Chef Vinod

BANANA LEAF DINNER AT INDIQUE HEIGHTS

Eating on a banana leaf is so much fun and I personally have very fond memories from my childhood. After coming to the U.S., finding banana leaves was not easy and in the mid 80's when I arrived it was virtually impossible to find banana leaves in the Washington Metropolitan area. However, towards the early 90's I started finding banana leaves (frozen ones) in oriental stores in the area. In the last few years to my surprise, Indian families started growing banana trees in their backyards and now more fresh banana leaves are available during the summer.

So, when one of the organizers of Don Rockwell group contacted me to have their group dinner at Indique Heights, I thought for a while as to what to serve this group of foodies.... By the way, for those folks who are not from the Washington Metropolitan area - Donrockwell.com is a fun food site with over three thousand members who love food, and call themselves "foodies". The topics discussed on their portal include, restaurants in the Washington Metropolitan area, Baltimore, etc.

After all when a group of foodies are coming to your place for dinner, you want to give them a unique experience. When asked to post the menu on their site in advance, I somehow put it away by giving different excuses and finally had to tell them that it was going to be a surprise. After considerable discussions with my management team , we came up with an idea of taking them on a meandering culinary journey through the south of India. We put together a menu and we tried to include several dishes from our existing menu so that if they liked it and wanted to come back with their families or friends it would be available. Here is  a copy of the menu that we served . The appetizers were passed around in a very contemporary style and the dinner was served in a very traditional style on a banana leaf . To my surprise not one person in this group asked  for a fork or a spoon.The group was also presented with a multi- media presentation - "Indian Cuisine in the contemporary world today"

 Here is the copy of the Menu and some pictures from the event.

At my home in Gaithersburg for the festival of Onam, we serve a typical "Sadya" on a banana leaf every year and many of my friends are familiar with this tradition. It was the first time doing this in our restaurant, and I am glad to report that it was very succesful. Cheers!

Don't forget that eating on a banana leaf is :

  eco friendly, biodegradable, and sustainable!

Here are some pictures from my annual Onam lunch at home in Gaithersburg.
  

Grow Smart Business Seminar

 

NETWORK SOLUTIONS HOSTING "GROW SMART BUSINESS SEMINAR"

Folks, I wanted to let you know that Network Solutions is hosting a conference designed for entrepreneurs who are interested in growing their business.  This is a whole day conference on Sept. 29^th.  Chris Anderson, the Editor from Wired magazine and renowned author of The Long Tail, will be the keynote speaker discussing the concept of thriving through freeconomics—what business models look like when free has emerged as a full-fledge economy. The conference is positioned to focus on actionable items that small business owners can take to improve their business. Senator Mark Warner will be attending the conference as a special guest speaker, sharing his personal lessons learned as an entrepreneur turned state legislator. In addition, there are a number of other notable speakers lined up. You can learn more about what is in store at this link –there’s a full  and a list of speakers.

My business partner Surfy and I will not want to miss this opportunity. See you all there. Look for Indique Heights door prizes.... 

WHAT: GROW SMART BUSINESS SEMINAR

WHEN: SEPT 29 – 2009

WHERE: - RENAISSANCE HOTEL, WASHINGTON DC

The registration fee is normally $ 299, but if you use the discount code –SHASHIB – YOUR COST IS ONLY

 $ 99.00.

Source : Network solutions / Shashi Bellamkonda

Kerala Shrimp Curry

Kerala "God's Own Country"

 

Kerala located on the south west of India with the Arabian Sea in the west, and the eastern Ghats in the east and networked by 44 rivers, Kerala enjoys unique geographical features that have made it one of the most sought after tourist destinations in the world.  A long shoreline with serene beaches, tranquil stretches of emerald backwaters, lush hill stations and exotic wildlife. . Sprawling plantations and paddy fields. Ayurvedic health holidays.  Magical festivals and above all exotic cuisine...  

Source : Kerala Tourism 

Photos : K.N.Vinod

  

Having my roots from Kerala we grew up eating a lot of seafood. Here is a recipe for a simple Kerala Shrimp Curry. Every household in Kerala lays claim to its own recipe for shrimp curry. At my house we make shrimp curry with  "Tamarind" ,  "Kodampuli," with raw green mangoes,with tomatoes and so on....Since Mangoes are in season these days, thought of making a shrimp curry with raw green mangoes. My elder sister Saroja is visiting me from India and told her to help me with this - so that I could handle the camera ...

 It is typical in Kerala to cook shrimp or fish curry in earthenware pots. I have one with me which my mom had gotten with her during one of her trips.  If you don't have one - and I guess most of you won't - do not worry too much about it. Use any cooking utensil of your choicee.

• Shrimp (small - 1 1/2 lbs
• Red Chilly powder - 1 tablespoon
• Turmeric powder - 1/2 teaspoon 
• Coriander powder - 2 table spoon
• Ginger and garlic paste -1/2 teaspoon
• Chopped ginger - 1/2 teaspoon
• Whole green chilly - ( split into two ) - 2-3
• Curry leaves - a small sprig
• Raw green Mango ( med size) - 1 no diced.
• Coconut Milk - 1 cup
• Water - 1 1/2 cups
• Salt - to taste
• Shallot - 4 nos. finely sliced
• Oil * - to fry the sliced shallots

 * In Kerala - coconut oil is used to fry the shallots. You can use any oil - vegetable oil, olive oil, or any oil of your choice.

1. In the earthenware container, marinate shrimps with red chilly powder, coriander powder, turmeric, ginger- garlic paste, chopped ginger, curry leaves, slit green chilly and a few drops of coconut or vegetable oil. Set aside for 15 - 20 minutes.
2. Add raw diced mango, add water and cook for a few minutes till the mango pieces and the shrimp are almost done.
3. Add coconut milk and stir well and simmer for a few minutes.
4. In a separate frying pan or a small karahi/wok - heat oil and fry the shallots to a golden brown color along with a few curry leaves and pour it over the shrimp curry - cover with a lid. Serve hot with plain rice.  

