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In addition to KQED's Bay Area Bites, Kate's work appears on Serious Eats, Berkeleyside NOSH, The Oxford American, America's Test Kitchen cookbooks, and Food52.","avatar":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twitter":"KateHWilliams","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kate Williams | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/katewilliams"},"jeffcianci":{"type":"authors","id":"5580","meta":{"index":"authors_1591205172","id":"5580","found":true},"name":"Jeff Cianci","firstName":"Jeff","lastName":"Cianci","slug":"jeffcianci","email":"jcianci610@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Jeff Cianci is a freelance food writer based in San Jose. While studying journalism in college, Jeff’s curiosity landed him at a busy California bistro where he experienced a crash course in culinary training over two summer breaks, learning on the job with a very patient chef as his mentor. Around the same time, Jeff married his journalism degree to his appreciation for the restaurant world and determined food writing would be his career path. In his work Jeff most enjoys profiling chefs and learning their background, finding a new favorite restaurant and sharing his experiences with others through his reviews and social media. In addition to KQED's Bay Area Bites, Jeff writes restaurant reviews for Metro Silicon Valley and new restaurant guides for Eater National. Follow Jeff on Twitter \u003ca href=\"https://twitter.com/Cheffreycianci\" target=_blank\">@Cheffreycianci\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/153d8e37568b0912b46a21bfecf27feb?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":"jeffcianci","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Jeff Cianci | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/153d8e37568b0912b46a21bfecf27feb?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/153d8e37568b0912b46a21bfecf27feb?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jeffcianci"},"vicchin":{"type":"authors","id":"11350","meta":{"index":"authors_1591205172","id":"11350","found":true},"name":"Vic Chin","firstName":"Vic","lastName":"Chin","slug":"vicchin","email":"vchin@kqed.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Vic Chin is the Coordinating Producer for KQED's award-winning television show Check, Please! Bay Area, as well as a Video Producer for KQED's Bay Area Bites.","avatar":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["administrator"]},{"site":"checkplease","roles":["administrator"]},{"site":"food","roles":["administrator"]}],"headData":{"title":"Vic Chin | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/vicchin"},"priyajagannathan":{"type":"authors","id":"11633","meta":{"index":"authors_1591205172","id":"11633","found":true},"name":"Priya Jagannathan","firstName":"Priya","lastName":"Jagannathan","slug":"priyajagannathan","email":"priyajagannathan@hotmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003ch2>\u003cspan style=\"font-weight: 400;\">Dr. Priya Jagannathan is a board-certified Internist with over a decade of experience treating patients with diabetes, heart disease, hypertension and various medical ailments.She is a wife, mother and passionate home cook who has a keen interest in nutrition, weight management, and life-style modifications. She is a big believer in translating scientific principles into our everyday walk of life via informed choices and the food we eat. Excellent nutrition is central to the idea of living long and strong. \u003c/span>\u003c/h2>\r\n\u003ch2>\u003cspan style=\"font-weight: 400;\">In her posts, Dr. Jagannathan will share her philosophy of cooking healthy, nutritious food that will nourish your body and feed your soul. She will shine light on the health benefits of different herbs and spices using the backing of science and her more than a decade-long clinical experience.\u003c/span>\u003c/h2>","avatar":"https://secure.gravatar.com/avatar/57a296f3c4242e2a2fdc3498d6380095?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Priya Jagannathan | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/57a296f3c4242e2a2fdc3498d6380095?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/57a296f3c4242e2a2fdc3498d6380095?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/priyajagannathan"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_134879":{"type":"posts","id":"bayareabites_134879","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134879","score":null,"sort":[1570463610000]},"guestAuthors":[],"slug":"find-both-flavor-and-health-benefits-with-meen-kulambu","title":"Find Both Flavor and Health Benefits With Meen Kulambu","publishDate":1570463610,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_99587,food_1331628' label='Find More Fish on KQED']\u003cbr>\n\u003ci>Meen Kulambu\u003c/i> is a rustic countryside comfort food enjoyed on the Indian coastline, as well as in Singapore and Malaysia. In different regions, you will find this dish in a variety of forms and under different names, but they will all contain the same core ingredients. This dish, though viewed as a poor man’s staple, is enjoyed by all socio-economic groups as the flavor profile speaks for itself. \u003c/p>\n\u003cp>First, the fish — seafood is an excellent source of protein, vitamins A and D, minerals, and omega fatty acids that help nourish the bodies of the people who have a very challenging, and in many cases, impoverished lifestyle. In this recipe, Indian King Fish, pomfret, red snapper, salmon, cleaned whole sardines, etc. all would work, but avoid using tuna steaks.\u003c/p>\n\u003cp>Next, there are spices and herbs that help elevate the dish in both health benefits and flavor. Tamarind has beneficial effects in decreasing inflammation and is a natural analgesic. Turmeric, with its bright yellow/orangish hue, is loaded with antioxidants, anti-inflammatory and glucose-lowering properties. Lastly, black pepper, fenugreek, and garlic share natural antioxidant and anti-inflammatory properties.\u003c/p>\n\u003cp>The delicate use of sweet and sour with spicy ingredients in this dish lends just the right balance to delight the taste buds. As my mother before me, I use tamarind, turmeric, black pepper, fenugreek, and garlic to the dish along with fresh, tangy tomatoes to allow the flavors of different ingredients to intermingle and complement one another. \u003c/p>\n\u003cp>\u003cb>Note:\u003c/b> Tamarind concentrate, fresh curry leaves, Turmeric, and Fenugreek seeds are readily available in local Indian markets like Cash and Carry and Patel Brothers. The spices are also available at Whole Foods Market.\u003c/p>\n\u003ch2>Meen Kulambu\u003c/h2>\n\u003cp>\u003ci>Serves 4-6\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_134884\" class=\"wp-caption aligncenter\" style=\"max-width: 1296px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/Meen-Kulambu-final-2.jpg\" alt=\"The finished meen kulambu can be served with rice, polenta, etc.\" width=\"1296\" height=\"1080\" class=\"size-full wp-image-134884\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/Meen-Kulambu-final-2.jpg 1296w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Meen-Kulambu-final-2-160x133.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Meen-Kulambu-final-2-800x667.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Meen-Kulambu-final-2-768x640.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Meen-Kulambu-final-2-1020x850.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Meen-Kulambu-final-2-1200x1000.jpg 1200w\" sizes=\"(max-width: 1296px) 100vw, 1296px\">\u003cfigcaption class=\"wp-caption-text\">The finished meen kulambu can be served with rice, polenta, etc. \u003ccite>(Dr. Priya Jagannathan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 pound of cleaned fish steaks\u003c/li>\n\u003cli>1 large red onion, diced (white onion can be substituted)\u003c/li>\n\u003cli>2 cups of crushed tomatoes or 2 cups of tomato sauce\u003c/li>\n\u003cli>1 head of peeled garlic (slit each clove in half ) \u003c/li>\n\u003cli>1 tsp of Kashmiri or conventional chili powder\u003c/li>\n\u003cli>2 tsp of ground organic turmeric\u003c/li>\n\u003cli>1 tsp of ground black pepper\u003c/li>\n\u003cli>2 tbsp of tamarind concentrate dissolved in 1 cup of hot water\u003c/li>\n\u003cli>1 tsp of dried fenugreek seeds\u003c/li>\n\u003cli>½ tsp of black mustard seeds\u003c/li>\n\u003cli>2 sprigs of curry leaves\u003c/li>\n\u003cli>1½ tbsp of sesame oil \u003c/li>\n\u003cli>1 cup of fresh cilantro, chopped\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Clean the fish under running water and pat dry. Combine 1 teaspoon of turmeric, 1 teaspoon of ground black pepper and ½ teaspoon of oil, and marinate fish with the mixture in the refrigerator for 30 minutes.\u003c/li>\n\u003cli>Heat a large nonstick wok or pot over a low flame (low heat if using an electric stove) and add 1 tablespoon of sesame oil. Add the fenugreek and roast gently.\u003c/li>\n\u003cli>Add the curry leaves (washed and dried), slit garlic cloves, and mustard seeds to the pot. Allow the mustard seeds to splutter gently in the oil and then add onions.\u003c/li>\n\u003cli>When the onions are lightly browned, add the chili powder, remaining turmeric, and the crushed tomatoes or sauce. Cook for 10 minutes on medium heat.\u003c/li>\n\u003cli>Add the dissolved tamarind to the mixture and allow to gently simmer over medium heat. Salt to taste. Water can be added to thin out mixture into a sauce consistency.\u003c/li>\n\u003cli>As the sauce simmers, lower the temperature to low heat, and gently layer the fish into the sauce. Cover and allow to simmer gently over low heat for 10-15 minutes until the fish is cooked through.\u003c/li>\n\u003cli>Add chopped cilantro and serve with steamed white rice, brown rice, quinoa, or polenta.\u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Physician Priya Jagannathan discusses the benefits of turmeric, black pepper and more in her healing seafood dish (recipe included): Meen Kulambu.","status":"publish","parent":0,"modified":1570050046,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":617},"headData":{"title":"Find Both Flavor and Health Benefits With Meen Kulambu | KQED","description":"Physician Priya Jagannathan discusses the benefits of turmeric, black pepper and more in her healing seafood dish (recipe included): Meen Kulambu.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"134879 https://ww2.kqed.org/bayareabites/?p=134879","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/10/07/find-both-flavor-and-health-benefits-with-meen-kulambu/","disqusTitle":"Find Both Flavor and Health Benefits With Meen Kulambu","path":"/bayareabites/134879/find-both-flavor-and-health-benefits-with-meen-kulambu","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_99587,food_1331628","label":"Find More Fish on KQED "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ci>Meen Kulambu\u003c/i> is a rustic countryside comfort food enjoyed on the Indian coastline, as well as in Singapore and Malaysia. In different regions, you will find this dish in a variety of forms and under different names, but they will all contain the same core ingredients. This dish, though viewed as a poor man’s staple, is enjoyed by all socio-economic groups as the flavor profile speaks for itself. \u003c/p>\n\u003cp>First, the fish — seafood is an excellent source of protein, vitamins A and D, minerals, and omega fatty acids that help nourish the bodies of the people who have a very challenging, and in many cases, impoverished lifestyle. In this recipe, Indian King Fish, pomfret, red snapper, salmon, cleaned whole sardines, etc. all would work, but avoid using tuna steaks.\u003c/p>\n\u003cp>Next, there are spices and herbs that help elevate the dish in both health benefits and flavor. Tamarind has beneficial effects in decreasing inflammation and is a natural analgesic. Turmeric, with its bright yellow/orangish hue, is loaded with antioxidants, anti-inflammatory and glucose-lowering properties. Lastly, black pepper, fenugreek, and garlic share natural antioxidant and anti-inflammatory properties.\u003c/p>\n\u003cp>The delicate use of sweet and sour with spicy ingredients in this dish lends just the right balance to delight the taste buds. As my mother before me, I use tamarind, turmeric, black pepper, fenugreek, and garlic to the dish along with fresh, tangy tomatoes to allow the flavors of different ingredients to intermingle and complement one another. \u003c/p>\n\u003cp>\u003cb>Note:\u003c/b> Tamarind concentrate, fresh curry leaves, Turmeric, and Fenugreek seeds are readily available in local Indian markets like Cash and Carry and Patel Brothers. The spices are also available at Whole Foods Market.\u003c/p>\n\u003ch2>Meen Kulambu\u003c/h2>\n\u003cp>\u003ci>Serves 4-6\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_134884\" class=\"wp-caption aligncenter\" style=\"max-width: 1296px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/Meen-Kulambu-final-2.jpg\" alt=\"The finished meen kulambu can be served with rice, polenta, etc.\" width=\"1296\" height=\"1080\" class=\"size-full wp-image-134884\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/Meen-Kulambu-final-2.jpg 1296w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Meen-Kulambu-final-2-160x133.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Meen-Kulambu-final-2-800x667.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Meen-Kulambu-final-2-768x640.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Meen-Kulambu-final-2-1020x850.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Meen-Kulambu-final-2-1200x1000.jpg 1200w\" sizes=\"(max-width: 1296px) 100vw, 1296px\">\u003cfigcaption class=\"wp-caption-text\">The finished meen kulambu can be served with rice, polenta, etc. \u003ccite>(Dr. Priya Jagannathan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 pound of cleaned fish steaks\u003c/li>\n\u003cli>1 large red onion, diced (white onion can be substituted)\u003c/li>\n\u003cli>2 cups of crushed tomatoes or 2 cups of tomato sauce\u003c/li>\n\u003cli>1 head of peeled garlic (slit each clove in half ) \u003c/li>\n\u003cli>1 tsp of Kashmiri or conventional chili powder\u003c/li>\n\u003cli>2 tsp of ground organic turmeric\u003c/li>\n\u003cli>1 tsp of ground black pepper\u003c/li>\n\u003cli>2 tbsp of tamarind concentrate dissolved in 1 cup of hot water\u003c/li>\n\u003cli>1 tsp of dried fenugreek seeds\u003c/li>\n\u003cli>½ tsp of black mustard seeds\u003c/li>\n\u003cli>2 sprigs of curry leaves\u003c/li>\n\u003cli>1½ tbsp of sesame oil \u003c/li>\n\u003cli>1 cup of fresh cilantro, chopped\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Clean the fish under running water and pat dry. Combine 1 teaspoon of turmeric, 1 teaspoon of ground black pepper and ½ teaspoon of oil, and marinate fish with the mixture in the refrigerator for 30 minutes.