Chef Vinod

CELEBRITY CHEFS CONVERGE ON CAPITAL

2012-01-24T18:01:39-05:00

CELEBRITY CHEFS CONVERGE ON CAPITAL

'Sunday Night Suppers' is a $550 per head dinner organized by Chef Alice Waters, Chef Jose Andres and cookbook author Joan Nathan to benefit the DC Central Kitchen and Martha’s table. The dinners are held in groups of 20 in private homes. Each dinner is hosted by two chefs and usually about 15 - 20 dinners are held simultaneously. Chefs are invited from different parts of the country and abroad.

This year, I was honored to be invited to host one of these dinners along with Chef Ris Lacoste of Ris Restaurant. Ris and I met a week before the event and planned a menu. Given below is the menu that we served.I thoroughly enjoyed working with Ris. My only regret is that I should have asked somebody to take some pictures of the plated food...

My thanks to executive chef S.Balamurugan and my team for all their support. I would also like to thank Alexandra Perrotti , Daniel Korn, Marianne Helms , Jeana Harbison who took the time out from their regular jobs to volunteer for a great cause. Last but not the least, would like to thank the lovely and gracious hostess Susie Tree for her hospitality and opening her beautiful home for us.

With acclaimed Chef/Activist - Alice Waters and award winning cookbook author & TV personality Joan Nathan at Joan's residence

Left to Right :ChefJoe Palma - West End Bistro, Joan Nathan, Chef Jennifer Carroll (of Top Chef)

L to R : Chef/owner - Ris Lacoste from Ris, Susie Tree the gracious hostess and yours truly.

Chef Ris and I sat with the guests and generally had some interesting conversation about food.

In conversation with Mr.Bill Yosses,Pastry chef of the White house and acclaimed author.

The owners of the Jamison Farm, Sukey and John Jamison enjoying the dinner with other guests. Jamison farm lamb is all natural, raised free range in Western Pennsylvania, is antibiotic and hormone free. John tells me that their lambs are never confined and are fed striclty on grazing system.

White house pastry chef and author Bill Yosses with my colleague executive chef S.Balamurugan at the dinner.

With Sukey of Jamison Lamb and Chef Ris Lacoste at the dinner. A special thanks to John and Sukey for providing the incredible lamb chops - Jamison Farm.

With Chef Nora Pouillon - who attended the dinner.

Overall it was a great experience interacting with such knowledgeable chefs. There is a lot to learn from each one of them in terms of their technique and approach to this kind of an event. It is really wonderful to know that DC Central Kitchen and Martha's table will benefit from this charity dinner and raised about $200,000/- dollars.

Restaurant Week - Extended at Indique, Cleveland park.

2012-01-16T22:55:27-05:00

The Restaurant Week at Indique has been extended for another week till Jan 21, 2012. Please come and check out some of the new dishes on the Menu.

Pork Belly, Veal cheeks, Achari 'Taco', Kokum Margarita and more....

DC Restaurant Week - January 2012

2012-01-08T23:24:20-05:00

Folks, this is the time of the year, when holidays are over and people are slowly getting back to work. Our bi-annual Restaurant Week begins tomorrow. At Indique, we have spruced up our menu and have many new dishes! Come and join us for dinner - January 9 - 15, 2012.

The Restaurant Week Menu is available at - www.indique.com

100 Very Best Restaurants of Washington - Washingtonian Magazine Jan 2012

2011-12-25T12:50:26-05:00

We are humbled and honored to be featured among the 100 Very Best Restaurants of Washington in the latest issue of the Washingtonian Magazine - January 2012 issue . Indique,located at 3512- 14, Connecticut Avenue, N.W.Washington DC and Indique Heights, located at 2 Wisconsin Circle, Chevy Chase, MD - 20815 are both featured in the list with 2.5 stars.

We were also fortunate to be voted by the readers as one of the the top Indian restaurants of Washington in last month's issue of the Washingtonian Magazine.

Heartiest congratulations to my partner Surfy Rahman, our team of Executive Chefs, Managers and each and every member of our team.

Here is the article as featured in the Washingtonian Magazine - January 2012.

The following is from last month's Washingtonian Magazine - December 2011 issue.

Vibrant India

2011-10-13T21:35:45-04:00

Indique Heights welcomes NEST DC.

NEST DC is hosting an evening highlighting in rich local customs and artisan traditions of India. The evening will wave a combination of cultural activities such as traditional artisan demonstrations (ikat, block printing, and beading), henna station and relaxation space, welcome traditions including bindis and flower strands, sampling of Indian cuisine, dance performances and a special speech delivered by Dr.Virender K Paul, Minister of Press, Information and culture, Embassy of India.

