We all say we are ready to try a new food until the dish is right in front of us. Then we’re not so sure. “Well, I mean, it’s still moving!” What are you scared of? It’s just a little shrimp crawling down your esophagus? It’s a delicacy in…
So, how do you go about trying new cuisines? How do you try other culture’s foods that include different spices and strange ingredients we’ve never heard of? For me, the answer is easy: friends, especially moms.
The easiest way for me to try any new food is to try it with folks who have grown up in that culture. My latest favorite is Indian food. I fell in love with Indian food the minute I heard you can eat with your hands. I love using nan (Indian bread) to grab portions of food to stuff into my mouth. I just love that! It’s so much fun!
I became very comfortable with Indian food because of some friends from Hyderabad, India. He and his wife, their kids and, luckily for a time, his folks lived just 10 minutes away. I say “luckily” because you know a mother who cooks always like new people to appreciate her cooking! And I must admit most mothers love me because I can eat. No, I mean, I can really eat, just ask my friend’s moms.
I easily finagled an invite for an authentic, home-cooked Indian meal at the Reddy’s. Like any loving mother, “mom” made classic dishes in a way she knew I would love them; in this case it was toning down the “hot” spice. She was right of course and it still had plenty of “hot”.
One of my favorite Indian dishes to date is still Mrs. Rekha Reddy’s Chicken Biriyani. Biriyani is a rice dish that you can add different meats, fishes or keep it vegetarian. Indians use Basmati rice in this recipe. (Thanks to the Reddys, I now keep Jasmine and Basmati rice in my cupboard.) Chicken Biriyani has saffron rice spiced with onions, garlic, ginger, cayenne and cumin. It can also be garnished with a host of other spices such as coriander, nutmeg, cinnamon or tumeric. Along with your chicken, you will find hard boiled egg slices, assorted vegetables, almonds and raisins. You can have a blast making this dish! Think of all the possibilities! It was served with a green onion and red bell pepper yogurt sauce; perfect to put out any smoldering mouth fires. Our bread that evening was “Dosas”, a thin gluten free batter you pour into a hot iron skillet. It makes a thin pancake you use to eat your meal, just like nan. Call me crazy, but that is just plain “good ‘ol fun” for me.
We learned so much from one home-cooked meal. Then, after my wife Lori and I ate Indian take-out a few times with the Reddys we became very familiar with a number of the classics like Tandoori, Tikka Masala and Balti. Indian food is similar to other Asian cuisines in that they substitute different meats and vegetables into any of their sauces.
These are all new flavors for me and that thrills me more than it should, I must admit. Indian food uses many spices we know of and have on our spice racks but we rarely use them like Corriander, Nutmeg and Cloves. All the meat is chunked and swimming in some divine sauce. The blends of spices and texture makes this gastronomic adventure a real treat.
Because of our friends, Lori and I are now regular Indian food eaters. I think it has been an even trade because they get tired of eating Indian all the time. That’s when they come to our place for homemade pizza and pasta. They love it!
We live in Roswell so the India Chef is a place we have been to a number of times. It is always good; the service is kind and helpful. For wine lovers, you may not get lots to choose, but the prices are very reasonable, almost a steal. Find them on the web at www.indiachefatlanta.com. The first time we went to India Chef we had just completed a small renovation project at the house and we were still in our work clothes, yes, I know, real class. We had no idea it was a white table cloth restaurant. Uncomfortable staying, we asked the waiter if we could get something to go. He asked did we want to stay. We said yes, but we didn’t have on the proper dress. He quickly retorted, “As long as you’re human, we will serve you”. That was a fun evening. How could it not be, we had $23 bottles of Beringer Cab.
“A-feeze” runs India Chef while his brother, “Mo-eeze” runs Himalayas on Peachtree Industrial just inside the perimeter. My office used to be in Chamblee so I of course had to check that out and it was terrific, too. I also enjoy going to Bombay Grill for lunch when I am close. They are off 285 and Chamblee-Dunwoody Road, stay straight off the exit. They serve a buffet for lunch which is a ton of fun because they have 6 – 8 hot dishes for you to sample plus salads, dipping sauces and dessert. Don’t forget to try at least one glass of the mango juice.
Honestly, a short time ago I knew nothing about Indian food. Straying into something new brought back an enjoyment I had not realized I lost. I dare you; pick a culture, find some friends from that culture, tell them you will make them a feast of your traditions if they will make you a feast from theirs. One hint, if you do a Thanksgiving feast for Indians, have plenty of red pepper flakes on hand.
Monday, February 5, 2007
Sunday, December 17, 2006
40th Birthday Dinner at Rainwater
The Rainwater Restaurant building in Alpharetta makes a statement of elegance. Rainwater’s web site begins with a video from owner Andrew Foto explaining their mission. We had a very pleasant evening but, I am sorry Andrew, Rainwater did not live up to the high expectation you set for us. I suggest you have the staff watch your video on a regular basis. However, let me add, the food was fantastic, well thought out down to the smallest detail. Rainwater is fine dining and priced as such, meaning it gets a $$$ rating.
