American diners. If they ask for silverware, I tell them it will be $10 extra,” teases Tefferi, with a twinkle in her eye, “ I just want them to try eating with their hands.” This gracious cultural ambassador wants to encourage more people to appreciate the 3000-year old cuisine of her homeland. “We need to revisit the way people used to eat; how much they cared and believed that whatever they put into their mouths was sacred,” says Tefferi. “The aroma is important too. Even after you wash up at the end of the meal, the scent of the food remains on your hand. Later, you might hold up your hand to someone else and say “Smell my hand, see how good the food was!”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>(It was and I did.)\u003c/p>\n\u003chr>\n\u003cblockquote>\u003cp> \"Eating with a fork and knife is like making love through an interpreter”\u003cbr>\n -- attributed variously to Prime Minister Nehru and the Shah of Iran\u003c/p>\u003c/blockquote>\n\u003cul>\n\u003cstrong>Related links:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/08/146583049/skip-the-spoon-babies-may-eat-better-when-they-feed-themselves?ft=1&f=1053\">A recent study\u003c/a> says babies may eat better when they feed themselves with their fingers\u003c/li>\n\u003cli>Chad Ward’s pointed history of the fork on \u003ca href=\"http://leitesculinaria.com/1157/writings-the-uncommon-origins-of-the-common-fork.html\">Leite’s Culinaria\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://researcharchive.calacademy.org/research/anthropology/utensil/index.html\">History of Eating Utensils\u003c/a>\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Eating with the hands is more than just a way to maneuver food to the mouth. It embodies cultural values including, a sensuous connection to the food, the feeling of sharing and community, practicality avoiding waste, even prolonging a delicious meal by enjoying the lingering aroma of it on the fingers. Many cultures, such as Indian, Arab and African have dined this way for thousands of years. In a video-clip, the writer receives a hands-on lesson in eating with the hands -- Moroccan style.\r\n",
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"description": "Eating with the hands is more than just a way to maneuver food to the mouth. It embodies cultural values including, a sensuous connection to the food, the feeling of sharing and community, practicality avoiding waste, even prolonging a delicious meal by enjoying the lingering aroma of it on the fingers. Many cultures, such as Indian, Arab and African have dined this way for thousands of years. In a video-clip, the writer receives a hands-on lesson in eating with the hands -- Moroccan style.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Video filmed and Edited by Kim Aronson\u003c/em>\u003c/p>\n\u003cp>Cultural misunderstandings always grab my attention—especially when food is involved. So I was hooked the moment I read this recent headline:\u003c/p>\n\u003cp>\u003ca href=\"http://www.ndtv.com/article/india/norway-authorities-take-away-indian-couple-s-kids-say-feeding-with-hands-wrong-167660\">Norway authorities take away Indian couple's kids, say feeding with hands wrong\u003c/a>\u003c/p>\n\u003cp>Although the details of this ongoing story have yet to be fully revealed, it spotlights cultural stereotypes often associated with dining etiquette. While North Americans and Northern Europeans deem that transferring edibles to the mouth with a metal-pronged stick is somehow more refined than using the utensils we were born with, members of the many cultures who have been eating with their hands for thousands of years beg to differ.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Tajik-Kurutob-by-Zlerman-wikimedia-commons.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Tajik-Kurutob-by-Zlerman-wikimedia-commons.jpg\" alt=\"Tajik Kurutob - by Zlerman - wikimedia commons\" title=\"Tajik Kurutob - by Zlerman - wikimedia commons\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39183\">\u003c/a>\u003cbr>\n\u003cem>Tajik Kurutob-photo courtesy Zlerman-Wikimedia Commons\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Africans, Arabs and Indians (to name only a few) describe in rhapsodic terms the advantages of eating with their fingers: the sensuous connection to the food, the feeling of sharing and community, practicality (in that it’s easier to pluck that last bit of meat off the bones) avoiding waste, even a lingering aroma on the fingers to sustain the memory of a marvelous meal.\u003c/p>\n\u003cp>After reading scores of impassioned comments that the above mentioned article garnered, I felt compelled to conduct my own interviews to get a first-hand perspective on this cultural divide, followed by a hands-on lesson (see video clip below.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Vijitha-spicesnaroma.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Vijitha-spicesnaroma.jpg\" alt=\"Vijitha - spicesnaroma\" title=\"Vijitha - spicesnaroma\" width=\"560\" height=\"365\" class=\"alignnone size-full wp-image-39180\">\u003c/a>\u003cbr>\n\u003cem>photos courtesy of Vijitha Shyam of Indian food blog \u003ca href=\"http://spicesnaroma.blogspot.com/\">Spices and Aroma\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://culinarysmart.wordpress.com/about/\">Vinita Chopra Jacinto\u003c/a> grew up in Northern India and is now a chef instructor at the California Culinary Academy in San Francisco. She feels strongly that Indian food tastes best when eaten with one’s fingers. She tells me that Indians eat with their hands because they believe that food is, “more than just protein, carbs and fat it nourishes the mind, intellect and spirit. Eating should be sensual and mindful, employing all the senses: sight, smell, sound, taste and touch. Using your hands gives you a tactile connection with your food.”\u003c/p>\n\u003cp>Jacinto clarifies some regional differences, “In the North, where breads are commonly consumed, you tear a piece of bread and wrap it around your food. While, in the South, rice is combined with curries, and each mouthful offers a unique blend of flavors. Traditionally in Southern India, plates are made of disposable, recyclable, banana leaves. Using a knife and fork on a banana leaf would shred your plate.”\u003c/p>\n\u003cp>Significantly, all cultures that shun silverware maintain a set of rules for eating with the hands. Before the meal, the hands must be washed, wiped or even rubbed with sand, as desert Arabs do. But the foremost rule is that only the right hand is employed for eating.\u003c/p>\n\u003cp>“The left hand is never used for that,” Jacinto says, “It is considered unclean.” In principle, at least, this is because the left hand is saved for bodily cleaning. Another taboo Jacinto cautions against is \u003cem>jutha\u003c/em>, or double dipping your bread into a communal dish of food.\u003c/p>\n\u003cp>“The secret to gracefully eating with your fingers,” Jacinto advises, “is to use your thumb. For example, a small amount of rice is formed into a little pile on your plate, blended with one or more bits of curried lentils, vegetables, meat or fish, and then picked up with a twist of the wrist, held onto by the fingers and maneuvered right up to your mouth. But don’t put your fingers into your mouth.” she instructs, “Just use your thumb to push the food inside.”\u003c/p>\n\u003cp>Fharzana Elankumaran, founder of \u003ca href=\"http://iheartcurry.com/\">I Heart Curry\u003c/a>, where she teaches Indian cooking classes, also grew up eating with her hands in Bangladesh. “I appreciate this way of eating because you have more control over your food,“ she says. “For example, if you’re eating fish or chicken, you don’t have to worry about cutting with a knife around the bones. When you use your fingers, you can get every last bit of meat and so waste less. It’s an expression of the great respect we have for the food.”\u003c/p>\n\u003cp>In her Indian cooking classes, Elankumaran encourages students to eat with their hands, but finds that it may be a challenge for first-timers. “ Sometimes my students tell me their hands get tired, because they are using a whole new set of muscles.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rassam.jpg\">\u003cimg class=\"size-full wp-image-39140\" title=\"rassam sharif\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rassam.jpg\" alt=\"rassam sharif\" width=\"560\" height=\"501\">\u003c/a>\u003cbr>\n\u003cem>Yemeni dish at Oasis Market and Restaurant\u003c/em>\u003c/p>\n\u003cp>On a shopping trip to Oakland’s \u003ca href=\"http://www.yelp.com/biz/oasis-food-market-oakland\">Oasis Market and Restaurant\u003c/a>, I spy manager Rassam Sharif eating his lunch by hand. It’s a Yemeni specialty, \u003cem>fahsa\u003c/em> (cooked boneless beef topped with whipped fenugreek, with a salsa-like sauce). Sharif kindly demonstrates his technique: he tears off a bit of tandoori bread, dips it into the meat and salsa, and brings it to his mouth with 3 fingers. Sharif prefers eating by hand because, he says, “You have more connection to your food. With a spoon, it’s just like shoveling something into your mouth to get full. In Islam, we are taught that the Prophet said to eat from your own side of the dish, slowly, with the right hand, just until you are not hungry. It makes you take your time and be mindful of what you’re eating.”\u003c/p>\n\u003cp>Enough talk, I decide, it’s time for me to get some hands-on tutoring.\u003c/p>\n\u003cp>Luckily, my request for cross-cultural dining instruction interests Mostafa Raiss El Fenni, owner of Berkeley’s \u003ca href=\"http://www.saharaimport.com/\">Sahara Home Décor\u003c/a>. He invites me to stay for lunch and we sit on intricately carved and painted chairs amid his stunning collection of Moroccan carpets, ottomans, embroidered textiles, brass lanterns, conical clay pots and delicate tea glasses.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/mostafa-and-hand.jpg\">\u003cimg class=\"size-full wp-image-39141\" title=\"mostafa and hand\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/mostafa-and-hand.jpg\" alt=\"mostafa and hand\" width=\"560\" height=\"334\">\u003c/a>\u003cbr>\n\u003cem>Mostafa Raiss El Fenni -- Moroccan food\u003c/em>\u003c/p>\n\u003cp>Raiss El Fenni, a former Cal student and chemist, whose shop promotes the works of artists from his homeland, tells me, “Eating with your hands is about sharing,” and as the youngest in a family of 12 children, he got a lot of practice doing that. There is an intimacy formed when you all eat from the same dish dipping in small pieces of bread, he explains. “ And if you find a piece of meat close to you that’s especially good, you can share it with your neighbor.”\u003c/p>\n\u003cp>“Does each person take the piece of meat and bread onto their own plate?” I ask.\u003c/p>\n\u003cp>“We don’t have individual plates. We are a very collective society. But if we invite guests over who are not familiar with this way of eating, we show them how it’s done.”\u003c/p>\n\u003cp>Watch my lesson in eating with the hands, Moroccan style:\u003c/p>\n\u003cp>In the college dorm, it was a bit of culture shock for Raiss El Fenni that each student ate his own sandwich. “I couldn’t get used to eating by myself. So, I just waited with my food until they were done, and then said, “Hey, want to share? Eventually they got the idea and would offer to share some of their sandwiches with me too.”\u003c/p>\n\u003cp>Raiss-El-Fenni also hosts Moroccan parties in colorful Berber tents set up outside his shop. Parties range from mint tea and pastries to an all-out catered feast with live music and belly dancers. And of course, he will encourage your guests to eat with their hands for the true Moroccan experience.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Tanjia-collage.jpg\">\u003cimg class=\"size-full wp-image-39136\" title=\"Tanjia \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Tanjia-collage.jpg\" alt=\"Tanjia\" width=\"560\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>Tanjia Moroccan Restaurant\u003c/em>\u003cbr>\n \u003c/p>\n\u003cp>After my tasty lesson, I invite my husband out for a Moroccan meal and tell him I’ll show him how to eat with his hands, so we head over to \u003ca href=\"http://tanjiaoakland.com/\">Tanjia\u003c/a>, an Oakland Moroccan restaurant we haven’t yet tried.\u003c/p>\n\u003cp>We enter the lovely blue and red interior with low couches that let you sit close to your dining companion. But I am disappointed to see the tables set with forks and knives. When I tell the server we hoped to eat in Moroccan fashion, she gladly takes away the silverware and returns with a pot of water and washes our hands.\u003c/p>\n\u003cp>The first course is an assortment of delicately spiced salads: carrots, eggplant, cucumbers, tomato and bell pepper. Easy to scoop up with chunks of home baked bread. But with the arrival of the lamb and eggplant and chicken with honey and prunes, which are so meltingly tender you can tell they have cooked slowly for hours, my husband chickens-out of the hands-on approach and, to keep him company, I ask for two forks. It’s not so easy to change a lifetimes's eating habits.\u003c/p>\n\u003cp>Owner Jamal Zahid recently took over the restaurant from his brother, Said who started Tanjia in 2000. It has always been a “silverware optional restaurant” but seeing the reaction of a younger generation of customers not used to the traditional Moroccan way of dining sans utensils, Zahid decided-- as an act of hospitality to his guests-- to set the table with forks and knives, a reversal of his brother’s default setting. Personally, Zahid favors eating with the hands as a way to feel connected to the food and savor the meal slowly.