Caution  : Do not overcook the shrimps. As an alternate way - you can add the shrimps once the green mangoes are half done.

Photo below : Kodampuli / Kudampuli - 

Botanical name - GARCINIA GUMMI- GUTTA 

Kodampuli when it ripens turns yellow. The seed is removed and  are salted and dried in the sun where they turn black in color. They can be stored for a very long time. 

The dried black Kodampuli is usually soaked in warm water and used in order to wash away all the impurities during the drying process and also to make it soft before adding it to curries. If you are not able to get "Kodampuli" you can substitute it with Kokum available in Indian grocery stores. 

See below dried " Kodampuli" 

Heritage Day at DC Central Kitchen

Indique / Indique Heights Restaurants at DC Central Kitchen

I was honored to be invited for the third year in a row to teach the 76th culinary job training class at the DC Central Kitchen. I was joined by Executive Chef Steve Mannino of Rustico restaurant and Graham Barlett, Executive Chef of Zengo Restaurant.

After the class we joined the students for lunch and spoke about our experiences in the industry and took questins from the students and faculty.

I have a lot of respect for the folks who run this lovely establishment from  Robert Eggar, President,  Mike Curtain, C.E.O, Ann Nix, Event Managar, Marianne Ali, Director of culinary Job training, Jerald Thomas, Kitchen director and all the folks who work so hard and put their heart and soul together to run such a fine establishment.

It is amazing that they produce 4000 meals a day,seven days a week  for local shelters, halfway houses, drug programs, senior programs and children's programs in Maryland, Virginia and the District of Columbia.This is the 20th year for DCCK and for all these  years they have have been combating hunger and creating opportunity by: 

• Recovering un-served food from restaurants, hotels and foodservice businesses
• Training unemployed men and women for careers in the food service industry
• Providing free, nutritious meals to shelters and other social service agencies
• Coordinating outreach services to help men and women living on the street find a way inside
• Opening "Campus Kitchens" at universities and high schools across America
• Offering change through empowerment

Source : DCCK 

   Read more

 

Washingtonian's Best of 2009

Indique Heights restaurant was a proud participant in this year's " Best of party" by the Washingtonian held at the majestic Museum Building in Washington DC. This is an annual event organized by the Washingtonian Magazine and the proceeds go to the Leukemia and Lymphoma society.

 We served Beef chili fry with Cassava (yucca) and the popular street snack Bhelpuri.The Beef Chili Fry with Cassava was a big hit – made with ginger, garlic, coriander,Coconut strips and curry leaves This is a very popular dish of the Syrian Christian Community of Kerala. I got to go around this grandiose building and take a few pictures and meet a few fellow restaurateurs, Chefs and Foodies. Here are some pictures from the event:

 

  

NUTS ABOUT CASHEWS

FROM TREE TO MOM'S CHUTNEY

My first experience with cashew nuts was when I used to visit Kerala as a child on vacations. More recently I had the opportunity to visit our ancestral home with my wife and kids. We were all fascinated as my grandfather showed us cashew nut trees, mango trees, jackfruit trees, pepper corns, pineapple, coconut trees, banana trees, paddy fields, etc . On the topic of cashew nuts, my understanding is that cashew trees were brought to India from South America by the Portuguese. The cashew nut (seed) grows on the blossom head of an edible "apple", as shown in the pictures below. 

When growing up, my family and I would eat the apple when it was ripe. This fruit is made into jams, jellies, and marmalades. The cashew nut is extracted from this seed by roasting the seed in open containers, earthen ware pots, rotary cylinders or hot oil baths. After roasting, the shells are removed and the nut is extracted manually. These kernels are then dried in hot air chambers, which help in the peeling of a thin membrane/skin on the cashew nut. Women mostly work in these cashew factories in Kerala, shelling the cashew nuts. The shelled nuts are usually segregated into whole, split, or broken and then, graded and priced accordingly.

Buying whole cashew nuts are only necessary if you are serving them whole. So if you want to save money, I recommend that you buy broken or split cashew nuts, as you are probably going to process them during cooking. For my restaurants, I buy whole cashew nuts to serve with cocktails and I buy  split or broken nuts for utilization in curries and chutneys.

Here is what you have been waiting for in this blog posting – My Mom’s cashew nut chutney - here is the recipe - Yum! 

MY MOM'S CASHEW NUT CHUTNEY

 Cashew nuts – 1 cup

Coconut (grated) – 1cup

Ginger -  a small piece - cut into small pieces or juliennes

Shallots – 2 cups ( sliced )

Tamarind – 1 ounce *  

Whole red chilly – 4 or 5

Salt – to taste

Vegetable oil - 2 tablespoons

1.   Soak an ounce of tamarind in hot water. Just enough water to cover the tamarind. (Tamarind is  sold in Indian grocery stores – it comes packaged as a 7 ounce seedless slab.

2.   In a frying pan heat oil and add whole red chilly, ginger and shallots. Once the onions are translucent,  add cashew nuts, and grated coconut. Stir for two minutes and remove from fire. Stone grind as shown in the pictues below...... :-)

   or you put all the ingredients in to a food processor and grind  using very little water,adjust the seasoning and use as you like....

      This is a thick chutney that you can use it any way you like - use it as a spread for your sandwiches, bagels.......  

      * If buying the tamarind slab is too cumbersome or if it is not available add abut half an ounce of the store bought “tamarind paste” - the store bought tamarind paste however will make the chutney much darker.