\u003c/li>\n\u003cli>Heat a large nonstick wok or pot over a low flame (low heat if using an electric stove) and add 1 tablespoon of sesame oil. Add the fenugreek and roast gently.\u003c/li>\n\u003cli>Add the curry leaves (washed and dried), slit garlic cloves, and mustard seeds to the pot. Allow the mustard seeds to splutter gently in the oil and then add onions.\u003c/li>\n\u003cli>When the onions are lightly browned, add the chili powder, remaining turmeric, and the crushed tomatoes or sauce. Cook for 10 minutes on medium heat.\u003c/li>\n\u003cli>Add the dissolved tamarind to the mixture and allow to gently simmer over medium heat. Salt to taste. Water can be added to thin out mixture into a sauce consistency.\u003c/li>\n\u003cli>As the sauce simmers, lower the temperature to low heat, and gently layer the fish into the sauce. Cover and allow to simmer gently over low heat for 10-15 minutes until the fish is cooked through.\u003c/li>\n\u003cli>Add chopped cilantro and serve with steamed white rice, brown rice, quinoa, or polenta.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134879/find-both-flavor-and-health-benefits-with-meen-kulambu","authors":["11633"],"categories":["bayareabites_2998","bayareabites_1245","bayareabites_12869","bayareabites_12"],"tags":["bayareabites_16456","bayareabites_324","bayareabites_14738"],"featImg":"bayareabites_134883","label":"bayareabites"},"bayareabites_133876":{"type":"posts","id":"bayareabites_133876","meta":{"index":"posts_1591205157","site":"bayareabites","id":"133876","score":null,"sort":[1565370217000]},"guestAuthors":[],"slug":"celebrity-chefs-recipes-preeti-mistrys-chumpchis-channa-with-eggs-sausage","title":"Celebrity Chefs Recipes: Preeti Mistry's Chumpchi's Channa with Eggs & Sausage","publishDate":1565370217,"format":"video","headTitle":"Celebrity Chefs Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":16039,"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_123715,bayareabites_131211' label='More Celebrity Chefs Recipes']\u003c/p>\n\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco, Words & Recipe: Preeti Mistry\u003c/i>\u003c/p>\n\u003cp>This dish is named after my wife, Ann, whose nickname is Chumpchi. In Gujarati, chumpchi literally means “spoon”, but the slang definition describes a person that is a little cheeky, and even a little pushy—but still operates within the bounds of good intention.\u003c/p>\n\u003cp>The dish itself embodies a lot of what my lovely wife seeks in a hearty brunch—warm, spicy black chickpeas, pork sausage, and runny egg yolks. Like a chumpchi, this dish is almost over the top but errs on the side of soul-satisfying goodness.\u003c/p>\n\u003ch2>Chumpchi's Channa with Eggs & Sausage\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134377\" class=\"wp-caption aligncenter\" style=\"max-width: 1620px\">\u003cimg class=\"size-full wp-image-134377\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5879.jpg\" alt=\"Chumpchi’s Channa with Eggs\" width=\"1620\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879.jpg 1620w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879-1200x800.jpg 1200w\" sizes=\"(max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Chumpchi’s Channa with Eggs \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Garnish:\u003c/h2>\n\u003cul>\n\u003cli>8 cage-free eggs\u003c/li>\n\u003cli>citrus pickled onions\u003c/li>\n\u003cli>fresh cilantro leaves\u003c/li>\n\u003c/ul>\n\u003ch2>Channa\u003c/h2>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup black chickpeas \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons neutral oil\u003c/span>\u003c/li>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">yellow onion, julienned \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon garlic, minced \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon ginger, minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon Serrano chiles, minced\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\"> cup Garam Masala \u003c/span>\u003c/li>\n\u003cli>½ cup tomato paste\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">4 cups water \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon salt \u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Soak chickpeas in cold water at room temperature for at least 6 hours, or ideally overnight. Drain well.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Heat oil in a large saucepan over medium-high heat until oil is hot (about 1 minute). \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the onion and a pinch of salt. Cook, stirring occasionally until the onions begin to soften (about 3 minutes). \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the garlic, ginger and chiles. Continue cooking for two minutes, stirring occasionally. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the masala and tomato paste. Continue cooking for 5 minutes, stirring occasionally. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the water and stir well to fully incorporate the ingredients and to scrape bits from the bottom of the pan. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add chickpeas and adjust heat to maintain a simmer. Cook until the chickpeas are tender (about 30 minutes).\u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Sausage\u003c/h2>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">pound ground pork\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup packed cilantro, roughly chopped\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon neutral oil\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 teaspoons salt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon ginger, minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon garlic, minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon toasted cumin seeds\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Preheat oven to 350°F. Place an oven-safe rack over a sheet pan and set aside.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In a large bowl, combine the ground pork, cilantro, oil, salt, ginger, garlic, and cumin. Mix well.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">To taste for seasoning, break off a small piece of sausage and fry in a small sauté pan. Taste and add more salt if needed. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Divide the sausage mixture into 12 equal-sized pieces and form into small patties. \u003c/span>\u003c/li>\n\u003cli>Place sausage patties on the prepared sheet pan rack, and bake until meat is cooked all the way through (about 10-15 minutes).\u003c/li>\n\u003c/ol>\n\u003ch2>Seasoned Yogurt\u003c/h2>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup Greek yogurt \u003c/span>\u003c/li>\n\u003cli>¼ teaspoon toasted cumin powder\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\"> teaspoon Indian red chili powder\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> In a large bowl, combine the ground pork, cilantro, oil, salt, ginger, garlic, and cumin. Mix well. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>To Serve:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Heat a medium size non-stick skillet over medium heat. Add eggs, two at a time, and fry until whites are set but yolks are still runny.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Spoon warm channa into 4 shallow bowls and top each with 2 sunny-side up eggs. Nestle 3 hot sausage patties next to the eggs. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Garnish with the seasoned yogurt, pickled onions and cilantro. Serve immediately.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_134379\" class=\"wp-caption aligncenter\" style=\"max-width: 1620px\">\u003cimg class=\"size-full wp-image-134379\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5862.jpg\" alt=\"Chef Preeti Mistry with her Chumpchi’s Channa with Eggs\" width=\"1620\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862.jpg 1620w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862-1200x800.jpg 1200w\" sizes=\"(max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Chef Preeti Mistry with her Chumpchi’s Channa with Eggs \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Chef Preeti Mistry teaches you how to use black chickpeas to build a dish that is flavorful, hearty, and comforting. ","status":"publish","parent":0,"modified":1618331568,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":563},"headData":{"title":"Celebrity Chefs Recipes: Preeti Mistry's Chumpchi's Channa with Eggs & Sausage | KQED","description":"Chef Preeti Mistry teaches you how to use black chickpeas to build a dish that is flavorful, hearty, and comforting. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"133876 https://ww2.kqed.org/bayareabites/?p=133876","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/08/09/celebrity-chefs-recipes-preeti-mistrys-chumpchis-channa-with-eggs-sausage/","disqusTitle":"Celebrity Chefs Recipes: Preeti Mistry's Chumpchi's Channa with Eggs & Sausage","videoEmbed":"https://youtu.be/pkWPbqGsbAw","path":"/bayareabites/133876/celebrity-chefs-recipes-preeti-mistrys-chumpchis-channa-with-eggs-sausage","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_123715,bayareabites_131211","label":"More Celebrity Chefs Recipes "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco, Words & Recipe: Preeti Mistry\u003c/i>\u003c/p>\n\u003cp>This dish is named after my wife, Ann, whose nickname is Chumpchi. In Gujarati, chumpchi literally means “spoon”, but the slang definition describes a person that is a little cheeky, and even a little pushy—but still operates within the bounds of good intention.\u003c/p>\n\u003cp>The dish itself embodies a lot of what my lovely wife seeks in a hearty brunch—warm, spicy black chickpeas, pork sausage, and runny egg yolks. Like a chumpchi, this dish is almost over the top but errs on the side of soul-satisfying goodness.\u003c/p>\n\u003ch2>Chumpchi's Channa with Eggs & Sausage\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134377\" class=\"wp-caption aligncenter\" style=\"max-width: 1620px\">\u003cimg class=\"size-full wp-image-134377\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5879.jpg\" alt=\"Chumpchi’s Channa with Eggs\" width=\"1620\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879.jpg 1620w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879-1200x800.jpg 1200w\" sizes=\"(max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Chumpchi’s Channa with Eggs \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Garnish:\u003c/h2>\n\u003cul>\n\u003cli>8 cage-free eggs\u003c/li>\n\u003cli>citrus pickled onions\u003c/li>\n\u003cli>fresh cilantro leaves\u003c/li>\n\u003c/ul>\n\u003ch2>Channa\u003c/h2>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup black chickpeas \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons neutral oil\u003c/span>\u003c/li>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">yellow onion, julienned \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon garlic, minced \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon ginger, minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon Serrano chiles, minced\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\"> cup Garam Masala \u003c/span>\u003c/li>\n\u003cli>½ cup tomato paste\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">4 cups water \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon salt \u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Soak chickpeas in cold water at room temperature for at least 6 hours, or ideally overnight. Drain well.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Heat oil in a large saucepan over medium-high heat until oil is hot (about 1 minute). \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the onion and a pinch of salt. Cook, stirring occasionally until the onions begin to soften (about 3 minutes). \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the garlic, ginger and chiles. Continue cooking for two minutes, stirring occasionally. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the masala and tomato paste. Continue cooking for 5 minutes, stirring occasionally. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the water and stir well to fully incorporate the ingredients and to scrape bits from the bottom of the pan. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add chickpeas and adjust heat to maintain a simmer. Cook until the chickpeas are tender (about 30 minutes).\u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Sausage\u003c/h2>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">pound ground pork\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup packed cilantro, roughly chopped\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon neutral oil\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 teaspoons salt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon ginger, minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon garlic, minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon toasted cumin seeds\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Preheat oven to 350°F. Place an oven-safe rack over a sheet pan and set aside.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In a large bowl, combine the ground pork, cilantro, oil, salt, ginger, garlic, and cumin. Mix well.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">To taste for seasoning, break off a small piece of sausage and fry in a small sauté pan. Taste and add more salt if needed. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Divide the sausage mixture into 12 equal-sized pieces and form into small patties. \u003c/span>\u003c/li>\n\u003cli>Place sausage patties on the prepared sheet pan rack, and bake until meat is cooked all the way through (about 10-15 minutes).\u003c/li>\n\u003c/ol>\n\u003ch2>Seasoned Yogurt\u003c/h2>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup Greek yogurt \u003c/span>\u003c/li>\n\u003cli>¼ teaspoon toasted cumin powder\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\"> teaspoon Indian red chili powder\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> In a large bowl, combine the ground pork, cilantro, oil, salt, ginger, garlic, and cumin. Mix well. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>To Serve:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Heat a medium size non-stick skillet over medium heat. Add eggs, two at a time, and fry until whites are set but yolks are still runny.