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ethiopian-dish.jpg\">\u003cimg class=\"size-full wp-image-39137\" title=\"ethiopian dish - Cafe Colucci\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ethiopian-dish.jpg\" alt=\"ethiopian dish - Cafe Colucci\" width=\"560\" height=\"350\">\u003c/a>\u003cbr>\n\u003cem>Ethiopian platter and injera - Cafe Colucci\u003c/em>\u003c/p>\n\u003cp>At Oakland’s \u003ca href=\"http://www.cafecolucci.com/\">Café Colucci Ethiopian restaurant\u003c/a>, by contrast, forks are nowhere in sight. Injera, the spongy, slightly sour, crepe-like bread made from the teff grain, functions as tablecloth, plate and utensil and the food is served family style, atop a large injera circle. “Eating is almost a sacred ritual,” says owner Fetlework Tefferi, whose award-winning restaurant just celebrated its 20th year. Besides the rules of hand washing and right hand only, she adds another from her native Ethiopia, “Once the tray of food is laid on the table, no one rises until all are done and the tray removed. We chew slowly, with closed mouths and a calm dignity. The food is sacred. It’s not polite to rush through your meal.”\u003c/p>\n\u003cp>Again, eating with the hand is more than just a mechanism to get sustenance into the mouth. “On certain occasions,” explains Tefferi, “we feed each other by hand, it’s called \u003cem>goorsha\u003c/em> and it’s a loving act, an endearment. You might feed a child who is not eating enough or a guest you are entertaining. But if I were to make a bite for a man, “she chuckles,” I need to make sure it’s a big, well-packed roll of injera. I guess it’s a macho thing.” She adds, “We usually don’t eat alone. If you are in a restaurant in Ethiopia, for example, and the people at the next table get served first, they will probably ask you to join them or at least take a few bites with them. That kind of sharing is what holds us together.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Fetlework-collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-39138\" title=\"Fetlework Tefferi\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Fetlework-collage.jpg\" alt=\"Fetlework Tefferi\" width=\"560\" height=\"350\">\u003c/a>\u003c/p>\n\u003cp>Tefferi demonstrates how to tear off a small square from the rolls of injera in the basket. She describes the technique as “wrap and roll.” You lay your piece of injera over some food and use all your fingers to gather up the filling and twist it into a little packed pouch, which you may dip into several different dishes on the tray. Our platter today has collard greens seasoned with black cumin, cabbage with carrots, potatoes with ginger, garlic and turmeric, lentils in red \u003cem>berbere\u003c/em> sauce, yellow split peas in turmeric sauce, Ethiopian cheese and kitfo, a highly seasoned raw meat dish.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/close-up-bite.jpg\">\u003cimg class=\"alignnone size-full wp-image-39139\" title=\"close-up injera\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/close-up-bite.jpg\" alt=\"close-up injera\" width=\"400\" height=\"377\">\u003c/a>\u003c/p>\n\u003cp>“Children are taught to make a bite of food that’s just big enough to fit in their mouth all at once, without stuffing their cheeks and to eat only with their right hands.” Tefferi remembers her mother training her left-handed brother by having him sit with his left hand behind his back.\u003c/p>\n\u003cp>“In the restaurant, we get 97% American diners. If they ask for silverware, I tell them it will be $10 extra,” teases Tefferi, with a twinkle in her eye, “ I just want them to try eating with their hands.” This gracious cultural ambassador wants to encourage more people to appreciate the 3000-year old cuisine of her homeland. “We need to revisit the way people used to eat; how much they cared and believed that whatever they put into their mouths was sacred,” says Tefferi. “The aroma is important too. Even after you wash up at the end of the meal, the scent of the food remains on your hand. Later, you might hold up your hand to someone else and say “Smell my hand, see how good the food was!”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>(It was and I did.)\u003c/p>\n\u003chr>\n\u003cblockquote>\u003cp> \"Eating with a fork and knife is like making love through an interpreter”\u003cbr>\n -- attributed variously to Prime Minister Nehru and the Shah of Iran\u003c/p>\u003c/blockquote>\n\u003cul>\n\u003cstrong>Related links:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/08/146583049/skip-the-spoon-babies-may-eat-better-when-they-feed-themselves?ft=1&f=1053\">A recent study\u003c/a> says babies may eat better when they feed themselves with their fingers\u003c/li>\n\u003cli>Chad Ward’s pointed history of the fork on \u003ca href=\"http://leitesculinaria.com/1157/writings-the-uncommon-origins-of-the-common-fork.html\">Leite’s Culinaria\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://researcharchive.calacademy.org/research/anthropology/utensil/index.html\">History of Eating Utensils\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Hush Supper Club Quietly Reveals Spicy Secrets",
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"content": "\u003cp>\u003ca href=\"http://www.hushsupperclub.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/geeta-hush500.jpg\" alt=\"geeta hush supper club\" title=\"geeta hush supper club\" width=\"500\" height=\"385\" class=\"alignnone size-full wp-image-31150\">\u003c/a>\u003cbr>\n\u003cem>Photo credit: Hush Supper Club\u003c/em>\u003c/p>\n\u003cp>What's a former World Bank worker doing running a secret supper club? Meet the accomplished amateur cook who goes by the name Geeta and hosts the \u003ca href=\"http://www.hushsupperclub.com/\">Hush Supper Club\u003c/a> in her Washington D.C. home. This weekend, Geeta brings Hush to the Bay Area, where she'll serve up culinary storytelling along with vegetarian Indian food.\u003c/p>\n\u003cp>Geeta grew up in Chicago eating the food of the Gujarati region in northwestern India. Her family followed the dietary restrictions of people who practice the ancient religion known as \u003ca href=\"http://en.wikipedia.org/wiki/Jainism\">Jainism\u003c/a>, a vegetarian cuisine that prohibits eating root vegetables that can't regenerate on their own (think potatoes, onions, and garlic). Well, there was that brief period when her father, worried about his children's ability to assimilate in America, took them out to eat hamburgers for a year or two. But otherwise, Geeta told me, she's led a meatless life.\u003c/p>\n\u003cp>Around three years ago, Geeta's mother became ill and she worried she might lose her (she's well now). But at the time, Geeta was struck by the fact that if her mother passed she'd take with her all the recipes to the food Geeta grew up with. She vowed then to learn the food traditions of her family and to master the comfort dishes from her family home.\u003c/p>\n\u003cp>Now in her late 30s, Geeta recently gave up her World Bank job traveling to Africa to devote much of her time to educating people about the food traditions of her culture and the stories behind these classic dishes. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Her Supper Club's are popular in D.C., where word spread quickly. Prominent media coverage in \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2010/03/09/AR2010030900651.html\">The Washington Post\u003c/a> and on \u003ca href=\"http://blog.rachaelray.com/index.php/2010/05/20/fresh-food-in-the-first-city-dining-in-dc/\">Rachel Ray's blog\u003c/a> has helped.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/hush-supperclub-table500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/hush-supperclub-table500.jpg\" alt=\"hush supper club table setting. Photo by Pam Rutter\" title=\"hush supper club table setting. Photo by Pam Rutter\" width=\"500\" height=\"331\" class=\"alignnone size-full wp-image-31152\">\u003c/a>\u003cbr>\n\u003cem>Hush Supper Club. Photo: Pam Rutter\u003c/em>\u003c/p>\n\u003cp>Last Friday she held a Supper Club in a friend's home in The Elmwood neighborhood of Berkeley. Tonight Hush comes to San Francisco's Potrero Hill and on Saturday to Oakland's Jack London Square. Geeta spoke with Bay Area Bites earlier this week.\u003c/p>\n\u003cp>\u003cstrong>What can attendees expect at a Hush Supper Club event?\u003c/strong>\u003c/p>\n\u003cp>I think of it more as a salon than a trendy underground dinner.There's a playfulness to these salons, a sense that people can be kids again. I want to challenge the hipsters who aren't bothered to get bothered (or involved) with something. We'll start with a cocktail, which allows people to get the \"What do you do?/How did you get here?\" questions out of the way. I don't socialize with my guests at this stage, I like them to get to know each other, as it's often strangers coming together.\u003c/p>\n\u003cp>I like to keep it small; 12 is ideal, sometimes we'll have up to 16. The more intimate the better. The evening typically lasts four to five hours and the suggested donation is $75.\u003c/p>\n\u003cp>\u003cstrong>Why did you start the supper club?\u003c/strong>\u003c/p>\n\u003cp>For three reasons: One, India is on the move and I wanted to tell the story of my people and my culture. Secondly, before there were celebrity chefs and fetishized food, there was just food and the stories behind the dishes we eat, and I want to continue that tradition. And three, as someone who likes to tell stories, I like to question people's assumptions about culture and provoke them to think through food.\u003c/p>\n\u003cp>\u003cstrong>What are some misunderstandings about the Jain diet and how closely do you follow the food regimen?\u003c/strong>\u003c/p>\n\u003cp>Some people think we don't eat dairy, but yogurt is a big part of our diet. It gets kind of complicated with the food rules but essentially we don't eat any plant that can't regenerate itself, which is why tubers like potatoes are off limits, as well as garlic and onions. When I traveled to Africa a lot I found myself eating eggs, which is a big no-no in the Jain world, but I needed to find protein sources. As a rule, Jains don't drink, but this Jain likes a cocktail.\u003c/p>\n\u003cp>\u003cstrong>What's on the menu this weekend?\u003c/strong>\u003c/p>\n\u003cp>We'll probably start with a saffron-cardamon infused cocktail. Since it's summer I'm thinking mangoes. Mango lassi, of course, but also mango soup which is savory. I'll do a chaat making demonstration. I'll probably serve a \u003cem>chana chaat\u003c/em> (chickpea snack), which is the quintessential Gujarati street food. \u003c/p>\n\u003cp>We'll have \u003cem>dhokla\u003c/em> (steamed lentil-and-rice cakes), a chana masala, and a classic corn dish, with green chili, coconut, and raisins. Maybe some okra. \u003c/p>\n\u003cp>And then falooda, a cooling, creamy, rose-scented dessert with basil seeds and gooey noodles, that you mix all together. It has this wonderful perfume. Chai, of course.\u003c/p>\n\u003cp>\u003cstrong>Have you noticed differences in the dinner conversations in the D.C., Chicago and Bay Area Hush Supper Club events?\u003c/strong>\u003c/p>\n\u003cp>In D.C., since so much of Washington life involves international travel, you can literally verify headlines at dinner parts with people just back from Uganda and Iraq. I challenge people there not to ask \"What do you do?\" In Chicago I suggest people find something else to talk about beyond the bears, bulls, cubs -- in other words sports. Here in the Bay Area, there's a lot of talk about the food and food culture, so I encourage guests to mix it up.\u003c/p>\n\u003cp>\u003cstrong>What are some of the signature flavors in your cuisine?\u003c/strong>\u003c/p>\n\u003cp>Common spices used in Jain cuisine include saffron, cinnamon, cardamon, chili, coriander, cumin, and turmeric. Fresh herbs include cilantro and mint and curry leaves in the winter. We get a lot of protein from chickpea, lentil. or bean flours. And we use yogurt in our flat-bread doughs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/spice-sacks500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/spice-sacks500.jpg\" alt=\"spice sacks\" title=\"spice sacks\" width=\"500\" height=\"328\" class=\"alignnone size-full wp-image-31153\">\u003c/a>\u003cbr>\n\u003cem>Photo credit: Hush Supper Club\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What's the secret ingredient in your spice box?\u003c/strong>\u003c/p>\n\u003cp>The mystery ingredient is \u003ca href=\"http://www.seriouseats.com/2010/06/spice-hunting-asafoetida-hing.html\">hing (asafoetida)\u003c/a> which is a pungent garlic-like flavoring and a digestive aid, known for its anti-gas properties, as my mother likes to say.\u003c/p>\n\u003cp>\u003cstrong>What's next for Hush?\u003c/strong>\u003c/p>\n\u003cp>I'd like to write a memoir about my food and culture, and my experience sharing it through the supper clubs. I walked away from a life at the World Bank for a spice box. But that kind of entrepreneurial pluck is respected by my people. \u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>For up-to-the minute info on ticket availability -- a few seats were still left at press time for both Hush Supper Club events this weekend -- visit the \u003ca href=\"http://www.facebook.com/hushsupperclub?sk=wall\">Hush Supper Club Facebook page\u003c/a>. To reserve a spot visit the \u003ca href=\"http://www.hushsupperclub.com/reserve/\">Hush Supper Club site\u003c/a>. Follow \u003ca href=\"https://twitter.com/#!/hushsupperclub\">@hushsupperclub\u003c/a> on Twitter.