New World Spices | September 2008 | New Delhi BBQ Chicken

 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.

Ingredients

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.

Preparation

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.


History

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.

Spice Ingredients

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.

 
Compassionate Chefs Cafe: Find out how you can help.

 

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A Chance to Give Back

Ranjan and New Delhi Restaurant will be participating in SF Weekly’s first annual DISH event. The event will benefit Project Open Hand – a local non-profit that provides “meals with love” to people living with serious illnesses and to seniors in San Francisco. New Delhi and 14 other local restaurants will be wining and dining under the dome at the Westfield center. Click the image to find out more and buy tickets. Remember, there are only 400 tickets available.

Here are the details:
 
When: Thursday September 25th, 6:00-9:00 PM
 
Who: Soluna, Roots, Papalote, New Delhi, LarkCreekSteak, Zazil Mexican Cuisine, Straits, Buena Vista Cafe, Modern Thai, Frisee, Live Sushi, Clementine, O Izakaya, among others
 
Where: Westfield Center, Under The Dome 865 Market Street
 
Cost: $35 per ticket with the discount code.  The cost then will be $50 per ticket the day of the event.  There will be only 400 tickets sold.  Please act quickly, this will be an incredible event!
  REMEMBER: This is all you can eat and drink for a very good cause!
 
Please click here to purchase tickets: for $15 Discount use the promo code SFWDISH

Kesar-Badam-Ka–Doodh: Herbs, Love, Passion

There is an old Indian grandmother’s Aphrodisiacs recipe which has been passed down from generation to generation and guarantees to raise the libido. It is called “Kesar-Badam Ka Doodh”, a sweetened milk drink with honey, saffron and almond made from a combination of spices like cardamom, nutmeg, poppy seeds (posta) and peppers.

Aphrodisiacs can be divided into four categories: 1) Activator : that stimulates desire, can use ginseng for the purpose. 2) Sustainers : helps prolong act, can use ajwain and liquorices root. 3) Rejuvenators : impact over all feeling of wellness, can use ginger or onion. Fruits like fig, strawberries and raspberries as well as spices like mustard and fennel can also be used as rejuvenators. 4) Hedonic enhancer : increase pleasure , spirulina and Indian ashwagandh fall in this category

Cardamom: Powdered cardamom seeds, boiled with milk, forms an excellent remedy against impotency and premature ejaculation when taken together with honey in the evening.

Honey: Persists today as an aphrodisiac well suited for men and women of climacteric age because it contains unspecified compounds related to sex hormones

Saffron: It can reputedly take erogenous zones even more sensitive and evoke long, distinctive orgasms for women

Nutmeg: Nutmeg alleged to have a subtle aphrodisiac affects in far smaller dose. According to Indian herbalist, nutmeg mixed with honey will prolong the duration of sexual intercourse if taken an hour before intercourse.

Cayenne Pepper. The male penis benefits greatly from the ingestion of cayenne. It is a widely held belief that cayenne aids in longer lasting erections, with stronger ejaculations and more intense orgasms. For Men!

You can taste this fabulous concoction at the Golden Gate Restaurant Associations “A Food Affair” event on Monday, September 22. Find out more and how to get tickets here.

Love Is In The Air

The Golden Gate Restaurant Association is presenting an evening of sensual food and entertainment at their annual event. This year’s theme is “A Food Affair”. New Delhi Restaurant will be serving up a very sexy drink – more on that later.

In the meantime, click on the image below to see a video about what the chefs have planned and  get more details – including how to purchase tickets in advance. Last year’s event sold out fast and this year looks to be even better.

Ranjan on the road

On November 25th I’m happy to announce that I’ll be giving a presentation to the World Affairs Council of Northern California on the curries of the world. The program will focus on the cultural impact of curries around the world, but specifically in India and Southeast Asia; including how curries developed and how do they vary from region to region.

I’m very excited to be giving this talk and I look forward to seeing you there. Check back for more details.

Mark your calendars: Sept 18th and 19th

Two great events are coming up in the bar at New Delhi Restaurant. On September 18th from 5 to 7 pm, we’ll be featuring Danny and Henry from the Macy’s Cheesecake Factory as they pour, shake and twist for a good cause.

Danny and Henry – one chef and one general manager – represent both the front and the back of the house coming together to support the local community and raise funds for Compassionate Chefs Cafe. 10% of all the money taken in that night will go to CCC. As always, 100% of all money raised by Compassionate Chefs Cafe goes to the kids at the Tenderloin After School Program and the Ghandi Ashram of New Delhi.

So come have a sundowner, meet your friends – both old and new – and donate some funds to a good cause.

The very next night we will be hosting the latest Jager Party. Plan to kick off the weekend on September 19th from 10 pm to midnight with Jager drinks, Jager Girls and complementary appetizers. Bring your friends and plan to stay late.

New Delhi Restaurant and Slow Food Nation

New Delhi Restaurant partnered with the Slow Food movement for Slow Food Nation – a San Francisco event held over Labor Day all over the city. Over 40,000 people turned out to eat and learn more about Slow Food and the locally produced food available in the area. 

Part of the events of the weekend included fundraisers for various local organizations. New Delhi Restaurant presented a Traditional Indian Menu to benefit the The Oakland Institute, a policy think tank whose mission is to increase public participation and promote fair debate on critical social, economic and environmental issues in both national and international forums.

Please keep an eye on the Happenings Blog to find out what we’ll be doing for next year’s event.

Ferado

Ranjan live at the Commonwealth Club

On August 5th, Ranjan spoke to the Commonwealth Club of San Francisco about Indian cooking techniques and traditions that are being lost due to globalization, he also covered simple things everyone can do to eat and feel better. If you couldn’t make it, we’re sharing that list right here.

How to Eat Well

When trying to improve your diet, the most important thing is to eat “close to the ground”. In other words, look for foods that have been minimally processed and are as close to their natural state as can be. Rather than buying frozen carrots in butter sauce, steam fresh carrots and top them with a little butter and cinnamon. Much better for you and you have much more control on the end product. Who knows what’s actually in that “butter” sauce.

Cook – at least a little. Studies have shown that people who prepare their own food tend to eat less of it. Something about handling the food contributes to feeling satiated.  If cooking dinner involves popping open lots of cartons, then it’s time to pick up a knife.

Trust your taste buds. Don’t worry if it doesn’t look like the picture in the magazine or whether or not Martha Stewart would be proud. Is it healthy? Does it taste good to you? If both those answers are yes, then your mission is accomplished.

Advice on Eating and Living Better

Eating dinner is our oldest ritual and is one of the few that is universal across every culture. Eating is also something we all have to do matter what. I encourage everyone to approach their next meal in a mindful way. We live in a very fast-moving, disposable society; by sitting down and appreciating the labor and energy that went into your food, you’re taking a moment to connect with those who created the meal and everyone around you. Focus on what you put into your body, how you feel is in direct relationship to what you ingest. Let this awareness spread to every aspect of your life and soon you will be a better version of yourself.

Ferado

An Indian Wedding Extravaganza

We were happy to host the National Association of Catering Executive (NACE) for their July meeting. The focus was on the Indian wedding market and how to best serve those clients. Click the image to see the NACE home page dedicated to the event.