Variation : You can substitute raw green mangoes instead of the tamarind and see the results…. and report back to me on this blog.

 

                                                                                                                        

Washington Post's - Express Night Out

I am very humbled and honored to be featured in the Express

ARTS & EVENTS

Culinary Dream Team: D.C.'s Own Top Chefs

TRADITIONALLY, D.C. has represented itself well in televised cooking competitions. "Hell's Kitchen" winner (and Virginia native) Rock Harper promptly installed himself at the upscale Ben's Chili Bowl affiliate Next Door after fulfilling the Las Vegas obligations that constituted his prize. José Andrés defeated Bobby Flay on an episode of "Iron Chef America." And locals have even fared well on Bravo favorite "Top Chef," with kooky Wheaton caterer Carla Hall a runner-up in the fifth season, and onetime New Yorker Spike Mendelsohn migrating south to open his Good Stuff Eatery following his season four appearance.

So why is there no love for the District on the latest Bravo offering, "Top Chef Masters"? New Yorkers predictably predominate, although there's a large Californian contingent as well. Texas, New Orleans, Miami, Las Vegas and the Southwest all get some representation. All D.C. can claim is Art Smith, who despite running Art and Soul at the Liason Capitol Hill Hotel, is far better known for his Chicago affiliations: the Table 52 restaurant and a stint as Oprah's personal chef.

Assuming Smith's trademark hoecakes don't win it all, here are a few suggestions for D.C. area chefs who would have brought both skill and a bit of drama to the series.

» Carole Greenwood (pictured above)
Unaffiliated
Unlike her peers on this list, Carole Greenwood is not too busy in the kitchen or plotting a new venture to take on a reality TV project. In fact, just a few days ago came a formal acknowledgment that Greenwood had Comet Ping Pong.
Now sole owner James Alefantis told the Washington Post's Tom Sietsema that Greenwood plans on pursuing opportunities in "food writing, music and art." There's no reason that vague list couldn't include television as well.

Greenwood certainly has the culinary record to warrant inclusion on the "Masters" edition, having been executive chef at her own Greenwood restaurant before moving on to her recent projects. Perhaps more important, her abrupt departure signals that she has considerable entertainment potential as well. How would a chef who was known to get histrionic over minor menu substitutions respond to a "make an amuse-bouche out of ingredients in this vending machine" quickfire challenge? Sadly, we can only speculate.

» K.N. Vinod
Indique, Indique Heights, Bombay Bistro
While chef and restaurateur K.N. Vinod doesn't bring the temperamental flair of a Carole Greenwood, he does have a lengthy career preparing both Indian classics and his own creative interpretations. His deconstructed samosa demonstrates the kind of playfulness "Top Chef" judges typically enjoy, and the scalloped veal with orange salsa on the Indique menu indicates a willingness to experiment. He also possesses what is perhaps the best mustache in the D.C. area.

» Michael Landrum
Ray's the Steaks, Ray's the Classics, Ray's Hell-Burger
It is always interesting when "Top Chef" includes a contestant with a clear specialty, and Michael Landrum is well-equipped to fill that role. Although his seafood and side dishes have been well-received, Landrum is best known for one thing: beef. Since opening the original Ray's the Steaks in 2002 (it has since relocated), Landrum has focused on providing diners with excellent steaks without the pretense. Even following Obama and Biden's recent lunch excursion to Ray's Hell-Burger, it seems certain that Landrum will continue to provide quality, unfussy cooking, and on "Top Chef Masters" might have some conflict with his more precious, molecular gastronomy-inclined peers. For the record, our money is on Landrum in a hypothetical throwdown with wd-50 proprietor Wylie Dufresne (an actual contestant).


» Dimitri Moshovitis
Cava Rockville, Cava Capitol Hill
Moshovitis may be little-known outside of the D.C. area thus far, but he is doing everything in his power to change that. Not only has he expanded his Greek mezze restaurant Cava into a second location on Capitol Hill, he has also begun marketing a range of Cava's mezze spreads through local Whole Foods outlets. Greek cuisine has been mostly unrepresented on "Top Chef," but more interesting would be seeing how well Moshovitis could adapt from the small-plate mentality. It seems as though his mezze focus could serve him well in quickfire challenges, but since his entree repertoire is completely unknown, he could end up performing well or awfully in the elimination rounds.

» Nora Poullion
Restaurant Nora
Nora Poullion was at the forefront of the local, organic and sustainable foods movement in this area, and her restaurant received the first-ever organic certification. D.C.'s answer to Alice Waters could certainly go to town on a farmer's market challenge, and like Greenwood, it would be fun to see her attempt one of the more lowbrow quickfires, assuming the "Masters" will be compelled to work with canned goods, Swanson's broth, or vending machine snacks as on previous seasons. Poullion also ran Asia Nora for a decade, so she clearly feels comfortable working with foreign cuisines.

Written by Express contributor Meg Zamula
Photos by The Washington Post, Stacy Zarin, Louis Raimondo

Posted By Express at 8:26 AM on June 9, 2009 Tagged in Arts & Events , Dine & Dash , Food & Drink , The District

Mint Chutney - Bagels and Chutney Anyone?

Mint continues to be in season and in my last post I demonstrated how to make a simple Mint chutney (pudina chutney) - Here is another method of making the chutney. Although, this method has a few more ingredients, it is still a very simple process. Don't be intimidated by seeing the number of ingredients. 