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.hushsupperclub.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/geeta-hush500.jpg\" alt=\"geeta hush supper club\" title=\"geeta hush supper club\" width=\"500\" height=\"385\" class=\"alignnone size-full wp-image-31150\">\u003c/a>\u003cbr>\n\u003cem>Photo credit: Hush Supper Club\u003c/em>\u003c/p>\n\u003cp>What's a former World Bank worker doing running a secret supper club? Meet the accomplished amateur cook who goes by the name Geeta and hosts the \u003ca href=\"http://www.hushsupperclub.com/\">Hush Supper Club\u003c/a> in her Washington D.C. home. This weekend, Geeta brings Hush to the Bay Area, where she'll serve up culinary storytelling along with vegetarian Indian food.\u003c/p>\n\u003cp>Geeta grew up in Chicago eating the food of the Gujarati region in northwestern India. Her family followed the dietary restrictions of people who practice the ancient religion known as \u003ca href=\"http://en.wikipedia.org/wiki/Jainism\">Jainism\u003c/a>, a vegetarian cuisine that prohibits eating root vegetables that can't regenerate on their own (think potatoes, onions, and garlic). Well, there was that brief period when her father, worried about his children's ability to assimilate in America, took them out to eat hamburgers for a year or two. But otherwise, Geeta told me, she's led a meatless life.\u003c/p>\n\u003cp>Around three years ago, Geeta's mother became ill and she worried she might lose her (she's well now). But at the time, Geeta was struck by the fact that if her mother passed she'd take with her all the recipes to the food Geeta grew up with. She vowed then to learn the food traditions of her family and to master the comfort dishes from her family home.\u003c/p>\n\u003cp>Now in her late 30s, Geeta recently gave up her World Bank job traveling to Africa to devote much of her time to educating people about the food traditions of her culture and the stories behind these classic dishes. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Her Supper Club's are popular in D.C., where word spread quickly. Prominent media coverage in \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2010/03/09/AR2010030900651.html\">The Washington Post\u003c/a> and on \u003ca href=\"http://blog.rachaelray.com/index.php/2010/05/20/fresh-food-in-the-first-city-dining-in-dc/\">Rachel Ray's blog\u003c/a> has helped.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/hush-supperclub-table500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/hush-supperclub-table500.jpg\" alt=\"hush supper club table setting. Photo by Pam Rutter\" title=\"hush supper club table setting. Photo by Pam Rutter\" width=\"500\" height=\"331\" class=\"alignnone size-full wp-image-31152\">\u003c/a>\u003cbr>\n\u003cem>Hush Supper Club. Photo: Pam Rutter\u003c/em>\u003c/p>\n\u003cp>Last Friday she held a Supper Club in a friend's home in The Elmwood neighborhood of Berkeley. Tonight Hush comes to San Francisco's Potrero Hill and on Saturday to Oakland's Jack London Square. Geeta spoke with Bay Area Bites earlier this week.\u003c/p>\n\u003cp>\u003cstrong>What can attendees expect at a Hush Supper Club event?\u003c/strong>\u003c/p>\n\u003cp>I think of it more as a salon than a trendy underground dinner.There's a playfulness to these salons, a sense that people can be kids again. I want to challenge the hipsters who aren't bothered to get bothered (or involved) with something. We'll start with a cocktail, which allows people to get the \"What do you do?/How did you get here?\" questions out of the way. I don't socialize with my guests at this stage, I like them to get to know each other, as it's often strangers coming together.\u003c/p>\n\u003cp>I like to keep it small; 12 is ideal, sometimes we'll have up to 16. The more intimate the better. The evening typically lasts four to five hours and the suggested donation is $75.\u003c/p>\n\u003cp>\u003cstrong>Why did you start the supper club?\u003c/strong>\u003c/p>\n\u003cp>For three reasons: One, India is on the move and I wanted to tell the story of my people and my culture. Secondly, before there were celebrity chefs and fetishized food, there was just food and the stories behind the dishes we eat, and I want to continue that tradition. And three, as someone who likes to tell stories, I like to question people's assumptions about culture and provoke them to think through food.\u003c/p>\n\u003cp>\u003cstrong>What are some misunderstandings about the Jain diet and how closely do you follow the food regimen?\u003c/strong>\u003c/p>\n\u003cp>Some people think we don't eat dairy, but yogurt is a big part of our diet. It gets kind of complicated with the food rules but essentially we don't eat any plant that can't regenerate itself, which is why tubers like potatoes are off limits, as well as garlic and onions. When I traveled to Africa a lot I found myself eating eggs, which is a big no-no in the Jain world, but I needed to find protein sources. As a rule, Jains don't drink, but this Jain likes a cocktail.\u003c/p>\n\u003cp>\u003cstrong>What's on the menu this weekend?\u003c/strong>\u003c/p>\n\u003cp>We'll probably start with a saffron-cardamon infused cocktail. Since it's summer I'm thinking mangoes. Mango lassi, of course, but also mango soup which is savory. I'll do a chaat making demonstration. I'll probably serve a \u003cem>chana chaat\u003c/em> (chickpea snack), which is the quintessential Gujarati street food. \u003c/p>\n\u003cp>We'll have \u003cem>dhokla\u003c/em> (steamed lentil-and-rice cakes), a chana masala, and a classic corn dish, with green chili, coconut, and raisins. Maybe some okra. \u003c/p>\n\u003cp>And then falooda, a cooling, creamy, rose-scented dessert with basil seeds and gooey noodles, that you mix all together. It has this wonderful perfume. Chai, of course.\u003c/p>\n\u003cp>\u003cstrong>Have you noticed differences in the dinner conversations in the D.C., Chicago and Bay Area Hush Supper Club events?\u003c/strong>\u003c/p>\n\u003cp>In D.C., since so much of Washington life involves international travel, you can literally verify headlines at dinner parts with people just back from Uganda and Iraq. I challenge people there not to ask \"What do you do?\" In Chicago I suggest people find something else to talk about beyond the bears, bulls, cubs -- in other words sports. Here in the Bay Area, there's a lot of talk about the food and food culture, so I encourage guests to mix it up.\u003c/p>\n\u003cp>\u003cstrong>What are some of the signature flavors in your cuisine?\u003c/strong>\u003c/p>\n\u003cp>Common spices used in Jain cuisine include saffron, cinnamon, cardamon, chili, coriander, cumin, and turmeric. Fresh herbs include cilantro and mint and curry leaves in the winter. We get a lot of protein from chickpea, lentil. or bean flours. And we use yogurt in our flat-bread doughs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/spice-sacks500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/spice-sacks500.jpg\" alt=\"spice sacks\" title=\"spice sacks\" width=\"500\" height=\"328\" class=\"alignnone size-full wp-image-31153\">\u003c/a>\u003cbr>\n\u003cem>Photo credit: Hush Supper Club\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What's the secret ingredient in your spice box?\u003c/strong>\u003c/p>\n\u003cp>The mystery ingredient is \u003ca href=\"http://www.seriouseats.com/2010/06/spice-hunting-asafoetida-hing.html\">hing (asafoetida)\u003c/a> which is a pungent garlic-like flavoring and a digestive aid, known for its anti-gas properties, as my mother likes to say.\u003c/p>\n\u003cp>\u003cstrong>What's next for Hush?\u003c/strong>\u003c/p>\n\u003cp>I'd like to write a memoir about my food and culture, and my experience sharing it through the supper clubs. I walked away from a life at the World Bank for a spice box. But that kind of entrepreneurial pluck is respected by my people. \u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>For up-to-the minute info on ticket availability -- a few seats were still left at press time for both Hush Supper Club events this weekend -- visit the \u003ca href=\"http://www.facebook.com/hushsupperclub?sk=wall\">Hush Supper Club Facebook page\u003c/a>. To reserve a spot visit the \u003ca href=\"http://www.hushsupperclub.com/reserve/\">Hush Supper Club site\u003c/a>. Follow \u003ca href=\"https://twitter.com/#!/hushsupperclub\">@hushsupperclub\u003c/a> on Twitter.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Curry Up Now Food Truck is Officially a Restaurant",
"title": "The Curry Up Now Food Truck is Officially a Restaurant",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/seating.jpg\" alt=\"Curry Up Now restaurant interior\" title=\"Curry Up Now restaurant interior\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26465\">\u003c/p>\n\u003cp>The popular Indian food truck \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/10/food-trucks-curry-up-now-is-here-to-stay/\">Curry Up Now\u003c/a> has hit the big time. Their first brick and mortar restaurant opened this past Saturday in downtown San Mateo to \u003ca href=\"http://curryupnow.posterous.com/love-our-fans-theyve-been-lining-up?ref=nf\">long lines out the door\u003c/a>. Fortunately, they invited some friends, family and food bloggers for a sneak peak the day before they opened to the public. \u003c/p>\n\u003cp>“Everything’s the same except now we have a restaurant,” said staffer, Jessica Hui. Their four food trucks will continue serving their versions of Indian street food all over the Bay Area. “The restaurant is more of a sit down place to eat, whereas the trucks are for people who just want to grab and go,” although takeout is always an option at the restaurant as well. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/menu-counter.jpg\" alt=\"Counter and menu at Curry Up Now restaurant\" title=\"Counter and menu at Curry Up Now restaurant\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26467\">\u003c/p>\n\u003cp>Customers order from the oversized menu on the wall and pay at the counter. You then scribble your name on one of the mini chalkboards they’ll give you, and take it to your table so the food can be delivered to you there. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The menu looks almost like a mural, becoming a focal point for the entire room. “The fonts on the chalkboard menu are inspired by hit \u003ca href=\"http://en.wikipedia.org/wiki/Bollywood\">Bollywood\u003c/a> movies,” says owner Rana Kapoor. That, along with their newly redesigned pink and orange logo, add a pop of color and character to the otherwise clean, simple, yet comfortable setting. And there is definitely an urban feel from the distressed wood and brushed metal accents that is on par with their street food roots. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/blackboard-menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/blackboard-menu.jpg\" alt=\"blackboard menu at Curry Up Now restaurant\" title=\"blackboard menu at Curry Up Now restaurant\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26469\">\u003c/a>\u003c/p>\n\u003cp>The menu is almost identical to what you’d find on one of their trucks, including fan favorites like Chicken Tikka Masala Burritos, Kathi Rolls, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/10/food-trucks-curry-up-now-is-here-to-stay/\">Deconstructed Samosas\u003c/a>. They plan to do different specials everyday to change things up a bit.\u003c/p>\n\u003cp>The biggest differences are the selection of Thalis, which are like dinner/lunch plates, and include saffron basmati rice and parantha (a sort of flatbread) and small salad. Diners choose from either two or three items from the list of options, which include Kadhai chicken, paneer or tofu, and Keema Matar Aloo. Fans of the Curry Up Now trucks and those familiar with Indian food will have no problem maneuvering through the menu. Those who aren’t will need some handholding from the friendly staff.\u003c/p>\n\u003cp>The other difference from the truck is the addition of a kids menu. Since this is a suburban brick and mortar joint, the need for this was obvious. “I didn’t know what to put on the kids menu so I asked my kids what I should do,” says Kapoor. “They said, ‘Mom, just serve them what you serve us!’” Hence the three options of either a quesadilla, Tandoori chicken or paneer, or Kathi Roll, and a side order of fries or broccoli.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/chix-parantha-quesadillix.jpg\" alt=\"Chicken Parantha Quesadillix with yogurt\" title=\"Chicken Parantha Quesadillix with yogurt\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26471\">\u003cbr>\n\u003cem>Chicken Parantha Quesadillix with yogurt\u003c/em>\u003c/p>\n\u003cp>Like any other restaurant, there’s no point in judging the food on the very first day of operation, but I’m glad to say all the items I ordered were completely consistent with the taste and quality of the food on any of their trucks, including the Chana Masala, a spicy stew of chickpeas and classic Indian spices, and the Chicken Parantha Quesadillix with yogurt on the side and that famous green sauce.\u003c/p>\n\u003cp>Curry Up Now’s over 4000 \u003ca href=\"https://www.facebook.com/curryupnow\">Facebook\u003c/a> and almost 6000 \u003ca href=\"http://twitter.com/#!/CurryUpNow\">Twitter\u003c/a> followers will surely be excited at the thought of grabbing a Kathi Roll whenever they want now. And with a stable location, new fans won’t have to have a Twitter account to find their food.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.curryupnow.com/\">Curry Up Now\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=129+South+B+Street,+San+Mateo,+CA&aq=0&sll=37.598187,-122.250878&sspn=0.545121,1.260681&ie=UTF8&hq=&hnear=129+S+B+St,+San+Mateo,+California+94401&ll=37.567321,-122.323472&spn=0.008521,0.019698&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n129 South B Street\u003cbr>\nSan Mateo, CA 94401\u003cbr>\n650-477-1001\u003cbr>\n\u003cstrong>Restaurant Hours:\u003c/strong> Tuesday-Sunday, 11am-10pm\u003cbr>\n\u003ca href=\"https://www.facebook.com/curryupnow\">Facebook.com/curryupnow\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/#!/CurryUpNow\">@curryupnow\u003c/a>\u003c/p>\n\n",
