When the pandemic abruptly shut down all the restaurants in March, Dakshin Indian Restaurant’s owner Sanjay Taxak took many of the same steps as other local eateries: He started offering takeout service and curbside pickup, and he began offering his restaurant’s Indian fare delivered via Grubhub, Postmates, and Uber Eats.
But that wasn’t enough. Taxak was making and serving the food that he loves, but the situation left a hole in his heart. A lot of people were suffering. Furloughed, out of work, families would have a hard time feeding themselves. He couldn’t imagine his two children going hungry, and he didn’t want to think about it for anyone else. Continue reading Yes, there is such a thing as a free lunch, at Dakshin
Way back in 1975, when hardly anyone around here knew what street food was, Vijay Agrawal took his first steps toward culinary success when he added bhaji pav – a popular Mumbai veggie curry dish served with white rolls – to the selection of his outdoor chaat (snack) cart in downtown Ahmedabad, India’s fifth-largest city.
People loved it, and before long Agrawal opened his first sit-down restaurant. He called it “Honest,” and the food was honest, and before long he had shops all over Ahmedabad, then all across India, prompting jokes about “The Indian McDonald’s.” Continue reading What’s a bhaji pav? Honest Indian’s new delights
Even if you think you know something about Indian food, the chances are that the first time you see the menu at Shreeji Indian Vegetarian Street Food, you’re going to be bewildered by a lot of names of dishes that you don’t recognize at all.
Only seasoned travelers or natives of the subcontinent are likely to be familiar with such deliciousness as vada pav, dabeli, methi gota, or bhel.
But here’s great news: It doesn’t matter. Not only will the friendly people behind the counter explain it all for you, but even if you simply dive in and choose at random, you really can’t go wrong. It’s all delicious, bold, aromatic and colorful, so good that you won’t regret any choice you make. Continue reading Shreeji brings street-style Indian fire and flavor
When I first heard about Tandoori Fusion, the new Indian restaurant way out in the East End across the way from Costco, my imagination leapt up. I know that the tandoor, the iconic Indian clay oven, can reach temperatures upward of 900ºF, a searing fire that does something magical to meats and flatbreads too.
But Tandoori Fusion? Can these people possibly have mustered nuclear fusion, the fierce energy that lights up H-bombs and the Sun itself? Crazy! That would make some remarkable tandoori food, all right, and it would be wicked fast.
Nope. Continue reading Tandoori Fusion masters the science of fusion