Save the Date!
New Delhi Restaurant is having a birthday and you’re invited
New Delhi Restaurant is turing 20 this year. Of course, there will be a party.
Mark your calendars for November 16th and keep an eye out for your personal invitation.
Look forward to an exceptional night of food, drinks and entertainment.
All proceeds raised will be donated to Compassionate Chefs Cafe. See you there!
Featured Dishes of the Month
New Delhi BBQ Chicken Ferezi and Paneer Ferezi (Vegetarian)
For the month of October, get 25% off BBQ Chicken Ferezi (regular price $15.95)
and Paneer Ferezi (regular price $14.95) – Seasoned with garlic, peppers and
tomatoes then cooked in a light sauce. A flavorful way to welcome autumn.
We recommend pairing it with our house Syrah. To make your reservation, click here.
Recipes from New World Spices
New Delhi BBQ Chicken
Barbeque has been a staple of American summers for years, but where did it all begin? That’s right – India.
The distictive red of tandoori chicken has been recognized as a classic Indian dish for a long time.
Here’s the trick to making it yourself.
New Delhi BBQ Spice – 3 tbsp.
One whole chicken (boneless/skinless) – 3 lbs.
Plain yogurt, beaten – 3/4 cup
Vegetable oil – 2 tbsp
Lemon juice – 1 tbsp
Substitute chicken with your choice of meat, seafood or vegetable kabobs with onion, tomato, bell pepper, potato and mushrooms.
Cut chicken into one inch cubes. Mix yogurt, New Delhi BBQ Spice, oil and lemon juice. Marinate for two hours. Barbeque over hot grill, baste with oil periodically.
Serve with Sweet & Tangy Mango Soup, Bombay Saffron rice, Calcutta Lemon Mustard Eggplant and Pita bread.
Click here for more recipes.
Zinat Mahal, Maharani of Delhi (1857) loved chicken tikka. A keen interest in bringing the famous tandoori taste to the backyard barbeque helped in creating this spice blend.
Garlic powder, Paprika powder, Ginger powder, red chili powder, Salt, Cardamom powder, Lemon Juice powder, Cinnamon powder, Clove powder, White Pepper powder, nutmeg powder, Mace powder.
Click here for more spices.
Rhythm + Spice = Spicy Rhythms
New Delhi restaurant isn’t the only one having a birthday this year – Dholrhythms is celebrating 5 years in the Bay Area with Bhangrafest. To really kick off the party, they are teaming up with New Delhi Restaurant on October 25th from 1:30 to 3:30 pm to bring you Spicy Rhythms: an afternoon of cooking, eating, music and dancing hosted at New Delhi Restaurant. Learn how to make your favorite Indian curries with Chef Ranjan Dey, then dance the day away with the mesmerizing sounds from Dholrhythms. Your instructors for the afternoon will be Vicki and Suman – the founders of Dholrhythms!
Call Ranjan at 415.816.4068 to reserve your spot, cost is $65 a person.
Learn more about Bhangrafest here. Find more details for Spicy Rhythms here.
It’s All In the Oven
Tandoori chicken is traditionally made in a classic clay tandoor oven. The tandoor is oval in shape and origianted in Northern India and Pakistan. It’s designed to hold hot charcoal and can reach temperatures of over 500 degrees. Charcoal isn’t used too much in restaurants these days because of health and safety issues, but the same effect can be achieved with lava rocks or ceramic.
Meat cooked in tandoors retains more of its juices, so it tastes much more flavorful. kabobs, vegetables and bread also benefit from a little time in a hot tandoor. Give this centuries-old cooking method a try next time you have a craving for barbeque.