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"excerpt": "The popular Indian food truck \u003cem>Curry Up Now\u003c/em> has hit the big time. Their first brick and mortar restaurant opened this past Saturday in downtown San Mateo to long lines out the door. Fortunately, they invited some friends, family and food bloggers for a sneak peak the day before they opened to the public.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/seating.jpg\" alt=\"Curry Up Now restaurant interior\" title=\"Curry Up Now restaurant interior\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26465\">\u003c/p>\n\u003cp>The popular Indian food truck \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/10/food-trucks-curry-up-now-is-here-to-stay/\">Curry Up Now\u003c/a> has hit the big time. Their first brick and mortar restaurant opened this past Saturday in downtown San Mateo to \u003ca href=\"http://curryupnow.posterous.com/love-our-fans-theyve-been-lining-up?ref=nf\">long lines out the door\u003c/a>. Fortunately, they invited some friends, family and food bloggers for a sneak peak the day before they opened to the public. \u003c/p>\n\u003cp>“Everything’s the same except now we have a restaurant,” said staffer, Jessica Hui. Their four food trucks will continue serving their versions of Indian street food all over the Bay Area. “The restaurant is more of a sit down place to eat, whereas the trucks are for people who just want to grab and go,” although takeout is always an option at the restaurant as well. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/menu-counter.jpg\" alt=\"Counter and menu at Curry Up Now restaurant\" title=\"Counter and menu at Curry Up Now restaurant\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26467\">\u003c/p>\n\u003cp>Customers order from the oversized menu on the wall and pay at the counter. You then scribble your name on one of the mini chalkboards they’ll give you, and take it to your table so the food can be delivered to you there. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The menu looks almost like a mural, becoming a focal point for the entire room. “The fonts on the chalkboard menu are inspired by hit \u003ca href=\"http://en.wikipedia.org/wiki/Bollywood\">Bollywood\u003c/a> movies,” says owner Rana Kapoor. That, along with their newly redesigned pink and orange logo, add a pop of color and character to the otherwise clean, simple, yet comfortable setting. And there is definitely an urban feel from the distressed wood and brushed metal accents that is on par with their street food roots. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/blackboard-menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/blackboard-menu.jpg\" alt=\"blackboard menu at Curry Up Now restaurant\" title=\"blackboard menu at Curry Up Now restaurant\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26469\">\u003c/a>\u003c/p>\n\u003cp>The menu is almost identical to what you’d find on one of their trucks, including fan favorites like Chicken Tikka Masala Burritos, Kathi Rolls, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/10/food-trucks-curry-up-now-is-here-to-stay/\">Deconstructed Samosas\u003c/a>. They plan to do different specials everyday to change things up a bit.\u003c/p>\n\u003cp>The biggest differences are the selection of Thalis, which are like dinner/lunch plates, and include saffron basmati rice and parantha (a sort of flatbread) and small salad. Diners choose from either two or three items from the list of options, which include Kadhai chicken, paneer or tofu, and Keema Matar Aloo. Fans of the Curry Up Now trucks and those familiar with Indian food will have no problem maneuvering through the menu. Those who aren’t will need some handholding from the friendly staff.\u003c/p>\n\u003cp>The other difference from the truck is the addition of a kids menu. Since this is a suburban brick and mortar joint, the need for this was obvious. “I didn’t know what to put on the kids menu so I asked my kids what I should do,” says Kapoor. “They said, ‘Mom, just serve them what you serve us!’” Hence the three options of either a quesadilla, Tandoori chicken or paneer, or Kathi Roll, and a side order of fries or broccoli.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/chix-parantha-quesadillix.jpg\" alt=\"Chicken Parantha Quesadillix with yogurt\" title=\"Chicken Parantha Quesadillix with yogurt\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26471\">\u003cbr>\n\u003cem>Chicken Parantha Quesadillix with yogurt\u003c/em>\u003c/p>\n\u003cp>Like any other restaurant, there’s no point in judging the food on the very first day of operation, but I’m glad to say all the items I ordered were completely consistent with the taste and quality of the food on any of their trucks, including the Chana Masala, a spicy stew of chickpeas and classic Indian spices, and the Chicken Parantha Quesadillix with yogurt on the side and that famous green sauce.\u003c/p>\n\u003cp>Curry Up Now’s over 4000 \u003ca href=\"https://www.facebook.com/curryupnow\">Facebook\u003c/a> and almost 6000 \u003ca href=\"http://twitter.com/#!/CurryUpNow\">Twitter\u003c/a> followers will surely be excited at the thought of grabbing a Kathi Roll whenever they want now. And with a stable location, new fans won’t have to have a Twitter account to find their food.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.curryupnow.com/\">Curry Up Now\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=129+South+B+Street,+San+Mateo,+CA&aq=0&sll=37.598187,-122.250878&sspn=0.545121,1.260681&ie=UTF8&hq=&hnear=129+S+B+St,+San+Mateo,+California+94401&ll=37.567321,-122.323472&spn=0.008521,0.019698&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n129 South B Street\u003cbr>\nSan Mateo, CA 94401\u003cbr>\n650-477-1001\u003cbr>\n\u003cstrong>Restaurant Hours:\u003c/strong> Tuesday-Sunday, 11am-10pm\u003cbr>\n\u003ca href=\"https://www.facebook.com/curryupnow\">Facebook.com/curryupnow\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/#!/CurryUpNow\">@curryupnow\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Trucks: Curry Up Now Is Here To Stay",
"title": "Food Trucks: Curry Up Now Is Here To Stay",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/curry-up-truck.jpg\" alt=\"Curry Up Now truck. \" title=\"Curry Up Now truck. \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-22945\">\u003cbr>\n\u003cem>Curry Up Now truck. Photo: Rana & Akash Kapoor\u003c/em>\u003c/p>\n\u003cp>As one of the first food trucks to hit the Bay Area culinary scene, \u003ca href=\"http://www.curryupnow.com/\">Curry Up Now\u003c/a> has seen all the trials and tribulations that come with this niche business. They specialize in authentic Indian street food with some fusion elements thrown in for good measure. \u003c/p>\n\u003cp>Their menu items and locations change regularly so it’s always a good idea to check their \u003ca href=\"http://www.curryupnow.com/\">website\u003c/a>, \u003ca href=\"http://www.facebook.com/curryupnow#!/curryupnow?v=wall\">Facebook\u003c/a> or \u003ca href=\"http://twitter.com/#!/curryupnow\">Twitter\u003c/a> posts for daily updates. But they usually have a few regulars on the menu that stay constant, including their made-to-order \u003cem>Chicken or Paneer Kathi Roll\u003c/em> and creamy \u003cem>Chicken Tikka Masala Burrito\u003c/em>, mixed with fragrant saffron basmati rice and then wrapped in a tortilla. But my personal favorite is the \u003cem>Deconstructed Samosa\u003c/em>, which is their homemade potato and pea stuffed pastry pocket, fried and then topped with mini-samosas, spicy chickpea curry (chana), tomatoes, red onions, tamarind sauce, their secret green sauce and your choice of ground beef (keema), chicken or paneer (vegetarian option). Their food is so good, it’s now become a weekly craving for me. And I’m obviously not the only one because their fourth truck is expected to hit the East Bay soon. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/deconstructed-samosa.jpg\" alt=\"Deconstructed Samosa\" title=\"Deconstructed Samosa\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-22952\">\u003cbr>\n\u003cem>Deconstructed Samosa. Photo: Elaine Wu\u003c/em>\u003c/p>\n\u003cp>I sat down with husband and wife team, Rana and Akash Kapoor, to ask them what they’ve learned, what’s next, and why it’s all worth it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Where did the inspiration to start a food truck come from? You were one of the first ones on the scene.\u003c/strong>\u003cbr>\nAKASH: The idea started in early 2009. Then we got serious in the summer and launched on September 26th, 2009. It was a trend in \u003ca href=\"http://roaminghunger.com/la\">Southern California\u003c/a> and in \u003ca href=\"http://www.foodcartsportland.com/\">Portland\u003c/a> and we kind of took inspiration from everyone else’s ideas and threw ours in there and that’s how we started. \u003c/p>\n\u003cp>\u003cstrong>With weekly appearances in San Francisco, the Peninsula, the South Bay and now the East Bay, is your Bay Area wide domination complete?\u003c/strong>\u003cbr>\nAKASH: We’ve always wanted to serve our food to people all across the Bay Area. So now we’ve got 4 trucks hitting all the major areas, and we’d like one or two more as a “backup” or roving truck.\u003c/p>\n\u003cp>\u003cstrong>What are your plans for the future? I’d heard speculation at one point about franchising.\u003c/strong>\u003cbr>\nAKASH: Right now we’re very serious about opening a brick and mortar restaurant. In fact, it’ll hopefully happen within the next 90 days or so. That’s where we see the growth potential. We’re hoping eventually to start franchising and perhaps grow to multiple locations all over the country. A bit like a \u003cem>Chipotle\u003c/em> or \u003cem>Panda Express\u003c/em>, but with quality Indian food. The food quality is still and always will be the number one priority for us. But the restaurant will serve everything we do on the truck with perhaps 10 or 15 more items. Some things we’ve always wanted to serve but are impossible to make on the truck, like desserts and more entrées. As far as the trucks are concerned, we’ll keep them as is and maybe add a couple more. They all have to go through health inspections and the permit process. It takes a while.\u003c/p>\n\u003cp>\u003cstrong>What do you think the future is for street food in the Bay Area? Is it just a fad?\u003c/strong>\u003cbr>\nAKASH: I think the U.S., in general, adopted street food quite late and Northern California, in particular. There’s street food everywhere, especially on the East Coast. I think it’s here to stay. \u003c/p>\n\u003cp>RANA: It’s an alternative food movement for those who want to experience the food and culture of a region and the Bay Area street food scene is no different. \u003c/p>\n\u003cp>AKASH: I think because there seems to be a new truck on the scene almost every week, there’s gonna be consolidation and bigger players will take over because it’s hard to survive and grow and make money. Because if you don’t grow, you’re gonna go away. \u003c/p>\n\u003cp>\u003cstrong>We’re hearing a lot lately about \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/01/japacurry_harvest_and_rowe_oust_food_truck.php\">brick and mortar merchants complaining\u003c/a> that food trucks who park in their neighborhoods are stealing business from them. What are your thoughts around that?\u003c/strong>\u003cbr>\nAKASH: I believe some of these mom and pop places need to step up their game! Whether you’re a food truck or a sandwich shop, people have to like your food and you have to offer something different that you can’t get everywhere else.\u003c/p>\n\u003cp>RANA: We still go through it everyday with restaurants in the neighborhoods we visit. \u003ca href=\"http://blogs.sfweekly.com/foodie/2009/11/upscale_peninsula_city_not_thr.php\">We went through it in Burlingame\u003c/a>, but the city and the people have been great. One merchant came and cussed us out early on when we were out there. But you also have to be sensitive to the merchants around you. We try to stay away from restaurants that serve food similar to ours. If we park right in front of a coffee shop, we don’t serve chai because it’s probably on their menu, too. You have to be supportive. I mean, why not work together? There was one instance where the merchant came out and gave our customers samples! When you want to work together, something good can come out of it.\u003c/p>\n\u003cp>\u003cstrong>What is your opinion of other street food trucks? Are they competition or is it a community.\u003c/strong>\u003cbr>\nAKASH: People should respect when someone’s been in a location for a long time and not show up at the same time with the intent of stealing business. And it’s important for all of us food trucks to obey the parking rules. Everyone will get kicked out if someone steals 5 parking spaces. That doesn’t help anyone in the long run.\u003c/p>\n\u003cp>RANA: For example, if we want to go to a location that someone’s been at for a while, we call them directly and ask if it’s okay. Just call us! We’d love to build a community. \u003c/p>\n\u003cp>AKASH: I’ve actually been talking to the folks who run \u003ca href=\"http://www.facebook.com/OffTheGridSF\">Off the Grid\u003c/a> about starting an association for street food vendors and food trucks, especially in San Francisco. When traditional small businesses start bullying a food truck, whose going to advocate for us? We need a collective voice to represent this growing community.\u003c/p>\n\u003cp>\u003cstrong>You currently have over 4700 followers on \u003ca href=\"http://twitter.com/#!/curryupnow\">Twitter\u003c/a> and over 3600 Likes on \u003ca href=\"http://www.facebook.com/curryupnow#!/curryupnow?v=wall\">Facebook\u003c/a>. You’ve been through a lot of ups and downs, but your customers seem to be very loyal.\u003c/strong>\u003cbr>\nAKASH: They’re amazing. We listen to them and make changes all the time. When someone says that our food quality’s gone down, we listen. We call people who take the time to tell us how we’re doing. We make changes immediately.\u003c/p>\n\u003cp>\u003cstrong>What sort of wisdom can you impart to newer trucks going through it all?\u003c/strong>\u003cbr>\nAKASH: People need to do their homework before they go out. We didn’t and we’re still learning.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>If it’s so much trouble, why keep doing it?\u003c/strong>\u003cbr>\nRANA: The passion. It’s always been there and it’s been a dream for both Akash and I. We’ve always loved to cook and entertain. And I love people. For me, I want people to tell me how they feel about the food and communicate with them. When people care, something good always comes out of that.\u003c/p>\n\n",
