OUR DINING EXPERIENCE: INDIENNE, CHICAGO

 OUR DINING EXPERIENCE: INDIENNE, CHICAGO

After our stay at New York, we travelled to Chicago, IL. You will recall that at New York I had the great fortune to dine at three of the finest Indian restaurants,  Chef Vikas Khann's The Bungalow; Chef Raveesh Kapoor's Indian Accent; and Chef Vijayakumar's Semma. 

In Chicago, we dined at another famous restaurant called Indienne. This was inaugurated in 2022 . Shortly after, it was awarded a Michelin star in 2023. It was the first Indian restaurant to get this honour. Chef Sujan Sarkar and his team have ensured they have retained the prestigious status every year since then. Chef Sujan is from Kolkatta but spent over a decade in London honing his skills. He has entrepreneurial ventures in Los Angeles, and San Francisco to his credit. 

Unfortunately, I did not get the chance to meet Chef Sujan as he was out of town. He was busy with the inauguration of his New York restaurant situated in Henry Hall, West 38th Street, near 10th Avenue in the  Hudson Yards.

The name "Indienne" comes from Chef Sujan Sarkar's objective of a fusion of Indian flavors and French techniques. We went there with great expectations having signed up for their 9 course Non-Vegetarian Tasting Menu. 

As you know, a "tasting menu" is a multi-course dining experience curated by the chef. The choice of dishes and the sequence in which they are served are pre-determined. Typically, the portions are small but there is great variety. Also, often the best dishes from the chef's kitchen make the cut. 

At the Indienne, the beauty of the tasting menu lies in the chef's reinterpreting traditional Indian dishes with his own innovative choice of ingredients, not to forget the unique styling of the dish.

We started the evening with gin and tonic! But wait, here's the difference. They offered a distinctly Indian edge to the traditional British drink. From the available options, we chose Kokum! It did add to the taste of the drink which came served with a giant size single ice sphere.

Let's see all that went into making up our non-vegetarian tasting menu that evening. 

Dahi Puri (Buckwheat, Green Apple, Tamarind)

Banarasi Tomato (Burrata, Black Rice) :

Hamachi (Avacado, Cucumber, Sol Kadi). I can imagine the dexterity required to individually plate each serving!! 

Egg ( Corn, Green Pea, Caviar, Babka Pao) : 

Lobster Ghee Roast ( Prawn Ela Ada, Sunchoke, Mango):

Lamb Kebab ( Shami, Ribs, Endive, Pickled Jicama):

Chilli Cheese Khulcha: 

Chicken Makhni ( Red Pepper, Fenugreek) served with Black Dairy Dal and Garlic Naan :

Kaju Katli ( Honeycomb, Nougat, Milk Ice Cream).:

 

As we left we were given Treats ( Coffee and Walnuts; Mango & Ginger) 

What do I remember most from this meal? I must say it was the Chicken Makhni and the Garlic Naan, followed by the Lobster Ghee Roast! 

The most attractive plating had to be the Hamachi.

The non-vegetarian tasting menu at Indienne was stylish, sophisticated and  sumptuous!

As a foodie and a food blogger, I came away immensely impressed by the innovation and creativity of the  Chefs at Indienne. 

EGG CURRY-COASTAL STYLE

 EGG CURRY- COASTAL STYLE

We can use eggs in different forms for  breakfast - scrambled, boiled, fried, and in omelettes. Likewise, for lunch/dinner, eggs can be used in different kinds of curries and side dishes. 

As you would know, eggs- both the yolk and the whites-  have numerous health benefits. 

Elsewhere in this blog, you will find some recipes of dishes made with eggs, such as:-

• Egg Curry, the first non-vegetarian dish I learnt to make- after my marriage!
• Egg Green Masala- with the distinctive flavour of mint 
• Chettinad Egg Curry- lip smacking flavours of Chettinad cuisine

Today's recipe is for another Egg Curry- this one done in our Coastal Style. When I say Coastal style, I mean the West Coast of India running from Goa to Karnataka.

The world famous Chef Vikas Khanna once said that our coastal Saraswat/GSB cuisine is characterized by a trinity of foundational elements that provides its unique delicate yet bold flavour profile. These elements are Fresh Coconut Gratings, Coconut Oil, and Tamarind or Kokum.

This Egg Curry goes great with hot steamed rice. Do try it out and let me know how you liked it! 

Ingredients:-

• Eggs, 6
• Coriander Seeds, 1 tbsp
• Cumin Seeds, 1/2 tsp
• Fenugreek Seeds/ Methi Seeds, 5-6 
•  Black Peppercorns, 1/4 tsp
• Curry Leaves, 6-8
• Garlic Cloves, 8
• Ginger, 1 " piece
• Medium-sized Onion, 1
• Fresh Coconut Gratings, 1/4 cup
• Byadgi Red Chillies, 5
• Turmeric Powder, 1/2 tsp
• Tamarind, size of a small marble 
• Salt, to taste
• Coconut Oil, 2 tsp

For Seasoning:-

• Mustard Seeds, 1/2 tsp
• Small sized Onion, sliced, 1
• Curry Leaves, a sprig 
• Coconut Oil, 2 tsp

Method:-

Wash and boil the eggs for about 8-10 minutes, allow it to cool and peel the eggs. 

