A Sneek Peak At Indian Wedding Trends In 2011!



New Delhi Restaurant
and Ranjan Dey present


Sneak Peek at Indian Wedding Trends for 2011

Where: New Delhi Restaurant, 160 Ellis St. San Francisco

When: December 3rd (Friday), 2:00 pm to 5:00 pm

Admission: $45 per person, $35 per person for NACE and ISES members

100% of proceeds will benefit Compassionate Chefs Cafe.
Non-Profit Tax I.D. 94-3136771

This is event is for wedding industry members only and will not be open to the public.
Click here to register.

Program For The Evening

  • Understanding the Indian Wedding Market
  • How to reach the affluent Indian Wedding Market
  • Presenting Indian Wedding trends and styles
  • Understanding Indian Wedding terms and culture
  • How to negotiate an Indian Wedding contract
  • Get in the Indian Wedding spirit with complimentary trendy Indian appetizers and welcome drinks.

    Parking available at 261 Ellis St.


Our Fine Sponsors

Please contact Ranjan Dey at 415-816-4068 for sponsorship information.

Ferado

Indian food goes Hollywood

Thanks to Julia Roberts and the movie Eat, Pray Love, Indian food is having a moment in the spotlight. Ms. Roberts sampled many Indian dishes during the movie shoot and enjoyed them thoroughly – although she didn’t like the onions.

Here are some recipes for several classic Indian dishes that were included in the film.

Basmati Chaaval Recipe

Ingredients
2 cup basmati rice
1 tablespoon unsalted butter
3/4 teaspoon salt
2 2/3 cup water

Pick the rice over and put in a bowl. Wash in several changes of water. Drain. Pour 3 times the water you have rice over the rice and let soak for 30 minutes hour. Drain thoroughly. Combine the rice, salt, butter and the water in a pot. Bring to a boil. Cover with a tight fitting lid, turn heat to very low and cook for 20 minutes. Lift the lid, mix gently but quickly with a fork and cover again. Cook for 5-10 minutes until tender.

Chapatti (bread)

Ingredients
1 cup whole wheat flour (or 1/3
1 white + 2/3 wh.
1/2 cup water

Directions: How to Cook Chapati (Phulka)

1. Put flour in a large bowl with half the water 2. Blend the two together until it holds. 3. Beat and knead well until it forms a compact ball. 4. Knead dough into it is smooth and elastic. 5. Set aside for 30 minutes. 6. Knead and divide dough into 4 to 6 parts 7. Roll each ball into a tortilla like flat, about 1/8″ thick. 8. heat an ungreased skillet. 9. Put phulka on it and let cook for about 1 minute. 10. Turn and cook the second side for 2/3 minute till small bubbles form. 11. Turn again and cook the first side pressed lightly with a towel. It should puff. Serve warm (maybe slightly buttered).

Note: As the rolled out chappatis will dry out if they are left stand while cooking other, it is advantageous to roll them out individually before cooking them.

At step 9, the top should just start to look dry and small bubbles to form.

Aloo-gobi (Cauliflower and Potatoes)

Ingredients
1 large cauliflower
3 medium sized potatoes
1/2 large onion sliced thinly in long slices
1 teaspoon mustard seeds
2 pods cardamom
1 teaspoon coriander
1 teaspoon cumin seeds
1/2 teaspoon turmeric
1 bayleaf
3 cloves
3 tablespoon vegetable oil

Directions: How to Cook Gobi Aloo [cauliflower And Potatoes]

1. Start the potatoes to boil in a saucepan. Let them boil for at least 15 minutes. After they are done, turn off the heat and let them stand in the water.

2. Cut the cauliflower into small bite sized pieces (roughly 1 inch cubes), throwing away most of the stem pieces. Wash and drain in collander.

3. While the potatoes are cooking, heat the oil in a wide skillet till it is very hot. Add the mustard seeds and wait till they start popping. Add bayleaves, cardamom and cloves.

4. Mix around for a while and then add onions. Wait till onion start to turn before adding the rest of the spices (except for turmeric).