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"description": "As one of the first food trucks to hit the Bay Area culinary scene, Curry Up Now has seen all the trials and tribulations that come with this niche business. They specialize in authentic Indian street food with some fusion elements thrown in for good measure. I sat down with husband and wife team, Rana and Akash Kapoor, to ask them what they’ve learned, what’s next, and why it’s all worth it.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/curry-up-truck.jpg\" alt=\"Curry Up Now truck. \" title=\"Curry Up Now truck. \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-22945\">\u003cbr>\n\u003cem>Curry Up Now truck. Photo: Rana & Akash Kapoor\u003c/em>\u003c/p>\n\u003cp>As one of the first food trucks to hit the Bay Area culinary scene, \u003ca href=\"http://www.curryupnow.com/\">Curry Up Now\u003c/a> has seen all the trials and tribulations that come with this niche business. They specialize in authentic Indian street food with some fusion elements thrown in for good measure. \u003c/p>\n\u003cp>Their menu items and locations change regularly so it’s always a good idea to check their \u003ca href=\"http://www.curryupnow.com/\">website\u003c/a>, \u003ca href=\"http://www.facebook.com/curryupnow#!/curryupnow?v=wall\">Facebook\u003c/a> or \u003ca href=\"http://twitter.com/#!/curryupnow\">Twitter\u003c/a> posts for daily updates. But they usually have a few regulars on the menu that stay constant, including their made-to-order \u003cem>Chicken or Paneer Kathi Roll\u003c/em> and creamy \u003cem>Chicken Tikka Masala Burrito\u003c/em>, mixed with fragrant saffron basmati rice and then wrapped in a tortilla. But my personal favorite is the \u003cem>Deconstructed Samosa\u003c/em>, which is their homemade potato and pea stuffed pastry pocket, fried and then topped with mini-samosas, spicy chickpea curry (chana), tomatoes, red onions, tamarind sauce, their secret green sauce and your choice of ground beef (keema), chicken or paneer (vegetarian option). Their food is so good, it’s now become a weekly craving for me. And I’m obviously not the only one because their fourth truck is expected to hit the East Bay soon. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/deconstructed-samosa.jpg\" alt=\"Deconstructed Samosa\" title=\"Deconstructed Samosa\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-22952\">\u003cbr>\n\u003cem>Deconstructed Samosa. Photo: Elaine Wu\u003c/em>\u003c/p>\n\u003cp>I sat down with husband and wife team, Rana and Akash Kapoor, to ask them what they’ve learned, what’s next, and why it’s all worth it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Where did the inspiration to start a food truck come from? You were one of the first ones on the scene.\u003c/strong>\u003cbr>\nAKASH: The idea started in early 2009. Then we got serious in the summer and launched on September 26th, 2009. It was a trend in \u003ca href=\"http://roaminghunger.com/la\">Southern California\u003c/a> and in \u003ca href=\"http://www.foodcartsportland.com/\">Portland\u003c/a> and we kind of took inspiration from everyone else’s ideas and threw ours in there and that’s how we started. \u003c/p>\n\u003cp>\u003cstrong>With weekly appearances in San Francisco, the Peninsula, the South Bay and now the East Bay, is your Bay Area wide domination complete?\u003c/strong>\u003cbr>\nAKASH: We’ve always wanted to serve our food to people all across the Bay Area. So now we’ve got 4 trucks hitting all the major areas, and we’d like one or two more as a “backup” or roving truck.\u003c/p>\n\u003cp>\u003cstrong>What are your plans for the future? I’d heard speculation at one point about franchising.\u003c/strong>\u003cbr>\nAKASH: Right now we’re very serious about opening a brick and mortar restaurant. In fact, it’ll hopefully happen within the next 90 days or so. That’s where we see the growth potential. We’re hoping eventually to start franchising and perhaps grow to multiple locations all over the country. A bit like a \u003cem>Chipotle\u003c/em> or \u003cem>Panda Express\u003c/em>, but with quality Indian food. The food quality is still and always will be the number one priority for us. But the restaurant will serve everything we do on the truck with perhaps 10 or 15 more items. Some things we’ve always wanted to serve but are impossible to make on the truck, like desserts and more entrées. As far as the trucks are concerned, we’ll keep them as is and maybe add a couple more. They all have to go through health inspections and the permit process. It takes a while.\u003c/p>\n\u003cp>\u003cstrong>What do you think the future is for street food in the Bay Area? Is it just a fad?\u003c/strong>\u003cbr>\nAKASH: I think the U.S., in general, adopted street food quite late and Northern California, in particular. There’s street food everywhere, especially on the East Coast. I think it’s here to stay. \u003c/p>\n\u003cp>RANA: It’s an alternative food movement for those who want to experience the food and culture of a region and the Bay Area street food scene is no different. \u003c/p>\n\u003cp>AKASH: I think because there seems to be a new truck on the scene almost every week, there’s gonna be consolidation and bigger players will take over because it’s hard to survive and grow and make money. Because if you don’t grow, you’re gonna go away. \u003c/p>\n\u003cp>\u003cstrong>We’re hearing a lot lately about \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/01/japacurry_harvest_and_rowe_oust_food_truck.php\">brick and mortar merchants complaining\u003c/a> that food trucks who park in their neighborhoods are stealing business from them. What are your thoughts around that?\u003c/strong>\u003cbr>\nAKASH: I believe some of these mom and pop places need to step up their game! Whether you’re a food truck or a sandwich shop, people have to like your food and you have to offer something different that you can’t get everywhere else.\u003c/p>\n\u003cp>RANA: We still go through it everyday with restaurants in the neighborhoods we visit. \u003ca href=\"http://blogs.sfweekly.com/foodie/2009/11/upscale_peninsula_city_not_thr.php\">We went through it in Burlingame\u003c/a>, but the city and the people have been great. One merchant came and cussed us out early on when we were out there. But you also have to be sensitive to the merchants around you. We try to stay away from restaurants that serve food similar to ours. If we park right in front of a coffee shop, we don’t serve chai because it’s probably on their menu, too. You have to be supportive. I mean, why not work together? There was one instance where the merchant came out and gave our customers samples! When you want to work together, something good can come out of it.\u003c/p>\n\u003cp>\u003cstrong>What is your opinion of other street food trucks? Are they competition or is it a community.\u003c/strong>\u003cbr>\nAKASH: People should respect when someone’s been in a location for a long time and not show up at the same time with the intent of stealing business. And it’s important for all of us food trucks to obey the parking rules. Everyone will get kicked out if someone steals 5 parking spaces. That doesn’t help anyone in the long run.\u003c/p>\n\u003cp>RANA: For example, if we want to go to a location that someone’s been at for a while, we call them directly and ask if it’s okay. Just call us! We’d love to build a community. \u003c/p>\n\u003cp>AKASH: I’ve actually been talking to the folks who run \u003ca href=\"http://www.facebook.com/OffTheGridSF\">Off the Grid\u003c/a> about starting an association for street food vendors and food trucks, especially in San Francisco. When traditional small businesses start bullying a food truck, whose going to advocate for us? We need a collective voice to represent this growing community.\u003c/p>\n\u003cp>\u003cstrong>You currently have over 4700 followers on \u003ca href=\"http://twitter.com/#!/curryupnow\">Twitter\u003c/a> and over 3600 Likes on \u003ca href=\"http://www.facebook.com/curryupnow#!/curryupnow?v=wall\">Facebook\u003c/a>. You’ve been through a lot of ups and downs, but your customers seem to be very loyal.\u003c/strong>\u003cbr>\nAKASH: They’re amazing. We listen to them and make changes all the time. When someone says that our food quality’s gone down, we listen. We call people who take the time to tell us how we’re doing. We make changes immediately.\u003c/p>\n\u003cp>\u003cstrong>What sort of wisdom can you impart to newer trucks going through it all?\u003c/strong>\u003cbr>\nAKASH: People need to do their homework before they go out. We didn’t and we’re still learning.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>If it’s so much trouble, why keep doing it?\u003c/strong>\u003cbr>\nRANA: The passion. It’s always been there and it’s been a dream for both Akash and I. We’ve always loved to cook and entertain. And I love people. For me, I want people to tell me how they feel about the food and communicate with them. When people care, something good always comes out of that.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/kirti-pant.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/kirti-pant.jpg\" alt=\"Kirti Pant\" title=\"Kirti Pant\" width=\"500\" height=\"752\" class=\"alignnone size-full wp-image-17633\">\u003c/a>\u003cbr>\n\u003cem>Photo credit: Chris Schumack\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chef Kirti Pant\u003c/strong> has been cooking modern Indian cuisine at \u003ca href=\"http://www.junnoon.com/\">Junnoon\u003c/a> (pronounced \"Juh-noon\") since it opened in Palo Alto in 2006. The 36-year-old chef grew up on air force bases all over India, where he was born. Pant's mother was a wonderful cook, and he enjoyed cooking with other air force families, and learned about the various regional cuisines of India. This background is one of the reasons that Junnoon owner Sabena Puri brought Pant on board. She was looking for someone beyond the \"heat and curry\" food that many diners may expect from a commercial Indian kitchen. Pant says his understanding of food diversity is reflected on Junnoon's menu, with \"an eclectic menu from regions all over India,\" rather than one singular type of Indian food. Spices are ground daily, meats are seasoned and cooked to order and a variety of sauces are available. Dishes include Darjeeling steamed wontons with pork and green chilies, Bombay crab and cod cake, and tangy semolina shells filled with chickpeas, mint and tamarind.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tablany.com/html/floyd.html\">Chef Floyd Cardoz\u003c/a> of NYC's famed \"New Indian\" \u003ca href=\"http://www.tablany.com/\">Tabla\u003c/a> restaurant helped develop the menu with Pant, and Cardoz is a consulting chef and partner in the restaurant. Before landing at Junnoon, Panti worked at the \u003ca href=\"http://www.cinnamonclub.com/html/default.aspx\">Cinnamon Club\u003c/a> in London, \u003ca href=\"http://www.tamarinde22.com/\">Tamarind\u003c/a> in NYC, and studied at the Institute for Hotel Management in New Dehli, where he quickly realized he wanted to become a chef.\u003c/p>\n\u003cp>Pant lives in the East Bay with his wife, Aparna, and young daughter, Anika. He loves a samosa from \u003ca href=\"http://www.yelp.com/biz/bharat-bazar-fremont\">Bharat Bazar\u003c/a> in Fremont, which he considers a guilty pleasure. His wife Aparna is a vegetarian, so the choice of \u003ca href=\"http://www.greensrestaurant.com/\">Green's\u003c/a> for date night makes sense. Pant sites its \"great location, overlooking the waterfront and stuffed mushroom entrée\" as reasons for visiting the San Francisco classic. The Pants also enjoy the prix fixe menu on the \u003ca href=\"http://winetrain.com/\">The Napa Valley Wine Train\u003c/a> for a date night getaway.\u003c/p>\n\u003cp>The Pants like to go to \u003ca href=\"http://www.salathai-restaurant.com/\">Sala Thai\u003c/a> in Fremont, for \"good Thai food\" where orders of basil fried rice, Penang chicken and Thai red curry with vegetables are favorites. In Sunnyvale, Pant seeks out \u003ca href=\"http://www.saravanabhavan.com/\">Saravana Bhavan\u003c/a>, a chain vegetarian South Indian restaurant. Daughter Anika gets mini idli, which are \"coin-sized steamed rice and lentil dumplings with sambar and coconut chutney.\" Sambar vadas, which are lentil dumplings in a spiced lentil and veggie broth, are another favorite. Pant says he loves to also try \"Mysore masala dosa and sambar\" while at Saravana Bhavan as well.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Aparna loves Chinese food, so the family goes to \u003ca href=\"http://www.pfchangs.com/locations/Locations.aspx\">PF Chang's\u003c/a> for the hot and sour soup, steamed wontons, curried vegetables and Kung Pao chicken. \"Because it’s kid friendly,\" they also go to another chain restaurant: \u003ca href=\"http://www.elephantbar.com/Locations/Location.aspx?RegionID=2\">Elephant Bar & Grill\u003c/a>, for orders of warm asparagus dip with chips and braised lamb shank with roast gravy and mashed potatoes are their standard go-to items.\u003c/p>\n\n",
