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 compassionatechefs.org 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

Calcutta Lemon Mustard Curry

Delhi Digest: Featuring Calcutta Lemon Mustard Curry from New World Spices – November 2007

Featured Dish of the Month

Calcutta Lemon Mustard Fish Curry and Mustard Gobi (Vegetable)

For the month of December, get 25% off Calcutta Lemon Mustard Fish Curry (regular price $16.95) and Mustard Gobi (regular price $14.95)

Anthony Hopkins with Ranjan Dey
Anthony Hopkins with Ranjan Dey

A flavorful lemon mustard cooked with onions and jalapenos is the perfect dish for cold winter nights. We recommend pairing it with a chilled Reisling.

Lemon is a favorite flavor for fish and tastes great mixed with sugar and water on a hot day. It has also long been a staple of Indian cuisine. The very first cultivated lemon tree is believed to have been grown in Assam, India. There are records of lemons being consumed all the way back in the tenth century. Today, we like lemon in all kinds of things, but the Calcutta Lemon Mustard Fish Curry below is definitely at the top of the list.

Award-winning actor Anthony Hopkins enjoyed this dish the last time he visited New Delhi Restaurant and now you can too!

Visit NewWorldSpices.com for more recipes.

Calcutta Lemon Mustard Fish Curry

Calcutta Lemon Mustard Fish Curry
Calcutta Lemon Mustard Fish Curry


3 tbsp – Calcutta Lemon Mustard Curry
2 lbs – Your favorite fish fillets
1 1/4 cups – Plain yogurt, beaten
2 tbsp – Sugar
2 tbsp – Vegetable oil
Lemon slices


Mix all ingredients and Calcutta Lemon Mustard Curry in a pot. Bring it to a boil. Cover tightly and cook on medium to low heat for about 10 minutes or until done. Remove fish. Simmer sauce to a coating consistency. Pour sauce over the fish in the serving dish. Garnish with sliced lemon and serve with Sweet & Tangy Mango Soup, Bombay Saffron Rice, and pita bread. Add an optional 1/6 tsp of corn flour for a smoother consistency.

Calcutta Lemon Mustard Curry


This blend is created in honor of Maharani of Kutch Behar (1887) who encouraged the emancipation of women in Bengal. Her favorite dish was “Steamed Lemon Mustard Fish Curry”.

Spice Ingredients

Brown Mustard, Lemon juice powder, Jalapeno powder, Turmeric powder, Coriander powder, Salt, Cardamom powder, Paprika powder, Garlic powder, Cumin powder, Fenugreek powder, Ginger powder, Red Chili powder, Cinnamon powder, Clove powder, Nutmeg powder, and Mace powder.

Lemon Branches

The average lemon has about three tablespoons of juice in it, which is easier to extract if the lemon is at room temperature. Lemon juice is also a great meat tenderizer and can be used to neutralize odors. It has lots of Vitamin C and is thought to be helpful in reducing cancer. The scent of lemon essential oil has been found to reduce stress and a drop of lemon juice in a cup of hot water is thought to help the liver. No matter what you need it for, keep plenty of lemons handy.


Compassionate Chefs Cafe

Thank you for making the first Food And Beverage Industry Extravaganza at CCC a resounding success!

We raised over $16,000 and still counting.

Please visit CompassionateChefs.org to donate, read the full blog post, and view the photogallery of the event!



Signature Events

Birthday Royalty

Do you want to throw a party everyone will remember? The best way to do that is to let us turn our elegant dining room into a royal chamber that will leave you amazed. You pick the custom menu, we lay out all the finery right down to the rose petal strewn table. All you have to do is show up looking your royal best and have the time of your life.

Visit NewDelhiRestaurant.com to find out more about all of our Signature Events!