5. Put the cauliflower in the skillet and fry in the oil and spices for 2 minutes. While the cauliflower is frying, cut up the potatoes into bite sized pieces and add to the skillet. Add turmeric and stir.

6. Continue stirring the vegetables under medium heat for another couple of minutes. Add half a cup of water and reduce heat to low. Cover skillet and let cook for 5 minutes.

7. Check tenderness of vegetables. If they are still too hard, add another 1/4 cup of water and cover again for 5 minutes.

8. Salt to taste and serve.

Matter-paneer (Fresh Cheese)

Ingredients
5 cup homogenized milk
3 tablespoon fresh lemon juice
3 tablespoon all purpose flour
1 cheesecloth
2 tablespoon vegetable oil
Sauce
1 medium onion, cut into chunks
3 medium tomatoes
1 piece ginger, chopped ( 1 inch)
2 garlic clove
1 small red or green chili
2 tablespoon garam masala (a ground spice)
1 teaspoon salt
1 cup water
2 tablespoon vegetable oil
3 cup fresh or frozen peas

Paneer is a fresh cheese with plenty of texture and protein. In this traditional northern Indian dish, Paneer is combined with gree peas in a spicy tomato-ginger sauce. Fresh Paneer is quite crumbly, so it is generally cut into cubes and sauteed until golden before combining with other ingredients. For variety, try adding some finely minced fresh cilantro and a little freshly ground black pepper to the mixture before cubing and frying. If you do have any left over, serve it warm in whole wheat pita bread topped with sliced tomaotes and crunchy red onions.

FOR PANEER: Bring milk to a boil. As soon as it begins to bubble, stir in lemon juice; remove from heat. Allow to rest 15 minutes; the curds will separate from the whey. Strain curds through a triple layer of cheesecloth; squeeze out as much whey as you easily can. Discard whey. Knead flour into curds, place on a plate; pat to 3/4 inch thickness. Refrigerate while preparing sauce. For sauce, place all ingredients except peas in a blender or food processor; blend to a smooth paste. Pour into a large skillet, bring to a boil; simmer, uncovered, about 20 minutes. Meanwhile, remove Paneer from refrigerator, cut into 1 inch cubes. Heat the 2 tbsp oil in a on-stick skillet, saute cubes until golden on both sides. Add paneer cubes and peas to sauce. Simmer for ten minutes or until peas are cookes. Serve with steamed rice. Makes 4-5 servings.


Ferado

New Delhi Restaurant provides Indian catering for blockbuster Bollywood movie “Anjaana Anjaani”

New Delhi Indian Restaurant owner Ranjan Dey and Sarah Dey with Bollywood stars Ranbir Kapoor and Priyanka Chopra during the shooting of "Anjaana Anjaani". Ranjan and Sarah provided Indian catering during the shoot in San Francisco.
New Delhi Indian Restaurant owner Ranjan Dey and Sarah Dey with Bollywood stars Ranbir Kapoor and Priyanka Chopra during the shooting of

New Delhi Restaurant was honored to provide the catering for the movie shoot of the latest Bollywood blockbuster movie – “Anjaana Anjaani”, with Ranbir Kapoor and Priyanka Chopra as the lead stars.

Ranjan and Sarah had a great time feeding the cast crew and got to take pictures on set with the leads and the director, Siddharth Anand.

The movie premiered in Delhi and opened all over India on October 1. It is currently in showing in the United States. Look for it at a theater near you!

New Delhi Indian Restaurant owner Ranjan Dey and Sarah Dey with Bollywood director Siddharth Anand during the shooting of "Anjaana Anjaani". Ranjan and Sarah provided Indian catering during the shoot in San Francisco.
New Delhi Indian Restaurant owner Ranjan Dey and Sarah Dey with Bollywood director Siddharth Anand during the shooting of Anand during the shooting of Anjaana Anjaani"
New Delhi Indian Restaurant owner Ranjan Dey with daughters Kaitlin and Sarah Dey with Bollywood star Zayed Khan during the shooting of "Anjaana Anjaani".
New Delhi Indian Restaurant owner Ranjan Dey with daughters Kaitlin and Sarah Dey with Bollywood star Zayed Khan during the shooting of of Anjaana Anjaani".
Ferado

New Delhi is hosting an Indian Wedding Fair!