Peel and chop the garlic cloves 

Peel and chop the ginger 

Peel and chop the onion for the curry 

Peel and slice the small onion for seasoning

Heat coconut oil in a thick bottomed kadhai and on medium heat add the coriander seeds, cumin seeds, methi seeds, black peppercorns, curry leaves, chopped garlic cloves, chopped ginger, chopped onions, fresh coconut gratings and Byadgi red chillies 

Roast them till they become fragrant 

Allow the roasted ingredients to cool 

Transfer them to a mixer jar. 

Add turmeric powder, tamarind  and salt

Grind to a smooth paste by adding the required amount of water 

Remove the freshly ground paste (masala) to the kadhai, add water as required to get a curry like consistency 

Bring this curry to a boil and add the boiled eggs to it 

Lower the flame and let it simmer for about 5 minutes

Switch off the gas

In a seasoning pan, heat 2 tsp of coconut oil and on medium heat add the mustard seeds, when they splutter add the sliced onions and the curry leaves. Sauce till the onions become slightly golden.

Pour this seasoning on to the egg curry

Transfer to a serving bowl

Serve Egg Curry with hot steamed rice

POMFRET CURRY GSB STYLE

 

POMFRET CURRY GSB STYLE 

In our Konkani GSB cuisine, a popular dish is Alle Piyava Ghashi. The name comes from the Konkani terms for the ingredients which give it its distinctive flavour - Ginger (Alle) and Onion (Piyavu). 

 In today's recipe I have made Alle Piyava Ghashi with the addition of Black Pomfret, called Maanji in Konkani, Tulu and Kannada, Pomfret is called Paplet in Maharashtra and Goa. 

This article shows how adding black pomfret to your diet can be beneficial for your health. 

Elsewhere in this blog, you will find recipes for dishes made with pomfret, such as:-

• Black Pomfret Curry
• Maanji Pulimunchi
• Rava Pomfret Fry

This Pomfret Curry goes great with hot steamed rice.  I used 1/2 kg black pomfret which after cutting and cleaning yields about 400 gms or about 7-8 fillets of varying sizes.

I hope you will try this out and enjoy it as much as we do! 

Ingredients:-

• Black Pomfret, 400 grams
• Onion, 1
• Green Chillies, 2-3
• Ginger, 1 to 1 1/2 " piece
• Fresh Coconut Gratings, 1 cup
• Roasted Byadgi Red Chillies, 6-8
• Tamarind, size of a small marble
• Coconut Oil, 1 tbsp
• Salt, to taste

Method:-

Wash the fish fillets thoroughly. Keep aside. 

Chop the ginger, peel and chop the onion, and slit the green chillies

In a mixer jar, grind together the fresh coconut gratings, roasted Byadgi red chillies, and  tamarind to a smooth paste, adding water as required

Transfer this ground paste to a thick-bottomed kadhai, add water to bring to a gravy like consistency 

To this add the chopped ginger, onions, slit green chillies, and salt to taste

Mix well and bring to a boil 

Lower the flame and let it simmer for a few minutes

Add the fish fillets and let it cook for 3-4 minutes on medium flame. Remember, the fish gets cooked very soon. Don't use a ladle or spoon to mix the curry as the delicate, cooked fish will break. Instead, lift and gently shake the kadhai. 

Finally drizzle the Pomfret Curry with coconut oil and allow it to sit for about 10-15 minutes so that the curry absorbs all the flavours.

Serve with hot steamed rice

CHETTINAD EGG CURRY

CHETTINAD EGG CURRY 

From time to time, I make dishes using eggs as they have numerous health benefits. We can make use of eggs for breakfast where we can have Omelettes, Boiled Eggs, Scrambled Eggs, Fried Egg etc or they can be used for curries and other dishes for lunch or dinner.

Elsewhere in this blog, you will find some recipes of dishes made with eggs, such as:-

• Egg Curry, the first non-vegetarian dish I learnt to make- after my marriage!
• Herbed Baked Eggs- one of the most delicious of egg recipes that I have tasted
• Egg Curry, goes great with pulao or fried rice

Today's recipe is for an Egg Curry, done in the Chettinad style. As you might know, Chettinad is a part of the South Indian State of Tamilnadu and is famous for its hot, spicy food. The main component of the Chettinad style of cooking is the Chettinad Masala which is made using many different spices.

I have adapted this from Chettinad Egg Curry in Indian Healthy Recipes. This dish goes well with hot rotis or with hot steamed rice. 

We tried this out and it tasted great! 

