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 succuent Kashmiri style dish cooked in a delicious mild yoghurt-cream sauce – a great dish to sample the first vegetables of spring. We recommend pairing it with our house Merlot.
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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.
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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.
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.
New Delhi Restaurant | New World Spices | Compassionate Chefs Cafe