My wife made reservations at Rainwater more than two weeks in advance for my 40th birthday celebration. We arrived at 7:25 p.m. for a 7:30 p.m. reservation. We were greeted and told to stand in the lobby while other diners were greeted. By 7:35 p.m. we asked the host if there was a bar for us to wait in; she pointed to around the wall behind us. Lori had a “Pommetini” and I had a Blue Margarita. At 7:55 p.m. the host came to seat us. Smiling, she told us they get real busy during the Christmas season. Oh, thanks for sharing that with us now.
As I said, we ended up having a pleasant evening at Rainwater but I must admit the evening was seriously tainted because of something very simple: communication. I don’t need you to buy me drinks or a free appetizer because I have to wait with a reservation, but I do ask that you talk to me. Most people are very understanding when you give them a little information. Besides, a drink in the bar before dinner is always a good move in my book. Ignore me and I, like many others, get upset and don’t return. Yes, the greeter in any establishment, in my opinion, has that much influence; huge responsibility, do we pay them that way?
Rainwater feels like the cozy home of someone wealthy. Our dining room had a fireplace and spectacular framed mirror. The tables were not squeezed in like sardines in a can; that was comfortable. I am not sure there was enough staff though because it wasn’t until 8:30 p.m. that the first piece of bread made it to the table.
The big wine list is extensive with too much emphasis on expensive ones. Us little people like wine too, you know. The big wine list overflowed with $100+ wines that are just a bit out of my budget range. I did order one for $50...only to find it was sold out. So, I had to go to the short list on the food menu and pick one from there. Good selections and prices were in my budget, but it was still the short list. To me, wine is a mystical experience, regardless of the price, and Rainwater fell short of delivering a mystical experience to me that night. I must admit I was almost embarrassed I did not order a bottle of wine from the big list on my 40th birthday. Our second selection of wine suggested by the steward was excellent; just the way we like it, full bodied and a little spicy ($33, Zinfandel, Four Vines, Old Vine Cuvee, California, 2003) but I still felt second class.
I am here to rally support for the rights of wine under $40 to appear on the big list! For way too long ‘the man’ has kept the under $40 bottles down and only on the short list. And we ain’t standin’ for it no mo!
Rah! Rah!
We think your big list
is Blah! Blah!
Without a bottle of
$30 Syrah, Rah!
I’ll keep my day job.
Because it was getting late and I had nothing but alcohol in my stomach, I needed to eat “something.” We mentioned the “bread thing” to our waiter first and nothing happened for about 5-7 minutes. So we mentioned it to a grandfatherly gentleman working as a host and he beat everyone to the punch. Shortly after, we were greeted by Andrew (I think) who left us with a chef’s experiment; a heated plum stuffed with gorgonzola and a drizzle of 12 year old Balsamic Vinegar. Ooooh baby, set me straight, that really helped turn the tide. Lori and I agreed that Grandpa made all that happen. Thanks Grandpa; you know how to make me feel special.
We started with the House Cured Salmon Carpaccio and it was fantastic. Actually it blew my mind! The portion was very generous, definitely enough for six. When I see that much, I’m sorry, but my brain goes to “it’s probably old”. WOW! I was totally wrong; it could not have had better texture or flavor for my palate. The horseradish parfait and cracker bread were nice touches that made this dish unique.
Next we split a Caesar Salad. My wife said it had just enough dressing and I said it had too much; go figure. The salad was fresh and the dressing seemed to have a stronger than normal hint of anchovies. I took that as another way to be unique; again, nice touch.
Our entrees were nothing short of perfection for us. Lori had the venison which only brought up bad memories for me because my neighbor did not bag one for me this year. She asked for it medium rare and it was. The raisin and juniper scented jus was another nice touch because it still allowed the true flavor of the venison to show through. And the butternut squash bread pudding was fantastic. I love it when a chef puts as much thought into the sides as she does the main ingredient.
I had a difficult time deciding between the Fillet of Beef and the New York Strip because of the “mac and bleu cheese”. (BTW, web master, the spelling on the Rainwater web site is “blue”.) Dominick suggested the Fillet of Beef and replacing the Yukon mashed with my preference. Done. And again, perfect. I prefer my beef a little more done than Lori and it was delivered that way. Two thumbs up to the grill master; it is truly an art. The bleu cheese mac did not let me down either.
Dominick ended up helping the experience end on a good note. We all shared a few stories about the dogs we own towards the end of the meal; all dog owners agree that is always a great way to end a meal. However, I will admit it was well into the meal before I started to feel welcomed.
Unfortunately we could not stay for dessert because we were meeting some folks for cocktails at 10 p.m. at Yellow Fin to continue the celebration. I would like to return so I can try them.
I worked in restaurants for 10 years and I do understand the friction that can exist between the front and the back of the house. So, I do ask with all sincerity that the kitchen staff at Rainwater use their energy and expertise to inspire the front of the house team to compliment their food with more conscientious service.
Suggestion for Andrew: Never let your host team forget that this is their house and it is their mission to make everyone feel comfortable the moment they come through the door. You have a wonderful mission expressed on your web site; don’t hide it from anyone who works for you.