1. Arhar Dal- 2 tablespoons
2. Urad Dal (polished) - 1 tablespoon
3. Channa Dal - 2 tablespoons
4. Tamarind * - 2 pieces  - about 2 ounces
5. Shallots - 2 pieces
6. Ginger - 2 small pieces
7. Hot pepper/jalepano/green chilie - 7-8 pieces
8. Grated coconut* - 3 tablespoons
9. Vegetable oil - for frying
10. Mint leaves - 6 - 8 heaped cups

  

 1. Wash and rinse mint leaves.

2. Heat oil, add arhar dal, channa and urad dal and fry till golden brown in color, add shallots, green chilies, ginger, coconut and mint leaves.Stir for a minute or two till all the mint leaves are wilted, add grated coconut, stir well and grind them to a smooth paste in a food processor using little water. Check for seasoning. If you like it more hot, blend in a few more hot peppers, if you like it more sour add some more tamarind or you can add some lemon juice.

TEMPERING (OPTIONAL)

Ingredients

1. Veg. oil
2. Mustard seeds
3. Curry leaves

Now the next step is to temper the chutney. This is again a very simple process. Heat oil, add mustard seeds, and when the mustard seeds starts to crackle, add the curry leaves and take them off the fire and add it to the chutney and mix well.

Mix well and serve. These chutneys are so versatile, they can be served with almost anything. Are you bored of taking the same old sandwiches for picnics ? Add a dash of this chutney with your next tomato or cheese sandwich or try bagels with mint chutney and cream cheese ... use your imagination and have fun...

* Tamarind : is available in Indian grocery stores in various forms. It comes as a slab - which is what I have used in this recipe. You can use tamarind paste if you like...

* Grated Coconut : Is available in frozen form in Indian grocery stores - if you don't want to go through the hastle of buying a whole coconut, breaking and grating a fresh coconut.

Mint Chutney (Pudina Chutney)

 

It is this time of the year that my backyard is full of Mint leaves. Let us explore the various ways of making a Mint Chutney. Through the following pictures, I am going to illustrate that making a pudina chutney is a very simple process.

In India there are various ways of making Mint or Pudina chutney. Just as the cuisines vary so much from state to state, region to region -

The above ingredients clockwise (starting from top left) are: salt, green chilies & ginger root,tamarind, and Anardana* powder (Available in most Indian grocery stores). If you are not able to find it - don't worry too much about it, we can make it without the Anardana - just increase a little bit of tamarind. :-)

Basically, it is as simple as putting all the ingredients and putting them into a blender with a little bit of water to grind. Check for seasoning.

*Anardana are pomegrante seeds - available in Indian grocery stores in the seed or powdered form.

In the next post we will check out various other ways to make Mint chutney and more ...

Variation: You can add some plain beaten yogurt and then adjust the seasoning.

For more on Mint read Joe Yonan's post here in the Washington Post food blog.

Growsmart Business Webinar

Mr. Surfy Rahman - co-owner of Indique, Indique Heights restaurants - to speak at the upcoming Business Webinar -

When - April 30, 2009

Where - live webcast - (free)

Time - 2 pm - 3 pm (eastern standard time)

Host - Mr. Roy Dunbar - CEO Network Solutions.

Other speakers/panelist to include Kristina Bouweiri, CEO of Reston Limo, Anita Campbell, editor of small business trends, Tom Heath, columnist,The Washington Post- Value added, Kelly Mucio, founder of Lost Boys, a fashionable clothing store recently featured in Good morning America

For registration click here 

4/30/09 -

For those of you who missed this click here to see the webinar

.

 

Chef Sanjeev Kapoor on Rachel Ray's show

Folks don't forget to turn on to the Rachel Ray's show today at 10 A.M - 11 am (to watch our friend Sanjeev Kapoor in action. In the Washington metropolitan area it is on channel 5 -

Rachel Ray

Sanjeev did such a spectacular job - he just rocked ...... and for those of you who missed the show ...... one minute challenge  

Taste of the Nation

Join us and help end Childhood Hunger

I am proud to support the cause of the Share the Strenghth and Taste of the Nation. I will be there along with my colleagues joining a distinguished group of chefs from town at this event. I hope to see you all there....

Read more.....Read more  

 

March 31 2009

 My sincere thanks to everbody who came and participated in this event. Here is what was reported on WTOP news by Bob Madigan ..WTOP NEWS

Here are some pictures from the event: 

This was the Indique Heights counter

Theatro Goldoni had an intersting cream of cauliflower with a very nice garnish

1789 had a tuna tartare with smoked paprika on toast.

Ceylon Cinnamon Rice Pudding with Champagne Mango & sesame brittle

Smoked Pork Belly Barbeque sandwich

Mr. Dean Gold, Executvie Chef and Owner of Dino in Cleveland Park

Michael Mina’s Bourbon Steak serving American Wagyu Steak Shabu Shabu with Mushroom Dashi Broth, 

This looked quite interesting to me - it was basically a meringue colored with beetroot- scooped hollow and stuffed with a foie-gras... it was very light and delicate to handle...

Coco Sala Executive Chef Santosh Thipur with an amazing spread...

Chef Christophe Poteaux and Michelle Gabee Poteaux from Restaurant Bastille, in Alexandria, VA.

 

Guess who is behind the glasses? and what is the cocktail?

Todd Thrasher needs no introduction in the Washington metropolitan area... and here is the cocktail he came up with for the event

HOLLY HOCKTAIL

3/4 OZ. Cruzan Rum Gold

3/4 oz Canton

1/2 oz. Hibiscus Ginger Syrup

3 oz. Coconut Water

3 dashes of Hibiscus bitters

Squeeze of lemon

Add all ingredients in a shaker and shake, strain into a Martini glass

Top with coconut air and Hisbiscus dust

(Recipe specially designed by Todd Trasher)

 Executive Chef S.Balamurgan, Todd Trasher and yours truly.Cheers!

Read more.....

