The rich flavors of South India

Chicken kebabs

Indian cuisine is as diverse as its population, a point which was driven home during a recent visit to Bangalore and Secunderabad, two metro cities of Southern India. During this trip, we partook in traditional breakfast fare such as masala dosa, idli, vada sambhar with a wide spread of different chutneys (coriander, peanut,tomato, and mint). 

At the Amanyana Spa resort in Coorg- a coffee-growing region of Southern India, a few hours from Bangalore, we dined on traditional Coorgi fare, including dark pandhi (pork) curry, coconut-based koli (chicken) curry, accompanied with akki roti (bread made of rice flour). The experience did not meet expectations. It was edible but not outstanding. However, to be fair, we really did not have a point of reference to compare this to any other Coorgi cuisine.  On a more positive note, we got to try steamed chicken momos (dumplings) at a food stall outside the Tibetan monastery in Kushalanagar. This is a pretty rare find in the South, so if you are in Coorg and curious to try momos, this might be worth your while.

Coorgi pork and chicken curry

Another Southern city we visited was Secunderabad, the twin city of Hyderabad. Here, I tried the region's most famous Hyderabadi Biryani and kebabs - traditional dishes that incorporate Mughal, Persian, and Andhra flavors. Our culinary tour of the city included stops  at Royal Reve Hotel, where we enjoyed local takes on chicken kababs, and chicken dum biryani. These dishes were very well done and also reasonably priced, as compared to food in other metros. If you are here on leisure or work, you owe it to yourself to pay this establishment a visit.

Goan-style Goat Curry

Ingredients
1 pound goat
1 large red onion
1 large tomato
1 cup grated coconut
2 tablespoons garam masala
1 teaspoon chili powder
1 teaspoon turmeric powder
1 tablespoon ginger garlic paste
1 tablespoon of curd
1 teaspoon tamarind juice
2 green chilies
1 cup finely chopped coriander leaves (cilantro) 
Salt to taste
Sugar to taste

Step 1: Grind the ginger-garlic, cilantro, chilies together into a paste and marinate the goat along with  curd and 1/2 teaspoon of chili and turmeric powders. Keep aside for about 7-8 hours.

Step 2: Saute onions (sliced length wise) in 1 teaspoon coconut oil. Add the grated coconut and fry till it turns light brown. Blend the mixture with tamarind juice into a fine coconut paste.

Step 3: Saute onions, tomatoes in a pan, till it turns soft. Add garam masala, chili, and turmeric powders.

Step 4: Add the marinated goat and saute for 5-10 minutes on low heat. Slow cook the curry on low heat till the meat is tender.  Alternatively,you could pressure cook for 3 whistles. Simmer for 5 minutes.

Step 5: Once the goat is cooked, add the coconut paste and salt and sugar. Serve hot with rice/bread.

P.S. Sheela Kelekar contributed this recipe to the blog. 

The Brewery Fare in Northern Virginia

Egg rolls and fish sliders

Unlike wineries which typically have a food menu limited to breads and cheese, the menus at breweries tend to offer more variety. This diversity was on display when I visited two breweries in Northern Virginia.

Gordonbiersch, located in Tyson's Corner, despite being located in mall (which always sets off my culinary alarm bells), has pretty good food. We have been here several times and have never been disappointed. For appetizers, we have tried their garlic fries, southwest egg rolls, beer-battered fish sliders and they have all been very flavorful and delicious. A variety of entrees are also available, among which we have tried their fish tacos, and cheese burgers. Slightly pricey for their organic produce, but completely worth it. You will not be disappointed.

Pate with spent grain crackers

Caboose Brewing Company is located along a biking trail in Vienna, Virginia. Without claiming to be an expert on the beers they served, as far as the food was concerned, we liked it. We went there in the afternoon, the time when they don't serve their entrees, but we got a chance to try a few of their appetizers. The menu was rather short and most of the items that were there seemed slightly over-priced, though not to the degree that it should deter those who are interested in the somewhat elevated combination of crackers and pates on offer.  The hand-cut potato frites, Pennsylvania duck liver pate, and salmon pate were both served with spent grain crackers, were very good. And of course there is plenty of beer to wash all of the food down. 

