L to R : Mr.K.N.Vinod and Mr. Surfy Rahman
L to R : Mrs.Madhavi Rahman and Mr. Surfy Rahman
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Originally uploaded by chefvinod
Prince Jigyel Ugyen Wangchuck being greeted by Ms. Nisha Vinod at the Indique Heights tent at the folklife festival
L to R : Mr. K.N.Vinod, Mr. Surfy Rahman, Prince Jigyel Ugyen Wangchuck, Ms.Nandita Madan and Ms.Nisha Vinod.
K.N.Vinod, Prince Jigyel Ugyen Wangchuk and Surfy Rahman.
Prince Jigyel Ugyen Wangchuck at the Bhutanese food booth operated by Indique Heights.
It is an honor and privilege that Indique Heights has been selected to be the exclusive source of Bhutanese food for the upcoming Smithsonian Folklife Festival 2008 to be held at the National Mall from June 25 to june 29, July 2 – July 6th 2008.
Indique Heights will be serving the national dish of Bhutan – Ema –Datsi (chile and cheese), along with Jasha Tshoem – a chicken preparation with onions, ginger, green chilies, Bhutanese Red Rice, Pork Momos (a steamed dumpling popular in the Himalayan regions of Nepal, Tibet and Bhutan -
After partaking of a spicy Bhutanese meal – just chill with the ever popular Mango Lassi.
Come and say Hello while at the National Mall.... at the Bhutanese food tent.
Cool off with a Cold Soup –
Hot summer days in the DC metropolitan area! For all those folks who asked me for the recipe of the cold soup that we serve at Indique Heights - here we go......
This was printed in the Washington Post in 2006.
Moru Rasam (Spiced Buttermilk Soup)
The
· Cuisine: Indian
· Course: Soup
· Features: Fast, Meatless
Summary:
"We drink this at the end of a meal," says Chef K.N. Vinod. When preparing this soup, whisk the buttermilk well before adding the seasoning. It can be stored for up to 3 days in the refrigerator.
*Notes: Asafetida, fenugreek seeds, urad dhuli dal and curry leaves are available at South Asian markets and at Wegmans stores.
4 to 6 servings
Ingredients:
· 1/4 cup vegetable oil
· 1 teaspoon mustard seeds
· 1 teaspoon whole cumin seeds
· 1 pinch asafetida (optional)*
· 1/4 teaspoon fenugreek seeds*
· 1/2 teaspoon urad dhuli dal (white split gram beans)*
· 1/3 teaspoon chopped jalapeño chili pepper (optional)
· 1 teaspoon chopped ginger root
· 10 curry leaves*
· 3 shallots, thinly sliced
· 1/4 teaspoon ground turmeric
· 1 teaspoon salt
· 2 quarts buttermilk
Directions:
In a medium pan over medium-high heat, heat the oil until it shimmers and then add the mustard seeds. When they start to crackle and pop, about 30 seconds, add the cumin, asafetida if using, fenugreek, urad dhuli dal, jalapeño chili pepper, if desired, ginger, curry leaves and shallots. Cook, stirring frequently and reducing the heat if necessary, until the shallots become golden brown (watch carefully so they don't burn), about 2 minutes. Add the turmeric and salt and remove from the heat.
Let the mixture cool to room temperature. Transfer to a food processor or blender and process until it forms a thick paste (if the mixture is not fully engaging with the blade, add a little of the buttermilk). Place the buttermilk in a large bowl or pitcher and add the spice paste, stirring until no streaks remain. Cover and refrigerate for at least 30 minutes until cold. Before serving, add salt to taste.
Recipe Source:
After a few months of opening Indique in 2002 – I walk in to the restaurant and I see a very familiar face. I was pleasantly surprised to see Tim Russert and his wife Maureen sitting at the bar counter and enjoying a meal. The then bartender of our restaurant Manya Solos was having a chat with them and she formally introduced me to this lovely couple. We got talking and remember telling him that I was a big fan of his Sunday show – Meet the Press. Subsequently I had met him on his several trips to the restaurant and on many occasions I had long conversations with him on various subjects including Indian Cuisine. On one occasion when I told him that I really admire his work, I vividly remember him telling me that it is a lot of work and how much he has to prepare before he conducts interviews.