For more information and to purchase tickets, please visit : http://www.buildanest.com/nestination

About Nest

Nest is a nonprofit organization that empowers female artists and artisans around the world. Using a unique combination of interest-free microfinance loans, mentoring from established designers, as well as a market in which to sell their crafts, Nest helps its loan recipients create successful small businesses. Nest instills pride of ownership, preserves ancient artistic traditions and successfully moves women from poverty to self-sufficiency.

Curry leaf drink on NPR

2011-10-04T18:22:50-04:00

Thanks to Monica Bhide for featuring my curry leaf drink on NPR. Here is the article :

September 28, 2011

This savory beverage is wonderfully refreshing.

Makes 4 to 6 servings

1 sprig fresh curry leaves

1 teaspoon cumin seeds

1/2 ounce peeled fresh ginger (about 1/2 inch)

1/2 serrano green chili, seeded (optional)

2 cups plain low-fat yogurt

2 1/2 cups water

Salt

Ice cubes, for serving

Cut the curry leaves into fine shreds. Toast the cumin seeds in a dry skillet until fragrant. Let cool and crush to a coarse powder in a spice grinder. Cut the ginger into fine shreds. Coarsely chop the chili, if using.

Combine the curry leaves, cumin, ginger, chili (if using), yogurt and water in a blender and mix well. Blend in salt to taste. Serve with ice cubes.

Variations

For a milder-flavored drink, lightly crush the curry leaves, ginger and green chili, stir them into the yogurt and water along with the crushed cumin, and refrigerate. Strain out the solids and season with salt before serving over ice.

If you do not want your drink to be spicy hot, omit the green chili.

for more on the article and curry leaf recipes: http://goo.gl/EaQni

The CHEW - ABC 7

2011-09-27T02:45:25-04:00

'THE CHEW' the much anticipated life style show,kicked off to a flying start today with our own Carla Hall from Washington DC and other celbs like Mario Batali, Michael Symon, Clinton Kelly and Daphne Oz. The show is broadcast live from NY city and promises cooking from home to food trends, home entertaining, restaurants and more...

All of the co-hosts did a cooking demonstration. Carla demonstrated how to make a fried apple pancake ring. Carla's sister, mother and husaband Mathew were among the audience cheering Carla. On behalf of all the Washingtonians and the Chefs/Restaurateurs, we would like to wish Carla and her co-hosts all the very best!

Here are some pictures of the show, along with a recipe for Pizza Margherita demonstrated by chef Mario Batali.

PIZZA MARGHERITA ANYONE?

Here is a recipe for Pizza Margherita as demonstrated by chef Mario Batali on Chew.

Chef Mario Batali demonstrating making of pizza..

To read more click on the story written by Tim Carman of the Washington Post - Click here

Diwali Mela - Indique Heights - 2011

2011-09-23T18:45:50-04:00

Indique Heights Celebrates Diwali Festival with the Community on Sunday, October 16, 2011

Food, fun and culture to celebrate the Indian Festival of Lights

Indique Heights Restaurant is bringing the Indian Festival of Lights to Washington, D.C for the sixth year. On October 16th, 2011, neighbors, families and friends are invited to stop by Indique Height’s expansive outdoor terrace for festivities including Indian street snacks, and cultural activities for the entire family.

Diwali festival symbolizes the triumph of good over evil. Lights and diyas (oil lamps) are lit signifying the driving away of darkness and ignorance. Though there are many legends and religious attributes attached to the festival, the Diwali celebration is a time for togetherness with family and friends.

The festival at Indique Heights will transform the expansive terrace into a festive bazaar including a Diwali feast, henna artists, women fashions, jewelry, and paintings by a local artist. Guests can feast on a great menu of Indian street snacks and cuisine, and partake in a host of cultural activities. The Indique Heights Diwali festival is on October 16^th from 12 to 7.00 pm on Indique Heights’ terrace at Two Wisconsin Circle in Chevy Chase.

Admission is $21.20 per person. Children (ages 4-10) - $12.72.

(Food and featured drinks are included in the price)

Tickets are available at – www.diwalimela-indiqueheights.eventbrite.com

Here are some picturs from the previous years.

Kerala style Cornish hen/ Chicken - Kozhi Varatha Curry

2011-09-04T00:29:12-04:00

We were expecting some guests at home. My wife Nisha and my mom had made all the dishes for the evening. Most of the dishes were Vegetarian, so I decided to supplement the Menu by making a quick preparation of a Kerala style Cornish hen/chicken curry.

