And even with the classic aloo gobi, the traditional Indian side of potatoes and cauliflower, Singh freshens things up with sweet golden raisins and ginger. His tandoori-style chicken languishes in tomato and yogurt, then is slapped in the Middle East-style grill (broiled for home cooks) before being sprinkled with mango salad. In the restaurant's new home, Singh approaches dishes with a lighter hand, treating papadi chaat ("nachos of the motherland," according to the menu) like a salad, brightening it up with a sweet yogurt dressing, zingy tamarind sauce and strands of fresh vegetables. "We thought the babuji would fit right in in Alphabet City." "He's on the main entrance to the village, the one no one listens to but still tells kids off and sits all day and watches what's happening," Singh says. That's when Singh decided to reintroduce Babu Ji, new to the States and named after the village wise man in India, the one who knows everyone's business and opines openly. "As a chef, I would crave Indian, and I would drag my wife to any cheesy place, and we would always say, 'Man, this city has everything except real, simple Indian food.'" "New York has the best Italian, best French, best Japanese, but it didn't have a great Indian place," Singh says. But despite the accolades, Singh and his wife/partner-in crime, Jennifer, sold the restaurants, packed up their family and found themselves in Alphabet City at the end of last year, wondering where to get some good Indian food. Singh opened a couple of successful restaurants in Melbourne-Dhaba on the Mill, Horn Please and the original Babu Ji-the last of which The Guardian hailed as one of the best Indian joints in the city. "I would invite tons of friends, anyone who wanted to eat curry." Let’s start the day desi style with Matar paratha and a bowl of fresh curd. "My home was my restaurant," Singh says as he sorts long branches for a vase, then hops on the counter to fix a light. Plus, it's healthy food festive enough for a dinner party with all your friends, which is how Singh got his start cooking. So we're ditching the juice cleanse this January for Singh's wholesome must-orders from the restaurant, which are surprisingly easy to make at home. So that's the goal: to make flavorful food." Godiwala describes this as a king-sized meal on a banana leaf.’’. A crème brulee-like custard serves as a palate cleanser before the subsequent entrée of mutton pulao and masala dal. "But it's such a beautiful cuisine, and it can be fresh and healthy. Patra nimachhi, a popular fish course, and salli chicken stewed with apricots is the usual opener. "We get at least three to four customers a day who haven't eaten Indian food but are dared by their family and friends, and they say, 'I always thought it was spicy, oily food,'" Singh says. There are also lots of different snacks.However, Singh's left a few things back in his homeland: all the ghee, grease and gloppiness that people may associate with Indian dishes. To see my FULL list of 150+ recipes, browse this Diwali Sweets and Snacks – you will find Gujarati, Bengali, North Indian sweets including halwa, barfi and penda. The festive season is all about indulgence and I love to showcase the best recipes during special occasions! Afterall, the Diwali celebration is the biggest Indian festival of the year! This special event is characterized by the lighting of lamps, colourful decorations, feasting, and the exchange of gifts, symbolizing the triumph of good over evil and the celebration of hope and prosperity.Ĭertain Diwali food is unique to this time of the year so you will not find the usual daily curries here – this food menu is curated for a special festive meal. It marks the victory of light over darkness and the homecoming of Lord Rama after his triumph over the demon king Ravan. Also known as Deepavali, it is a vibrant and significant festival celebrated by millions of people around the world.
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