He used to love the lamb chops and the shrimp and scallop masala at Indique. He always liked to sit and have his dinner at the bar counter rather than sit on a regular table. When I last met him in December he had come to the bar, he had a Taj Mahal Beer. He and his wife apparently had done a lot of shopping and he apologized to me that they had to go to a party and was not going to have dinner that day.
Tim was friendly, courteous and always had a good story to tell........
We are all going to miss him at Indique. Our heartfelt condolences to his lovely wife Maureen and their son Luke.
What a delight it was to go back to the DC Central Kitchen again this year on the occassion of the Heritage day to teach the 71st Culinary Job Training class. The DC Central Kitchen is a phenomenal institution and I salute all those who put in their heart and soul to make things happen here.
L to R : Ruth Gresser, Chef/Owner Pizza Paradiso; Christophe Poteaux, Chef/Owner Bastille; Ann Nix, DC Central Kitchen; KN Vinod; Abdul Hash Housh, Executive Chef Neyla
L to R : K.N.Vinod, Surfy Rahman, Abraham Varghese and Mr Ranbir Bhatia.
Originally uploaded by chefvinod
Indique Heights Management team was at the World Bank, Washington DC today . We served more than 500 lunches at the Bank. During the lunch break a cooking demonstration was conducted as well.
Indian Cuisine was served today at the International Monetary Fund Cafeteria in Washington DC by Indique Heights. During lunch the employees were treated to a cooking demonstration. Tomorrow we will be bringing our cuisine and cooking demonstration to the World Bank Cafeteria. Here are some pictues from today.
What a pleasure it was to be at the Farmer's Market yesterday. We did a cooking demonstration and met a lot of farmers and producers. Rain was in the forecast and still we had quite a good turn out. We demonstrated and talked about the following :
This is truly an amzing market and I only wish that it was closer to my house. Here are some pictures from the event.
Indique and Indique Heights restaurants are proud to participate at Zoofari 2008 at the National Zoo in Washington DC on Wednesday, May 15, 2008. According to the organizers, ZooFari began more than 20 years ago as a catered event drawing several hundred visitors, and has since become one of the premier events in Washington—hosting master chefs from 100 of the area's best restaurants and thousands of guests.
Last year's ZooFari raised more than $300,000 to support animal care, conservation science, education, and sustainability at the Zoo. Over the years, proceeds from the event have funded a variety of Zoo initiatives, from new and improved exhibits in the Small Mammal House to construction of Amazonia and Think Tank, and conservation programs designed to save Komodo dragons, tigers, giant pandas, and other endangered species.
This year’s ZooFari also marks a major milestone for Friends of the National Zoo. FONZ (Friends of the national zoo) is celebrating 50 years of conserving wildlife! Celebrate our 50th birthday.
Come join us and other area restaurants at the national zoo.
source : smithsonian zoological national park web site
Here are some pictures from the event :
Mr. Surfy Rahman, Co-owner, Indique and Indique Heights Restaurants helping guests. 
Mr.Surfy Rahman, Mr. Abraham Varghese and K.N.Vinod
Indique Heights was on Fox TV 5 yesterday. Chef de Cuisine Abraham Varghese and I demonstrated how to make a "Veg oothapam" and "Bhelpuri". We took anchor Holly Morris and the crew on a journey through the streets of India . At Indique Heights we now have an array of street snacks on the Menu - starting from Bhelpuri, Paani puri, Papri chaat, Pav Bhaji, Vada Pav, Mini dosas (chicken and veg.), Mini oothapams (both veg and chicken), Mini Idli and sambar, Meen fry etc.
Here are some pictures :
Originally uploaded by chefvinod
Vegetable Oothapam with assorted Chutneys
Here is the recipe as demonstrated on Fox TV :
VEGETABLE OOTHAPAM
Dosa Batter - 20 0unces *
Onion – (chopped) – 4 tsp
Tomatoes – (chopped) – 4 tsp.
Red Pepper – (chopped) – 4 tsp.
Green Pepper (chopped) – 4 tsp
Yellow Pepper (chopped0 – 4 tsp.
Cilantro ( chopped) – 4 tsp.
Vegetable oil – 1 table spoon.
1) On a hot flat top griddle spoon 4-5 ouces of batter.
