- Category: Meat Cooking Tips
- Published: 09 August 2011
- Hits: 2708
|Summer time is a great time for some nice outdoor grilling and this summer we spent a lot of time doing that and experimenting with some new kebab recipes. Through those experiments we learnt a few things that we thought were worth sharing.
- When you have a lot of different items to grill, take your time. Start with vegetables, then do red meat and poultry. Fish and seafood should be done last, when the most delicate cooking is required.
- Success of kebabs depend on the succulence, freshness, tenderness of meat, fish or vegetables besides the right degree of cooking. In tandoor or charcoal, one must ensure that which cooking kebabs, juice in meats are retained.
- Kebabs should not be over-cooked as they tend to become dry and not remain succulent
- If you are using skewers, make sure that you keep adequate gaps between the meats.
- Seafood should typically be double skewered.
With a few more weeks of hot and warm weather in the US, you should still have plenty of time to enjoy some nice outdoor cooking unless you are in Texas where we have had about 40 days on 100+ degree weather.
- Category: Indian Restaurant Reviews
- Published: 10 November 2011
- Hits: 1963
I was fortunate enough to travel to Santiago, Chile on business and was looking forward to trying some Indian food in a country so far away from India. Santiago has a very small Indian immigrant population so I was not quite sure what to expect in terms of Indian restaurants. I had no idea what to expect, will it be great, awful or just OK. When I got here, I realized that Santiago is a very metropolitan city and has a wonderful international selection of dining options. After a little digging around, I found a couple of restaurants in the Providencia area of the city. I decided to try Rishtedar, Comida India.
I went to the restaurant at around 8 PM, which is early by Santiago standards and found only 1 family having dinner. The restaurant has adequate dining space, with indoor seating, outdoor seating and a 2nd floor when they need more capacity. The decor of the restaurant is quite striking (as you can see in the pictures). It has a very Indian feel inside with pictures of elephants, Indian wall hangings and other Indian decor. The lamps that hang from the ceiling provide a wonderful effect across the entire restaurant. Bollywood music from the latest movies was playing softly in the background, without it being too annoying. Definitely would give them points for creating an Indian environment.
The menu was simple yet quite diverse. They had a good selection of options in appetizers, entrees for Chicken, Lamb, Fish and Shrimp. Each category had about 4-6 options, based on different sauces and varying degrees of spiciness which should meet the needs of a newbie as well as an expert. After glancing at the options, I decided to try the "Jheenga Kali Mirch" (Shrimp Black Pepper) which was in a red sauce. I also ordered a couple of Naan's to go with that.The food was delivered really quickly. I barely waited for 10 minutes to get my food. The Naan's were really fresh and appeared to be made in a real tandoor. They had the taste and softness that you would find in India. The shrimp curry was also tasty although I would have expected it to be a little more spicy. I later realized that they did not ask me for spice level. Perhaps, its a practice not followed at this restaurant. The sauce was flavorful and the shrimp were quite tasty making the meal quite pleasurable. They asked if I would like some dessert which comprised of either Kulfi or Gulab Jamun. I was quite stuff and I had to decline. The portions were adequate for 1-person with a good appetite and the prices were reasonable (most dishes were between 10 and 14 USD).
The service was good, they made sure I was comfortable and kept checking on me from time to time. As I was leaving the restaurant, the crowd started to pick up and it seemed like the evening was getting started. If you are visiting Santiago and living in the Los Condes or Providencia restaurant, I would certainly recommend this place. Would give it a strong 8/10 rating.
My most interesting part of the dinner was meeting with a Sikh family who was having dinner at the table next to me. You could easily tell they were Sikh from their turbans and their clothes. They were speaking fluent Spanish and so I thought they must have been immigrants from India, who may have been around for a couple of generations and thereby fully immersed in the Chilean culture. So far, during my trip, I had not seen or met anyone from India so I was intrigued to see this family. At the end of my dinner, I decided to say "Namaste" to them and tell them I was from India. They wished me and asked me where I came from. When I asked them about their origin, I was very surprised to hear that they are native Chileans who have adopted Sikhism. For those from India reading this article, will appreciate how rare this may be. I have met only 1 person in my life (an American) who had adopted Sikhism and never heard of others. Its quite amazing to meet a family in a country which is so far away from India (possibly the furthest) that had adopted a religion from India, that is not commonly adopted. Definitely, one of my highlights of this trip.
Address and contact details of Rishtedar Indian Restaurant
- Category: Indian Restaurant Reviews
- Published: 16 November 2008
- Hits: 3749
- Category: H
- Published: 06 January 2007
- Hits: 11525
|Haldi or Turmeric (Curcuma longa, also called tumeric or kunyit in some Asian countries) is a spice commonly used in curries and other South Asian cuisine. Its active ingredient is curcumin. It is a significant ingredient in most commercial curry powders.|
Turmeric is also used to give a yellow color to some prepared mustards, canned chicken broth, and other foods (often as a much cheaper replacement for saffron). It makes a poor fabric dye as it is not very lightfast (the degree to which a dye resists fading due to light exposure).
In Ayurvedic medicine, turmeric is thought to have many healthful properties and many in India use it as a readily available antiseptic for cuts and burns. It is taken in some Asian countries as a dietary supplement, which allegedly helps with stomach problems and other ailments. It is popular as a tea in Okinawa, Japan. It is currently being investigated for possible benefits in Alzheimer's disease, cancer and liver disorders. Sangli, a town in the southern part of the Indian state of Maharashtra, is the largest and most important trading centre for turmeric in Asia or perhaps in the entire world.