New Delhi Restaurant and Ranjan Dey present

Save the Date!

Where: New Delhi Restaurant, 160 Ellis St. San Francisco
When: December 3rd (Friday), 2:00 pm to 5:00 pm
Admission: $45 per person, $35 per person for NACE and ISES members

100% of proceeds will benefit Compassionate Chefs Cafe. Non-Profit Tax I.D. 94-3136771

This is event is for wedding industry members only and will not be open to the public.

Click here to register.

Our Fine Sponsors

Please contact Ranjan Dey at 415-816-4068 for sponsorship information.

Ferado

New Delhi Restaurant wins NACE Designer of The Year Award

New Delhi Restaurant wins NACE Designer of The Year Award
Presented by the National Association of Catering Executives

NACE Designer Of The Year – Tuesday, September 14th, 2010

Team #3

New Delhi Restaurant – Chef Ranjan Dey and Chef Sarah Dey www.newdelhirestaurant.com

Laurel Design – Laurel Ann Winzler www.Flaurel.com

Classic Party Rentals – Carla Odenheim www.ClassicPartyRentals.com

Color Guide – Yellow

Theme Guide – Summer wedding

Concept

Our concept was to take the whimsical spontaneity of a warm summer day and bring all the light refreshing playful elements of outside – indoors with a touch of elegance and grandeur of memorable royal summer wedding.

Design Process

Our design process was to create a regal summer wedding design which incorporated the golden yellow hue of a warm summer day. We achieved this look and feel by using the rich gold of King Arthur’s palate.

Food

We used fresh, organic, sustainable, and free range ingredients to create a heavy appetizer menu with infusion of yellow and seasonal summer food elements of barbecue fresh fruits and vegetables. The dishes are Indian Inspired California Cuisine. These were created by Chef Ranjan Dey and Chef Sarah Dey especially for The Designer Of The Year NACE Event 2010.

Menu

Mango Bites – Mini Quiches topped with Mango Chutney

Saffron Cardamom Chicken Keebab

Paneer Plumcot Canape

Barbecued lamb with cucumber mint

Mustard Legume Crisp


New Delhi Restaurant wins the NACE Designer of the Year Award

Expert in Indian Catering

Photos courtesy of Richard Mayer

Richard Mayer Photography: www.mayerphoto.com












Delhi Digest: Whiskey tasting!

Amrut Single Malt Whisky Tasting

Saturday, October 9th, 3-5 pm
$25 per person

$5 of each admission will be donated to Compassionate Chefs Cafe
(www.CompassionateChefs.org)

160 Ellis Street

Meet Rick Jagdale, executive Director of Amrut Distilleries, who will take you through a structured tasting of Amrut Single Malts.

Amrut Single Malt
Amrut Peated Single Malt
Amrut Fusion – 3rd Finest Whiskey in the world
Amrut Single Malt Cask Strength
Amrut Peated Cask Strength
And a New Limited Edition

Enjoy tastings, snacks, great conversation and the opportunity
to purchase Amrut Single Malts at a special price.

Call 415.397.8470 reserve – space is limited

A Journey with New Delhi Restaurant

Hyderabad
Hyderabad is the second largest city in India and is the gateway between North and South India. Sitting on the shores of Hussain Sagar Lake, it is on it’s way to becoming the technology capital of India – Google, Oracle and Microsoft all have headquarters here – explaining its nickname of “Cyberabad”. Hyderabad has recently undergone a face lift, laying out new wide streets, an expressway, and constructing an office park to hold the new companies moving in. However, despite the changes, the old city of Hyderabad continues on.

Spices and Seafood
Hyderabad is a melting plot of cultures and cuisines. Spices from China and the South Pacific blend with Indian curries and the local seafood. Sample this tasty melange for yourself in our Lemon Mustard Fish Curry and Mustard Gobi

Featured Dish of the Month
Lemon Mustard Fish Curry and Mustard Gobi (Vegetarian)
For the month of September, get 25% off Lemon Mustard Fish Curry (regular price $16.95)
and Mustard Gobi (regular price $14.95)
– Flavorful lemon mustard cooked with onions and jalapenos. Spicy and delicious. We recommend pairing it with a Reisling.
To make your reservation, click here.