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"excerpt": "Chef Kirti Pant has been cooking modern Indian cuisine at Junnoon (pronounced \"Juh-noon\") since it opened in Palo Alto in 2006. Pant lives in the East Bay with his wife, Aparna, and young daughter, Anika. He shares some of his favorite spots to eat in the Bay Area.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/kirti-pant.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/kirti-pant.jpg\" alt=\"Kirti Pant\" title=\"Kirti Pant\" width=\"500\" height=\"752\" class=\"alignnone size-full wp-image-17633\">\u003c/a>\u003cbr>\n\u003cem>Photo credit: Chris Schumack\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chef Kirti Pant\u003c/strong> has been cooking modern Indian cuisine at \u003ca href=\"http://www.junnoon.com/\">Junnoon\u003c/a> (pronounced \"Juh-noon\") since it opened in Palo Alto in 2006. The 36-year-old chef grew up on air force bases all over India, where he was born. Pant's mother was a wonderful cook, and he enjoyed cooking with other air force families, and learned about the various regional cuisines of India. This background is one of the reasons that Junnoon owner Sabena Puri brought Pant on board. She was looking for someone beyond the \"heat and curry\" food that many diners may expect from a commercial Indian kitchen. Pant says his understanding of food diversity is reflected on Junnoon's menu, with \"an eclectic menu from regions all over India,\" rather than one singular type of Indian food. Spices are ground daily, meats are seasoned and cooked to order and a variety of sauces are available. Dishes include Darjeeling steamed wontons with pork and green chilies, Bombay crab and cod cake, and tangy semolina shells filled with chickpeas, mint and tamarind.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tablany.com/html/floyd.html\">Chef Floyd Cardoz\u003c/a> of NYC's famed \"New Indian\" \u003ca href=\"http://www.tablany.com/\">Tabla\u003c/a> restaurant helped develop the menu with Pant, and Cardoz is a consulting chef and partner in the restaurant. Before landing at Junnoon, Panti worked at the \u003ca href=\"http://www.cinnamonclub.com/html/default.aspx\">Cinnamon Club\u003c/a> in London, \u003ca href=\"http://www.tamarinde22.com/\">Tamarind\u003c/a> in NYC, and studied at the Institute for Hotel Management in New Dehli, where he quickly realized he wanted to become a chef.\u003c/p>\n\u003cp>Pant lives in the East Bay with his wife, Aparna, and young daughter, Anika. He loves a samosa from \u003ca href=\"http://www.yelp.com/biz/bharat-bazar-fremont\">Bharat Bazar\u003c/a> in Fremont, which he considers a guilty pleasure. His wife Aparna is a vegetarian, so the choice of \u003ca href=\"http://www.greensrestaurant.com/\">Green's\u003c/a> for date night makes sense. Pant sites its \"great location, overlooking the waterfront and stuffed mushroom entrée\" as reasons for visiting the San Francisco classic. The Pants also enjoy the prix fixe menu on the \u003ca href=\"http://winetrain.com/\">The Napa Valley Wine Train\u003c/a> for a date night getaway.\u003c/p>\n\u003cp>The Pants like to go to \u003ca href=\"http://www.salathai-restaurant.com/\">Sala Thai\u003c/a> in Fremont, for \"good Thai food\" where orders of basil fried rice, Penang chicken and Thai red curry with vegetables are favorites. In Sunnyvale, Pant seeks out \u003ca href=\"http://www.saravanabhavan.com/\">Saravana Bhavan\u003c/a>, a chain vegetarian South Indian restaurant. Daughter Anika gets mini idli, which are \"coin-sized steamed rice and lentil dumplings with sambar and coconut chutney.\" Sambar vadas, which are lentil dumplings in a spiced lentil and veggie broth, are another favorite. Pant says he loves to also try \"Mysore masala dosa and sambar\" while at Saravana Bhavan as well.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_8026.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_8026.jpg\" alt=\"Spicy Mash Ingredients\" title=\"Spicy Mash Ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15928\">\u003c/a>\u003cbr>\n\u003cem>Ingredients for Spicy Mash\u003c/em>\u003c/p>\n\u003cp>Indian food -- the aromatic spices, the color, the bold flavors. Love it. Unfortunately, I'm a bit of a wimp when it comes to heat (good thing for raita and mango lassis to soothe my burning tongue). But, when I tasted this \u003cstrong>Spicy Mash\u003c/strong> for the first time, it was so delicious I couldn't stop eating it. Tears were starting to stream down my face, but my hand just kept bringing forkful after forkful to my mouth. It hurt so good.\u003c/p>\n\u003cp>This brilliant recipe is all thanks to my lovely friend, \u003ca href=\"http://www.fatemayasmine.com/\">Fatema\u003c/a>. I was super excited when she offered to come over one night to teach us some Indian home-cooking. I've experimented a bit with Indian food before, but still haven't been able really nail my favorites, like Chicken Tikka Masala (the hunt continues for the perfect recipe).\u003c/p>\n\u003cp>As Fatema unpacked her bag of groceries, I quickly discovered why. It's in the spices! Fatema's mum had just sent her a shipment of spices from Bangladesh via London. They knocked the socks off any of the jarred spices I had in my spice rack. I might as well be storing sawdust in my pantry.\u003c/p>\n\u003cp>The fragrance and potency of those \u003cstrong>Indian spices\u003c/strong> transformed this very simple dish of smashed potatoes. \u003cstrong>Raw onion\u003c/strong> and \u003cstrong>cilantro\u003c/strong> also added layers of savory, fresh, flavor. (I know, I usually hate raw onions, but it works in this. The trick is to slice them as thin as possible.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The measurements in this adapted version of \u003cstrong>Spicy Mash\u003c/strong> are based on the potent spices I received from Fatema, so this may take a little bit of trial and error the first time you make it with the store-bought stuff (assuming you don't have a little Indian spice fairy like I do). My recommendation is to make the spice butter as directed and then add it gradually to the potatoes, \u003cstrong>tasting as you go\u003c/strong>. If more flavor is needed, you can always add more spice, but remember, you can never take out. So taste, taste, taste, as you go, until you get just the right ratio to your liking. \u003c/p>\n\u003cp>I also made some adaptations to Fatema's original recipe. Like I mentioned before, I can't take too much heat, so I omitted the minced green chilis she used and cut down on the amount of chili powder. I also added some ginger, grated to a pulp on a microplane, for some extra umph…and a bit of milk and cream cheese, which has always been a secret ingredient in my house when it comes to creamy mashed potatoes. \u003c/p>\n\u003cp>Special thanks to my little spice fairy and her spice smuggling mum! \u003cstrong>Spicy Mash\u003c/strong> is definitely going to be a new staple in my repertoire. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_8032.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_8032.jpg\" alt=\"Spicy Mash\" title=\"Spicy Mash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15929\">\u003c/a>\u003cbr>\n\u003cem>Spicy Mash\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Spicy Mash\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4-6 as a side\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 pounds potatoes, peeled and quartered\u003cbr>\n½ cup onion, thinly sliced\u003cbr>\n¼ cup chopped cilantro\u003cbr>\n1/3 cup milk\u003cbr>\n3 tablespoons butter\u003cbr>\n1 ounce cream cheese\u003cbr>\n1 tablespoon grated ginger\u003cbr>\n2 teaspoons salt\u003cbr>\n2 teaspoons yellow curry powder\u003cbr>\n½ teaspoon turmeric\u003cbr>\n¼ teaspoon chili powder\u003cbr>\nPinch of chili flakes\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tBoil potatoes about 20 minutes, or until you can pierce through them easily with a fork.\u003cbr>\n2.\tMash the potatoes, adding the milk, cream cheese, ginger, and salt, and incorporating well.\u003cbr>\n3.\tIn a saucepan, melt the butter until it starts to froth. Add the curry, turmeric, chili powder, and chili flakes. Cook the spices for a minute or so in the butter, toasting them up until they are fragrant. Be careful not to burn them.\u003cbr>\n4.\tAdd this to the mashed potatoes and mix well.\u003cbr>\n5.\tStir in the onions and cilantro. Serve while warm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Note: If you love spice and need more heat, add some finely minced green chili pepper.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_8026.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_8026.jpg\" alt=\"Spicy Mash Ingredients\" title=\"Spicy Mash Ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15928\">\u003c/a>\u003cbr>\n\u003cem>Ingredients for Spicy Mash\u003c/em>\u003c/p>\n\u003cp>Indian food -- the aromatic spices, the color, the bold flavors. Love it. Unfortunately, I'm a bit of a wimp when it comes to heat (good thing for raita and mango lassis to soothe my burning tongue). But, when I tasted this \u003cstrong>Spicy Mash\u003c/strong> for the first time, it was so delicious I couldn't stop eating it. Tears were starting to stream down my face, but my hand just kept bringing forkful after forkful to my mouth. It hurt so good.\u003c/p>\n\u003cp>This brilliant recipe is all thanks to my lovely friend, \u003ca href=\"http://www.fatemayasmine.com/\">Fatema\u003c/a>. I was super excited when she offered to come over one night to teach us some Indian home-cooking. I've experimented a bit with Indian food before, but still haven't been able really nail my favorites, like Chicken Tikka Masala (the hunt continues for the perfect recipe).\u003c/p>\n\u003cp>As Fatema unpacked her bag of groceries, I quickly discovered why. It's in the spices! Fatema's mum had just sent her a shipment of spices from Bangladesh via London. They knocked the socks off any of the jarred spices I had in my spice rack. I might as well be storing sawdust in my pantry.\u003c/p>\n\u003cp>The fragrance and potency of those \u003cstrong>Indian spices\u003c/strong> transformed this very simple dish of smashed potatoes. \u003cstrong>Raw onion\u003c/strong> and \u003cstrong>cilantro\u003c/strong> also added layers of savory, fresh, flavor. (I know, I usually hate raw onions, but it works in this. The trick is to slice them as thin as possible.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The measurements in this adapted version of \u003cstrong>Spicy Mash\u003c/strong> are based on the potent spices I received from Fatema, so this may take a little bit of trial and error the first time you make it with the store-bought stuff (assuming you don't have a little Indian spice fairy like I do). My recommendation is to make the spice butter as directed and then add it gradually to the potatoes, \u003cstrong>tasting as you go\u003c/strong>. If more flavor is needed, you can always add more spice, but remember, you can never take out. So taste, taste, taste, as you go, until you get just the right ratio to your liking. \u003c/p>\n\u003cp>I also made some adaptations to Fatema's original recipe. Like I mentioned before, I can't take too much heat, so I omitted the minced green chilis she used and cut down on the amount of chili powder. I also added some ginger, grated to a pulp on a microplane, for some extra umph…and a bit of milk and cream cheese, which has always been a secret ingredient in my house when it comes to creamy mashed potatoes. \u003c/p>\n\u003cp>Special thanks to my little spice fairy and her spice smuggling mum! \u003cstrong>Spicy Mash\u003c/strong> is definitely going to be a new staple in my repertoire. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_8032.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_8032.jpg\" alt=\"Spicy Mash\" title=\"Spicy Mash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15929\">\u003c/a>\u003cbr>\n\u003cem>Spicy Mash\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Spicy Mash\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4-6 as a side\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 pounds potatoes, peeled and quartered\u003cbr>\n½ cup onion, thinly sliced\u003cbr>\n¼ cup chopped cilantro\u003cbr>\n1/3 cup milk\u003cbr>\n3 tablespoons butter\u003cbr>\n1 ounce cream cheese\u003cbr>\n1 tablespoon grated ginger\u003cbr>\n2 teaspoons salt\u003cbr>\n2 teaspoons yellow curry powder\u003cbr>\n½ teaspoon turmeric\u003cbr>\n¼ teaspoon chili powder\u003cbr>\nPinch of chili flakes\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tBoil potatoes about 20 minutes, or until you can pierce through them easily with a fork.\u003cbr>\n2.