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.


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.


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.

New World Spices | May 2008 | Chicken Madras

Hakka Dosas: The Magic of Macy’s is at Union Square.
When two cuisines come together for a great cause

Chef Ranjan Dey of New Delhi Restaurant will demonstrate Indian Chinese in honor of Asian Pacific Heritage Month. What exactly is Indian Chinese, you ask? It’s the adaptation of Chinese seasoning and cooking techniques to Indian tastes, and is said to have originated in the small Chinese community that has lived in Kolkata (formerly Calcutta) for over a century. It’s very popular with Indians.

Come try it as a sneak peek to the upcoming Compassionate Chefs Cafe event on Sunday, May 25 at the New Delhi Restaurant with guest Chef Martin Yan. Compassionate Chefs is a local nonprofit that helps children both locally (by working with the Tenderloin After-School Program ) and globally (through the Gandhi Ashram in New Delhi, India). Your $10 donation to attend will benefit these children.

Visit for a sneak peek at what Ranjan will be dishing up.
May 15th at 6:00pm at Macy’s Cellar

Featured Dishes of the Month
Spicy Madras Tamarind Chicken and Eggplant Tamarind (Vegetarian)

For the month of May, get 25% off Madras Tamarind Chicken (regular price $15.95) and Eggplant Tamarind (regular price $14.95) – Cooked in a tamarind sauce until hot and tangy with a hint of coconut. Celebrate summer with a spicy kick.We recommend pairing it with our White Merlot.

To make your reservation, click here.

Recipes from New World Spices: Chicken Madras

Madras: A plaid, the former name of the fourth largest city in India and a delicious curry. The city of Madras is known for using tangy tamarind in many of their dishes. This curry makes good use of them while also being pleasantly spicy.

Madras Tamarind Hot Curry – 3 tbsp.
Vegetable oil – 2 tbsp
Chopped onion – 2 cups
Chopped fresh tomatoes – 2 cups
Plain yogurt, beaten – 1 1/4 cups
White vinegar – 2 tsp.
Skinless chicken – 2 1/2 lbs.
Coconut flakes/powder – 2 tbsp
Chopped cilantro – 2 tbsp
Substitute chicken with your choice of meat, seafood or vegetables, like cauliflower and potatoes.Preparation: Heat oil in saucepan. Fry onions until soft. Add Madras Tamarind Hot Curry, tomatoes, yogurt and vinegar. Cook until tomoatoes are well-blended (3-5 minutes). Add one inche cubes of boneless chicken and stir until well coated. Cover and cook on medium or low until tender (15-20 minutes) Sprinkle chopped cilantro and coconut on top. Serve with Sweet & Tangy Mango Soup, Bombay Saffron Rice, Lemon Mustard Greens and Pita bread.

Click here for more recipes.

History The Maharajah of Mysore (1839) liked his food spicy hot; and he the nearby city of Madras is famous for using tangy tamarind in its local fare. Inspired by this combination, this blend was formulated.

Spice Ingredients Coriander powder, Paprika powder, Red Chili powder, salt, Jalapeno powder, Cilantro powder, Tamarind powder, Turmeric powder, Mustard powder, Cumin powder, Nigella powder, Fenugreek powder, White pepper powder, Cinnamon powder, Clove powder.

Click here for more spices.

Tale of the Tamarind Tamarind fruit grows in trees and looks like large bean pods. The young fruit is very sour and tends to be used in savory dishes. The mature fruit is slightly sweeter, but still has a bite. There’s one variety grown in Vietnam that is extremely sweet and is meant to be eaten fresh. Tamarind is a key ingredient in many tropical areas and is an essental part of Worcestershire sauce. In the state of Tamil Nadu in India, it is believed that ghosts live in tamarind trees and hence, people avoid them after dark.