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Spoon warm channa into 4 shallow bowls and top each with 2 sunny-side up eggs. Nestle 3 hot sausage patties next to the eggs. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Garnish with the seasoned yogurt, pickled onions and cilantro. Serve immediately.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_134379\" class=\"wp-caption aligncenter\" style=\"max-width: 1620px\">\u003cimg class=\"size-full wp-image-134379\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5862.jpg\" alt=\"Chef Preeti Mistry with her Chumpchi’s Channa with Eggs\" width=\"1620\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862.jpg 1620w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862-1200x800.jpg 1200w\" sizes=\"(max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Chef Preeti Mistry with her Chumpchi’s Channa with Eggs \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/133876/celebrity-chefs-recipes-preeti-mistrys-chumpchis-channa-with-eggs-sausage","authors":["5083"],"series":["bayareabites_16039"],"categories":["bayareabites_63","bayareabites_12"],"tags":["bayareabites_16291","bayareabites_16431","bayareabites_33","bayareabites_16285","bayareabites_9710","bayareabites_324","bayareabites_10522","bayareabites_14738","bayareabites_16284"],"featImg":"bayareabites_134393","label":"bayareabites_16039"},"bayareabites_128979":{"type":"posts","id":"bayareabites_128979","meta":{"index":"posts_1591205157","site":"bayareabites","id":"128979","score":null,"sort":[1528849425000]},"guestAuthors":[],"slug":"for-a-true-taste-of-south-india-try-a-toddy-shop","title":"For A True Taste Of South India, Try A Toddy Shop","publishDate":1528849425,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>In Kerala, a tropical slice of a state that runs along India's southwestern coast, people use every part of the coconut tree. The bark is used as firewood. The leaves and husks become mats and rope. The fruit, of course, features heavily in curries, chutneys and stews. The sweet sap can be used to make palm sugar. Or, left to ferment, it can be transformed into a special, mildly alcoholic brew called toddy.\u003c/p>\n\u003cp>Early each morning — almost exactly as they have been doing for hundreds of years — nearly 30,000 toddy tappers across the state risk their lives to clamber up coconut trees. Sometimes they walk from treetop to treetop on crude tightropes in search of budding flower stalks. They slice these stalks open and use terracotta pots to catch the milky liquid that oozes out, which almost immediately begins to ferment, thanks to natural yeasts in the air.\u003c/p>\n\u003cp>Every day, the tappers load up their caravans, vans and trucks and rush their pots full of sap to thousands of toddy shops or \u003cem>shaaps\u003c/em>, the Keralan equivalent of countryside taverns, where day laborers and government employees, local families and tourists gather to experience what a Keralan friend describes as \"the true, original taste of Kerala.\"\u003c/p>\n\u003cfigure id=\"attachment_128982\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/dsc_0132-4a28d2915faa77c31196146abe07eff5126bc9a8-2-e1528848059554.jpg\" alt=\"Radha CK has been working at Mullapanthal, one of the best-known toddy shops in Kerala, for three decades.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128982\">\u003cfigcaption class=\"wp-caption-text\">Radha CK has been working at Mullapanthal, one of the best-known toddy shops in Kerala, for three decades. \u003ccite>(Maanvi Singh/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My favorite is Chungam, an unassuming, whitewashed concrete cube, tucked into a narrow, winding road along the backwaters. Enter, and you'll find a small room at the front, with a handful of plastic seats, mainly occupied by men who've come on their own. Larger groups are led back into a living room, where yellow-green geckos dart in and out from behind framed family photos on the walls and where you can choose to leave the TV on or off.\u003c/p>\n\u003cp>There's no menu. Kaumari, who has been running Chungam out of her family home for nearly five decades, cooks up whatever's fresh and in season.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>During a visit in mid-April, at the very beginning of mango season, that meant three kinds of pickle made from tender, tangy baby mangoes. Plus a salad of sardines tossed with red chiles, turmeric, lime and freshly grated coconut flesh; peppery roasted prawns and a fiery red fish curry. The spices scorch, so you're compelled to buy more and more of the slightly sweet, slightly tart toddy to douse the heat.\u003c/p>\n\u003cfigure id=\"attachment_128983\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/dsc_0174-9fcdab6e96cf928173a527baf7fa92025f1d4352-2-e1528847976453.jpg\" alt=\"At Mullapanthal, fresh karimeen from the backwaters is marinated and fried to order.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128983\">\u003cfigcaption class=\"wp-caption-text\">At Mullapanthal, fresh karimeen from the backwaters is marinated and fried to order. \u003ccite>(Maanvi Singh/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Everyone asks me why I have been doing this for so many years,\" says Kaumari, who runs the kitchen, while her husband, son and daughter-in-law serve customers. \"Mostly it's for the compliments,\" she says with a chuckle. The compliments are addictive.\u003c/p>\n\u003cp>Her patrons, many of them 9-to-5ers who take extra-long lunch breaks and drive half an hour out of the nearest city for her food, pay her enough praise to ensure she won't retire anytime soon, but not too loudly, or publicly and definitely not via Google or Yelp.\u003c/p>\n\u003cp>Even without a social media presence, it's hard to score a table at lunchtime, especially since toddy shops are having a bit of a revival lately.\u003c/p>\n\u003cfigure id=\"attachment_128984\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/mb2a3956-0d32f806ad9f1de3bf4d9a1537c8b5013813855e-2-e1528847931381.jpg\" alt=\"There's no menu at Chungam. Owner and head chef Kaumari cooks up whatever is fresh and in season.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128984\">\u003cfigcaption class=\"wp-caption-text\">There's no menu at Chungam. Owner and head chef Kaumari cooks up whatever is fresh and in season. \u003ccite>(Maanvi Singh/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although toddy is in the name, the most popular \u003cem>shaaps\u003c/em> are famous for their food. \"Ten, 15 years ago, most toddy shops would not be known to anyone outside of rural Kerala,\" says Keralan chef Aji Joseph, who has worked in high-end restaurants across India during his 20-year career, but still gets nostalgic for his hometown \u003cem>shaaps.\u003c/em>\u003c/p>\n\u003cp>He credits the Internet and Instagram with popularizing these spots beyond rural Kerala. \"So not just in urban Kerala, but also people in Delhi or New York are seeing how good this food looks ... and they want to try it for themselves.\"\u003c/p>\n\u003cp>And they should, Joseph says. \"The cuisine is completely unique.\" \u003cem>Shaap\u003c/em> specialties include \u003cem>karimeen pollichathu\u003c/em> — spiced freshwater fish that's wrapped inside plantain leaves, and fried in coconut oil — served with a side of \u003cem>kappa\u003c/em>, steamed tapioca. There's duck \u003cem>mappas\u003c/em>, shredded duck meat slow-cooked in a spiced coconut sauce; \u003cem>kakka\u003c/em> or freshwater clams, roasted with spice and coconut shavings; and \u003cem>meen thala\u003c/em> curry, made with fish heads and coconut milk.\u003c/p>\n\u003cp>Coconut features in absolutely every dish. Kerala, in the region's Malayalam language, literally means \"land of coconuts,\" and toddy shops are very much an ode to that land, as well as the waterways that permeate and surround it.\u003c/p>\n\u003cp>\"Everything is made from local ingredients found within a few kilometers of the shop,\" Joseph says. \"And whatever they cook in the morning, that's it. They sell that until it's finished. They don't have a fridge or freezer, they don't keep anything for the next day.\"\u003c/p>\n\u003cfigure id=\"attachment_128985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/mb2a3918-bf52410e3748774c632ac22078556483119bedd0-1-e1528848107629.jpg\" alt=\"Kaumari has been running Chungam Toddy Shop out of her family home for nearly five decades.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128985\">\u003cfigcaption class=\"wp-caption-text\">Kaumari has been running Chungam Toddy Shop out of her family home for nearly five decades. \u003ccite>(Maanvi Singh/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The toddy that accompanies all of that is equally ephemeral. Coconut sap ferments fast — within a few hours of collection, it transforms from a sugary syrup into an effervescent alcoholic drink. Within 24 hours, it further ferments into a vinegar that can be used to make pickles — but is pretty unpleasant to drink. It's brief lifespan means that it's never bottled, or exported.\u003c/p>\n\u003cp>It's a specialty of rural villages — not just in south India, but also Sri Lanka, and southeast Asia, where people have been tapping and drinking toddy for centuries, says \u003ca href=\"http://www.cds.edu/people/dr-j-devika/qualification.html\">J. Devika\u003c/a>, a historian at the Centre for Development Studies in Thiruvananthapuram, Kerala.\u003c/p>\n\u003cp>And while the younger generations in agricultural communities across India are increasingly seeking higher-paid work in cities, there doesn't seem to be any perceptible shortage of toddy tappers, suppliers, or drinkers in Kerala.\u003c/p>\n\u003cp>Still, there's not much written down about toddy history. Devika says, \"simply because toddy has been so much a part of everyday life for so long, no one has really thought to study it.\" Devika says there has long been a stigma against women drinking alcohol in many parts of Keralan society, but up until the 1940s, Devika says, both men and women used to frequent toddy shops after work.\u003c/p>\n\u003cp>At its peak, toddy is about as alcoholic as beer — containing between 3 and 6 percent alcohol. It's not the most effective way to get drunk. But in the 1940s came a trend of spiking or fortifying toddy, or distilling it into a rum-like spirit. Toddy shops became associated with violent, drunk men, Devika says.\u003c/p>\n\u003cp>In 2015, Kerala's government put severe \u003ca href=\"http://www.bbc.com/news/world-asia-india-35192246\">restrictions\u003c/a> on the sale of alcohol in an effort to combat alcoholism, most of which were \u003ca href=\"https://www.bbc.com/news/world-asia-india-40213562\">reversed\u003c/a> in 2017.\u003c/p>\n\u003cp>But the majority of toddy shops were unaffected by those restrictions, which made an exception for the indigenous drink, though tappers and \u003cem>shaap\u003c/em> owners are still petitioning a new government rule that prevents them from selling toddy near highways.\u003c/p>\n\u003cfigure id=\"attachment_128986\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/mb2a3998-b6058ea1632f13e1bff9ba76329477ba89599b0d-1-e1528848172266.jpg\" alt=\"On offer at Chungam: A salad of sardines tossed with red chiles, turmeric, lime and freshly grated coconut flesh.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128986\">\u003cfigcaption class=\"wp-caption-text\">On offer at Chungam: A salad of sardines tossed with red chiles, turmeric, lime and freshly grated coconut flesh. \u003ccite>(Maanvi Singh/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One result of the recent focus on alcoholism is that the state government has been monitoring toddy tapping and sales more stringently over the past three years.\u003c/p>\n\u003cp>That, perhaps, has helped wipe clean toddy shops' seedy reputation, says Chef Joseph.\u003c/p>\n\u003cp>Or perhaps, more people are just catching onto the fact that \u003cem>shaaps\u003c/em> serve some of the best food in Kerala, says Vijayakumar, whose family has been running Mullapanthal, one of the best-known toddy shops in Kerala, for three generations.\u003c/p>\n\u003cp>\"People come mainly for the food,\" he says. All which is cooked on traditional stoves — fueled, of course, by coconut wood. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Toddy is a type of palm wine made from the fermented sap of coconut flowers. But the best toddy shops in southwestern India are celebrated for the spicy, coconutty food they serve with the drink.","status":"publish","parent":0,"modified":1539806174,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":1327},"headData":{"title":"For A True Taste Of South India, Try A Toddy Shop | KQED","description":"Toddy is a type of palm wine made from the fermented sap of coconut flowers. But the best toddy shops in southwestern India are celebrated for the spicy, coconutty food they serve with the drink.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"128979 https://ww2.kqed.org/bayareabites/?p=128979","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/06/12/for-a-true-taste-of-south-india-try-a-toddy-shop/","disqusTitle":"For A True Taste Of South India, Try A Toddy Shop","nprByline":"Maanvi Singh, NPR Food","nprImageAgency":"Maanvi Singh/NPR","nprStoryId":"616899254","nprApiLink":"http://api.npr.org/query?id=616899254&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/06/12/616899254/for-a-true-taste-of-south-india-try-a-toddy-shop?ft=nprml&f=616899254","nprRetrievedStory":"1","nprPubDate":"Tue, 12 Jun 2018 11:39:00 -0400","nprStoryDate":"Tue, 12 Jun 2018 10:30:00 -0400","nprLastModifiedDate":"Tue, 12 Jun 2018 11:39:09 -0400","path":"/bayareabites/128979/for-a-true-taste-of-south-india-try-a-toddy-shop","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In Kerala, a tropical slice of a state that runs along India's southwestern coast, people use every part of the coconut tree. The bark is used as firewood. The leaves and husks become mats and rope. The fruit, of course, features heavily in curries, chutneys and stews. The sweet sap can be used to make palm sugar. Or, left to ferment, it can be transformed into a special, mildly alcoholic brew called toddy.\u003c/p>\n\u003cp>Early each morning — almost exactly as they have been doing for hundreds of years — nearly 30,000 toddy tappers across the state risk their lives to clamber up coconut trees. Sometimes they walk from treetop to treetop on crude tightropes in search of budding flower stalks. They slice these stalks open and use terracotta pots to catch the milky liquid that oozes out, which almost immediately begins to ferment, thanks to natural yeasts in the air.