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
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 popularin 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.
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
·Features: Fast, Meatless
"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
·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
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.
Adapted from Chef K.N. Vinod, co-owner of Indique / Indique Heights in Chevy Chase.
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.