bbhasin

I've lived in Del Ray for a couple years (yesterday was the 2 year anniversary) and I've heard the legend of Bombay Curry Company, but had never experienced it. So, tonight was supposed to be Smithsonian and then Little Serow, but due to circumstances unforeseen (We got to Little Serow at 525p, there was a line, and when we got in we were told 830pm; on a side note, last night I was seated at Toki Underground at 630p with no waiting) we headed back to Del Ray so I could finally try BCC.

It was completely full. The wait was 20-25 minutes, said the adorable 'ladki' that greeted us. The place was visual entropy - hostesses, waiters/waitresses, chefs in constant, seemingly chaotic, but obviously purposeful motion. It's a small room, and I was told by my ladyfriend that the prior place was even smaller. The current iteration does not have a bar, and I'm not sure if there is a way to fit one in. They have a few beers and wine. About 15 minutes later, we were seated.

It took a few minutes to get waters and drink orders, but once that started, the service really came together. The owner/chef was working his tail off, as was the rest of the staff. We started with papri chaat (fried crisps, topped with onions and chickpeas, yogurt sauce, tamarind sauce). There is Indian red chili powder at the table to add as you please. Along with this, we had onion bhaji with cilantro chutney. Home style, my friends, home style. Just like moms, both of them were. I loved the onion bhaji - chunks of onion, not the big round pieces, mixed in with the flour, and fried til crisp on the outside and brown (not that yellowy sort of color you see at most places). Papri chaat was as hoped for, light, tangy with yogurt.

For entrees, my lovely date said she used to love the Lamb Vindaloo so we got one of those. Then, I tried to order the chicken curry and told the Boss (Balraj) that I wanted it spicy. He waved off my suggestion of the curry, and said, "No, you get the Chicken Kadai." Okay, then. Both came within an adequate amount of time, not super quick (which makes me think that it's pre made sauces and just adding meats and vegetables). So, one of the things you can tell if a place is quality or not is to take a look at the color of the curries/bases. Many places essentially change just the meat or add a few different vegetables, but the curry/base is the same. Not the case with what we ordered. The Vindaloo was vinegary, as it should be and also a deep brown. I didn't get another curry dish, but the tables are close together so I could see that they were using different curry/bases.  It was spicy, I was sweating as was the lady. The Chicken Kadai is like the Pakistani 'karahi' dishes, made in our version of a wok. Damn spicy, very gingery and garlicky.

This place is what Del Ray needed, thank god not another stylish sushi joint or other gimmicky thing (we have a burger place, a bbq place, a organicky sort of place, a farm to table place, so we're doing trendy to death). This is down home, good Indian cooking. Good price point (equal price to Shakthi, but bigger portions). Spicy. Homestyle. Balraj is a baller. I like him a lot - he sat down with us for a while and we got the back story. When we left, auntie said "Thank you so much for coming, Dr. Sahib". I really liked that, too.

We're lucky. This place is great.

-S

Thanks for the kind endorsement S, it was great talking to you and I am glad you enjoyed the meal.

(BTW my wife is not happy with the "auntie" bit )

After last night, are you sure you want to open a restaurant ?

Bhasin

This place is what Del Ray needed, thank god not another stylish sushi joint or other gimmicky thing (we have a burger place, a bbq place, a organicky sort of place, a farm to table place, so we're doing trendy to death). This is down home, good Indian cooking. Good price point (equal price to Shakthi, but bigger portions). Spicy. Homestyle. Balraj is a baller. I like him a lot - he sat down with us for a while and we got the back story. When we left, auntie said "Thank you so much for coming, Dr. Sahib". I really liked that, too.

We're lucky. This place is great.

-S

I'm delighted to announce that Bombay Curry Company is open once again - after 2 1/2 years! - at 2607 Mount Vernon Avenue in Del Ray (a few blocks south of the previous location).

Congratulations, Balraj!

Thanks Don.

Plan was to open quietly and let the staff in training work out the kinks for a couple of months and the kitchen settle down. That was not meant to be, got slammed. Service will take some time and some things like the chicken wings and the lentils need some work because we no longer have charcoal and have to work with a natural gas Tandoor.