Ingredients:-

• Eggs, 4
• Large sized Onion, 1
• Medium-sized Tomatoes, 2 
• Mustard Seeds, 1/2 tsp
• Curry Leaves, a few
• Ginger Garlic Paste, 1 tsp
• Salt, to taste 
• Oil, 2-3 tbsp
• Coriander Leaves, a few

For the Chettinad Masala:-

• Byadgi Red Chillies, 5
• Coriander Seeds, 2 tsp
• Green Cardamom, 2
• Fennel Seeds, 3/4 tsp
• Cumin Seeds, 1/2 tsp
• Peppercorns, 1/4 tsp
• Cloves, 3
• Cinnamon, 1 " piece
• Poppy Seeds, 1 and 1/2 tsp 
• Coconut Gratings, 1/4 cup

Method:-

Wash and boil the eggs for about 8-10 minutes, allow it to cool and peel the eggs. Pierce the eggs with a fork and keep aside. 

Wash and roughly chop the tomatoes, blend them in a mixer jar to a fine puree, without adding any water. Keep this tomato puree aside

Peel and finely chop the onion

Finely chop the coriander leaves

In a thick-bottomed pan, dry roast red chillies and coriander seeds on low-medium flame

When you get a good aroma from the roasted coriander seeds add green cardamom, fennel seeds, cumin, peppercorns, cloves and cinnamon 

Roast these on low flame making sure the spices get roasted but do not get burnt

Transfer to mixer jar 

In the same pan, saute poppy seeds for 1 minute then add the coconut gratings and saute for 2 minutes till it gives off a good aroma

Remove from flame and allow this to cool 

Add this to the roasted spices in the mixer jar 

Grind this to a powder.

To this, add a little water and make the masala paste and keep aside.

Add oil to the pan and on medium heat add the mustard seeds, when they splutter add the curry leaves and saute for a few seconds

To this add the finely chopped onion and saute till they turn golden 

Now add the ginger garlic paste and saute till the raw smell goes

Add the tomato puree and mix well  and saute till the raw smell of the tomato goes

Next add the ground masala prepared and salt to taste

Add water as required to get a gravy like consistency

Bring this to a boil then lower the flame and add the boiled eggs 

Allow the eggs to simmer in the gravy for 5 minutes 

Switch off the gas

Finally, garnish with finely chopped coriander leaves

Transfer the Chettinad Egg Curry to a serving bowl 

Serve hot with rotis, chapatis, fried rice 

SOUTH INDIAN EGG CURRY

 

SOUTH INDIAN EGG CURRY 

It is well-established that eggs have numerous health benefits. They can be had in different forms for breakfast such as scrambled, boiled, fried, and in omelettes and for lunch/dinner in different kinds of curries and side dishes. 

Elsewhere in this blog, you will find some recipes of dishes made with eggs, such as:-

• Egg Curry, the first non-vegetarian dish I learnt to make- after my marriage!
• Herbed Baked Eggs- one of the most delicious of egg recipes that I have tasted
• Egg Curry, goes great with pulao or fried rice

Today's recipe is for another Egg Curry, this one done in the South Indian style. In this we make a masala paste of coconut gratings and spices which adds thickness to the gravy and enhances its flavour. 

I make this from time to time and we usually enjoy it with hot rotis/chapatis. 

Ingredients:-

• Eggs, 4-5
• Cumin Seeds, 1/2 tsp
• Curry Leaves, a sprig
• Onion, large sized, 1
• Ginger Garlic Paste, 1 tsp
• Tomatoes, medium-sized, 2
• Water, 3/4 to 1 cup
• Salt, to taste
• Oil, 2 tbsp
• Coriander Leaves, 2 tbsp 

To Be Ground To A Smooth Paste:- 

• Fresh Coconut Gratings, 1/4 cup
• Chilli Powder, 1 tsp
• Turmeric Powder, 1/4 tsp
• Coriander Powder, 1 tsp
• Garam Masala Powder or Kitchen King Masala, 1/2 tsp

Method:-

Wash and boil the eggs for about 8-10 minutes, allow it to cool and peel the eggs. Make a few gashes on each of the boiled eggs and keep aside. 

Wash and roughly chop the tomatoes, blend them in a mixer jar to a fine puree, without adding any water. Keep this tomato puree aside.

Peel and chop the onions

Finely chop the coriander leaves

In a small mixer jar, grind together 1/4 cup of coconut gratings, 1 tsp chilli powder,  1/4 tsp turmeric powder, 1 tsp of coriander powder, and 1/2 tsp Garam Masala Powder or Kitchen King Masala to a smooth paste, adding just the required amount of water. Keep aside 

Heat oil in a thick-bottomed kadhai and add the cumin seeds, when they sizzle add the curry leaves  and sauté for a few seconds

Next add the chopped onions and sauté till they turn slightly golden in colour

To this add the ginger garlic paste and sauté till the raw smell goes

Add the tomato puree and sauté till this is well blended 

Next add the freshly ground paste of coconut gratings and spices and mix well 

Cook on medium heat for a couple of minutes till the raw smell goes

Now add the boiled eggs and cook for 2 minutes stirring gently

Add 3/4 to 1 cup of water and mix so as to get a gravy consistency 

Cover and cook on medium heat for a couple of minutes till the gravy thickens 

Check for salt and add if required

Switch off the gas and garnish with finely chopped coriander leaves

Transfer to a serving bowl

Serve the South Indian Egg Curry with hot steamed rice or chapatis