\u003c/p>\n\u003cp>Every day, the tappers load up their caravans, vans and trucks and rush their pots full of sap to thousands of toddy shops or \u003cem>shaaps\u003c/em>, the Keralan equivalent of countryside taverns, where day laborers and government employees, local families and tourists gather to experience what a Keralan friend describes as \"the true, original taste of Kerala.\"\u003c/p>\n\u003cfigure id=\"attachment_128982\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/dsc_0132-4a28d2915faa77c31196146abe07eff5126bc9a8-2-e1528848059554.jpg\" alt=\"Radha CK has been working at Mullapanthal, one of the best-known toddy shops in Kerala, for three decades.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128982\">\u003cfigcaption class=\"wp-caption-text\">Radha CK has been working at Mullapanthal, one of the best-known toddy shops in Kerala, for three decades. \u003ccite>(Maanvi Singh/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My favorite is Chungam, an unassuming, whitewashed concrete cube, tucked into a narrow, winding road along the backwaters. Enter, and you'll find a small room at the front, with a handful of plastic seats, mainly occupied by men who've come on their own. Larger groups are led back into a living room, where yellow-green geckos dart in and out from behind framed family photos on the walls and where you can choose to leave the TV on or off.\u003c/p>\n\u003cp>There's no menu. Kaumari, who has been running Chungam out of her family home for nearly five decades, cooks up whatever's fresh and in season.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>During a visit in mid-April, at the very beginning of mango season, that meant three kinds of pickle made from tender, tangy baby mangoes. Plus a salad of sardines tossed with red chiles, turmeric, lime and freshly grated coconut flesh; peppery roasted prawns and a fiery red fish curry. The spices scorch, so you're compelled to buy more and more of the slightly sweet, slightly tart toddy to douse the heat.\u003c/p>\n\u003cfigure id=\"attachment_128983\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/dsc_0174-9fcdab6e96cf928173a527baf7fa92025f1d4352-2-e1528847976453.jpg\" alt=\"At Mullapanthal, fresh karimeen from the backwaters is marinated and fried to order.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128983\">\u003cfigcaption class=\"wp-caption-text\">At Mullapanthal, fresh karimeen from the backwaters is marinated and fried to order. \u003ccite>(Maanvi Singh/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Everyone asks me why I have been doing this for so many years,\" says Kaumari, who runs the kitchen, while her husband, son and daughter-in-law serve customers. \"Mostly it's for the compliments,\" she says with a chuckle. The compliments are addictive.\u003c/p>\n\u003cp>Her patrons, many of them 9-to-5ers who take extra-long lunch breaks and drive half an hour out of the nearest city for her food, pay her enough praise to ensure she won't retire anytime soon, but not too loudly, or publicly and definitely not via Google or Yelp.\u003c/p>\n\u003cp>Even without a social media presence, it's hard to score a table at lunchtime, especially since toddy shops are having a bit of a revival lately.\u003c/p>\n\u003cfigure id=\"attachment_128984\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/mb2a3956-0d32f806ad9f1de3bf4d9a1537c8b5013813855e-2-e1528847931381.jpg\" alt=\"There's no menu at Chungam. Owner and head chef Kaumari cooks up whatever is fresh and in season.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128984\">\u003cfigcaption class=\"wp-caption-text\">There's no menu at Chungam. Owner and head chef Kaumari cooks up whatever is fresh and in season. \u003ccite>(Maanvi Singh/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although toddy is in the name, the most popular \u003cem>shaaps\u003c/em> are famous for their food. \"Ten, 15 years ago, most toddy shops would not be known to anyone outside of rural Kerala,\" says Keralan chef Aji Joseph, who has worked in high-end restaurants across India during his 20-year career, but still gets nostalgic for his hometown \u003cem>shaaps.\u003c/em>\u003c/p>\n\u003cp>He credits the Internet and Instagram with popularizing these spots beyond rural Kerala. \"So not just in urban Kerala, but also people in Delhi or New York are seeing how good this food looks ... and they want to try it for themselves.\"\u003c/p>\n\u003cp>And they should, Joseph says. \"The cuisine is completely unique.\" \u003cem>Shaap\u003c/em> specialties include \u003cem>karimeen pollichathu\u003c/em> — spiced freshwater fish that's wrapped inside plantain leaves, and fried in coconut oil — served with a side of \u003cem>kappa\u003c/em>, steamed tapioca. There's duck \u003cem>mappas\u003c/em>, shredded duck meat slow-cooked in a spiced coconut sauce; \u003cem>kakka\u003c/em> or freshwater clams, roasted with spice and coconut shavings; and \u003cem>meen thala\u003c/em> curry, made with fish heads and coconut milk.\u003c/p>\n\u003cp>Coconut features in absolutely every dish. Kerala, in the region's Malayalam language, literally means \"land of coconuts,\" and toddy shops are very much an ode to that land, as well as the waterways that permeate and surround it.\u003c/p>\n\u003cp>\"Everything is made from local ingredients found within a few kilometers of the shop,\" Joseph says. \"And whatever they cook in the morning, that's it. They sell that until it's finished. They don't have a fridge or freezer, they don't keep anything for the next day.\"\u003c/p>\n\u003cfigure id=\"attachment_128985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/mb2a3918-bf52410e3748774c632ac22078556483119bedd0-1-e1528848107629.jpg\" alt=\"Kaumari has been running Chungam Toddy Shop out of her family home for nearly five decades.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128985\">\u003cfigcaption class=\"wp-caption-text\">Kaumari has been running Chungam Toddy Shop out of her family home for nearly five decades. \u003ccite>(Maanvi Singh/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The toddy that accompanies all of that is equally ephemeral. Coconut sap ferments fast — within a few hours of collection, it transforms from a sugary syrup into an effervescent alcoholic drink. Within 24 hours, it further ferments into a vinegar that can be used to make pickles — but is pretty unpleasant to drink. It's brief lifespan means that it's never bottled, or exported.\u003c/p>\n\u003cp>It's a specialty of rural villages — not just in south India, but also Sri Lanka, and southeast Asia, where people have been tapping and drinking toddy for centuries, says \u003ca href=\"http://www.cds.edu/people/dr-j-devika/qualification.html\">J. Devika\u003c/a>, a historian at the Centre for Development Studies in Thiruvananthapuram, Kerala.\u003c/p>\n\u003cp>And while the younger generations in agricultural communities across India are increasingly seeking higher-paid work in cities, there doesn't seem to be any perceptible shortage of toddy tappers, suppliers, or drinkers in Kerala.\u003c/p>\n\u003cp>Still, there's not much written down about toddy history. Devika says, \"simply because toddy has been so much a part of everyday life for so long, no one has really thought to study it.\" Devika says there has long been a stigma against women drinking alcohol in many parts of Keralan society, but up until the 1940s, Devika says, both men and women used to frequent toddy shops after work.\u003c/p>\n\u003cp>At its peak, toddy is about as alcoholic as beer — containing between 3 and 6 percent alcohol. It's not the most effective way to get drunk. But in the 1940s came a trend of spiking or fortifying toddy, or distilling it into a rum-like spirit. Toddy shops became associated with violent, drunk men, Devika says.\u003c/p>\n\u003cp>In 2015, Kerala's government put severe \u003ca href=\"http://www.bbc.com/news/world-asia-india-35192246\">restrictions\u003c/a> on the sale of alcohol in an effort to combat alcoholism, most of which were \u003ca href=\"https://www.bbc.com/news/world-asia-india-40213562\">reversed\u003c/a> in 2017.\u003c/p>\n\u003cp>But the majority of toddy shops were unaffected by those restrictions, which made an exception for the indigenous drink, though tappers and \u003cem>shaap\u003c/em> owners are still petitioning a new government rule that prevents them from selling toddy near highways.\u003c/p>\n\u003cfigure id=\"attachment_128986\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/mb2a3998-b6058ea1632f13e1bff9ba76329477ba89599b0d-1-e1528848172266.jpg\" alt=\"On offer at Chungam: A salad of sardines tossed with red chiles, turmeric, lime and freshly grated coconut flesh.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128986\">\u003cfigcaption class=\"wp-caption-text\">On offer at Chungam: A salad of sardines tossed with red chiles, turmeric, lime and freshly grated coconut flesh. \u003ccite>(Maanvi Singh/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One result of the recent focus on alcoholism is that the state government has been monitoring toddy tapping and sales more stringently over the past three years.\u003c/p>\n\u003cp>That, perhaps, has helped wipe clean toddy shops' seedy reputation, says Chef Joseph.\u003c/p>\n\u003cp>Or perhaps, more people are just catching onto the fact that \u003cem>shaaps\u003c/em> serve some of the best food in Kerala, says Vijayakumar, whose family has been running Mullapanthal, one of the best-known toddy shops in Kerala, for three generations.\u003c/p>\n\u003cp>\"People come mainly for the food,\" he says. All which is cooked on traditional stoves — fueled, of course, by coconut wood. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/128979/for-a-true-taste-of-south-india-try-a-toddy-shop","authors":["byline_bayareabites_128979"],"categories":["bayareabites_2998","bayareabites_11028","bayareabites_2090","bayareabites_10028","bayareabites_61"],"tags":["bayareabites_16243","bayareabites_324"],"featImg":"bayareabites_128980","label":"bayareabites"},"bayareabites_122525":{"type":"posts","id":"bayareabites_122525","meta":{"index":"posts_1591205157","site":"bayareabites","id":"122525","score":null,"sort":[1511366430000]},"guestAuthors":[],"slug":"thanksgiving-leftovers-indian-style-turkey-tikka-masala","title":"Thanksgiving Leftovers: Indian-Style Turkey Tikka Masala","publishDate":1511366430,"format":"video","headTitle":"Transform Your Thanksgiving Leftovers | Bay Area Bites | KQED Food","labelTerm":{"term":15101,"site":"bayareabites"},"content":"\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Turkey stays tender when gently simmered in this simple, flavorful, creamy curry sauce. You’ll want to make this year-round.\u003c/em>\u003c/p>\n\u003cp>This variation on chicken tikka masala really could not be easier, and it’s great when you are tired of cooking—whether it’s during the holidays or just a busy weeknight. Once you saute the onion, it’s really just a matter of adding the aromatics and spices along with a can of tomatoes, then letting the sauce simmer (to develop better flavor) for about 30 minutes. This is a good time to sit down, relax, have a glass of wine, and pretend that you have been sweating over the stove for a good long time making this meal. Or put on a pot of rice to steam while the sauce simmers (unless you are making brown rice, it should take about the same amount of time).\u003c/p>\n\u003cp>For a complete meal, serve the curry over steamed basmati rice, with some toasted whole wheat naan, and plain yogurt or raita.\u003c/p>\n\u003cp>To make chicken tikka masala, swap out the turkey for the same amount of cooked, chopped chicken.\u003c/p>\n\u003cfigure id=\"attachment_122864\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122864\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9658-new1.jpg\" alt=\"Indian-Style Turkey Tikka Masala\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Indian-Style Turkey Tikka Masala \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Indian-Style Turkey Tikka Masala\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>3 tbsp ghee or unsalted butter\u003c/li>\n\u003cli>1/2 yellow onion, finely chopped\u003c/li>\n\u003cli>1 tbsp peeled and shredded fresh ginger\u003c/li>\n\u003cli>3 large cloves garlic, minced\u003c/li>\n\u003cli>1 (14.5oz) can crushed tomatoes\u003c/li>\n\u003cli>1 tbsp sugar, or to taste\u003c/li>\n\u003cli>2 tsp garam masala\u003c/li>\n\u003cli>1 tsp turmeric\u003c/li>\n\u003cli>1 tsp sweet paprika\u003c/li>\n\u003cli>1 tsp ground cumin\u003c/li>\n\u003cli>1 tsp ground coriander\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>3 cups chopped leftover roast turkey, chopped into bite-sized pieces\u003c/li>\n\u003cli>1 cup whole milk yogurt\u003c/li>\n\u003cli>1/4 cup packed chopped fresh cilantro, plus more for garnish\u003c/li>\n\u003cli>Steamed basmati rice and/or naan, for serving\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"122816,122817,122818,122819,122824,122857\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large deep skillet over medium heat, warm the ghee.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122820\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122820\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8685-new.jpg\" alt=\"In a large deep skillet over medium heat, warm the ghee.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large deep skillet over medium heat, warm the ghee. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the onion and cook, stirring, until softened, about 7 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122822\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122822\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8695-new.jpg\" alt=\"Add the onion and cook, stirring, until softened, about 7 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the onion and cook, stirring, until softened, about 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the ginger and garlic and cook until fragrant, about 2 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122826\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122826\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8736-new.jpg\" alt=\"Add the ginger and garlic and cook until fragrant, about 2 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the ginger and garlic and cook until fragrant, about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the sugar, spices, 1 tsp salt and 1/4 tsp pepper, tomatoes, and 1/2 cup water.