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.
  

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

 

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.

 

                                                                                                                        

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

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