Painted ladies Henna Party is a sumptuous feast for the senses, featuring an afternoon of delicious food and pure pampering. The food is spicy, the lassi is cold and the henna is beautiful. Relax as our trained henna artisits create intricate designs on your skin using their specially blended henna powders. The designs will stay put for over two weeks and you’ll have a lovely remnder of the afternoon all your senses went to India. Find out more about our Signature Events
Compassionate Chefs Cafe is getting ready for our next event with special guest Martin Yan! Keep an eye on our blog for all the details.

Love many, trust few, do wrong to none.

Copyright 2008-2017

New World Spices | March 2008 | Kashmiri Masala

Featured Dishes of the Month

Kashmiri Lamb Kofta
and Vegetable Kofta (Vegetarian)

For the month of March, get 25% off Kashmiri Lamb Kofta (regular price $15.95) and Vegetable Kofta (regular price $14.95) – a succulent Kashmiri style dish cooked in a delicious mild yogurt-cream sauce – a great dish to sample the first vegetables of spring. We recommend pairing it with our house Merlot.

To make your reservation, click here.

Recipes from New World Spices
When people think of Indian food, curry is the first thing that comes to mind. Most think that curries are only hot, but a little research shows that this is not the case at all. Curries can range from spicy and pungent to mild and sweet. This one falls at the milder end of the spectrum.

Kashmiri Mild Curry – 3 tbsp.
Poultry or Meat – 2 lbs.
Plain yogurt, beaten – 2 cups
Vegetable oil – 2 tbsp
Evaporated milk – 4 tbsp.
Fruit cocktail – 1/2 cup, chopped
Raisins – 1/4 cup
Sliced almonds – 2 tbsp
Cashew – 2 tbsp, chopped

Substitute poultry/meat with your choice of seafood or vegetables, like red potatoes and fresh mushrooms

Cut meat into one-inch cubes. Mix meat with yogurt, Kashmiri Mild Curry and vegetable oil in a pot. Bring to a boil. Cover tightly and cook on medium-low heat for 30-35 minutes or until done. Finish with fruit cocktail, raisins, almonds, cashews and evaporated milk. Bring to boil and simmer for 5-7 minutes until it reaches coating consistency.
Serve with Sweet & Tangy Mango Soup, Bombay Saffron Rice, New Delhi Vegetable Kabobs and Pita bread.
Optional: 1/6 tsp. corn flour for smoother consistency.
Click here for more recipes.

It was necessary for the royal chef to travel with a supply of cardamom, cinnamon and clove because the Marajah of Kashmir (1860) liked them so much. This blends origins it tied to this fact.

Spice Ingredients
Coriander powder, Paprika powder, Garlic powder, Salt, Cinnamon powder, Clove powder, White Pepper powder, Cumin powder, Fenugreek powder, Ginger powder, Cardamom powder, Red chili powder, Turmeric powder, Poppy seed- broken, Natural Saffron flavor, Nutmeg powder, Mace powder, Saffron.
Click here for more spices.

A Long Blended History
Curries have a long and involved history all across India. They can be made up of over a dozen spices and the flavors will vary depending on which part of the country they happen to come from. Traditionally, curry uses chilli pepper, black mustard seed (rai), cumin (jeera), turmeric, fenugreek, ginger and coriander. Different amounts will give different flavors – ranging from screamingly hot to plesantly mild and almost sweet. The spices are always toasted before mixing to better bring out their flavors. In the country of India “curry” usually means gravy or sauce, while in the US it refers to powdered spice blends.

Your Own Carnival
Fire eaters, jugglers and belly dancers. Oh my! If you ever had the urge to host a lavish and decadent party, New Delhi Restaurant is the place for you. Invite all your friends and let us show them what we can do. The dinning room is transformed into a Maharaja’s palace right down to the gold tassles and floating candles. We provide the food and the entertainment – all you have to do is sit back and enjoy. Or if you like, we can bring the party to a location of your choosing.

Compassionate Chefs Cafe is getting ready for our next event with special guest Martin Yan! Keep an eye on our blog for all the details.

Enjoy the Spice of Life.

Copyright 2008-2017
New Delhi Restaurant | New World Spices | Compassionate Chefs Cafe