 

Bombay Bistro Rockville - 18th Anniversary Celebrations

Folks, Bombay Bistro (Rockville) would like to thank all its patrons for its unwavered support and encouragement over the years. Just can't believe it is the 18th anniversary ! To celebrate the anniversary and to thank all our loyal patrons, we have a lot of specials for the month of March and April. Come and check it out!

 MONDAY NIGHTS

-  WINE MADNESS

Half Price Wine (Bottles)

TUESDAY NIGHTS

Free Appetizer *

WEDNESDAY NIGHTS

Free side order *

THURSDAY NIGHTS

Free Soup or Salad *

SWEET SUNDAY NIGHTS

Free dessert *

BLOWOUT—MON TO THURSDAY

Three course Menu

With a glass of wine

$ 18.95

 *

With the purchase of an entrée

In house dining only

 

 

    

Dining Out for Life

Dine Out and Make a Difference

Indique Heights in Chevy Chase will be joining 150 other restaurants in the Washington Metropolitan area to support men, women, children living with HIV/AIDS, cancer and other life-challenging illnesses by contributing a percentage of their sales to Food & Friends.

When - March 5^th

Day – Thursday

Venue – Indique Heights

and 150 other restaurants

Time – lunch and Dinner

More details and list of participating restaurants :

-http://www.diningoutforlife.com/washingtondc/participating

Food & Friends

is the only nonprofit organization in the Washington area providing daily, home-delivered, specialized meals, groceries and nutrition counseling to individuals in the community who are facing some of life's most difficult challenges. The funds raised through Dining Out for Life allows Food & Friends to continue to provide these critical services at NO COST to the clients.

Read More .

Chef Sanjeev Kapoor - House of Commons, UK to Launch Master Chef

Chef Sanjeev Kapoor needs no introduction. He is the one of the most celebrated face of Indian Cuisine today.  Sanjeev has been hosting a very popular TV show on Zee TV – Khana Khazana  -  for 14 years now . The longest running TV show - has completed more than 700 episodes with a viewership of about 300 million people in over 60 countries.

Chef Sanjeev Kapoor will be launched from the portals of House of Commons, London 

on Wednesday, February 11, 2009 at 1600 hours.

The event is hosted by Fabian Hamilton, MP (North east Leeds,Yorkshire,)

to highlight the importance of wholesome Indian Cuisine. Prominence being given to taste, health, and convenience to suit the fast paced lifestyle of the British.

http://www.sanjeevkapoor.com/NewsDetail.aspx?MenuId=64&NewsnEventsId=36&ADate=Jan%202009

Sanjeev was also named as one of the most 5 celebrated chefs in the world by Richard Quest of CNN along with the likes of Gordon Ramsay, Jamie Olivier, and Wolfgang Puck.

He has authored some of the bestselling cook books on Indian Cuisine. If you are looking for a shortcut, his ready to eat foods are available in Indian Grocery stores along with a whole Variety of spice mixes, pickles, chutneys etc

 I have known Sanjeev professionally and also as a friend since he started his career in 1984.

I wish him and his lovely wife Alyona  continued success in all their future endeavors.

 Chef Sanjeev Kapoor was recently in New York

and  Washington DC

http://www.youtube.com/watch?v=CtVzVRdO18w&eurl=http://www.facebook.com/home.php?

Source: you tube

 

Here are some of the pictures from his trip.

 

Sanjeev Kapoor and Alyona Kapoor in front of the Washington Monument

 

 L to R: Nisha Vinod, Alyona Kapoor, Sanjeev Kapoor and K.N.Vinod

    

 In front of the white house - Alyona, Sanjeev and Vinod

 

At Indique restaurant in Washington DC with Surfy Rahman and K.N.Vinod

 

L to R: Nisha Vinod, Vinod, Nandita Madan,Sanjeev Kapoor, Alyona Kapoor and Surfy Rahman

 

Sanjeev Kapoor at Indique Heights - R to L : Saba Tasneem, Nandita Madan, Nisha Vinod, Sanjeev Kapoor, Shashi Bellamkonda,Samir Bhide,Monica Bhide,Alyona Kapoor and K.N.Vinod

 

Checking out the local fish Markets in DC

 

Alyona and Sanjeev in front of the Capitol in Washington DC

 

At my home in Gaithersburg, MD

Sanjeev Kapoor with my mom Pushpavathy in the kitchen

Checking out some hot steamed crabs at the Waterfront

Featured in India Abroad Feb 6, 2009

Featured in India Abroad Feb 6, 2009
Originally uploaded by chefvinod

Sugar and Champagne at Ritz Carlton

Indique/Indique Heights participated in the Sugar and Champagne event held at the Ritz Carlton,  Washington DC.

 

This event, hosted by Todd and Ellen Gray of Equinox restaurant and Salamander Resort & Spa, is in honor of the Washington Humane Society Officers who work 24-hours a day, saving the homeless, lost, neglected and abused animals and the Humane Education program that teaches elementary school children compassion and respect for animals.

Guests and their dogs were greeted by the sparkling wines, champagne, and delicious desserts from the area's top Pastry Chefs! Indique/Indique Heights was the only restaurant serving a hot meal during the event. Our counter was busy from the start, and as the aroma of the spices spread into the gorgeous banquet hall, lines started to form.

The Culinary team of the Ritz Carlton headed by Executive Chef David Serus, the Executive Sous Chef Georg Hoehn and the Director of Banquets Arvind Chadha came and relished the food at our counter.

Some of the restaurants participating in the event were Acadiana, Art and Soul, Bastille, Brasserie Beck, Central Michel Richard, Equinox, Jefferson Hotel, Rock Creek, Volt, Restaurant 3, and the Ritz Carlton. Chef Martin Saylor, the first Executive Chef of the Butterfield 9 was seen behind the Artisan premium cheese company. Beverage companies like national distributors Montegay Rum, Santa Lucia Coffee, William Harris Imports, and Washington Wholesale, etc. were all in attendance.