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122830\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8750-new.jpg\" alt=\"Add sugar, spices, 1 tsp salt and 1/4 tsp pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add sugar, spices, 1 tsp salt and 1/4 tsp pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122832\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122832\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8773-new.jpg\" alt=\"Add the tomatoes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the tomatoes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122834\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122834\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8794-new.jpg\" alt=\"Add 1/2 cup water, stir, cover and simmer for 30 minutes. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add 1/2 cup water, stir, cover and simmer for 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Cover and simmer for 30 minutes. Add the yogurt and turkey and simmer very gently until warmed through.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122835\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122835\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8946-new.jpg\" alt=\"Add the yogurt and turkey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the yogurt and turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122837\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8992-new.jpg\" alt=\"Simmer very gently until warmed through.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Simmer very gently until warmed through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Stir in the 1/4 cup cilantro. Serve over rice, garnished with more cilantro.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122858\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9597-new.jpg\" alt=\"Stir in the 1/4 cup cilantro.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the 1/4 cup cilantro. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122861\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9673-new-1.jpg\" alt=\"Serve over rice, garnished with more cilantro.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve over rice, garnished with more cilantro. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Turkey stays tender when gently simmered in this simple, flavorful, creamy curry sauce. You’ll want to make this year-round.","status":"publish","parent":0,"modified":1571960167,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":519},"headData":{"title":"Thanksgiving Leftovers: Indian-Style Turkey Tikka Masala | KQED","description":"Turkey stays tender when gently simmered in this simple, flavorful, creamy curry sauce. You’ll want to make this year-round.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"122525 https://ww2.kqed.org/bayareabites/?p=122525","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/11/22/thanksgiving-leftovers-indian-style-turkey-tikka-masala/","disqusTitle":"Thanksgiving Leftovers: Indian-Style Turkey Tikka Masala","videoEmbed":"https://youtu.be/xJfyh-ySBpQ","path":"/bayareabites/122525/thanksgiving-leftovers-indian-style-turkey-tikka-masala","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Turkey stays tender when gently simmered in this simple, flavorful, creamy curry sauce. You’ll want to make this year-round.\u003c/em>\u003c/p>\n\u003cp>This variation on chicken tikka masala really could not be easier, and it’s great when you are tired of cooking—whether it’s during the holidays or just a busy weeknight. Once you saute the onion, it’s really just a matter of adding the aromatics and spices along with a can of tomatoes, then letting the sauce simmer (to develop better flavor) for about 30 minutes. This is a good time to sit down, relax, have a glass of wine, and pretend that you have been sweating over the stove for a good long time making this meal. Or put on a pot of rice to steam while the sauce simmers (unless you are making brown rice, it should take about the same amount of time).\u003c/p>\n\u003cp>For a complete meal, serve the curry over steamed basmati rice, with some toasted whole wheat naan, and plain yogurt or raita.\u003c/p>\n\u003cp>To make chicken tikka masala, swap out the turkey for the same amount of cooked, chopped chicken.\u003c/p>\n\u003cfigure id=\"attachment_122864\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122864\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9658-new1.jpg\" alt=\"Indian-Style Turkey Tikka Masala\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Indian-Style Turkey Tikka Masala \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Indian-Style Turkey Tikka Masala\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>3 tbsp ghee or unsalted butter\u003c/li>\n\u003cli>1/2 yellow onion, finely chopped\u003c/li>\n\u003cli>1 tbsp peeled and shredded fresh ginger\u003c/li>\n\u003cli>3 large cloves garlic, minced\u003c/li>\n\u003cli>1 (14.5oz) can crushed tomatoes\u003c/li>\n\u003cli>1 tbsp sugar, or to taste\u003c/li>\n\u003cli>2 tsp garam masala\u003c/li>\n\u003cli>1 tsp turmeric\u003c/li>\n\u003cli>1 tsp sweet paprika\u003c/li>\n\u003cli>1 tsp ground cumin\u003c/li>\n\u003cli>1 tsp ground coriander\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>3 cups chopped leftover roast turkey, chopped into bite-sized pieces\u003c/li>\n\u003cli>1 cup whole milk yogurt\u003c/li>\n\u003cli>1/4 cup packed chopped fresh cilantro, plus more for garnish\u003c/li>\n\u003cli>Steamed basmati rice and/or naan, for serving\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"122816,122817,122818,122819,122824,122857","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large deep skillet over medium heat, warm the ghee.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122820\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122820\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8685-new.jpg\" alt=\"In a large deep skillet over medium heat, warm the ghee.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large deep skillet over medium heat, warm the ghee. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the onion and cook, stirring, until softened, about 7 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122822\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122822\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8695-new.jpg\" alt=\"Add the onion and cook, stirring, until softened, about 7 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the onion and cook, stirring, until softened, about 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the ginger and garlic and cook until fragrant, about 2 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122826\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122826\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8736-new.jpg\" alt=\"Add the ginger and garlic and cook until fragrant, about 2 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the ginger and garlic and cook until fragrant, about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the sugar, spices, 1 tsp salt and 1/4 tsp pepper, tomatoes, and 1/2 cup water.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122830\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8750-new.jpg\" alt=\"Add sugar, spices, 1 tsp salt and 1/4 tsp pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add sugar, spices, 1 tsp salt and 1/4 tsp pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122832\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122832\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8773-new.jpg\" alt=\"Add the tomatoes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the tomatoes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122834\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122834\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8794-new.jpg\" alt=\"Add 1/2 cup water, stir, cover and simmer for 30 minutes. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add 1/2 cup water, stir, cover and simmer for 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Cover and simmer for 30 minutes. Add the yogurt and turkey and simmer very gently until warmed through.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122835\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122835\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8946-new.jpg\" alt=\"Add the yogurt and turkey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the yogurt and turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122837\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8992-new.jpg\" alt=\"Simmer very gently until warmed through.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Simmer very gently until warmed through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Stir in the 1/4 cup cilantro. Serve over rice, garnished with more cilantro.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122858\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9597-new.jpg\" alt=\"Stir in the 1/4 cup cilantro.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the 1/4 cup cilantro. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122861\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9673-new-1.jpg\" alt=\"Serve over rice, garnished with more cilantro.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve over rice, garnished with more cilantro. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/122525/thanksgiving-leftovers-indian-style-turkey-tikka-masala","authors":["5015","5014","11350"],"series":["bayareabites_15012","bayareabites_15101"],"categories":["bayareabites_2998","bayareabites_12869","bayareabites_12549","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362","bayareabites_316"],"tags":["bayareabites_1573","bayareabites_324","bayareabites_546","bayareabites_530","bayareabites_8547","bayareabites_2962","bayareabites_16022","bayareabites_543"],"featImg":"bayareabites_122840","label":"bayareabites_15101"},"bayareabites_119510":{"type":"posts","id":"bayareabites_119510","meta":{"index":"posts_1591205157","site":"bayareabites","id":"119510","score":null,"sort":[1501602499000]},"guestAuthors":[],"slug":"if-you-can-make-ricotta-you-can-make-paneer-its-sear-able-cousin","title":"If You Can Make Ricotta, You Can Make Paneer, Its Sear-able Cousin","publishDate":1501602499,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>I’m going to let you in on a little secret: paneer, that delicious squeaky cheese found in saag paneer and many other Indian and South Asian dishes, can be made in almost the exact same way in which we make ricotta. Yes, somehow, through the magic of heavy pressure, crumbly, tender ricotta can transform into a non-melting, sear-able version of itself. And while paneer is, of course, a wonderful thing to make should you want to delve into more complicated Indian cooking, it is also quite tasty eaten on its own, browned up in a skillet.\u003c/p>\n\u003cp>The first steps are exactly like \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/07/08/diy-cheese-recipe-learn-how-easy-it-is-to-make-a-batch-of-homemade-ricotta/\">making ricotta cheese\u003c/a>. You’ll combine milk, buttermilk and salt in a heavy pot and heat it until the curds begin to separate from the whey. Let it incubate for half an hour before gently scooping the curds into a lined colander.\u003c/p>\n\u003cfigure id=\"attachment_119512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/draining-curds-new.jpg\" alt=\"Let the curds drain undisturbed for 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the curds drain undisturbed for 10 minutes. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_1298402\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/squeezing-curds-2-new.jpg\" alt=\"Bring the ends of the towel together and squeeze out as much whey as possible.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-1298402\">\u003cfigcaption class=\"wp-caption-text\">Bring the ends of the towel together and squeeze out as much whey as possible.\u003c/figcaption>\u003c/figure>\n\u003cp>Now it’s time to get your hands (a little) dirty. Once the curds have drained for about 10 minutes, bring the sides of the towel together to form a sack. Twist and squeeze and twist and squeeze until you’ve gotten as much of the whey out of the curds as possible. You’ll likely want to scrunch and wiggle the curds around a few times to get to any pockets of hidden whey inside.\u003c/p>\n\u003cfigure id=\"attachment_1298401\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/sack-on-plate-new.jpg\" alt=\"Bring the twisted ends of the towel to one side of the cheese sack.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-1298401\">\u003cfigcaption class=\"wp-caption-text\">Bring the twisted ends of the towel to one side of the cheese sack.\u003c/figcaption>\u003c/figure>\n\u003cp>Next, give the sack a really good twist to make sure the curds are in a taut ball. Place the ball of curds, still in the towel, on a large plate. Bring the twisted tail of towel to the side of the ball (see picture above) and then place a second plate on top. \u003c/p>\n\u003cfigure id=\"attachment_1298400\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/pressing-cheese-2-new.jpg\" alt=\"Use a heavy pot, like a Dutch oven to press the cheese into a thick pancake.\" width=\"1920\" height=\"1209\" class=\"size-full wp-image-1298400\">\u003cfigcaption class=\"wp-caption-text\">Use a heavy pot, like a Dutch oven to press the cheese into a thick pancake.\u003c/figcaption>\u003c/figure>\n\u003cp>To weigh down the cheese, grab your Dutch oven (rinse it out first!) and place it on top of the second plate. It should significantly smush down the cheese ball into a thick pancake. If necessary, wiggle the Dutch oven around so that it lays as flat as possible on top of the cheese. Now let the whole thing just sit there for about an hour.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The goal of all of this pressing is a super firm, springy cheese. You’ll know it when you poke it. If, at the end of the hour, you find that the cheese is still soft in places, let it rest under the weights for another 15 to 30 minutes.\u003c/p>\n\u003cfigure id=\"attachment_1298399\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/pressed-cheese-uncut-new.jpg\" alt=\"Once the cheese has been pressed for about an hour, it should turn into a firm, flat disc. It’s okay if it is misshapen.\" width=\"1920\" height=\"1353\" class=\"size-full wp-image-1298399\">\u003cfigcaption class=\"wp-caption-text\">Once the cheese has been pressed for about an hour, it should turn into a firm, flat disc. It’s okay if it is misshapen.