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Sudhir Seth

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  1. Sudhir Seth
    CLICK below for directions http://spicexing.com/contact.html
  2. Sudhir Seth
    Hi Thanks for pointing out in detail all that went wrong during your visit to the restaurant. This kind of accurate critique really helps us in the restaurant business to focus on and correct those mistakes the way you have pointed them out. Please accept my apologies for not being able to come up to your desired level of satisfaction. The chicpea dish is Chana Masala and you can always order it as a side also. I am sorry, we do not make Burfi but since I have a buffet everyday we always have some off-the-menu desserts available. Please feel free to ask for me or Harry (my partner) if you are in need of any assistance with the menu/dishes. I must admit that I have not been able to find out why you were made to sit at the bar side if you had not wanted to. I am still continuing the process of training the staff since it is a lot of info for them to absorb considering that some of them are working in an Indian restaurant for the first time. I must take this opportunity to thank all the members of this board who are a well traveled lot and use this board to critique; thereby helping us improve our selections and service.
  3. Sudhir Seth
    You are right, I had missed out on that earlier but the description of the dishes should be done hopefully by tomorrow on the website. Thanks for reminding me. Are you coming this Wed for the $20 dinner?
  4. Sudhir Seth
    I am very happy to see Anil's cooking and business taking off. It gives me great satisfaction to see Anil grow in this profession and in his skills. He was always a quick study and he deserves the fame that he has received of late in his venture. I learnt quite a few of his native Andhra dishes while he was working at Passage to India. Best wishes and Good luck Anil.
  5. Sudhir Seth
    Wish I was as handsome as that!!!!
  6. Sudhir Seth
    Hey Jeff You walked in, ate and left without saying Hi. I was in the kitchen and replenishing the buffet. Do ask for me next time you folks are in. It is a good feeling to see known faces in this new area.
  7. Sudhir Seth
    All right folks, start building your appetite. Thanks to Daniel's visit, last night we were able to plan a menu for the April 1st evening. On arrival: Pickle & Condiment platter with Onion Kulchas Appetizer sampler: Chicken Kathi Roll Tawa Grilled Scallops with anise Chili Cheese Toast Vegetable Cutless (no jokes please) Entrees (served family style for better sharing): Chicken Chatpata (kitchen special-not on the menu) Nariyal Fish Curry (king mackerel in a coconut sauce) Salli Boti Jardaloo (lamb stewed with apricots-a Parsi specialty) Vegetable Chorchori (potatoes, radish and eggplants) Peas/Corn/Carrots/Pineapple Gratin Accompaniments: Lemon Rice Salad Dal Makhni (lentils) Garlic Nan / Mint Paratha Dessert Semolina Halwa Shreekhand (yogurt dessert) Folks, get the numbers up to make it more fun for me.
  8. Sudhir Seth
  9. Sudhir Seth
    We have a full bar and we have an exxxxxtended Happy Hour from 2.30pm to 6.30pm, and yes, we serve in the Bar and the Lounge seating in addition to the Dining Hall (service for Lunch and Dinner only).
  10. Sudhir Seth
    Thanks to all the guests at Passage to India, Bethesda whose continued patronage and support encouraged me to open my second restaurant SpiceXing in Rockville Town Square. The menu features contemporary Indian dishes and a lot of dishes influenced by the foreign cultures that came to settle/rule the Indian subcontinent. Once again the recipes are original as collected by me from various households and I am indebted to all those friends who tolerated my persistence in US and in India. There are a lot of small plates, which make sharing several of them quite enjoyable. Look forward to meeting all the DonRockwellians in Rockville. Sudhir Seth www.spicexing.com
  11. Sudhir Seth
    No, the list on the website is their 2007 Jan issue. They have to sell this upcoming issue and then sometime towards the end of Jan it will be posted on their website, quite understandably.
  12. Sudhir Seth
    NEW YEAR'S EVE THANKS FOR THE PATRONAGE AND ALL THE SUPPORT OVER THE YEAR TO THE DON ROCKWELL FAMILY, FROM ALL OF US AT THE "PASSAGE TO INDIA". This year we will be having the following Chef Specials in addition to our A la Carte menu for the 31st December dinner. The restaurant will be serving dinner from 5.00pm onwards. Please call 301 656 3373 for reservations and we look forward to having you dine with us. CHEF SPECIALS SEAFOOD CURRY $22.95 Scallops, lobster, shrimp, mussel and grouper in an onion and pepper gravy LOBSTER MALABAR $24.95 Lobster chunks in a South Indian style coconut flavored sauce MANGO SHRIMP $23.95 Jumbo shrimp in a tangy mango chutney MASALA CHAMPEN $21.95 Tender New Zealand lamb chops smothered with crushed garlic and onions CHICKEN BADAM PASANDA $17.95 Chicken escallops in a delicate almond and saffron sauce SUBZI KOFTA $13.95 Lotus stem and gourd dumplings in an onion-tomato gravy PANEER BUTTER MASALA $13.95 Freshly pressed cheese simmered with fenugreek and tomatoes
  13. Sudhir Seth
    Damn! I had to keep the Mirchi Pakora in the oven to keep it warm and that is why it got dried up - shouldn't have done that. Yes you are right about the Jalapeno not cooked through, should have used halved ones stuffed with the chili paste. Pork Vindaloo in this country I think will be more palatable if made with lean meat. Back in India with limited food resources and 1.2 billion mouths to feed the traditional recipes call for the pork, fat and the rind as well. But you are right, the fat would need to be trimmed off completely for it to be appreciated here. At last someone says that they liked the Spicy Modak the way it was. Maybe you were lucky to have gotten a piece with less rice and more stuffing. All criticism negative as well as positive is very welcome, pls. continue- this is invaluable feedback.