\tMash the potatoes, adding the milk, cream cheese, ginger, and salt, and incorporating well.\u003cbr>\n3.\tIn a saucepan, melt the butter until it starts to froth. Add the curry, turmeric, chili powder, and chili flakes. Cook the spices for a minute or so in the butter, toasting them up until they are fragrant. Be careful not to burn them.\u003cbr>\n4.\tAdd this to the mashed potatoes and mix well.\u003cbr>\n5.\tStir in the onions and cilantro. Serve while warm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Note: If you love spice and need more heat, add some finely minced green chili pepper.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp> You know how that lovely yellow curry served up at your favorite hole-in-the-wall Indian restaurant turns your napkin, the tips of your fingers, even your plate completely yellow? Congratulations, you have had a swift, yet definitive introduction to turmeric.\u003c/p>\n\u003cp>Turmeric has been turning everything yellow for eons. Originally it was not used as a spice for cooking, but as a dye, primarily for coloring holy robes. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/turmeric-01.jpg\" alt=\"turmeric\" title=\"turmeric\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-6391\">\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Turmeric\">Turmeric\u003c/a> has been mentioned in the \u003ca href=\"http://en.wikipedia.org/wiki/Vedas\">Vedas\u003c/a>, the ancient Hindu sacred texts. It was associated with purity and cleansing. Even today, orthodox Hindu households will use turmeric water to purify everything from themselves, to objects in the house, to the house itself before a religious event. Along the same lines, Hindu brides and bridegrooms have a ceremony called ʻhaldiʼ (the Hindi word for turmeric and also the name of the \u003ca href=\"http://images.google.com/images?hl=en&client=firefox-a&rls=org.mozilla:en-US:official&q=haldi+ceremony&um=1&ie=UTF-8&ei=KKaDSv6rJZLUsgP54cykBw&sa=X&oi=image_result_group&ct=title&resnum=4\">ceremony\u003c/a>), just before their wedding day. \u003c/p>\n\u003cp>This yellow-orange rhizome (that is a relative of ginger) is also credited with tons of medicinal uses. It is used as an antiseptic and an anti-inflammatory agent. When a classmate in school cut her finger during a cooking class, a well-meaning friend promptly threw some turmeric on her finger. Good move as far as providing an antiseptic, but bad for the bleeding. As it turns out, turmeric is also an \u003ca href=\"http://www.vrp.com/articles.aspx?ProdID=art1170&zTYPE=2\">anti-coagulant\u003c/a>. Studies show that curcumin, the main flavoring compound in turmeric, is also an anti-oxidant. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Turmeric imparts a rich, ochre yellow to anything it is added to. The mustard so popular on hot dogs gets its color and part of its distinctive flavor from this golden spice. Turmeric is famous for its inclusion in curry powders. Marco Polo noted the following about turmeric when he came across it in 1280: “There is also a vegetable which has all the properties of true saffron, as well the smell and the color, and yet it is not really saffron.” This isnʼt entirely true. Turmeric and saffron can both turn things yellow. The similarity ends there. Saffron is fragrant and enchanting, its flavor elevated and floral. Turmeric smells a bit acrid; Its flavor is earthy, reminiscent of ginger and mustard. \u003c/p>\n\u003cp>Turmeric in Indian cooking is used primarily in its dry, ground form. Just a small amount is more than enough to convey the ginger-peppery flavor. In some parts of India, turmeric leaves are used to wrap dumplings before steaming. There is a milder flavor and flowery aspect associated with the leaves that is different from the stem from which the powdered spice is derived. \u003c/p>\n\u003cp>Forming the base on which several dishes can be built, turmeric, along with asafoetida and mustard seeds, are featured in countless recipes from the Indian sub-continent. Lentils, vegetables, meat and fish, all do well with a seasoning of turmeric. One of the simplest dishes featuring turmeric is also the most satisfying. Called \u003ca href=\"http://en.wikipedia.org/wiki/Kadhi\">kadhi\u003c/a>, different regions of India have their own versions; it tends to have a thinner consistency in the south as compared to the north. It can be plain or made with chickpea dumplings (pakoras).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/turmeric-02.jpg\" alt=\"buttermilk kadhi\" title=\"buttermilk kadhi\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6395\">\u003c/p>\n\u003cp>\u003cstrong>Buttermilk Kadhi \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 3-4 \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups buttermilk\u003cbr>\n1/2 cup chickpea flour (besan)\u003cbr>\n1/3 tsp asafoetida\u003cbr>\n1/4 tsp turmeric\u003cbr>\n3-4 green chillies, split lengthwise (Serrano or Thai chillies)\u003cbr>\n1/2 tsp grated fresh ginger\u003cbr>\n1 tsp sugar\u003cbr>\nSalt to taste\u003cbr>\nCilantro for garnish \u003c/p>\n\u003cp>\u003cstrong>For seasoning:\u003c/strong>\u003cbr>\n2 tbsp clarified butter (ghee) or canola oil\u003cbr>\n5-6 curry leaves\u003cbr>\n1 tsp asafoetida\u003cbr>\n1 tsp cumin \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a pot, combine the buttermilk, chickpea flour and 2 cups of water. Stir together to dissolve any lumps. \u003c/p>\n\u003cp>2. Add sugar, salt, turmeric and asafoetida and mix.\u003c/p>\n\u003cp>3. Move the pot onto the stove on medium high heat and bring the mixture slowly to a boil, stirring constantly. Add more water to thin it down if the mixture is still too thick. (The ideal consistency would be like tomato soup). \u003c/p>\n\u003cp>4. When the buttermilk comes to a boil, add the green chillies and ginger. \u003c/p>\n\u003cp>5. In a separate small pan, heat the ghee or oil to prepare the seasoning. Add mustard seeds (which should begin to splutter if the oil is hot enough) followed by cumin, asafoetida and curry leaves. Continue to heat gently for a few seconds to season the oil or ghee. \u003c/p>\n\u003cp>6. Pour the spiced oil into the buttermilk mixture. Stir everything to incorporate. \u003c/p>\n\u003cp>\u003cem>Garnish with some cilantro and serve.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Notes: \u003c/strong>\u003cbr>\nKeep stirring the mixture as it starts to boil to prevent the buttermilk from curdling and separating. Once it has reached a boil, the thickening of the chickpea flour keeps the ingredients emulsified. Though oil can be used here, try and use \u003ca href=\"http://en.wikipedia.org/wiki/Ghee\">ghee\u003c/a>. There is a voluptuousness of flavor that ghee brings to the dish. Also, if using oil, make sure it is neutral tasting like canola or peanut oil. An oil like olive oil tastes too strong and would disrupt the other flavors. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Though traditionally served on steamed rice, kadhi can also be served with \u003ca href=\"http://en.wikipedia.org/wiki/Chapati\">chapatis\u003c/a> or enjoyed just by itself. It is rare to find this dish in restaurants. This is home-cooking at its most basic. You could try variations by including some carrots or peas in it. Serve with rice and an Indian spiced \u003ca href=\"http://en.wikipedia.org/wiki/Indian_pickle\">pickle\u003c/a> or \u003ca href=\"http://www.geocities.com/rananegro/papad.html\">papad\u003c/a>, to create a simple and nutritious Indian comfort food dish. \u003c/p>\n\n",
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"excerpt": " You know how that lovely yellow curry served up at your favorite hole-in-the-wall Indian restaurant turns your napkin, the tips of your fingers, even your plate completely yellow? Congratulations, you have had a swift, yet definitive introduction to turmeric.\r\n\r\nTurmeric has been turning everything yellow for eons. Originally it was not used as a spice for cooking, but as a dye, primarily for coloring holy robes. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp> You know how that lovely yellow curry served up at your favorite hole-in-the-wall Indian restaurant turns your napkin, the tips of your fingers, even your plate completely yellow? Congratulations, you have had a swift, yet definitive introduction to turmeric.\u003c/p>\n\u003cp>Turmeric has been turning everything yellow for eons. Originally it was not used as a spice for cooking, but as a dye, primarily for coloring holy robes. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/turmeric-01.jpg\" alt=\"turmeric\" title=\"turmeric\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-6391\">\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Turmeric\">Turmeric\u003c/a> has been mentioned in the \u003ca href=\"http://en.wikipedia.org/wiki/Vedas\">Vedas\u003c/a>, the ancient Hindu sacred texts. It was associated with purity and cleansing. Even today, orthodox Hindu households will use turmeric water to purify everything from themselves, to objects in the house, to the house itself before a religious event. Along the same lines, Hindu brides and bridegrooms have a ceremony called ʻhaldiʼ (the Hindi word for turmeric and also the name of the \u003ca href=\"http://images.google.com/images?hl=en&client=firefox-a&rls=org.mozilla:en-US:official&q=haldi+ceremony&um=1&ie=UTF-8&ei=KKaDSv6rJZLUsgP54cykBw&sa=X&oi=image_result_group&ct=title&resnum=4\">ceremony\u003c/a>), just before their wedding day. \u003c/p>\n\u003cp>This yellow-orange rhizome (that is a relative of ginger) is also credited with tons of medicinal uses. It is used as an antiseptic and an anti-inflammatory agent. When a classmate in school cut her finger during a cooking class, a well-meaning friend promptly threw some turmeric on her finger. Good move as far as providing an antiseptic, but bad for the bleeding. As it turns out, turmeric is also an \u003ca href=\"http://www.vrp.com/articles.aspx?ProdID=art1170&zTYPE=2\">anti-coagulant\u003c/a>. Studies show that curcumin, the main flavoring compound in turmeric, is also an anti-oxidant. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Turmeric imparts a rich, ochre yellow to anything it is added to. The mustard so popular on hot dogs gets its color and part of its distinctive flavor from this golden spice. Turmeric is famous for its inclusion in curry powders. Marco Polo noted the following about turmeric when he came across it in 1280: “There is also a vegetable which has all the properties of true saffron, as well the smell and the color, and yet it is not really saffron.” This isnʼt entirely true. Turmeric and saffron can both turn things yellow. The similarity ends there. Saffron is fragrant and enchanting, its flavor elevated and floral. Turmeric smells a bit acrid; Its flavor is earthy, reminiscent of ginger and mustard. \u003c/p>\n\u003cp>Turmeric in Indian cooking is used primarily in its dry, ground form. Just a small amount is more than enough to convey the ginger-peppery flavor. In some parts of India, turmeric leaves are used to wrap dumplings before steaming. There is a milder flavor and flowery aspect associated with the leaves that is different from the stem from which the powdered spice is derived. \u003c/p>\n\u003cp>Forming the base on which several dishes can be built, turmeric, along with asafoetida and mustard seeds, are featured in countless recipes from the Indian sub-continent. Lentils, vegetables, meat and fish, all do well with a seasoning of turmeric. One of the simplest dishes featuring turmeric is also the most satisfying. Called \u003ca href=\"http://en.wikipedia.org/wiki/Kadhi\">kadhi\u003c/a>, different regions of India have their own versions; it tends to have a thinner consistency in the south as compared to the north. It can be plain or made with chickpea dumplings (pakoras).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/turmeric-02.jpg\" alt=\"buttermilk kadhi\" title=\"buttermilk kadhi\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6395\">\u003c/p>\n\u003cp>\u003cstrong>Buttermilk Kadhi \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 3-4 \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups buttermilk\u003cbr>\n1/2 cup chickpea flour (besan)\u003cbr>\n1/3 tsp asafoetida\u003cbr>\n1/4 tsp turmeric\u003cbr>\n3-4 green chillies, split lengthwise (Serrano or Thai chillies)\u003cbr>\n1/2 tsp grated fresh ginger\u003cbr>\n1 tsp sugar\u003cbr>\nSalt to taste\u003cbr>\nCilantro for garnish \u003c/p>\n\u003cp>\u003cstrong>For seasoning:\u003c/strong>\u003cbr>\n2 tbsp clarified butter (ghee) or canola oil\u003cbr>\n5-6 curry leaves\u003cbr>\n1 tsp asafoetida\u003cbr>\n1 tsp cumin \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a pot, combine the buttermilk, chickpea flour and 2 cups of water. Stir together to dissolve any lumps. \u003c/p>\n\u003cp>2. Add sugar, salt, turmeric and asafoetida and mix.\u003c/p>\n\u003cp>3. Move the pot onto the stove on medium high heat and bring the mixture slowly to a boil, stirring constantly. Add more water to thin it down if the mixture is still too thick. (The ideal consistency would be like tomato soup). \u003c/p>\n\u003cp>4. When the buttermilk comes to a boil, add the green chillies and ginger. \u003c/p>\n\u003cp>5. In a separate small pan, heat the ghee or oil to prepare the seasoning. Add mustard seeds (which should begin to splutter if the oil is hot enough) followed by cumin, asafoetida and curry leaves. Continue to heat gently for a few seconds to season the oil or ghee. \u003c/p>\n\u003cp>6. Pour the spiced oil into the buttermilk mixture. Stir everything to incorporate. \u003c/p>\n\u003cp>\u003cem>Garnish with some cilantro and serve.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Notes: \u003c/strong>\u003cbr>\nKeep stirring the mixture as it starts to boil to prevent the buttermilk from curdling and separating. Once it has reached a boil, the thickening of the chickpea flour keeps the ingredients emulsified. Though oil can be used here, try and use \u003ca href=\"http://en.wikipedia.org/wiki/Ghee\">ghee\u003c/a>. There is a voluptuousness of flavor that ghee brings to the dish. Also, if using oil, make sure it is neutral tasting like canola or peanut oil. An oil like olive oil tastes too strong and would disrupt the other flavors. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Though traditionally served on steamed rice, kadhi can also be served with \u003ca href=\"http://en.wikipedia.org/wiki/Chapati\">chapatis\u003c/a> or enjoyed just by itself. It is rare to find this dish in restaurants. This is home-cooking at its most basic. You could try variations by including some carrots or peas in it. Serve with rice and an Indian spiced \u003ca href=\"http://en.wikipedia.org/wiki/Indian_pickle\">pickle\u003c/a> or \u003ca href=\"http://www.geocities.com/rananegro/papad.html\">papad\u003c/a>, to create a simple and nutritious Indian comfort food dish. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fenugreek: The rough-and-tough seed",