However, time will tell but we are glad to be back amongst our neighbors and friends

Cheers

Balraj Bhasin

The Bon Chon wings, this Sunday, were OK but certainly not 'blew me away'. Got half soy garlic n half spicy. They were crisp and stayed crisp even after refrigerating leftovers and reheating. My takeout order was ready in 10 minutes so I suspect they keep them half done. If I were nitpicking, I would say they were overly greasy, perhaps low frying temp.

Now I have to head to SpiceXing, to try Sudhir's.

have had so many setbacks with the re opening Don that I am tired of saying 'another few weeks' so I will stick to soon

Bombay Curry Company - wings were were charcoal broiled on a skewer in a clay pit oven called the 'Tandoor'. It was a simple marination of ginger, garlic, Garam Masala ( an Indian spice mix blend, which was ground in house) etc.

Hope to serve you some soon.

incidentally, yesterday a friend mentioned the wings at Bon Chon with so much passion that I plan to head that way today.

Hard Times, Alexandria had some great wings.It used to take like forever (as unlike some other places they did not have them pre baked sitting in the cooler to be flash fried) but once you got them you were in wing heaven.

The hottest I had were the Atomic Wings at Wing Stop

It's a small world Don and I shall also start, like you, with.....

Several years ago..........I enter my home to find my wife with some friends, some little group meet. I knew them all, except one and the intro started with " her family owns a restaurant in DC". Because of her obvious Indian features I presumed an Indian restaurant and asked which one, " Ben's Chilli Bowl, do you know it ?". Do I know it, holy shit, it's an institution, a DC landmark and I have the owner's wife in my home! what an honour, THAT sir, was my introduction to Jyotika. (Nizam if you are curious, the common friend is Mona Katyal and her friend).

Welcome Nizam, though I must confess that in spite of so many 'notes to self' I have still to visit Ben's, something I plan to rectify soon as you open in Arlington.

Are you planning to expand the menu or keep it pretty much the same? Wishing you continued sucess.

Regards

Hey, when are we going to be wishing YOU good luck, Balraj?

numerous issues with the utilities which are fianally sorted out, contracor says four to six weeks but if you factor in licencing, staffing etc it might be a wee bit longer.

I think it's time to think about some peri peri tandoori chicken on the menu now.

Bombay Curry Company – Children’s Day Nov. 14th- Last Fundraiser at current location

100% of the proceeds to ‘The Fund for Alexandria’s Child’.

The future of any country lies ‘in the hands of its children’. I learnt this from Jawaharlal Nehru, India’s first prime minister. He loved children and children loved him back, to them he was Chacha (Uncle) Nehru, a man who did wonderful things for them. This vision of his, I believe, has contributed tremendously to India’s current success.

November 14th was his birthday and till date it is celebrated in India as ‘Children’s Day’.

To honor Chacha Nehru, dine at Bombay Curry Company, November 14th, 2011. All proceeds of the day shall be donated to The Fund for Alexandria’s Child.

Thank you for your patronage

Balraj Bhasin

How many kitchen fires can this town withstand? Didn't know this place was closed due to kitchen fire on June 30 until a friend pointed it. Luckily, ARLnow.com reports it will reopen next week. :-)

Finally! All set to open at dinnertime today.

and on a lighter note, one of the comments in response to the story on ARLnow.com

ArlForester:

June 30th, 2011 12:58 pm

I prefer my vindaloo and chili extra hot so this is great news.

The "secret" sauce was a reduction sauce whose contents probably include beef stock, wine, shallots, porcini mushrooms and cream. At least, that's what I tasted.

add tamarind to your list of ingredients for the 'secret' sauce ( from a very reiable source).

Has anyone been to IndAroma before? It's in Annandale and has interesting looking sandwiches and baked goods.

Been a while

Did not care for their manchurian roll and the pineapple pastry did not do much either BUT the samosa was fabulous, specially the spicy stuffing.

the idea of a small plate Indian restaurant like Oyamel would be a better dining experience. Actually I think a high volume place with lower prices like my suggestion would be a great new take on Indian restaurants and something that has not happened here in DC yet.

Indique Heights in DC has some street snacks and small plates.

I don't think there's been a thread started about this relatively new little Sunday market. It's along Mount Vernon Avenue by Four Mile Run, in a lot beside the old Duron store location. It's a small market, with some of the same vendors you see at the Del Ray market on Saturdays. A list of vendors and more details are found here.

passed it often and finally swung by thanks to your post. A little small but was busier than I expected with a steady stream of people trickling in. The meat guy was missing, I was told he had run out and had gone to kill some cows! I went there looking for the beer and wine powders which the Tea & Spice vendor touted on their website but the lady had not brought them this time. Understand that they might move into the Duron space come winter. There is music, plus hot beverages from St. Elmos besides the produce and baked goods. Overall a very nice neigborhood feel.

