bbhasin

This is interesting from an economic perspective. The product that is all meat, no waste, is now cheaper than the product with bones and skin.

‘Boneless’ Wings, the Cheaper Bite

Paid almost two bucks for party wings today and I remember when suppliers would drop off a case gratis as no one wanted them.

All a matter of supply and demand. There is a glut in the boneless breast market as great quantities of chicken is being exported to the middle east. They prefer dark meat, that leaves us with an over supply of white.

bbhasin + 1.

chettinad, syrian lamb, paratha, appam and the salty lassi with ginger green chilli curry leaves.

Q for Chef Vinod..... looking at the map of India, where does 'South' begin (gastronomically)??

Double order of pickles

Was the pickle made 'in house'?

I am interested in learning more about 'sous-vide' cooking and restaurants in the DC Metro area that use this cooking method. All I know at the moment is that the food is cooked in vacuum sealed plastic bags immersed in water at a constant temp of just below boiling.

I know Delhi Dahba (Arlington) gets a bad rap but I love their Butter Chicken. My Darling Husband says it is because it contains sugar.

Your darling husband is probably right. The original recipe recommends adding a little honey or sugar, to counteract the acidity, if the tomatoes are too tart but these days it has become a standard practice to just add the sugar.

Yeah that really doesn't seem like it's worth it, and I live in Del Ray.

What interests me the most is what Bombay Curry Company's $20 'ultimate platter' is. Good Indian takeout.

It was a combo of popular items.

Tandoori Chicken Wings.

Butter Chicken

Lamb in curried spinach

Bharta- charcoal roasted eggplant sauteed with tomato, onion.

Spicy Kadai chickpeas

Steamed basmati rice

Fresh baked nan

Cucumber Raita

PLUS

pick a beverage. A 12 oz beer or a glass of wine ( need ID) or

a non alc. bev of choice.

Great mileage for your twenty eh?

You have to watch out for that ' extra degree of alcohol', Rocks. 4.75 + 9% tax = 5.1775.

You are lucky they did not round it off, would have cost you a penny more

dehli club was the previous inhabitant of the space that is currently eleventh.

great place...:-)

That was Cafe New Delhi, different operation.

Or, if you want better Indian food on that same block of M Street, you could go to Amma Vegetarian Kitchen.

Aditi and Amma are owned by the same person

Saravana (south indian) for sunday buffet. The best masala dosas I've had. Really amazing. Rice sucked. Are any indian places using quality basmati anymore? I don't think this was basmati. Pakoras were excellent. Lentils was really good and the turnips were excellents.

99% indian clientle, the spice level was turned up more for indian palet and the food for the most part was really good. One interesting thing was when a dish was finished, they replaced it with a different one. So we got to try more than the dishes that were on the buffet. The dessert variety was good. They also had this one items, don't know what its called but I saw anthony bordain eating it in the bombay NRs. A mixture of crispy fried stuff with some veggies. Looked pretty interesting but by the time I went through the buffet 3 times, I just couldn't...

I would recommend... Didn't even miss the meat. If I was vegitarian, I would have to go indian.

My family enjoys Sarvana Palace, though we invariably get just the dosas. Never tried the rice there but did have a comment about basmati.

Basmati rice is more popular in North India. In the South they tend to favor the ' par boiled' rice which does not have the polished grain or the aroma that Basmati has but the par boiled rice tends to absorb / soak up the sauces much better.

Interestingly I attended an Indian cooking class by famous chef/auther Julie Sahni at Sur la Table and was surprised that she propogated jamine rice instead of bamati with the curries she was dishing out, perhaps for the same reason.

Not too late - you're in!

Thanks. I have a friend who now wants to come. So its bbhasin + 1.

Sorry for the late addition.

I hope its not too late to sign up

bbhasin ( just one)

DonRocks said:

About eight years ago, I ordered a Lamb Vindaloo at Haandi in Falls Church, and it was the single hottest dish I've ever had in my life. I thought I could eat anything, but I couldn't eat this - there was something about the combination of spices, stringy meat, and hot oil that made the heat in this dish so persistent that it could not be shaken, not with cold water, not with ice cubes, not with anything.

Cheers,

Rocks.

yogurt, milk or chocolate yes chocolate will do it. RIP

Most Indians have never heard of Phall and nor had I,in spite of 30+ plus years of professional association with Indian food, until a guest ( you guessed right, of British origion) requested one.

After talking to him and a bit of research it appears the Brits concocted this to indicate an extreme degree of hotness.

When curry became popular a kind, of ' hotness scale ' came into being in the UK which went as under-

Curry - well seasoned with mild to medium hotness.

Madras - denotes a hot curry at the level of 6 or seven on a scale of ten.