It was a challenge to cook and handle the camera at the same time ! I will look forward to your comments. Happy cooking!

Kerala Style Cornish Hen/Chicken (Serves 10 - 12)

Ingredients

Cornish hen or small chicken – 5lbs

Red Onions (chopped) – 3 cups

Cardamom (small) – 10-12

Cardamom (black) – 2

Cloves – a few

Bay leaves - a few

Cinnamon - 2 pieces

Star anise – a few

Cumin seeds – 1 tsp.

Red chili powder – 3 tablespoons

Coriander powder – 5 tablespoons

Turmeric powder – ½ teaspoon

Chopped garlic – 1 tablespoon

Fresh ginger – 1 small piece cut into julienne or ginger powder – 1 tablespoon

Plain yogurt – 4 ounces

Vegetable oil – ½ cup

1. Remove the skin, cut into small pieces, rinse, dry with a paper towel and set aside in a mixing bowl.

2. Set aside the whole spices like small cardamom, black cardamom, cumin seeds, cloves, bay leaves, star anise, cinnamon on a small plate.

3. On another plate set asdie ground spices - red chili powder, coriander powder, turmeric powder.

4. Chop onions( preferably red onions).

5. Add the ground spices like red chili powder, turmeric and coriander powder on to a skillet and warm them up for a minute or two with a few drops of oil, making sure not burn the spices.

6. Add the warmed up spices on to the cornish hen/chicken along with the plain yogurt, and a few sprig of curry leaves. Mix well and set aside in the refrigerator for about an hour.

7. In a thick bottom pan, heat oil add the whole spices - cumin, cardamom(small), black cardamom, cinnamon, cloves, star anise, bayleaves - add chopped onions. When the onions are kind of translucent, add curry leaves and continue to fry the onions till they get a nice dark color as shown ( do not burn the onions)

8. Now add the marinated cornish hen/chicken and continue to stir for a few minutes. Cover and cook on a slow fire, occasionally stirring till the cornish hen/chicken is done.

Note : if you like gravy in this dish, you can add some water. My personal preference is to cook without any water.

"Chefs go Fresh" - chefs go to farms on bikes

2011-07-31T02:30:45-04:00

Local chefs recently got together at the Brasserie Beck restaurant in downtown, Washington DC to revive a very popular event "chefs on bikes". The event was organized by one of the co- founders of "Chefs on BIkes" Chef/Restaurateur Robert Wiedmaier,the publishers of Georgetowner, and Loudoun county,Virginia dept of economic development.

The chefs got together at the Brasserie Beck,1101 K street, N.W., Washington DC at around 8 AM. We were treated to a big breakfast which included scrambled eggs, home made sausage, bacon, potatoes, belgian waffles and more...

While breakfast was being set up, I could not resist taking a picture of the shining copper pots and pans!

Above : Chef/Restaurateur Robert Wiedmaier, leading the chefs to the farms.

First Stop : Endless Summer Harvest, located in Purcellville, Va.

We were greeted very warmly by the owner Mary Ellen Taylor, who gave us a tour of her farm.

Ms. Mary Ellen Taylor,owner of the farm,greeting Mrs.Sonia Bernhardt publisher of the Georgetowner.

NEXT STOP : CATOCTIN CREEK - DISTILLING COMPANY - LOUDOUN COUNTY - VIRGINIA

Here we were greeted by a young husband and wife team - Scott and Becky, who own this company and produce award winning, high quality organic rye whiskey and gin. Apart from the Rye whiskey and gin, they also produce brandy from virginia wines and specialty liqueurs. Scott explained to us the process of making Rye Whisky and Becky poured the whiskey for us to taste. Apparently they are the first distillery in Loudon county, Va, operating since before prohibition.

After this we went to STONEYBROOK FARM, a 45 acre certified organic farm in the histroric town of Hillsboro, Va. This farm grows several quality crops, including heirloom varieties.

Here again we were received with refreshments and canapes.

Final stop : NOTAVIVA VINEYARD , where we got to taste several wines and had lunch. Notaviva Vineyard hosts several small concerts, and is a great location for weddings and private parties.

This was a fun day, very educational and did not realize that the neighboring Loudoun county was home to over 1,400 farms that produce variety of produce and livestock, from apples and squash to beef and poulty.

Thanks to Sonya Bernhardt, publisher of the Georgetowner, Steven R. Delonga,for the fine champagne and limousine ride, and my friend Chef Robert Wiedmaier, for inviting me to attend.