2) Add a teaspoon each of the chopped ingredients on top of the batter and cook on both sides till done. Sprinkle with a few drops of oil on both sides while cooking.
Dosa batter is available at some local Indian grocery stores in the D.C metropolitan area.
.
Recipe for Dosa Batter:
Raw Rice - 2 cups
Parboiled Rice - 2 cups
Urad Dal (dhuli) - 1 cup
(black gram dal polished)
Fenugreek seeds - 1 tsp.
Salt – 2 ½ tablespoon
Oil – a few drops for frying.
1) Soak raw rice, parboiled rice, urad gram dal and fenugreek seeds together
in water for 3 hours.
2) Grind the soaked ingredients to a smooth paste.
3) Add salt after grinding and allow fermenting for 8 – 10 hours at room temperature.
Cookbook author and food writer Monica Bhide and I were invited to Key School in Annapolis for their annual Annapolis Book Festival to make a presentation on Indian Cuisine. Monica Bhide spoke on the myths of Indian Cuisine and I made a power point presentation on " Classical Indian Cuisine in the Culinary World Today" - took the group on a journey to India through my photographs. After the presentation we did a cooking demonstration.
I had arrived at the school around 1 p.m along with my wife Nisha and the presentation was to start around 2.30 p.m. We were invited for lunch to the speaker's lounge - and guess with whom I had lunch with? I walk into the lounge and I see this person seemed to be a very familiar face - whom we had all seen on television - it took me a moment to place him - It was none other than the famous prosecutor who went after President Clinton, Mr. Kenneth Starr. I start whispering into Nisha's ears..... moments later you see him next to us picking up sandwiches - we introduce ourlselves and he immediately started a conversation. He said that he loves Indian food and prefers it to these sandwhiches! There were all in all about seven or eight people in the room including us. After the sandwiches, we all had coffee and he shook hands and left with a bundle of books in his hand.
Here are some pictures from the event :
Originally uploaded by chefvinod
Spice Crusted Salmon as demonstrated on fox tv.
I have received several requests for posting this recipe for the Spice Crusted Salmon and here it is :
Salmon - 2 fillet 6 ounces each
Ginger and garlic paste - 2 teaspoon
Salt - to taste
Fresh lemon juice - 2 tsp.
Coriander seeds - 1 tsp
Red chilly flakes - ¼ tsp
Cumin Seeds - ½ tsp
Whole Black Pepper Corns - ¾ tsp
Olive oil or Veg Oil - 2 tsp
1) Cut Salmon fillets into six ounce pieces with the skin on.
2) Rub with Salt, fresh lemon juice, ginger and garlic paste and olive oil. - Set aside for half an hour.
3) In a skillet, toast coriander seeds, whole red chilies, cumin seeds and black pepper corns - grind in a spice grinder or coffee mill.
4) Apply this coarsely ground spices on top of the marinated fillet.
5) Heat a skillet to high heat and place the fillet with the marinated side facing down and the skin side up.
6) Sear for approximately a minute till the spices form a nice crust and then flip it over gently
7) Finish in a preheated oven at 350 F for about 10 minutes or till the fish is done. Do not overcook the fish.
P.S : If you are not used to having a lot of hot food, reduce the red chilly flakes and pepper corns.
, a fancy photo sharing thing.
Time really flies and can't believe that I have an 18 year old son in college and a daughter who has turned 15 today. There was a time when my daughter was not interested in anything except pasta and she always wanted to go to Italian restaurants. Her birthday was around the corner and I asked her where she wanted to go out for dinner. Usually, she had her pet choices and would always suggest some of the national chains like Olive Garden, Macaroni grill or at times, Cheesecake Factory. This time she told me - Dad why don't you pick the place and surprise me.
As usual I was busy with the restaurants and on Friday night, was wondering where would I take her for dinner? It was already late Friday night, and even If I decided on a place, I was afraid that I would not get reservations for Saturday evening. Late on Friday night, I posted this question on Donrockwell.com and many of them gave me a lot of suggestions and lot of them e-mailed me with their choices and where they took their 15 year olds. We were contemplating between Eric Ripert's Westend Bistro and Michel Richard's Central. Finally a friend of ours was able to get us a table at central at 6 P.M and a lovely table in front of the kitchen.
