chefvinod

Indique Heights Restaurant is bringing the Indian Festival of lights to Washinton DC on October 26th. Neighbors, Families and Friends are invited to stop by Indique Height's expansive outdoor terrace for festivities. In India, the Diwali or Deepavali festival symbolizes the triumph of good over evil. Lights and 'diyas' are lit signifying the driving away of darkness and ignorance. Though there are many legends and religious attributes to the festival, the Diwali/Deepavali celebration is a time of family gatherings, great food and celebrations. The festival at Indique heights will transform the expansive terrace into a festive bazaar including a diwali feast,henna artists, music, jewelry vendors. Guests can feast on a great menu of Indian street snacks and cuisine. The Indique Heights Diwali festival is on October 26th from 12 to 8 pm on Indique Heights terrace at two Wisconsin Circle, Chevy Chase. Admission is $20.00 per person. Children under 5 - free Children under 12 - $12.00 The price is inclusive of food and beverages.(non-alcoholic) Reservations are not required. Hoping to see some of your folks here .... Fox 5 covered the event and here is the link to the event. chefvinodblog Cheers! Vinod

Folks, this is what we are doing at Indique Heights : NEW YEARS EVE option - 1 - Four Course Menu - Seating starts at 5.30 PM till 6.45 $40.00 PER PERSON FOUR COURSE PRIX FIXE MENU option -2 - New Year eve Extravaganza - starts at 9 PM to 1 AM - $ 95.00 MENU - FOUR COURSE PRIX FIXE MENU : VEGETARIAN First Course (Chef Station) Papri Chaat Bhelpuri Vegetable Dosa Green Salad Second Course (Chef Station) Malli Pappu Saru (A coriander flavored lentil & tomato broth) Third Course (served at your table) Paneer Lababdar (Homemade cheese cooked with assorted peppers, onions, tomatoes, spices & cream) Baingan Pepper Masala (Baby eggplant cooked with pepper & spices) Aloo Dill (Potatoes cooked with dill & spices) Saag Mushroom (Spinach & mushroom delicately spiced) Assorted Breads Dal Makhani Pineapple Raita Fourth Course (served at your table) Mango Cheese Flan with Ice Cream Profiterole a la Indique NON- VEGETARIAN MENU NON-VEGETARIAN First Course (Chef Station) Papri Chaat Bhelpuri Vegetable Dosa Green Salad Second Course (Chef Station) Bisque a la Indique Third Course (served at your table) Kori Kodellu (A mangalorean chicken dish made with shallots, tomato, a blend of roasted spices containing of red chilis, coriander, cumin & pepper corns) Lamb Chops Bhuna (Lamb chops with a blend of onions, tomoatoes & spices) Aloo Dill (Potatoes cooked with dill & spices) Saag Mushroom (Spinach & mushroom delicately spiced) Assorted Breads Dal Makhani Pineapple Raita Fourth Course (served at your table) Mango Cheese Flan with Ice Cream Profiterole a la Indique OPTION 2 - NEW YEAR EVE EXTRAVAGANZA - 9 PM - 1 AM $95.00 PER PERSON - Elegant and elaborate dinner Buffet with cooking stations - two premium cocktails - midnight champagne toast - party favors - door prizes - festive ambience Happy New Year ! Vinod www.indiqueheights.com --------------------

INDIQUE'S MENU FOR RESTAURANT WEEK NON -VEG Choose one FIRST COURSE Shrimp Varuval Mussels a la Indique Chicken Dosa Chicken Shashlik Crab Tikki Chicken Vepudu Second Course Choose one Tandoori King Shrimp Shrimp and Scallop Masala Chicken Tikka Makhani Saffron Malai Chicken Chicken Vella Khorma(new) Syrian Lamb Fry (new) (Served with cucumber raita, dal, basmati rice and assorted breads) VEGETARIAN FIRST COURSE Choose one Chaat Papri Bhelpuri Mini Dosa Aloo Tikki Paneer Shashlik Vegetable Samosa Chaat SECOND COURSE Choose one Simla Mirch Masala Kadai Paneer Saag Makai Paneer Makhani Malai Kofta Vegetable Biriyani (served with Cucumber Raita, Basmati pilaf, Dal and assorted Breads) THIRD COURSE Choose one Gulab Jamun with vanilla Ice cream Kulfi with orange sauce Pista Badam Kheer Mango Ice cream For more details and description of the dishes please visit our site www.indique.com.

Thank you all for all the good suggestions and recommendations. Bon apetit! Chef Vinod

Visiting from DC, what are the must try places in Austin? chefvinod www.indique.com www.bombaybistro.com

Monica, Congratulations on the lovely article! vinod

Indique does not have any SHARING CHARGE. As a matter of fact we do encourage sharing. It clearly sounds like there has been some misunderstanding. Please PM me directly the details about your visit and what actually happened. As a matter of fact we provide Basmati Rice Pilaf and Dal along with all entrees. Only if there is an additional order it is charged.

I was driving to work this morning and put on NPR and Diane Rehm had an author discussing all you wanted to know about Lobster. It was really very interesting and fascinating ! I believe the name of the book is "The Secret life of Lobster". Talking about lobsters which are the restaurants serving lobster in town ? Any recommendations. Also some of the chefs in the forum may want to recommend a good purveyor. Many thanks Vinod

1)Peel and slit shallots into two. 2)Dry roast corriander seed and grated coconut and grind to a fine paste. 3) Heat oil, add mustard seeds, curry leaves and Hing(Asafoeteda) 4) Saute the shallots till translucent, saute green chillies, garlic and ginger. 5)Add red chilly powder, turmeric and the ground masala of corriander and coconut. Saute for a few minutes till the raw flavor of the masala is gone add some water and cook till done. Finish off with tamarind pulp and salt to taste. Bon Apetit!

My mom makes a dish from Kerala called "Ulli Theeyal" where Shallots (small button onions ) is the main ingredient. The other ingredients she uses are corriander seeds and coconut ground to a fine paste, ginger, garlic, curryleaves, green chillies, mustard seeds, Hinge(Asafoeteda),curry leaves and tamarind.

Episure, Thanks a lot for your kind words. To answer your question, regarding sprinkling of cold water on Idlis : 1) It lowers the temp so that the steam does not burn your hand while removing the idlis. 2) The Idlis do not get stuck and come out more easily. 3) If the Idlis are to sit for a while, it does not get a crust on top. 4) While cooking in large quantities, we usually wet a muslin cloth and line the Idli container and spoon the batter in it . The sprinkling of water helps in preventing the idlis from getting stuck to the cloth and the idlis can be dished out faster. P.S: Only a little water is sprinkled, so the question of it getting soggy does not arise. Episure, I second your statement regarding the most beautiful hands!

Hi Jackal10, You may like to check out this site : http://www.users.zetnet.co.uk/ejones/ufdi/...alrec/ddef.html I am sure it must be available in U.K. I really would not think of a substitution until you have exhausted all your chances of getting them.

Fresco, Once you learn how to make it, try it with various chutneys or top it with anything of your choice. At Indique, we also have a non -vegetarian version with chicken.

Hi BBhasin, Thank you for your kind words. Well, in the strict sense of the word it may not be classified as Bread. However it is a staple had during breakfast or as a snack. It is not necessary to have a pressure cooker, you can use any utensil with water to steam, so long as the coconut shell or the "Puttu Kutti" can sit on its mouth. (Traditionally a "Surahi" shaped container will do the job.)