\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, unwrap the cheese and, if you’re planning to eat it right away, you can cut it into cubes or triangles or any shape you’d like. Don’t fret if your cheese isn’t perfectly round or has weird indentations. You can cut those off (if you’re worried about it) or just let it be imperfectly shaped. Your paneer will still be great to eat, I promise.\u003c/p>\n\u003cp>If you want to save the paneer for future use, wrap the whole round in plastic. But don’t let it chill too long — this cheese is at its best when freshly made. At the maximum, you can refrigerate it for three days.\u003c/p>\n\u003cp>My favorite way to eat paneer is to sear it in olive oil (or butter) just until both sides turn a deep golden brown. Eaten warm, there’s really nothing better.\u003c/p>\n\u003cfigure id=\"attachment_1298397\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/fried-paneer-7-new.jpg\" alt=\"Homemade paneer.\" width=\"1920\" height=\"1408\" class=\"size-full wp-image-1298397\">\u003cfigcaption class=\"wp-caption-text\">Homemade paneer.\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Paneer\u003c/h2>\n\u003cp>\u003cem>Makes about 8 ounces\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong> For the best results, choose a milk that hasn’t been ultra-high-temperature pasteurized (labeled UHT). Many organic milks are UHT, so you may need to look for a non-organic option. You will end up with a lot of extra protein-packed whey; save it and use it instead of water when baking bread, incorporate it into smoothies, or just drink it! \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8 cups whole milk, preferably batch pasteurized and non-homogenized\u003c/li>\n\u003cli>1 ½ cups buttermilk\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the milk, buttermilk, and salt in a Dutch oven or other large, heavy pot with a lid. Bring the milk mixture to a simmer over medium heat.\u003c/li>\n\u003cli>When the milk mixture begins to simmer, you should start to see small curds forming throughout. Once this happens, give the milk mixture one big stir and then reduce the heat as low as it will go. Continue to cook the milk mixture for 2 minutes.\u003c/li>\n\u003cli>Remove the pot from the heat, cover, and let the milk mixture sit for 30 minutes.\u003c/li>\n\u003cli>Meanwhile, place a colander in a large bowl and line the colander with a thin kitchen towel or a triple layer of cheesecloth, leaving at least 6 inches of the towel dangling over the sides.\u003c/li>\n\u003cli>After 30 minutes, remove the lid. You should see a thick raft of curds floating on top of translucent, yellow whey. (The whey here will not be as clear as when making cheeses using cultures and rennet.) Using a slotted spoon, gently scoop up the curds and transfer them to the prepared colander. Try to keep the curds in as large of pieces as possible.\u003c/li>\n\u003cli>(Do not dump the entire pot of curds and whey into the colander, as it will break up the curds and will clog them with excess whey.)\u003c/li>\n\u003cli>Rinse out the Dutch oven.\u003c/li>\n\u003cli>Let the cheese drain undisturbed for 10 minutes. Bring the edges of the towel together to form a sack and twist to squeeze out more of the whey. Try to get out as much of the whey as possible. While keeping the sack taught, sandwich it between two large plates, pulling the twisted portion of the towel to the side. Place the plates on a rimmed baking sheet and then set the now-rinsed Dutch oven on top. Wiggle the Dutch oven around so that it is resting evenly on top of the cheese.\u003c/li>\n\u003cli>Press the cheese until it is very firm to the touch, about 1 hour. Remove the towel.\u003c/li>\n\u003cli>If you’re eating the cheese right away, you can go ahead and cut it up into small cubes (or whatever size you’d like). If you’re storing the cheese for later use, wrap it tightly in plastic wrap and store in the refrigerator for up to three days.\u003c/li>\n\u003cli>To fry the paneer, heat 1 tablespoon of olive oil or butter in a non-stick skillet over medium heat. Add the cubed paneer and cook until browned on the bottom, 30 seconds to 1 minute. Flip and cook on the opposite side until browned, about 30 more seconds. Transfer to a plate and dig in!\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Up your homemade cheese game with very little effort by making paneer cheese. Kate Williams will show you how.","status":"publish","parent":0,"modified":1501716426,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1173},"headData":{"title":"If You Can Make Ricotta, You Can Make Paneer, Its Sear-able Cousin | KQED","description":"Up your homemade cheese game with very little effort by making paneer cheese. Kate Williams will show you how.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"119510 https://ww2.kqed.org/bayareabites/?p=119510","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/08/01/if-you-can-make-ricotta-you-can-make-paneer-its-sear-able-cousin/","disqusTitle":"If You Can Make Ricotta, You Can Make Paneer, Its Sear-able Cousin","source":"DIY, Foraging, Urban Homesteading","sourceUrl":"https://ww2.kqed.org/bayareabites/category/diy-and-urban-homesteading/","path":"/bayareabites/119510/if-you-can-make-ricotta-you-can-make-paneer-its-sear-able-cousin","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m going to let you in on a little secret: paneer, that delicious squeaky cheese found in saag paneer and many other Indian and South Asian dishes, can be made in almost the exact same way in which we make ricotta. Yes, somehow, through the magic of heavy pressure, crumbly, tender ricotta can transform into a non-melting, sear-able version of itself. And while paneer is, of course, a wonderful thing to make should you want to delve into more complicated Indian cooking, it is also quite tasty eaten on its own, browned up in a skillet.\u003c/p>\n\u003cp>The first steps are exactly like \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/07/08/diy-cheese-recipe-learn-how-easy-it-is-to-make-a-batch-of-homemade-ricotta/\">making ricotta cheese\u003c/a>. You’ll combine milk, buttermilk and salt in a heavy pot and heat it until the curds begin to separate from the whey. Let it incubate for half an hour before gently scooping the curds into a lined colander.\u003c/p>\n\u003cfigure id=\"attachment_119512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/draining-curds-new.jpg\" alt=\"Let the curds drain undisturbed for 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the curds drain undisturbed for 10 minutes. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_1298402\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/squeezing-curds-2-new.jpg\" alt=\"Bring the ends of the towel together and squeeze out as much whey as possible.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-1298402\">\u003cfigcaption class=\"wp-caption-text\">Bring the ends of the towel together and squeeze out as much whey as possible.\u003c/figcaption>\u003c/figure>\n\u003cp>Now it’s time to get your hands (a little) dirty. Once the curds have drained for about 10 minutes, bring the sides of the towel together to form a sack. Twist and squeeze and twist and squeeze until you’ve gotten as much of the whey out of the curds as possible. You’ll likely want to scrunch and wiggle the curds around a few times to get to any pockets of hidden whey inside.\u003c/p>\n\u003cfigure id=\"attachment_1298401\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/sack-on-plate-new.jpg\" alt=\"Bring the twisted ends of the towel to one side of the cheese sack.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-1298401\">\u003cfigcaption class=\"wp-caption-text\">Bring the twisted ends of the towel to one side of the cheese sack.\u003c/figcaption>\u003c/figure>\n\u003cp>Next, give the sack a really good twist to make sure the curds are in a taut ball. Place the ball of curds, still in the towel, on a large plate. Bring the twisted tail of towel to the side of the ball (see picture above) and then place a second plate on top. \u003c/p>\n\u003cfigure id=\"attachment_1298400\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/pressing-cheese-2-new.jpg\" alt=\"Use a heavy pot, like a Dutch oven to press the cheese into a thick pancake.\" width=\"1920\" height=\"1209\" class=\"size-full wp-image-1298400\">\u003cfigcaption class=\"wp-caption-text\">Use a heavy pot, like a Dutch oven to press the cheese into a thick pancake.\u003c/figcaption>\u003c/figure>\n\u003cp>To weigh down the cheese, grab your Dutch oven (rinse it out first!) and place it on top of the second plate. It should significantly smush down the cheese ball into a thick pancake. If necessary, wiggle the Dutch oven around so that it lays as flat as possible on top of the cheese. Now let the whole thing just sit there for about an hour.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The goal of all of this pressing is a super firm, springy cheese. You’ll know it when you poke it. If, at the end of the hour, you find that the cheese is still soft in places, let it rest under the weights for another 15 to 30 minutes.\u003c/p>\n\u003cfigure id=\"attachment_1298399\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/pressed-cheese-uncut-new.jpg\" alt=\"Once the cheese has been pressed for about an hour, it should turn into a firm, flat disc. It’s okay if it is misshapen.\" width=\"1920\" height=\"1353\" class=\"size-full wp-image-1298399\">\u003cfigcaption class=\"wp-caption-text\">Once the cheese has been pressed for about an hour, it should turn into a firm, flat disc. It’s okay if it is misshapen.\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, unwrap the cheese and, if you’re planning to eat it right away, you can cut it into cubes or triangles or any shape you’d like. Don’t fret if your cheese isn’t perfectly round or has weird indentations. You can cut those off (if you’re worried about it) or just let it be imperfectly shaped. Your paneer will still be great to eat, I promise.\u003c/p>\n\u003cp>If you want to save the paneer for future use, wrap the whole round in plastic. But don’t let it chill too long — this cheese is at its best when freshly made. At the maximum, you can refrigerate it for three days.\u003c/p>\n\u003cp>My favorite way to eat paneer is to sear it in olive oil (or butter) just until both sides turn a deep golden brown. Eaten warm, there’s really nothing better.\u003c/p>\n\u003cfigure id=\"attachment_1298397\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/fried-paneer-7-new.jpg\" alt=\"Homemade paneer.\" width=\"1920\" height=\"1408\" class=\"size-full wp-image-1298397\">\u003cfigcaption class=\"wp-caption-text\">Homemade paneer.\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Paneer\u003c/h2>\n\u003cp>\u003cem>Makes about 8 ounces\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong> For the best results, choose a milk that hasn’t been ultra-high-temperature pasteurized (labeled UHT). Many organic milks are UHT, so you may need to look for a non-organic option. You will end up with a lot of extra protein-packed whey; save it and use it instead of water when baking bread, incorporate it into smoothies, or just drink it! \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8 cups whole milk, preferably batch pasteurized and non-homogenized\u003c/li>\n\u003cli>1 ½ cups buttermilk\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the milk, buttermilk, and salt in a Dutch oven or other large, heavy pot with a lid. Bring the milk mixture to a simmer over medium heat.\u003c/li>\n\u003cli>When the milk mixture begins to simmer, you should start to see small curds forming throughout. Once this happens, give the milk mixture one big stir and then reduce the heat as low as it will go. Continue to cook the milk mixture for 2 minutes.\u003c/li>\n\u003cli>Remove the pot from the heat, cover, and let the milk mixture sit for 30 minutes.\u003c/li>\n\u003cli>Meanwhile, place a colander in a large bowl and line the colander with a thin kitchen towel or a triple layer of cheesecloth, leaving at least 6 inches of the towel dangling over the sides.\u003c/li>\n\u003cli>After 30 minutes, remove the lid. You should see a thick raft of curds floating on top of translucent, yellow whey. (The whey here will not be as clear as when making cheeses using cultures and rennet.) Using a slotted spoon, gently scoop up the curds and transfer them to the prepared colander. Try to keep the curds in as large of pieces as possible.\u003c/li>\n\u003cli>(Do not dump the entire pot of curds and whey into the colander, as it will break up the curds and will clog them with excess whey.)\u003c/li>\n\u003cli>Rinse out the Dutch oven.\u003c/li>\n\u003cli>Let the cheese drain undisturbed for 10 minutes. Bring the edges of the towel together to form a sack and twist to squeeze out more of the whey. Try to get out as much of the whey as possible. While keeping the sack taught, sandwich it between two large plates, pulling the twisted portion of the towel to the side. Place the plates on a rimmed baking sheet and then set the now-rinsed Dutch oven on top. Wiggle the Dutch oven around so that it is resting evenly on top of the cheese.\u003c/li>\n\u003cli>Press the cheese until it is very firm to the touch, about 1 hour. Remove the towel.\u003c/li>\n\u003cli>If you’re eating the cheese right away, you can go ahead and cut it up into small cubes (or whatever size you’d like). If you’re storing the cheese for later use, wrap it tightly in plastic wrap and store in the refrigerator for up to three days.\u003c/li>\n\u003cli>To fry the paneer, heat 1 tablespoon of olive oil or butter in a non-stick skillet over medium heat. Add the cubed paneer and cook until browned on the bottom, 30 seconds to 1 minute. Flip and cook on the opposite side until browned, about 30 more seconds. Transfer to a plate and dig in!\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/119510/if-you-can-make-ricotta-you-can-make-paneer-its-sear-able-cousin","authors":["5485"],"categories":["bayareabites_188","bayareabites_2638","bayareabites_11028","bayareabites_4084","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_324","bayareabites_15928","bayareabites_1893"],"featImg":"bayareabites_119514","label":"source_bayareabites_119510"},"bayareabites_114676":{"type":"posts","id":"bayareabites_114676","meta":{"index":"posts_1591205157","site":"bayareabites","id":"114676","score":null,"sort":[1487964190000]},"guestAuthors":[],"slug":"healthy-comfort-food-vegan-cauliflower-and-potato-curry","title":"Healthy Comfort Food: Vegan Cauliflower and Potato Curry","publishDate":1487964190,"format":"aside","headTitle":"New Year’s Recipes | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Like a zillion other people, once the holiday gluttony is over my body begs for healthy meals and exercise. And with excellent intentions, I make my New Year’s resolutions: do more yoga, eat more veggies, live a healthier life. I can usually make it ‘til the end of January and then my body decides it wants comfort food and a few glasses of wine. So, in an effort to prepare hearty meals that are of the season and that will satisfy and nourish these cravings, I’ve been trying to come up with healthy, packed-with-veggie recipes that keep everyone happy and enable me to follow my resolutions without going off the deep end.