My son Rahul who is a freshman at the Smith Business School in University of Md.was also able to join the family for this birthday dinner. We were greeted very graciously by the hostess and taken to the table. My wife had a Margarita, My daughter Rathi had a"Shirley temple" (I guess she has to grow out of it) and I had a glass of Malbec ( El felino,Paul Hobbs, Mendoza region of Argentina). The drinks were served very promptly and as my son had just come from college directly he seemed to be a bit hungry and starting attacking the hot and fresh bread that was served.
We ordered "Gougeres" -(cheese puffs), French onion soup, and Mushroom pearl pasta risotto for starters. The starters were all terrific - the risotto was creamy and rich with mushrooms, the French onion soup had a lot of flavor and the cheese puffs were very light and fluffy with cheese oozing out of the puffs. It brought back some nostalgic memories of my days spent in New Delhi With my French chef and mentor Monsieur Roger Moncourt. Within minutes, without realizing I started giving lecture to my kids on how to make a good choux pastry - and started rattling of about various pastries in French cooking.. I could see that these cheese puffs were disappearing quickly and so was the risotto.My wife who is a big fan of French onion soup had most of the soup to herself.
For the main course, my son ordered Mussels with white wine and garlic, my wife ordered the Tuna Burger, the birthday girl ordered Sautéed Scallops with tagliatelle Provencal and I ordered Sautéed Skate wing. The Mussels were big and plump and steamed in its own juice with garlic and white wine. The Broth was very flavorful and we used the bread to soak it up. Each of the entrees was a standout by itself. The skate wing had a nice white wine sauce with capers and served with a few slices of well seasoned grilled tomatoes and green beans sautéed in butter. Five large scallops, with a nice brown crust, soft and tender came on top a tagliatelle(flat ribbon noodles similar to fettucine). By this time we were already stuffed, but could not resist the desserts.
I had heard that Michel Richard started his career as a pastry chef. So we ventured and ordered a banana split and a kit kat bar. The kitchens also send us Michel's famous chocolate mousse on the house. The Banana split came on a long platter topped with pineapple, cream & chocolate - accompanied with a strawberry sorbet, chocolate and vanilla ice cream and a caramel sauce. Rahul polished the kit kat bar and the chocolate mousse was out of this world! Thanks to Gen.Mgr.Brian Zipin and the chef de cuisine Cedric Maupillier for a nice and memorable evening. Cheers! Vinod
CENTRAL –Michel Richard 1001 Pennsylvania Avenue, N.W., Washington DC20004 202 626 0015
Indique restaurant in D.C and Indique Heigts in Chevy Chase are joining several prominent restaurants in the washington metropolitan area in UNICEF'S TAP PROJECT.
Beginning Sunday, March 16 through Saturday, March 22, restaurants will invite their diners to donate a minimum of $1 for the tap water they would normally get for free. For every dollar raised, a child will have clean drinking water for 40 days.
According to UNICEF, the lack of clean and accessible drinking water is the second largest worldwide killer of children under 5 years old. More than 1 billion people do not have access to clean water or adequate sanitation, and 1 in 5 of them are children.
Having grown up in India have personally seen this through my own eyes. I would like to congratulate Polly and Robert Weideimeir of Marcel's restaurant who have taken this special initiative to bring this project to Washington DC metropolitan area. I would also urge you all to watch the video on you tube on the tap project.
Cheers!
The Seventh Annual DC Food and Wine Tasting to benefit the Tuberosis Sclerosis Alliance was held last night at the National Press Club in Washington DC. Indique and Indique Heights were invited to participate for the second consecutive year. We served a street snack called "Bhelpuri", Bisque a la Indique and the popular Chicken Tikka Makhani. There were about 400 people in attendance and CNN's John Roberts was the Special guest of the evening.
Tuberous Sclerosis complex (TSC) is a generic disorder that causes tumuors to form in various organs including the brain, eyes, hear, kidneys, skin, liver and lungs. Currently there is no cure for TSC. TSC is the largest known genetic cause of epilepsy and is now the second largest identifiable genetic cause of autism.
Approximately 1 million people worldwide are known to have TSC, with about 50,000 in the United States. Atleast two children born each day will have TSC.
I commend all the chefs/restaurants and all the volunteers who participated in the event for such a good cause. 