There were so much of desserts, pastries, ice cream and champagne, all my dieting for the week went through the roof.  Here are some pictures from the event:

 

 

      

 

    

 

  

 

   

 

  

 

 

 

Chef Jose Andres picks Indique as one of his hometown favorites

I am thrilled to note that Chef Jose Andres has picked Indique as one of his hometown favorite restaurants in the Conde Naste Traveler - January 2009 issue. 

Thank You Chef Jose Andres!  

CATCH OF THE DAY

Chef's Choice: José Andrés

Daily Traveler Julia Bainbridge
opts for a hand-feeding of Andrés'
jamon and caviar roll-ups.

Who but a chef would cross the globe for his favorite snack? Condé Nast Traveler asked José Andrés, who just opened The Bazaar at the SLS Hotel Beverly Hills--and published a new cookbook--for his tips.

Favorite Hometown Restaurants: "At Indique, in D.C., chef K.N. Vinod serves delicious Indian food--order anything from the tandoor oven. I love the Korean barbecue, japchae noodles, and seafood pancakes at Yechon, in Annandale, Virginia."

Favorite Restaurants Worldwide: "In Juneau, I had wonderful king and spider crab at Tracy's King Crab Stick (364 S. Franklin St., 907-723-1811). I'm a big fan of Soto, in Manhattan. The chef is a master with sea urchin--I especially like this version with cold tofu skin."

Favorite Getaway: "My family and I vacation in Zahara de los Atunes, a beach town in southern Spain known for its tuna. I cook it with local ingredients like anchovies and extra-virgin olive oil, tomatoes, onions, herbs, and paprika. We always go to Restaurante La Castilleria there (11158 Vejer de la Frontera, 34-956-451-497). Everything is cooked over a wood fire."

Perfect In-flight Meal: "Slices of jamon Ibérico and a little bit of caviar."

Further reading:
*  For more from the January issue of Condé Nast Traveler, go here
* Catch of the Day: International noshables

Daily Traveler Julia Bainbridge
opts for a hand-feeding of Andrés'
jamon and caviar roll-ups.

Who but a chef would cross the globe for his favorite snack? Condé Nast Traveler asked José Andrés, who just opened The Bazaar at the SLS Hotel Beverly Hills--and published a new cookbook--for his tips.

Favorite Hometown Restaurants: "At Indique, in D.C., chef K.N. Vinod serves delicious Indian food--order anything from the tandoor oven. I love the Korean barbecue, japchae noodles, and seafood pancakes at Yechon, in Annandale, Virginia."

Favorite Restaurants Worldwide: "In Juneau, I had wonderful king and spider crab at Tracy's King Crab Stick (364 S. Franklin St., 907-723-1811). I'm a big fan of Soto, in Manhattan. The chef is a master with sea urchin--I especially like this version with cold tofu skin."

Favorite Getaway: "My family and I vacation in Zahara de los Atunes, a beach town in southern Spain known for its tuna. I cook it with local ingredients like anchovies and extra-virgin olive oil, tomatoes, onions, herbs, and paprika. We always go to Restaurante La Castilleria there (11158 Vejer de la Frontera, 34-956-451-497). Everything is cooked over a wood fire."

Perfect In-flight Meal: "Slices of jamon Ibérico and a little bit of caviar."

Further reading:
*  For more from the January issue of Condé Nast Traveler, go here
* Catch of the Day: International noshables

Les Dames d'Escoffier DC Chapter with Mrs.Kalpana Sen, wife of the Ambassador of India

Come, Join us on Monday, January 26, 2009 - 6.30 PM at Indique Heights, 2 Wisconsin Circle, Chevy  Chase, MD- 20815

 What/Why:

Les Dames d'Escoffier and Indique Heights are commemorating India's Republic Day with a celebration of India's rich cultural and culinary history at the Chevy Chase restaurant.  Priced at $75 per person, inclusive of a glass of wine, the cultural fest marking the day the Indian Constitution came into force, will be held on Monday, January 26, 2009 at 6:30 pm.

I will take you on a culinary journey through India with a slide illustrated talk.

India Republic Day Menu

Welcome Tamarind Margarita * Mangotini * Mango Lassi * Lemon Soda * Other Non-Alcoholic Beverages

APPETIZERS
Bhelpuri with Paneer Shashlik and Tamarind Chutney
Tadka Idli (Steamed Lentil-Rice Cakes with Curry Leaves)
Mussels a la Indique with Tomatoes, Coconut, White Wine
Chicken Seekh Kebab with Ginger and Garlic

MAIN COURSES
Aleppey Fish Curry with Green Mangoes and Coconut Milk
Chicken Dalcha with Lentils, Tamarind, and Mint Leaves
Syrian Lamb Fry with Coconut Strips and Aromatic Spices
Kadai Paneer (Homemade Cheese with Onions and Peppers)
Saag Makai (Spinach, Corn, Fenugreek Leaves, and Spices)
Dill Potatoes
Tomato Pappu (Yellow Lentils, Tomato, Ginger, and Garlic)
Jeera Pulao (Basmati Rice, Aromatic Spices)
Kaduge Pachadi (Yogurt, Cucumber, and Mustard Seeds)
Assorted Indian Breads

DESSERTS
Mango Cheese Flan with Mango Raspberry Coulis
Shreekandh (Homemade Yogurt, Pistachios, Saffron)

 

 

R.S.V.P. by January 23, 2009, to lesdamesdc@aol.com or 202.973.2181

Indique invited to serve Indian food at the Presidential Inaugural route

We are honored and humbled to be part of this historic 56^th presidential Inauguration of President Barack Obama. Indique / Indique Heights restaurants has been invited by the GSI in conjunction with the presidential inaugural committee to participate in the festivities along the parade route. Folks come and say hello and check us out at two locations.  We will be at the intersection of 15^th street/ New York Avenue and Pennsylvania Avenue and at 14^th/ G street (west side) … On a cold day don’t miss the Masala Chai Tea, Bhelpuri and much much more.