Paneer is very easy to make.

Bring a gallon of whole milk to a rolling boil.

Add some vinegar or lemon juice to curdle the milk.

Boil few more minutes until the solids separate.

Do not overcook, as that will denature the protein and toughen the cheese.

Add some cold water to stop further cooking.

Strain in a muslin cloth and tie in tight ball.

Leave to hang over sink for few hours or place on drainboard weighed with a pot of water.

That is all there is to it !

With practice you will figure out how much vinegar to use and also how long you want to hang/press it.

Does anyone know if Delhi Club is recently under new management?

I only ask because I used to go to their weekend buffet on and off (between 2006 and 2008). As far as I could tell, it was an all-year thing. But I just stopped by again to try the buffet over Memorial Day weekend and there was a sign stating that it would start May 31st, so we missed out on it by one day.

Was just curious. I think the price was also $11.95 or $12.95 (can't remember). I just hope the quality of the buffet food hasn't changed. I always thought it was the best metro-accessible Indian buffet in the DC/NoVa area (I guess I'll throw in Bombay Curry Co. in there, too).

No, 'the management' is the same. The weekend buffet had been stopped for a short period because it was not cost effective for the price but people want it so its back and now available everyday.

Weekdays is currently an unbelievable 8.95. Recent selections included Tandoori Chicken, Butter Chicken, Lamb Rogan Josh, Sweet sour Fish, Vegetables, Lentils, fresh bread, dessert etc.

Weekends the selection is expanded and the price goes up to 11.95

Last night we found it closed and cleared out. There were the usual signs on the door (hours, parking, etc.) but no notice of closure or moving. I suspect bank foreclosure.

Any thoughts?.

Suspect they did not generate the volume to support the large space. Dined there once with a group, majority did not think much of the food. There was an online auction for their equipment about a week ago.

If you are stuck with the burbs, Grand Mart has them on a regular basis.

SAM WANG in Florida Market has them. They are usually in a box near the cashier.

am throwing the wife a party with 40 of her friends. We are doing the catering route and have chosen an indian caterer.

I was thinking of the following dishes....

Veggie Pakora/Samosa

Bhindi Masala

Baigan Bartha

Dal

Saag Paneer

Chicken Tikka masala

chicken tandoori

Lamb vindaloo or Rogan Josh

Naan

Raita

basmati rice

As you can see my knowledge of indian is based on years of eating at indian buffets. the menu seems pedastrian even to me. I would appreciate ideas that would jazz this up without driving up the price too much. Any insights would be appreciated.

Who is the caterer?

Some people at the 'other table', namely me, did not have a clue as to how this was going to work out, the half price bottles of wine were a steal, the cocktails and the extra pani poori were not and everything adds up. Ended up with 90 for two which was still quite reasonable for the spread.

My personal favorite was the warki paratha, the galauti kabab and the mushrooms. The fish curry was my wife's fave.

Thank you Gennaro for organising this, so glad this was on thursday ( am vegetarian on tuesdays).

Have to back for the eggplant now which never made it to our table.

Can you please make it bbhasin + 1, thank you

Please count me in, thanks

Chef Sudhir Seth is a master but I just cannot pass this opportunity to blow my trumpet. Enjoy.

http://www.monkeysee.com/play/3125-indian-recipes-how-to-make-chicken-curry

A stellar meal and wonderful evening. Indique Heights is IMHO is the finest dining space among all the Indian spaces in the area including Rasika, Bombay Club and Passage, very tastefully done.

My favorites tonight

1. Konchan Char ( way way up there, took the first sip and was blown away. Regretted not asking for another serving.)

2. Pineapple Menaskai, Oh the play on the sweet and sour with a touch of heat and the Southern flavors. Mind blowing.

3. Ginger Pickle. What can I say. They need to bottle and sell this stuff.

4. Cashewnut Pakora. battered deep fried cashew kernels. Crisp and spicy. My doctor is not going to be happy if he

finds out how many I ate.

Thank you DanielK for organizing and to Chef Vinod for executing this, the hospitality of the hosts was

unsurpassable.