Po' Boy Sandwich

Ingredients
Slices Bread
10-15 Shrimp
Sliced onion/tomato/lettuce.
Mayo (as spread)
For the marinade
1 egg
3 tablespoons all-purpose flour
1 teaspoon chilli, coriander powders
Water
Salt and pepper to taste
Vegetable oil (for frying)
For the remoulade sauce
1/2 cup celery
1/4 cup onion
2 pods garlic
2 tablespoons horseradish
2 tablespoons brown mustard
1 tablespoon mayo

Step 1: Grind all the ingredients for the remoulade sauce and keep aside.

Step 1: Mix all the ingredients for the marinade.

Step 2: Deep fry the shrimp in a pan.

Step 3: Apply the remoulade sauce to one slice and mayo to another slice.

Step 4: You can add sliced onion/tomato/or lettuce on your sandwich and serve with chips on the side.

Tostados with cheese

Ingredients
Corn Tostados
2 cups of mozarella cheese
Finely diced 1 small onion, tomato
pepper
Olive oil
Crushed garlic (optional)

Step 1: Put a generous amount of mozarella cheese on the tostados with some olive oil and bake at 350F.

 

Step 2: Once the cheese has melted, sprinkle the diced onion, tomato, and pepper. Serve hot.

El Pescado

Escabeche

Freshly caught fish (el pescado in spanish) is hard to find in restaurants. A freshly caught fish which is also cooked well is an even rarer find. So it was my good fortune to have stumbled on such fish on not one, but two recent occasions.

Grouper with corn risotto and mango ginger sauce

First, was at a seafood specialty restaurant called Tarpon Bay, Hyatt Regency in Bonita Springs, Florida. I ordered their grouper with a mango ginger sauce and a risotto and it was outstanding. I also tried their mixed seafood paella, which I liked. Ceviche was also available, though I did not try it myself. Pricey, but worth it. My other recent run in with fresh fish was at Purple Patch - a Filipino-run restaurant (with an Indian cook) in Washington DC. I ordered a dish called Escabeche featuring a full fried red snapper in a soy-based sauce for reasonable $22.  While none of the other menu items I tried, including their fried guajillo pepper chicken wings and coconut-based shrimp curry, struck me as particularly Filipino, this fish was very similar to what I tried while visiting the Luzon islands.

Not a place I would go again to, but I will alway remember the fish...

Indian-style stuffed chicken

Ingredients       
1 full small chicken

For marination
Yoghurt
1 teaspoon each of chilli, coriander, turmeric powders
1 tablespoon ginger-garlic paste

For the filling
1/2 diced onion
1/2 diced bell pepper
2 cups of finely chopped spinach
4-5 almonds and walnuts
Hard boiled eggs
1 tablespoon garam masala
Salt and pepper to taste

For the gravy
1/2 onion
1/2 tomato
1 potato
2 bay leaves
2 cloves
4 pods cardamon
2 cups chicken stock
1/2 teaspoon chilli, turmeric and coriander powders
Salt and pepper to taste

Step 1: Marinate the chicken generously with yoghurt, 1 tablespoon ginger-garlic paste, chilli, turmeric and coriander powders and keep aside for about 1 hour.

Step 2: For the gravy, saute onions, tomatoes, bay leaves and cardamon pods in ghee. Add the potatoes and let them cook slightly in chicken stock.

Step 3: Saute the onions in the remaining ginger garlic paste. Add the bell pepper, spinach, almonds, walnuts, and finely cut eggs into the mixture and let it sit.

Step 4: Stuff the chicken with the filling, and let it bake in the gravy for 1:30 hours at 400F.