If you need to see a more detailed map,locations, parade route,  road closings etc check out this site.

Secret Service

 

 To celebrate the inauguration of the 44th president of the United States – Barack Obama,
Indique restaurant,  will remain open throughout the day on 18th, 19th and 20th of January 2009.
The restaurant and Bar will be open till 4 A.M with a late night Menu and Specialty Inauguration cocktails.We will also be having a happy hour from 4 to 6 pm on these three days.

At Indique Heights in Chevy Chase - South Asians for Obama is hosting a Brunch on Monday the 19th of January at 10.30 AM..

Cooking classes 2008

We just finished the cooking class series for the year 2008

 with the last class on the street snacks of India. It was a lot

of fun as we had the students try some of the dishes – hands on…

We will announce next year's cooking classes here....

 

Here are some pictures from the event.....

 

I am personally very thrilled to hear that some of the students already tried some of the dishes

  Read more on April Fulton's blog

       

     

       

Indique Heights on Fox 5 WTTG

We were honored to be invited back to Fox 5 WTTG channel 5 for yet another cooking demonstration. Demonstrated a fish dish from the southern state of Kerala - Meen Pollichathe and a lentil salad - Parupe Kosambari. Disregard the recipe posted on the fox site as it is not the recipe of the Meen Pollichathe . I shall post the recipe here soon!

Here is the link :

Fox TV Click here

X^

Let's do Lunch - Smithsonian Resdient Associates

As a grand finale to the  - Let's do Lunch & Lecture series -  40 participants attended the event at Indique Heights. Mr. Surfy Rahman and I spoke to the participants about Indian Cuisine. We took them on a Culinary journey through India by way of a power point presentation and finished the event with the lunch. Here are some pictures from the event.

    

  Mr. Surfy Rahman and Mr. K.N.Vinod conducting the presentation. 

    

 

Indique Height's Diwali Mela - featured on Fox 5

Indique Heights was featured today on Fox 5 morning news for the upcoming Diwali event on Sunday , October 26th, 2008. Here are some pictures from the event and the link: click below :

Fox TV Diwali 1

Fox TV contd.

                          

  

                       

                             

                                 

   

                               

 

                                                

                                           

 

 

  

  

 

                                       

 

Cooking Classes

I am happy to report that our first cooking class went on very well and we were sold out. Here are some pictures from the event.

            
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 Ms.Simone Krembs won a prize for identifying the maximum number of spices in the class. The prize ? Champagne Brunch for Two at Indique Heights. Cheers! Folks, the next class is going to be on South Indian Cooking and am looking forward to it.

Cooking Classes

Cooking Classes at Indique Heights

Join me and my colleagues Co-Executive Chefs Abraham Varghese and S.Balamurugan of Indique /Indique Heights restaurants as we take you on a Culinary journey through India with our three part interactive Cooking Classes.

First Class : North India
October 18, 2008 (12 noon to 3 P.M)

Menu :

Veg. Samosa
Papri Chaat
Chicken Tikka Makhani
Saag Makai
jeera Aloo
Mattar Pulao
Jeera Aloo
Cucumber Raita
Mango Kheer

$ 55.00 inclusive of lunch and a glass of wine

Second Class : South India
November 2, 2008 (12 noon to 3 P.M)

Menu :
Chicken 65
Parupe Vada
Kerala Fish Curry
Chicken stew (ishtew)
Potaot/Yuca Ullarthiyathe
Lemon Rice
Mango Pachadi
Semiya Payasam

$ 55.00 inclusive of lunch and a glass of wine

Third Class : Street Snacks of India
October18, 2008 (12 noon to 3 P.M)

Menu :
Veg. Bhajia
Aloo Bonda
Aloo Tikki
Bhelpuri
Mini Dosa
Mini Idli
Fish Amristari
Cilantro Chutney
Tamarind Chutney

$ 55.00 inclusive of lunch and a glass of wine

Diwali/ Deepavali Celebrations at Indique Heights

Indique Heights Restaurant is bringing the Indian Festival of lights to Washinton DC on Otober 26th.
Neighbors, Families and Friends are invited to stop by Indique Height's expansive outdoor terrace for festivities.
In India, the Diwali or Deepavali festival symbolizes the triumph of good over evil. Lights and 'diyas'
are lit signifying the driving away of darkness and ignorance. Though there are many legends and religious attributes to the festival, the Diwali/Deepavali celebration is a time of family gatherings, great food and celebrations.
The festival at Indique heights will transform the expansive terrace into a festive bazaar including a diwali feast,henna artists, music, jewelry vendors. Guests can feast on a great menu of Indian street snacks and cuisine.
The Indique Heights Diwali festival is on October 26th from 12 to 8 pm on Indique Heights terrace at two Wisconsin Circle, Chevy Chase.
Admission is $20.00 per person. Children under 5 - free Children under 12 - $12.00
Reservations are not required.

2nd Annual "Taste of Frienship Heights"

Come, Join us on September 20, 2008 at the 2nd Annual "Taste of Friendship Heights" at the Friendship Heights Village Center 4433 South Park Avenue, Chevy Chase, Md.- 12 noon to 5 PM
Participating Restaurants - Indique Heights, Rock Creek, Famoso, M Cafe, Lia's. Potomac Pizza,Gifford's.Starbucks, and more...
For more details Click here

This event was a grand success - we had more turn out this year than last.  Here are some pictures from the event.