Next was the Vindaloo pretty hot 8 or 9

and if you simply wanted pain you asked for a phall which would take you off the scale and probably leave you numb and in shock.

Just ask them to make it as hot as they can at any Indian place and that should do it.

I saw this Indian restaurant in New York specialising in HOT curries, on the Food Channel ( sorry the name eludes me)

where they were apparently cooking such hot stuff that the chef at the stove was wearing thick rubber gloves, goggles and a breathing mask.

A phall should be kid stuff for those guys.

Clueless about chili here. Does Hard Times Cafe's web site have a primer about all of these variations?

Ask them about the variations and they will bring out fairly substantial tastes all the varieties. Proceede from there....

tall glass, bacardi light rum, ice, top with fresh watermelon juice, pinch of black salt and lemon wedge.

Can never claim to be an expert and to each their own.

That said, did not care for the pulled pork sandwich or the sides BUT the smoked ribs are really great.

Have a kid at VCU so now every time we drop/pick her up we return with a couple of racks.

Also like the man's philosophy and dedication on his website. How he toured the country to check out all the bbq joints, learn the trade and his teaming up with his late late partner, great story!

After passing by almost daily, we finally gave it a shot. The butter chicken was amazingly tasty. We also had the chicken biryani. The chicken was a bit on the dry side. But thumbs up to the customer service. Since we devoured all of the butter chicken, there was quite a bit of rice left with a few pieces of chicken in the biryani. The waiter had the kitchen to add more chicken to our left-overs and it was enough for two meals!

Any recommendations on other dishes there?

The Delhi Pista Korma, as someone recomended above.

The Mixed Tandoori Platter is a great grilled value and enough for two.

My favorite is the lamb curry ' Rogan Josh ' with a whole wheat roti.

__________Indian near the metro, blanking.

DELHI CLUB !

That was some picnic!

Coming with ten neighbors the next time. They insist, after I gave them the details.

Martian pig slop still my fav topped only by Mel's Mango mould. Remember you promised to bring some around Mel.

Still waiting for the recipe for the shrimp dish, tasted only the sauce as was too full and the peuro Rican Pork Roast. The roast is in the oven tonight based on a googled recipe.

Thanks to all the organisers specially mktye, my wife's car still has a huge cooler of ice sloshing in the back.

oops ....and the tri tip was superb, that will be the next project.

Shoot, I was hoping you might bring a bunch of those shammi kabob that we had the other evening. (Or are they called "yummy" kabob)

shammi kabab it shall be.

I have a few coolers I can bring.

Plus ice.

Also bringing

1. some butter from India which I picked up at the local store. I am not sure if its buffalo or cow milk.

2. black salt.

3. a very vile smelling ' Kaju Feni ' from Goa India distlled from a mash of Cashew apples.

PLease let me know about the coolers & ice

Prior commitments keep me away but I will bid generously for any doggie bags.

look forward to drool over the pics.

couldn't agree with you more DonRocks.

I love the space, its beautifully done with modernistic simplicity while still retaining an ethnic flavor. I always stop for a few minutes at the open kitcken in the rear.

I love pork belly and after reading Bilrus's all thums up post gave it a shot. The pork was so crisp ( dry?) that I had a tough time chewing and the sauce was nothing to write home about and too little at that. Perhaps it was the chef's night off.

My vote goes to Po-Siam in Alexandria ( they do not have pork belly though).

Bump!

I have just finished the Sunday Buffet at Bombay Curry Company. Hub and kids picked me up at the airport and after reading these reviews, I thought I'd try it.

While the food wasn't bad, the service was horrendous. It absolutely had to qualify as one of the worst service experiences ever. Our waiter spoke maybe three words to us, did not ask us if we wanted drinks, desserts, etc...He brought out the check before we were finished.  While we eventually were able to order desserts, they were brought out one at a time five mintues apart. And some of them were even the same item! No explanation, just set down in front of us without a word. A smile did not grace his dour face even once.

Honestly he probably did us a favor bringing the check so quick, as I couldn't wait to get of there!

An unconditional apology RaisaB.

That said, I hasten to add, that what you describe is not the norm at Bombay Curry Company. I shall personally investigate and speak with the erring individual. I do not know, as yet what the circumstances were but greeting, smile, drinks, dessert , these are basic things and what you experienced is simply unforgivable.

I wish you could somehow feel my frustration about how a single employee can mar years of hard work.

I would very much like to ‘make up’ for this mishap RaisaB, would you be kind enough to PM/email me your address and telephone number, I would like to try and make a more personal attempt to woo you back and see for yourself that this was a solitary instance.

regards

Balraj Bhasin

Bombay Curry Company