My wife made reservations at Rainwater more than two weeks in advance for my 40th birthday celebration. We arrived at 7:25 p.m. for a 7:30 p.m. reservation. We were greeted and told to stand in the lobby while other diners were greeted. By 7:35 p.m. we asked the host if there was a bar for us to wait in; she pointed to around the wall behind us. Lori had a “Pommetini” and I had a Blue Margarita. At 7:55 p.m. the host came to seat us. Smiling, she told us they get real busy during the Christmas season. Oh, thanks for sharing that with us now.
As I said, we ended up having a pleasant evening at Rainwater but I must admit the evening was seriously tainted because of something very simple: communication. I don’t need you to buy me drinks or a free appetizer because I have to wait with a reservation, but I do ask that you talk to me. Most people are very understanding when you give them a little information. Besides, a drink in the bar before dinner is always a good move in my book. Ignore me and I, like many others, get upset and don’t return. Yes, the greeter in any establishment, in my opinion, has that much influence; huge responsibility, do we pay them that way?
Rainwater feels like the cozy home of someone wealthy. Our dining room had a fireplace and spectacular framed mirror. The tables were not squeezed in like sardines in a can; that was comfortable. I am not sure there was enough staff though because it wasn’t until 8:30 p.m. that the first piece of bread made it to the table.
The big wine list is extensive with too much emphasis on expensive ones. Us little people like wine too, you know. The big wine list overflowed with $100+ wines that are just a bit out of my budget range. I did order one for $50...only to find it was sold out. So, I had to go to the short list on the food menu and pick one from there. Good selections and prices were in my budget, but it was still the short list. To me, wine is a mystical experience, regardless of the price, and Rainwater fell short of delivering a mystical experience to me that night. I must admit I was almost embarrassed I did not order a bottle of wine from the big list on my 40th birthday. Our second selection of wine suggested by the steward was excellent; just the way we like it, full bodied and a little spicy ($33, Zinfandel, Four Vines, Old Vine Cuvee, California, 2003) but I still felt second class.
I am here to rally support for the rights of wine under $40 to appear on the big list! For way too long ‘the man’ has kept the under $40 bottles down and only on the short list. And we ain’t standin’ for it no mo!
Rah! Rah!
We think your big list
is Blah! Blah!
Without a bottle of
$30 Syrah, Rah!
I’ll keep my day job.
Because it was getting late and I had nothing but alcohol in my stomach, I needed to eat “something.” We mentioned the “bread thing” to our waiter first and nothing happened for about 5-7 minutes. So we mentioned it to a grandfatherly gentleman working as a host and he beat everyone to the punch. Shortly after, we were greeted by Andrew (I think) who left us with a chef’s experiment; a heated plum stuffed with gorgonzola and a drizzle of 12 year old Balsamic Vinegar. Ooooh baby, set me straight, that really helped turn the tide. Lori and I agreed that Grandpa made all that happen. Thanks Grandpa; you know how to make me feel special.
We started with the House Cured Salmon Carpaccio and it was fantastic. Actually it blew my mind! The portion was very generous, definitely enough for six. When I see that much, I’m sorry, but my brain goes to “it’s probably old”. WOW! I was totally wrong; it could not have had better texture or flavor for my palate. The horseradish parfait and cracker bread were nice touches that made this dish unique.
Next we split a Caesar Salad. My wife said it had just enough dressing and I said it had too much; go figure. The salad was fresh and the dressing seemed to have a stronger than normal hint of anchovies. I took that as another way to be unique; again, nice touch.
Our entrees were nothing short of perfection for us. Lori had the venison which only brought up bad memories for me because my neighbor did not bag one for me this year. She asked for it medium rare and it was. The raisin and juniper scented jus was another nice touch because it still allowed the true flavor of the venison to show through. And the butternut squash bread pudding was fantastic. I love it when a chef puts as much thought into the sides as she does the main ingredient.
I had a difficult time deciding between the Fillet of Beef and the New York Strip because of the “mac and bleu cheese”. (BTW, web master, the spelling on the Rainwater web site is “blue”.) Dominick suggested the Fillet of Beef and replacing the Yukon mashed with my preference. Done. And again, perfect. I prefer my beef a little more done than Lori and it was delivered that way. Two thumbs up to the grill master; it is truly an art. The bleu cheese mac did not let me down either.
Dominick ended up helping the experience end on a good note. We all shared a few stories about the dogs we own towards the end of the meal; all dog owners agree that is always a great way to end a meal. However, I will admit it was well into the meal before I started to feel welcomed.
Unfortunately we could not stay for dessert because we were meeting some folks for cocktails at 10 p.m. at Yellow Fin to continue the celebration. I would like to return so I can try them.
I worked in restaurants for 10 years and I do understand the friction that can exist between the front and the back of the house. So, I do ask with all sincerity that the kitchen staff at Rainwater use their energy and expertise to inspire the front of the house team to compliment their food with more conscientious service.
Suggestion for Andrew: Never let your host team forget that this is their house and it is their mission to make everyone feel comfortable the moment they come through the door. You have a wonderful mission expressed on your web site; don’t hide it from anyone who works for you.
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