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"content": "\u003cp>The kitchen was always interesting to me as a child because it had a number of things I wasnʼt allowed to touch. My sisters didnʼt have these rules. That is because my mother didnʼt worry that they would kill themselves by trying to eat salt or spices straight out of their tins. My curiosity almost always overshadowed my caution. All that stopped the day I knocked loose a couple of my milk teeth; the day I tried to munch on \u003ca href=\"http://en.wikipedia.org/wiki/Fenugreek\">methi\u003c/a> (fenugreek) seeds.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/fenugreek_01.jpg\" alt=\"fenugreek seeds\" title=\"fenugreek seeds\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-5718\">\u003c/p>\n\u003cp>When you look at the squat, rectangular and extremely hard seeds of fenugreek, you may wonder why anyone would take any trouble to work with it. But this unyielding spice is accompanied by a nutty, bitter and mellow flavor that could not be replicated by anything else. It loses some of its toughness when you gently fry or boil it, which also brings out its subtle flavor. The fragrance of the whole spice is a bit woody. But the wheaty, caramel colored seeds release a nutty aroma when cooked. In a spice blend, its flavors meld with the other spice to give the blend a deep bass note.\u003c/p>\n\u003cp>Due to the tough physical nature of the spice, it finds wide application in its ground form. But its seeds are also popular. A little goes a long way with this spice, as too much can make your meal overwhelmingly bitter. This is especially true if you are using whole seeds.\u003c/p>\n\u003cp>Fenugreek seeds also have medicinal qualities. As traditional remedies, concoctions of fenugreek are used as an appetite stimulator, in the curing of cough and congestion and prescribed to nursing mothers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In India, the leaves of the fenugreek plant are used as a fragrant herb when dried and used as greens in their fresh state. The bitterness of the seed is reflected in the fresh leaves. They are very fragrant when they are dried. In the dry form, fenugreek leaves are used in curries and paired with vegetables like peas. They pair especially well with cream-based recipes. The seeds are like a more humble cousin. They too are used in different kinds of curries and in combination with various vegetables like okra and eggplant. The difference is that the seed will form the base of the recipe while the herblike leaves will be sprinkled on top of a dish towards the end of cooking.\u003c/p>\n\u003cp>\u003cstrong>Potatoes with coconut and fenugreek seeds\u003c/strong>\u003c/p>\n\u003cp>While several dishes use fenugreek seeds, either as part of a spice mix or on its own, the seeds are the star of this recipe along with the very versatile potato. It would be hard to define the roots of this dish. It falls under some semblance of western Indian cooking, but I think the credit lies with my mother-in-law, from whom I got the recipe. Were you to try to look for a similar vegetable recipe, you would most likely end up with several using fenugreek leaves. Like most Indian dishes, this one involves a combination of a few spices but they all come together in celebration of this unassuming seed, which is often relegated to a supporting role.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/fenugreek_potato_02.jpg\" alt=\"Potatoes with coconut and fenugreek seeds\" title=\"Potatoes with coconut and fenugreek seeds\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5721\">\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 3-4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 large yellow or red potatoes\u003cbr>\n1 cup grated coconut (fresh or frozen)\u003cbr>\n5 to 6 peppercorns\u003cbr>\n1/2 tsp tamarind paste\u003cbr>\n1 tsp black mustard seeds\u003cbr>\n1/4 tsp asafoetida\u003cbr>\n1/2 tsp fenugreek seeds\u003cbr>\n4 to 5 curry leaves\u003cbr>\n1/4 tsp turmeric powder\u003cbr>\n1/2 tsp red chilli powder\u003cbr>\n1 large tomato, diced\u003cbr>\n2 to 3 tbsp canola or vegetable oil\u003cbr>\nSalt to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cut potatoes lengthwise into eighths.\u003cbr>\n2. In a food processor, grind together the coconut, peppercorns and tamarind paste.\u003cbr>\n3. Heat the oil in a deep pan. To this add the mustard seeds, asafoetida, fenugreek seeds and curry leaves.\u003cbr>\n4. When the mustard seeds and curry leaves start to splutter, add the potatoes and stir to coat.\u003cbr>\n5. Add the turmeric and chilli powders and toss the potatoes in it until evenly coated. Fry for a bit.\u003cbr>\n6. Add the coconut gravy. Stir together and cover the pan to allow the mixture to simmer for a short while.\u003cbr>\n7. Once the potatoes are just about cooked, add the diced tomato and stir. Add salt.\u003cbr>\n8. Turn up the heat to bring the mixture to a rolling boil. Then turn the heat down to simmer for five minutes before serving.\u003c/p>\n\u003cp>Serve with rice or bread.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong>\u003cbr>\nFenugreek seeds should be lightly roasted. They are horribly bitter and hard to eat when they are subjected to a dark roast. The seeds are readily available in any store that sells spices. Certain grocery stores, like Safeway may sell it in its powdered form. Indian chilli powder is purely ground up dried chillis. That (as well as \u003ca href=\"http://www.wisegeek.com/what-is-asafoetida.htm\">asafoetida\u003c/a>) are available inexpensively in Indian stores. Curry leaves should be available in their freezer section. A good thing to remember is that most Indian stores will sell spices at much more reasonable rates than other stores. Since they are widely used in Indian food, the spices there should also be fresher because of the rapid turnover.\u003c/p>\n\n",
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"excerpt": "When you look at the squat, rectangular and extremely hard seeds of fenugreek, you may wonder why anyone would take any trouble to work with it. But this unyielding spice is accompanied with a nutty, bitter and mellow flavor that could not be replicated by anything else.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The kitchen was always interesting to me as a child because it had a number of things I wasnʼt allowed to touch. My sisters didnʼt have these rules. That is because my mother didnʼt worry that they would kill themselves by trying to eat salt or spices straight out of their tins. My curiosity almost always overshadowed my caution. All that stopped the day I knocked loose a couple of my milk teeth; the day I tried to munch on \u003ca href=\"http://en.wikipedia.org/wiki/Fenugreek\">methi\u003c/a> (fenugreek) seeds.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/fenugreek_01.jpg\" alt=\"fenugreek seeds\" title=\"fenugreek seeds\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-5718\">\u003c/p>\n\u003cp>When you look at the squat, rectangular and extremely hard seeds of fenugreek, you may wonder why anyone would take any trouble to work with it. But this unyielding spice is accompanied by a nutty, bitter and mellow flavor that could not be replicated by anything else. It loses some of its toughness when you gently fry or boil it, which also brings out its subtle flavor. The fragrance of the whole spice is a bit woody. But the wheaty, caramel colored seeds release a nutty aroma when cooked. In a spice blend, its flavors meld with the other spice to give the blend a deep bass note.\u003c/p>\n\u003cp>Due to the tough physical nature of the spice, it finds wide application in its ground form. But its seeds are also popular. A little goes a long way with this spice, as too much can make your meal overwhelmingly bitter. This is especially true if you are using whole seeds.\u003c/p>\n\u003cp>Fenugreek seeds also have medicinal qualities. As traditional remedies, concoctions of fenugreek are used as an appetite stimulator, in the curing of cough and congestion and prescribed to nursing mothers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In India, the leaves of the fenugreek plant are used as a fragrant herb when dried and used as greens in their fresh state. The bitterness of the seed is reflected in the fresh leaves. They are very fragrant when they are dried. In the dry form, fenugreek leaves are used in curries and paired with vegetables like peas. They pair especially well with cream-based recipes. The seeds are like a more humble cousin. They too are used in different kinds of curries and in combination with various vegetables like okra and eggplant. The difference is that the seed will form the base of the recipe while the herblike leaves will be sprinkled on top of a dish towards the end of cooking.\u003c/p>\n\u003cp>\u003cstrong>Potatoes with coconut and fenugreek seeds\u003c/strong>\u003c/p>\n\u003cp>While several dishes use fenugreek seeds, either as part of a spice mix or on its own, the seeds are the star of this recipe along with the very versatile potato. It would be hard to define the roots of this dish. It falls under some semblance of western Indian cooking, but I think the credit lies with my mother-in-law, from whom I got the recipe. Were you to try to look for a similar vegetable recipe, you would most likely end up with several using fenugreek leaves. Like most Indian dishes, this one involves a combination of a few spices but they all come together in celebration of this unassuming seed, which is often relegated to a supporting role.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/fenugreek_potato_02.jpg\" alt=\"Potatoes with coconut and fenugreek seeds\" title=\"Potatoes with coconut and fenugreek seeds\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5721\">\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 3-4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 large yellow or red potatoes\u003cbr>\n1 cup grated coconut (fresh or frozen)\u003cbr>\n5 to 6 peppercorns\u003cbr>\n1/2 tsp tamarind paste\u003cbr>\n1 tsp black mustard seeds\u003cbr>\n1/4 tsp asafoetida\u003cbr>\n1/2 tsp fenugreek seeds\u003cbr>\n4 to 5 curry leaves\u003cbr>\n1/4 tsp turmeric powder\u003cbr>\n1/2 tsp red chilli powder\u003cbr>\n1 large tomato, diced\u003cbr>\n2 to 3 tbsp canola or vegetable oil\u003cbr>\nSalt to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cut potatoes lengthwise into eighths.\u003cbr>\n2. In a food processor, grind together the coconut, peppercorns and tamarind paste.\u003cbr>\n3. Heat the oil in a deep pan. To this add the mustard seeds, asafoetida, fenugreek seeds and curry leaves.\u003cbr>\n4. When the mustard seeds and curry leaves start to splutter, add the potatoes and stir to coat.\u003cbr>\n5. Add the turmeric and chilli powders and toss the potatoes in it until evenly coated. Fry for a bit.\u003cbr>\n6. Add the coconut gravy. Stir together and cover the pan to allow the mixture to simmer for a short while.\u003cbr>\n7. Once the potatoes are just about cooked, add the diced tomato and stir. Add salt.\u003cbr>\n8. Turn up the heat to bring the mixture to a rolling boil. Then turn the heat down to simmer for five minutes before serving.\u003c/p>\n\u003cp>Serve with rice or bread.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong>\u003cbr>\nFenugreek seeds should be lightly roasted. They are horribly bitter and hard to eat when they are subjected to a dark roast. The seeds are readily available in any store that sells spices. Certain grocery stores, like Safeway may sell it in its powdered form. Indian chilli powder is purely ground up dried chillis. That (as well as \u003ca href=\"http://www.wisegeek.com/what-is-asafoetida.htm\">asafoetida\u003c/a>) are available inexpensively in Indian stores. Curry leaves should be available in their freezer section. A good thing to remember is that most Indian stores will sell spices at much more reasonable rates than other stores. Since they are widely used in Indian food, the spices there should also be fresher because of the rapid turnover.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
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},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"here-and-now": {
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
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