 

Montgomery County Executive Mr. Ike legett with the co-owner of Indique Heights Mr. Surfy Rahman.

  

Ms. Nandita Madan - Manager - Indique/ Indique Heights restaurants helping guests at the event.

Co- Executive chefs Abraham Varghese and S.Balamurugan at the event.

Indique Heights on Fox 5

I was honored to be on Fox TV today on their "what's Cooking " segment.   I demonstrated how to make a Yogurt based dessert called " Shreekandh Brule" ( a la Indique Heights ) with different variations. Here are some of the pictures from today's event.

Click here for the recipe and the video

Let's Do Lunch

I am delighted to be associated with the new "let's do lunch" series - in conjunction with the Smithsonian Resident Associate Program. Come, join me and my colleagues at Indique Heights on October 28th - for a culinary journey through India via a slide show presentation followed by lunch

   
Menu

ASSORTED SMALL PLATES
Chaat papri (New Delhi)
(Flour crisps, Potato, Chickpeas, Yogurt, Cilantro & Tamarind Chutney)
Bhelpuri
(Rice Puffs,Crisp gram flour noodle tossed with Cilantro and Tamarind Chutney)
Calamari Ullarthiyathe
(Calamari tossed with shallots,ginger, hot pepper, mustard seeds & tomatoes)

MAIN COURSE
Malabar Fish Curry (Kerala)
Syrian lamb Chili fry (Kerala)
specialty of the syrian chirstian community of Kerala -
boneless lamb cooked with coriander, garlic, shallots, and anise)
Dum ka Baingan (Hyderabad)
(Baby egg plant with sesame seeds, peanuts, cashew nuts, and spices)
Potato  Ullarthiyathe (Kerala)
(Potato, shallots, mustard seeds,crushed red pepper & curry leaves)
Saag  Makai (Punjab)
(Spinach, corn kernels, fenugreek leaves, and spices)
Dal Makhani (Punjab)
(Black lentils, ginger, garlic, tomatoes, butter and spices)
JEERA PILAF
(Basmati rice, cumin )
ASSORTED BREADS

DESSERTS
KULFI A LA INDIQUE
(Traditional Indian Ice cream, cardamom, saffron and pistachio)
served with a warm orange sauce
SHREEKANDH BRULE
(Yogurt, sugar, saffron, cardamom, pistachio)


FOR DETAILS AND TICKETS
Here is the link to the SMITHSONIAN RESIDENT ASSOCIATE PROGRAM

Coordiantor  Gail Forman is a freelance food and travel writer.

 

Bhutanese Kitchen

Here are some of the pictures of the Bhutanese kitchen - at the national mall.

Making of Buckwheat noodles (Bhutanese style)

Here in these pictures Karma Phuntsho and Choeki Ugyen and their colleagues show us how buckwheat noodle is made :

 

Folklife Festival - Bhutan

 

 

Honorable Minister for Home & Culture Affairs, Royal Government of Bhutan , Mr. Minjur Dorji proposed a toast and thanked Indique Heights for a wonderful job done at the folklife festival.

 

 

Honorable Minister for Home and Cultural Affairs, Royal Government of Bhutan - Mr. Minjur Dorji,  his excellency Ambassador of Bhutan to the United States, Mr. Daw Penjo and the Bhutanese delegation at Indique Heights.

 

                              

L to R : Mr.K.N.Vinod and Mr. Surfy Rahman   

L to R : Mrs.Madhavi Rahman and Mr. Surfy Rahman 

                           

Executive Chef S.B.Balamurugan 

 

  

 

Executive Chef Abraham Varghese

 

 

Co- Executive Chef Balamurugan, Mr. Surfy Rahman,

 Mr.K.N.Vinod and Co- Executive chef Abraham Varghese

 

 

Bhutanese folks at Indique Heights tent.

 

 

 

With my Bhutanese hat - keeps me cool !

 

 

 

     

Prince Jigyel Ugyen Wangchuck

_MG_6754
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.

Smithsonian Folklife Festival

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 6^th 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.

 

Read more

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 Washington Post, August 9, 2006

 

·                                 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:

 Adapted from Chef K.N. Vinod, co-owner of Indique / Indique Heights in Chevy Chase.

Tim Russert - We will miss you at Indique......

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.

DC Central Kitchen

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 71^st 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.

Read more

  Here are some pictures:

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

                  

   

 

 

World Bank, Washington DC

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.

International Monetary Fund

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.

Lunch and Cooking Demo at IMF

Lunch and Cooking Demo at IMF
Originally uploaded by chefvinod

Internationational Monetary Fund

Internationational Monetary Fund
Originally uploaded by chefvinod

Farmers Market, Dupont Circle, Washington DC

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 :

• The art of using spices. - spoke about various permutations, combinations, sequence of using spices etc  and demonstrated how to make "lemon rice".
• Demonstrated how to make "Oothapam."
• Demonstrated the popular street snack "Bhelpuri"

This is truly an amzing market  and I only wish that it was closer to my house. Here are some pictures from the event. 

Read more ....                                                                                                                              

               

Cooking Demo

IMG_3268_edited-1
Originally uploaded by chefvinod

Fresh Produce galore

Fresh Produce
Originally uploaded by chefvinod

K.N.Vinod, Jeanne Hommel, and Abraham Varghese

farmersmkt5
Originally uploaded by chefvinod

Making Oothapam

IMG_3278
Originally uploaded by chefvinod

farmers market cooking demo

farmersmkts3
Originally uploaded by chefvinod

Cooking Demonstration at the Farmers Market

Cooking Demonstration at the Farmers Market
Originally uploaded by chefvinod

zoofari at the national zoo

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

Executive Chef Abraham Varghese

Read more..