Suvir Saran

INDIAN CURRY STEAK For the Indian Steak Fresh Indian cheese (see link in post below) 1/2 teaspoon all purpose flour 1/2 teaspoon sooji (instant cream of wheat) Cooking Curry 3/4 cup sugar 6 cups water 6 green cardamom pods 2 bay leaves Soaking Curry 4 cups water 3/4 cup sugar 6 green cardamom pods 1/4 teaspoon rose water Cream Sauce 4 cups half and half 6 green cardamom pods 1 tablespoon sugar 2 tablespoon pistachios, ground into a flour 1/2 teaspoon saffron strands, toasted gently and ground into a powder Garnish 1/4 cup toasted coarsely crushed raw pistachios, candied and broken into pieces 1. Drain the Indian cheese completely. Make sure there is as little moisture in the cheese as possible. Knead the cheese for 5 minutes or more to loosen it up. Sprinkle the flour and sooji over the cheese and mix well to incorporate it into the entire cheese evenly (5 minutes). Let the cheese rest for 20 minutes. 2. To prepare the cooking curry, bring the water to boil with the sugar and spices. Use a 12-inch diameter pan with a heavy base. Boil for 4 minutes and then reduce heat to keep warm. 3. Divide the cheese into portions that you can shape into steaks. Remember smaller portions will be easier to handle and will not break as they cook. Make the patties as smooth as you can, for the cracks will be exaggerated after they are cooked. 4. Bring to a high boil the heat in the cooking curry. When it is at a steady simmer, place the patties on a spatula and insert into the curry. Cover and simmer for 30 minutes. The patties (steak) will expand in this duration. 5. Prepare the soaking curry by bringing the water, sugar, and cardamom pods to boil. Boil for 5 minutes. Keep warm. 6. When the patties are cooked, remove with a slotted spatula, very carefully and place in the soaking curry. Let cool, cover and refrigerate overnight or upto a week. 7. Lightly butter all sides of a heavy bottom saucepan. Use a wide pan, as that will cook the milk quicker. Add the half and half and cardamom and bring to a boil. Cook until foaming subsides. Reduce till the milk takes the consistency of heavy cream, close to 20-30 minutes. Stir the milk often. Scrape the sides and bottom to incorporate any and all milk solids that accumulate. Any skin that may form on the milk should be incorporated back into the custard. 8. Add the sugar, the pistachio flour and cook for a minute. Remove from heat and transfer to a bowl to cool. It will thicken as it cools. When cool add the saffron and mix well. Chill. 9. Plate the steaks carefully to avoid any of the soaking curry to make it to the plate. Now pour this cream custard over each steak. Garnish with candied pistachios and serve chilled. PS: I was inspired to make this after reading the wonderful posts on usage of Curry in western dishes around the site. I would have to say I was most inspired by Steve Klc's confidence provding posts on successful usage of curry in desserts... So here is my version of a Bengali Curried Steak. A fun way of serving Ras Malai.

Lets see if Tommy will keep his promise. PS: I will share with as many as I can. I eat very little steak.. But I love every little bite I have.

we already went over this. Ok.... still writing the recipe.... Will post it as I finish testing and writing... Waiting to sample my leftovers... Exciting!

It that a deal Tommy!

Are agreement will have no arms involved just Indian steak...

it's also easy to promise: i promise. now cough it up. Idle promise or gentlemans agreement. Like the one made in full honor by Hamilton and Burr? I will deliver kind Sir... Already writing and testing recipe... For I knew if it was not you making the promise, someone else would have... But it is yours to have if you promise to prepare and give me a taste.

It is a highly evolved recipe... If you or another promise to make it and give me a taste.. I shall write it... I hope that is fair... It is easy to make... just involved... You could make it easily Tommy...

I agree. In fact I mourn the death of curry every day. Curry I grew up eating was savory... spicy, garlicky... saucy... runny at times.... lagee liptee (thick sauce that clings to meat/fish/vegetables), peppery, cilantro-ey, mint flavored, dill flavored, spinach flavored... But always savory, bold, mild, subtle, fiery, sour, sweet and sour, sometimes bitter, other times creamy, other times tangy. But today, curry has taken new and credible forms... I too mourn the death of curry as I knew it.. But I can still find it in many places... I can cook it... friends can too... and restaurants around the world serve it. It may not be exciting or cutting edge, but it still has a place at tables.. Some may call those homes where these things of the past are served funeral homes.. But they exist... I am sure you can find what you are looking for... Do not lose hope... It is natural for things to evolve.. and some things change more than others. Some fads are exciting in their early youth, and dead before middle age and even sooner, long forgotten... But what we mourn and miss as it changes, has been changing for ages and so will never be totally lost....Do not lose hope... You will find it close to you when you least expect it.. You will find it inspiring others in ways unknown... And you will see it find a grand revival when time is ripe for it. Some things may be neglected and forgotten for a period of time, but they have it in them to never be irrelevant. Those things are classics that come back in a cycle. Did I make enough of my Pollyanna speech?