  14. Sudhir Seth
    I have emailed the photos to DKORN for posting on this thread. In the meantime I was successful in uploading them to my blog on the following link. Relive the spices. http://indianfoodblog.blogspot.com/
  15. Sudhir Seth
    Thanks to all who attended the dinner last night and hoping that all is well considering the amount of different spices that everyone consumed. Nowhere in India people eat so much spices over a single meal and I am grateful to last night's diners for being so supportive and encouraging. Reading the comments this morning and after talking with you all last night I am glad that everyone seems to have had an enjoyable evening. We missed just one participant Ms. Deborah Tang and hope to see her in our next culinary foray. Xcanucks comments are spot on and we will have to work on fine tuning the recipes for the red meat dishes. Maybe since these are recipes straight from the households of India and we did not factor in the US meat standards, also I did not do enough practice runs on most dishes. The dessert I would have loved to make with chenna but for originality sake went with the rice flour dough; also wanted to try something vegan instead of the regular Indian milk sweets. I must mention that the event would not have been possible but for the efforts of my team, Chef Negi, Manager Shantanu Sen (also a chef) and our server Ali. I have to send the photos to DKORN who has kindly agreed to post them up for all to see. Don, thanks for the effort to get this going and to have started DR.com in the first place. THANKS TO ALL FROM EVERYBODY AT PASSAGE to INDIA
  16. Sudhir Seth
    Hi folks As we approach the SPICE NITE on October 7th may I please request all those coming for dinner that evening to PM me ref any dietary restrictions so that I can make some adjustments and offer them an alternative or two. I might not be able to replicate the dish being substituted but I could replace with something substantial atleast. Thanks
  17. Sudhir Seth
    Ladies and Gentlemen Would request all those on the fence to please decide and post your attendance on this thread. It will help me immensely and I can be better prepared since almost everything on the Spice menu is to be made from start and is not a spin-off from the regular menu. Thanks and see you on 10/07.
  18. Sudhir Seth
    October 7th at 6.30pm.
  19. Sudhir Seth
    We could start even earlier on a Sunday if that is what everybody wants so that people will not have trouble getting to work on Monday. I can be pretty flexible on the timing for Sunday. The only thing I would like to do in a hurry is to post up a notice and blocking that date for reservations. If we can fill up the house to fifty people I could even close the restaurant for anybody else and make it into a totally private DR affair. We have a large number of Sunday regulars and I would like them to know in advance of what is happening and some of them might become future DR members.
  20. Sudhir Seth
    All the dishes are spicy but accompanied with rice, bread and raita to cool off the effect. On their own each dish has a pronounced spice content since that is what the Event is about.
  21. Sudhir Seth
    Sudhir, can you write me with pricing and how many people you can accomodate on any given evening? (Can you guys tell I'm busy? ) Hi Don The restaurant seats 62 and can be increased to 66 quite comfortably. We could do the following menu for $65 (including tips and tax). The menu needs some fine tuning still and I welcome any suggestions. If there is a demand for something which people do not see on the menu and were looking forward to, I will try to work that in. IG NITE DINNER First course Mirchi Pakora Chicken Kali Mirch kabab Lamb Parsi cutlet Chili Onion Kulcha Second course Shrimp Balchao Mussel Vendiam Meen Kozhambu Aloo Chokha Rice and bread Third course Mirchi Gosht Pork Vindaloo Green Chili Chicken Mirchi Ka Salan Tamatar Launji Rice and bread Dessert Spicy Modak (Steamed rice dumpling stuffed with kali mirchi, khoya & jaggery) Chutneys Green Chili Garlic & Red Chili Onion Coconut Pickles Mango Jalapeno
  22. Sudhir Seth
    Hi Don This has really piqued the interest a lot more than I had expected. Well to get the ball rolling first thing we have to decide on a day/date. I am working on an exotic hot menu and will post it soon. In the meantime I am proposing three dates in September 23, 30 (both Sundays) and Tuesday the 25th. Let us see what the feedback is and we can take it from there. The four course menu would be structured as follows from different regions of India. Price and menu yet to be finalized Four apps 3 seafood dishes 3 meat and chicken dishes 1 spicy dessert the first three courses will have their own dowsers for the fainthearted like breads, rice, vegetables, lentil, yogurt etc.
  23. Sudhir Seth
    WOW Lot of hot folks around this forum. Well some interesting facts about Chilis on the link below http://www.g6csy.net/chile/index.html
  24. Sudhir Seth
    Couple of years ago when I was at the Heritage I had catered to a group of 50 CHILI HEADS and in a five course menu had the spice level going up steadily. I can handle pretty hot stuff myself and was surprised by what these guys could handle even at the fourth course level. The least appreciated fifth course was the dessert. wish I had saved that menu and run a special on it sometime. Any takers in our DR group venturesome to try the Regional Hot foods of India? We could do something at Passage to India. In my opinion the best way to kill the spice on your palate is a shot of Espresso. It has never failed me to this date.
  25. Sudhir Seth
    A great set of wheels, this MDX. Have owned one since 2001 and then got suckered into their flagship RL in 2005. With all the info available on so many things it is unfortunate that the DVD which stores all this is almost always 18 months old and thus information is never up to date. And yes, ZAGAT is better used as a phone book.
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