Horses and Hyderabad
Aside from world class cricket and field hocky stadiums, Hyderabad is also home to one of the premier horse racing tracks in India. Started by the Nizams (administrators of the realm) in 1865, it was moved to it’s current location a year later when the current Nizam wanted it closer to his palace. It is also home to the annual Deccan Derby, held every year.

Go Wild Bollywood Style!
Bollywood (fusion word from Bombay and Hollywood) music and dance has become the most popular international entertainment. Usually set to catchy beat, these scintillating numbers portray the fusion of several dance forms. This is a new genre of dance that is making its presence more strongly felt in modern day parties.

Your Bollywood Dance Party comes complete with our inhouse DJ, sound system, dance directions and optional Bollywood movie screening along with the heart thumping and blood pumping dance music. It is a magical and memorable night where you can boogie Bombay style. Find out more about our Signature Events

Music From Around the World
One of the best things about Compassionate Chefs Cafe is seeing – and hearing – the results of our hard work. Our fund raising last year allowed American musicians to travel to India to teach drumming and other skills to the children of the Ghandi Ashram. The results were recorded and brought to the children at the Tenderloin After School Program. Their musical skills were also recorded and combined into a true World Music composition. We’re looking forward to seeing what they do next.

Find out how you can help. Compassionate Chefs Cafe

Ferado

Traveling Table is taking off!

Your favorite destination for luxurious Indian food, San Francisco’s New Delhi Restaurant, brings you an exciting new series of monthly events. The first event will be held September 18th from 6:00 pm to close in the bar of New Delhi Restaurant!

Yes, “Traveling Table” is the Bay Area’s new edu-tainment series featuring Chef Ranjan Dey, star of the PBS documentary series “My India With Ranjan Dey.”

Our first event is “The Great Mango Escape.” From the mango-tini & mango tasting to the dinner and special dessert, this gourmet experience is everything mango — and more!

Visit us on Facebook to get all the details and a sneak video peek of “The Great Mango Escape!”

Ferado

Last Chance for Bollywood Dance Party reservations!

Compassionate Chefs Cafe in association with New Delhi Restaurant presents...Bollywood Dance Party

Sunday, June 13th – 6:00 pm to 10:00 pm

New Delhi Restaurant and Bar
160 Ellis St, San Francisco
Phone: 415.397.8470

This event is our gift to you. We are hoping this will influence you to help uplift the lives of less fortunate children both at the
Tenderloin After School Program and at the Gandhi Ashram in New Delhi, India.

Pay as much as you like, suggested donation is $50 per person.
Make Your Reservation Here


For validated parking park at APM Parking, 261 Ellis Street,
located between Mason and Powell.


Buff Your Karma

This is an experiment to see what happens when the San Francisco Bay Area community – comprised of caring people from the Food and Beverage Industry – focus their generosity. It’s a celebration of fine dining and merriment, yet working to empower the less fortunate kids right here in the Tenderloin District of San Francisco and the poorest children in India.
How can you help? Find Out More

Feast Your Eyes and Ears

Come get your groove on in our Maharajah’s Palace! Appearing for your dancing and listening pleasure: DJ Amar along with special guest Nisha, Archana of Bollyritmo, plus DJ Jimmy Love. Also featured will be fortune tellers, henna artists and a special appearance by the Royal Miss Asian America Court!



www.solunamar.com



Nisha Belly Dance



Archana of Bollyritmo


Henna Garden.com



MissAsianAmerica.com


Fabulous Silent Auction Items!

Feast Your Tastebuds

Gourmet food, fabulous libations! Enjoy Chef Ranjan’s non-stop Indian Buffet, featuring delicacies and delights, desserts and drinks. Bring an appetite, leave happy. Full Menu Here




To RSVP, click here
Our Fine Sponsors





Jose Chuc Photography
415. 948.4341








Orange Photography

Aubrie Pick Photography