Waiting for your answer Tommy!

Wild Boar At Diwan, Hemant prepares them well done. That is the traditional way Indians eat it at Hunting lodges and those rare homes where these chops are prepared. Well done, for boars carried kudies that need to be cooked... He serves it alongside a apple chutney that is sweet, sour and spicy. Served lukewarm. The mint rice served on the side as a garnish is so fresh and exciting. Has never made it to an Indian restaurant menu before. He finds it difficult to find good chops.. and when he does, it is an amazing dish.

It always does... Look.. we have curry steak.. coco-choco-curry... and so many other marvelous ways in which curry is being used.. What was once authentic may change, but it finds new utterance.

actually, if you just gave us the stupid recipe, you'd be a lot less annoying. Why? Do you really want to try it? If you promise me Tommy that you will cook with the recipe.. And bring me a leftover sample at the Diwan dinner.. I shall post the recipe... The ball is now in your court.

eGullet NY Indian restaurant gathering The above link has some interesting comments related to Diwan as well.

Diwan thread

Sorry.... No recipe in my cookbook for the steak.... My editor may never sign a second cook book contract with me if she saw that recipe. She if brilliant, very smart and very wordly, but certainly not as free as some on this site... And like me, still opening her horizons.... Maybe my book on recipes that are concepts and momentary inventions would include this recipe... You may be waiting many years.... I think you could tempt me with some recipes of yours for an eGullet online trade. Nothing like debating on these boards.. Exciting.. and very informative.

See how smart I am? For if I gave the recipe, you all would sing my praises for a week, maybe even 3 months..and then never think of me again. Not sure my steak has legs... It certainly has great oomph... It is like coco-choco-curry...How often would you eat either? If you would eat it daily, then it is a different story... I may have to trademark the name of my steak and also the recipe...

Reading your post, I thinkof the sad demise of most all cuisines in that respect. But that is the price one pays as we develop into a world that is more developed, complex, borderless (almost) and has even greater cross cultural trade. It has both good and bad effects...But I think many a culture are realizing the downfalls of economic success and so making an effort to preserve what they can of their own culture. But again, I maybe too Pollyannaish and looking at the brighter side. But I know what you mean.. and have seen many a cutsom get lost very quickly as the world becomes almost one big village. It is sad in some ways.. exciting in others and even more sad when one sees the universally existing divide between the haves and have nots.

I only hope that Diwan and its staff are prepared for the increased business and understand from a business stand point how crucial this next week or two can be. Proper handling of phone calls, professional hosting staff, adquate service staff and a smooth operation could give them new repeat customers. For the food alone is just so much, the package in totality is what most are looking for.

Anil, You know better than that. I am sure most so called foodies would hardly know as many chefs or as many restaurants if it were not for reviews. And unfortunately even the best of us are swayed often by such trivial a point. Some would give it a moment or two, and others would cancel other reservations based on a review and stars assigned. It was apparent at Tamarind last night. People did not want to be at the other previously reviewed and popular 2 star restaurants for now they had an "in" to the new rage as some pointed out. To others it was about following the chef of their favorite "2 Star" Indian restaurant. And certainly business is affected BIG TIME. Do they change the quality of food? No. Since as is apparent in this case, many feel that certainly the food here is at a level far higher to that of any 2 Star Indian restaurant...

What is even more fascinating is that Tamarind does not come from India as one would imagine from its scientific name. It was believed to be of Indian origin for a very long time, but then it was realized that it came from Africa. Just to further confuse you all. I know Mamster was doing a story on Tamarind, I am sure that would illuminate us about many Tamarind facts...

Thanks Suzanne for helping with these details.

The time was set for 7:30 PM. Exact change would help.

What did they serve in their buffet? What were your favorite of those dishes?

Hungry now!

Await your post...