\u003c/p>\n\u003cfigure id=\"attachment_114680\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/curry-final.jpg\" alt=\"Vegan Cauliflower and Potato Curry\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-114680\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Vegan Cauliflower and Potato Curry \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This cozy curry—packed with cauliflower, Yukon gold potatoes, tomatoes, garlic, and plenty of spices—is pretty simple to make. The best part is that you can prepare it a day or two in advance, and it only gets better! It makes quite a lot, so you can serve it for a few meals during the week. And it’s super versatile: serve it as a side dish, atop a mound of steaming basmati, or just heaped into a bowl on its own or with a side of warm naan or paratha bread.\u003c/p>\n\u003cp>I love eating this with raita (plain yogurt mixed with shredded cucumber, a pinch of cumin, and a little lemon juice) and/or a little dollop of tamarind chutney (and yes, I realize adding yogurt means it’s no longer vegan, so just do what you’d like to do!).\u003c/p>\n\u003ch2>Recipe: Vegan Cauliflower and Potato Curry\u003c/h2>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>4 medium Yukon gold potatoes, halved or quartered if large\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1 small head cauliflower, trimmed and florets cut into approximately 1-inch pieces\u003c/li>\n\u003cli>2 tbsp coconut oil\u003c/li>\n\u003cli>1 small yellow onion, finely chopped\u003c/li>\n\u003cli>3 cloves garlic, minced\u003c/li>\n\u003cli>1 tbsp peeled and grated fresh ginger\u003c/li>\n\u003cli>1 (14.5oz) can diced tomatoes with their juices\u003c/li>\n\u003cli>1½ tsp ground cumin\u003c/li>\n\u003cli>1 tsp ground coriander\u003c/li>\n\u003cli>1 tsp ground turmeric\u003c/li>\n\u003cli>¼ tsp cayenne pepper (or to taste; optional)\u003c/li>\n\u003cli>½ cup water\u003c/li>\n\u003cli>½ tsp garam masala\u003c/li>\n\u003cli>¼ cup chopped fresh cilantro, plus more for garnish\u003c/li>\n\u003cli>Steamed basmati rice (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Put the potatoes in a saucepan with cold water to cover, add a few teaspoons kosher salt, then bring to a boil over medium-high heat. Reduce the heat to medium-low to maintain a simmer and cook until tender, about 20 minutes. Drain and set aside until cool enough to handle. Peel if you like, then cut into about ¾-inch pieces. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_115533\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/curry-potatoes.jpg\" alt=\"Put the potatoes in a saucepan with cold water to cover, add a few teaspoons kosher salt, then bring to a boil over medium-high heat. Reduce the heat to medium-low to maintain a simmer and cook until tender, about 20 minutes. \" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Put the potatoes in a saucepan with cold water to cover, add a few teaspoons kosher salt, then bring to a boil over medium-high heat. Reduce the heat to medium-low to maintain a simmer and cook until tender, about 20 minutes. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, soak the cauliflower in cold water to cover for about 30 minutes. Drain and set aside.\u003c/li>\n\u003cfigure id=\"attachment_115536\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/cauliflower.jpg\" alt=\"Soak the cauliflower in cold water to cover for about 30 minutes. Drain and set aside.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Soak the cauliflower in cold water to cover for about 30 minutes. Drain and set aside. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a large frying pan, melt 1 tbsp coconut oil over medium-high heat, then add the onion. Cook, stirring, until starting to brown, about 10 minutes. Add the garlic and ginger and cook for 1 minute. Add the cauliflower and a sprinkle of salt and cook, stirring occasionally, until starting to brown in spots, about 6 minutes. Transfer the cauliflower mixture to a bowl.\u003c/li>\n\u003cfigure id=\"attachment_115538\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/onion-garlic-cauliflower.jpg\" alt=\"In a large frying pan, melt 1 tbsp coconut oil over medium-high heat, then add the onion. Cook, stirring, until starting to brown, about 10 minutes. Add the garlic and ginger and cook for 1 minute. Add the cauliflower and a sprinkle of salt\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a large frying pan, melt 1 tbsp coconut oil over medium-high heat, then add the onion. Cook, stirring, until starting to brown, about 10 minutes. Add the garlic and ginger and cook for 1 minute. Add the cauliflower and a sprinkle of salt. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115537\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook.jpg\" alt=\"Cook, stirring occasionally, until starting to brown in spots, about 6 minutes. Transfer the cauliflower mixture to a bowl.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115537\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring occasionally, until starting to brown in spots, about 6 minutes. Transfer the cauliflower mixture to a bowl. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In the frying pan over medium heat, add the diced tomatoes. Cook until bubbling and warmed through, then add the cumin, coriander, turmeric, and the cayenne if using. Stir well, then let simmer for about 3 minutes until thickened. Add the cauliflower, chopped potatoes, and ½ cup water and stir to combine. Cover and simmer until the cauliflower is tender, 5 to 8 minutes (depending on how tender you like your cauliflower and how big the florets are, but be careful not to overcook it). If the cauliflower mixture becomes too thick before the cauliflower is tender (or if you like it more saucy), add a bit more water and continue to cook.\u003c/li>\n\u003cfigure id=\"attachment_115539\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/tomato-spices.jpg\" alt=\"In the frying pan over medium heat, add the diced tomatoes. Cook until bubbling and warmed through, then add the cumin, coriander, turmeric, and the cayenne if using. Stir well, then let simmer for about 3 minutes until thickened. \" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In the frying pan over medium heat, add the diced tomatoes. Cook until bubbling and warmed through, then add the cumin, coriander, turmeric, and the cayenne if using. Stir well, then let simmer for about 3 minutes until thickened. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115541\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/cooked-dish1.jpg\" alt=\"Add the cauliflower, chopped potatoes, and ½ cup water and stir to combine. Cover and simmer until the cauliflower is tender, 5 to 8 minutes.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115541\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the cauliflower, chopped potatoes, and ½ cup water and stir to combine. Cover and simmer until the cauliflower is tender, 5 to 8 minutes. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Stir in the garam masala and cilantro. Serve hot, over rice if you like, garnished with more cilantro.\u003c/li>\n\u003cfigure id=\"attachment_114681\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/curry-pan-final.jpg\" alt=\"Stir in the garam masala and cilantro.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-114681\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the garam masala and cilantro. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114680\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/curry-final.jpg\" alt=\"Serve hot, over rice if you like, garnished with more cilantro.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-114680\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Serve hot, over rice if you like, garnished with more cilantro. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Trying to be healthy but finding it hard to let go of your favorite comfort food during these cold winter days? Look no further than this vegan, gluten-free Indian-style curry.","status":"publish","parent":0,"modified":1488252539,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":6,"wordCount":884},"headData":{"title":"Healthy Comfort Food: Vegan Cauliflower and Potato Curry | KQED","description":"Trying to be healthy but finding it hard to let go of your favorite comfort food during these cold winter days? Look no further than this vegan, gluten-free Indian-style curry.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"114676 https://ww2.kqed.org/bayareabites/?p=114676","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/02/24/healthy-comfort-food-vegan-cauliflower-and-potato-curry/","disqusTitle":"Healthy Comfort Food: Vegan Cauliflower and Potato Curry","source":"Healthy Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/recipes/healthy-recipes/","path":"/bayareabites/114676/healthy-comfort-food-vegan-cauliflower-and-potato-curry","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Like a zillion other people, once the holiday gluttony is over my body begs for healthy meals and exercise. And with excellent intentions, I make my New Year’s resolutions: do more yoga, eat more veggies, live a healthier life. I can usually make it ‘til the end of January and then my body decides it wants comfort food and a few glasses of wine. So, in an effort to prepare hearty meals that are of the season and that will satisfy and nourish these cravings, I’ve been trying to come up with healthy, packed-with-veggie recipes that keep everyone happy and enable me to follow my resolutions without going off the deep end.\u003c/p>\n\u003cfigure id=\"attachment_114680\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/curry-final.jpg\" alt=\"Vegan Cauliflower and Potato Curry\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-114680\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Vegan Cauliflower and Potato Curry \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This cozy curry—packed with cauliflower, Yukon gold potatoes, tomatoes, garlic, and plenty of spices—is pretty simple to make. The best part is that you can prepare it a day or two in advance, and it only gets better! It makes quite a lot, so you can serve it for a few meals during the week. And it’s super versatile: serve it as a side dish, atop a mound of steaming basmati, or just heaped into a bowl on its own or with a side of warm naan or paratha bread.\u003c/p>\n\u003cp>I love eating this with raita (plain yogurt mixed with shredded cucumber, a pinch of cumin, and a little lemon juice) and/or a little dollop of tamarind chutney (and yes, I realize adding yogurt means it’s no longer vegan, so just do what you’d like to do!).\u003c/p>\n\u003ch2>Recipe: Vegan Cauliflower and Potato Curry\u003c/h2>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>4 medium Yukon gold potatoes, halved or quartered if large\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1 small head cauliflower, trimmed and florets cut into approximately 1-inch pieces\u003c/li>\n\u003cli>2 tbsp coconut oil\u003c/li>\n\u003cli>1 small yellow onion, finely chopped\u003c/li>\n\u003cli>3 cloves garlic, minced\u003c/li>\n\u003cli>1 tbsp peeled and grated fresh ginger\u003c/li>\n\u003cli>1 (14.5oz) can diced tomatoes with their juices\u003c/li>\n\u003cli>1½ tsp ground cumin\u003c/li>\n\u003cli>1 tsp ground coriander\u003c/li>\n\u003cli>1 tsp ground turmeric\u003c/li>\n\u003cli>¼ tsp cayenne pepper (or to taste; optional)\u003c/li>\n\u003cli>½ cup water\u003c/li>\n\u003cli>½ tsp garam masala\u003c/li>\n\u003cli>¼ cup chopped fresh cilantro, plus more for garnish\u003c/li>\n\u003cli>Steamed basmati rice (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Put the potatoes in a saucepan with cold water to cover, add a few teaspoons kosher salt, then bring to a boil over medium-high heat. Reduce the heat to medium-low to maintain a simmer and cook until tender, about 20 minutes. Drain and set aside until cool enough to handle. Peel if you like, then cut into about ¾-inch pieces. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_115533\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/curry-potatoes.jpg\" alt=\"Put the potatoes in a saucepan with cold water to cover, add a few teaspoons kosher salt, then bring to a boil over medium-high heat. Reduce the heat to medium-low to maintain a simmer and cook until tender, about 20 minutes. \" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Put the potatoes in a saucepan with cold water to cover, add a few teaspoons kosher salt, then bring to a boil over medium-high heat. Reduce the heat to medium-low to maintain a simmer and cook until tender, about 20 minutes. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, soak the cauliflower in cold water to cover for about 30 minutes. Drain and set aside.\u003c/li>\n\u003cfigure id=\"attachment_115536\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/cauliflower.jpg\" alt=\"Soak the cauliflower in cold water to cover for about 30 minutes. Drain and set aside.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Soak the cauliflower in cold water to cover for about 30 minutes. Drain and set aside. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a large frying pan, melt 1 tbsp coconut oil over medium-high heat, then add the onion. Cook, stirring, until starting to brown, about 10 minutes. Add the garlic and ginger and cook for 1 minute. Add the cauliflower and a sprinkle of salt and cook, stirring occasionally, until starting to brown in spots, about 6 minutes. Transfer the cauliflower mixture to a bowl.\u003c/li>\n\u003cfigure id=\"attachment_115538\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/onion-garlic-cauliflower.jpg\" alt=\"In a large frying pan, melt 1 tbsp coconut oil over medium-high heat, then add the onion. Cook, stirring, until starting to brown, about 10 minutes. Add the garlic and ginger and cook for 1 minute. Add the cauliflower and a sprinkle of salt\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a large frying pan, melt 1 tbsp coconut oil over medium-high heat, then add the onion. Cook, stirring, until starting to brown, about 10 minutes. Add the garlic and ginger and cook for 1 minute. Add the cauliflower and a sprinkle of salt. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115537\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook.jpg\" alt=\"Cook, stirring occasionally, until starting to brown in spots, about 6 minutes. Transfer the cauliflower mixture to a bowl.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115537\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring occasionally, until starting to brown in spots, about 6 minutes. Transfer the cauliflower mixture to a bowl. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In the frying pan over medium heat, add the diced tomatoes. Cook until bubbling and warmed through, then add the cumin, coriander, turmeric, and the cayenne if using. Stir well, then let simmer for about 3 minutes until thickened. Add the cauliflower, chopped potatoes, and ½ cup water and stir to combine. Cover and simmer until the cauliflower is tender, 5 to 8 minutes (depending on how tender you like your cauliflower and how big the florets are, but be careful not to overcook it). If the cauliflower mixture becomes too thick before the cauliflower is tender (or if you like it more saucy), add a bit more water and continue to cook.\u003c/li>\n\u003cfigure id=\"attachment_115539\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/tomato-spices.jpg\" alt=\"In the frying pan over medium heat, add the diced tomatoes. Cook until bubbling and warmed through, then add the cumin, coriander, turmeric, and the cayenne if using. Stir well, then let simmer for about 3 minutes until thickened. \" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In the frying pan over medium heat, add the diced tomatoes. Cook until bubbling and warmed through, then add the cumin, coriander, turmeric, and the cayenne if using. Stir well, then let simmer for about 3 minutes until thickened. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115541\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/cooked-dish1.jpg\" alt=\"Add the cauliflower, chopped potatoes, and ½ cup water and stir to combine. Cover and simmer until the cauliflower is tender, 5 to 8 minutes.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115541\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the cauliflower, chopped potatoes, and ½ cup water and stir to combine. Cover and simmer until the cauliflower is tender, 5 to 8 minutes. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Stir in the garam masala and cilantro. Serve hot, over rice if you like, garnished with more cilantro.\u003c/li>\n\u003cfigure id=\"attachment_114681\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/curry-pan-final.jpg\" alt=\"Stir in the garam masala and cilantro.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-114681\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the garam masala and cilantro. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114680\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/curry-final.jpg\" alt=\"Serve hot, over rice if you like, garnished with more cilantro.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-114680\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Serve hot, over rice if you like, garnished with more cilantro. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/114676/healthy-comfort-food-vegan-cauliflower-and-potato-curry","authors":["5015"],"series":["bayareabites_15124"],"categories":["bayareabites_12869","bayareabites_12","bayareabites_14362","bayareabites_1873"],"tags":["bayareabites_785","bayareabites_1573","bayareabites_324","bayareabites_300"],"featImg":"bayareabites_114680","label":"source_bayareabites_114676"},"bayareabites_107326":{"type":"posts","id":"bayareabites_107326","meta":{"index":"posts_1591205157","site":"bayareabites","id":"107326","score":null,"sort":[1457051203000]},"guestAuthors":[],"slug":"sartaj-india-cafe-the-home-style-indian-spot-where-locals-eat","title":"Sartaj India Cafe: The Home-Style Indian Spot Where Locals Eat","publishDate":1457051203,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>When Gurmail and Balbir Basi moved to Marin City in 1989, from the Punjab region of India, they didn't have any plans to open a restaurant. In fact, when Balbir started working at the location that is now Sartaj India Cafe, it was then an Italian coffee shop.\u003c/p>\n\u003cp>She worked at that coffee shop, while her husband, Gurmail, worked at nearby Albertson's. But there were too many coffee shops in Sausalito, and not so many Indian restaurants. With all the competition, it was hard to make money and the coffee shop owner planned to shut down. She asked the Basis if they wanted the lease and they opened Sartaj India Cafe in 1996.\u003c/p>\n\u003cfigure id=\"attachment_107338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107338\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sartaj-exterior.jpg\" alt=\"Sartaj India Cafe in Sausalito.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sartaj India Cafe in Sausalito. \u003ccite>(Brian Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For 21 years, they've dished out classic Punjabi dishes in the unassuming storefront restaurant, and have lived in the apartment above. For the first decade, Balbir did all that work herself -- with some help from her daughter after school. She cooked seven days/week, 12 hours/day. She didn't take a vacation for nearly 10 years.\u003c/p>\n\u003cp>Gurmail eventually left Albertson's so the two could run the restaurant together. He mans the front counter, greets the locals (most of whom just call him Basi), and makes the chai. He also does all the shopping, heading to farmers markets in San Francisco and Oakland every other day. It's too expensive to have ingredients delivered, said Balbir, so he has to wake up each morning at 4 a.m. to get what they need in order to have the doors open for breakfast around 7 a.m.\u003c/p>\n\u003cp>Sausalito may be best known as a high-end tourist spot, and Caledonia Street is full of expensive and fancy foodie destinations. In between Sushi Ran and Fast Food Français, the Basis' small down-to-earth restaurant looks almost out of place. It might seem like an odd location for a storefront spot with no website, social media presence, or any system more complicated than Gurmail writing down your order on a piece of paper and handing it to Balbir.\u003c/p>\n\u003cfigure id=\"attachment_107333\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107333\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sausalito-nighttime.jpg\" alt=\"The Sausalito downtown isn't exactly known for down-to-earth home-style food.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sausalito downtown isn't exactly known for down-to-earth home-style food. \u003ccite>(Brian Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But it has thrived as a local favorite. More than half of the customers are Sausalito locals who come in regularly and simply request their \"usual,\" said Gurmail -- a phenomenon I witnessed at least twice while we were eating dinner.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"This is totally home-style,\" he said.\u003c/p>\n\u003cp>After a fire destroyed their apartment last year, \u003ca href=\"https://www.youcaring.com/basi-and-balbira-from-sartaj-india-357559\" target=\"_blank\">the local community raised over $11,000 for the family\u003c/a>. They must have saved up goodwill from the annual Thanksgiving dinner party they throw annually -- free food, drinks, and music for anyone who wants to come to the restaurant the day before the holiday. The family is still waiting for the landlord to finish repairs, and are living nearby in the meantime, but they never closed the restaurant during the ordeal.\u003c/p>\n\u003cp>They have now made one concession to taking time off. Sartaj is closed on Mondays, but Balbir says that's just so she can prep for the week.\u003c/p>\n\u003cfigure id=\"attachment_107336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107336\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala.jpg\" alt=\"The vegetarian Mattar Paneer plate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The vegetarian Mattar Paneer plate. \u003ccite>(Brian Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For all that hard work you get tasty home-cooked northern Indian food. It's not fancy, but it is good.\u003c/p>\n\u003cp>In the morning, they serve a unique breakfast -- both American-style and variations on Indian breakfast burritos and Indian scrambles with classic spices. The popular chai is $2.50 or $3, if you want the small or the large. Get a ginger chai with almond milk, coconut milk, soy milk, or regular milk. There's also a decaf option (and honey and sugar available). The mango lassi ($2.95) is another tasty alternative. But the real filler is the dinner.\u003c/p>\n\u003cp>With a very extensive vegetarian menu, I actually preferred the veggie dishes to the chicken. The saag paneer plate ($10.95) was a creamy spinach, green cabbage, and broccoli mix. The mattar paneer plate ($10.50) offered up a veggie pea and cheese combo in the classic tikka masala sauce. All plates come with rice, raita (a kind of yogurt), dhal (lentil soup), and chapatti (homemade soft wheat bread -- no naan here).\u003c/p>\n\u003cfigure id=\"attachment_107337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107337\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala.jpg\" alt=\"Chicken Masala\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken Masala \u003ccite>(Brian Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can also order side dishes a la carte or on top of your main meal. I tried some chicken masala ($9.95), because there's nothing better when it comes to Indian food than mixing it all together. And, of course, topping it off with an Indian beer. The lamb is perhaps the cafe's most popular of the meats. You can get nearly all the dishes and sauces in either lamb, chicken, or a veggie version. Try the lamb curry burrito ($8.50) for a unique take.\u003c/p>\n\u003cfigure id=\"attachment_107358\" class=\"wp-caption aligncenter\" style=\"max-width: 765px\">\u003cimg class=\"size-full wp-image-107358\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/cd85a889-dc98-481a-8c37-5c64707a764e.jpeg\" alt=\"The lamb plate.\" width=\"765\" height=\"1020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/cd85a889-dc98-481a-8c37-5c64707a764e.jpeg 765w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cd85a889-dc98-481a-8c37-5c64707a764e-400x533.jpeg 400w\" sizes=\"(max-width: 765px) 100vw, 765px\">\u003cfigcaption class=\"wp-caption-text\">The lamb plate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you have any leftovers, just take them home. The small shop, which has just a handful of tables and a few long plastic bench seats, serves up much of its food as to-go business. The hungry locals looking for filling dishes that aren't going to break the bank can't get enough.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sartaj-india-cafe-sausalito\" target=\"_blank\">\u003cstrong>Sartaj India Cafe\u003c/strong>\u003c/a>\u003cbr>\n43 Caledonia St. [\u003ca href=\"https://goo.gl/MtnnuG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSausalito, CA 94965\u003cbr>\nPh: (415) 332-7103\u003cbr>\nHours: Tue-Sun, 7am-9pm, closed Monday\u003cbr>\nPrice range: $\u003c/p>\n\n","blocks":[],"excerpt":"The down-to-earth home-style Sartaj India Cafe in Sausalito has attracted a loyal following over its two decades.","status":"publish","parent":0,"modified":1457193781,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":901},"headData":{"title":"Sartaj India Cafe: The Home-Style Indian Spot Where Locals Eat | KQED","description":"The down-to-earth home-style Sartaj India Cafe in Sausalito has attracted a loyal following over its two decades.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"107326 http://ww2.kqed.org/bayareabites/?p=107326","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/03/03/sartaj-india-cafe-the-home-style-indian-spot-where-locals-eat/","disqusTitle":"Sartaj India Cafe: The Home-Style Indian Spot Where Locals Eat","path":"/bayareabites/107326/sartaj-india-cafe-the-home-style-indian-spot-where-locals-eat","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When Gurmail and Balbir Basi moved to Marin City in 1989, from the Punjab region of India, they didn't have any plans to open a restaurant. In fact, when Balbir started working at the location that is now Sartaj India Cafe, it was then an Italian coffee shop.\u003c/p>\n\u003cp>She worked at that coffee shop, while her husband, Gurmail, worked at nearby Albertson's. But there were too many coffee shops in Sausalito, and not so many Indian restaurants. With all the competition, it was hard to make money and the coffee shop owner planned to shut down. She asked the Basis if they wanted the lease and they opened Sartaj India Cafe in 1996.\u003c/p>\n\u003cfigure id=\"attachment_107338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107338\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sartaj-exterior.jpg\" alt=\"Sartaj India Cafe in Sausalito.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sartaj India Cafe in Sausalito. \u003ccite>(Brian Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For 21 years, they've dished out classic Punjabi dishes in the unassuming storefront restaurant, and have lived in the apartment above. For the first decade, Balbir did all that work herself -- with some help from her daughter after school. She cooked seven days/week, 12 hours/day. She didn't take a vacation for nearly 10 years.\u003c/p>\n\u003cp>Gurmail eventually left Albertson's so the two could run the restaurant together. He mans the front counter, greets the locals (most of whom just call him Basi), and makes the chai. He also does all the shopping, heading to farmers markets in San Francisco and Oakland every other day. It's too expensive to have ingredients delivered, said Balbir, so he has to wake up each morning at 4 a.m. to get what they need in order to have the doors open for breakfast around 7 a.m.\u003c/p>\n\u003cp>Sausalito may be best known as a high-end tourist spot, and Caledonia Street is full of expensive and fancy foodie destinations. In between Sushi Ran and Fast Food Français, the Basis' small down-to-earth restaurant looks almost out of place. It might seem like an odd location for a storefront spot with no website, social media presence, or any system more complicated than Gurmail writing down your order on a piece of paper and handing it to Balbir.\u003c/p>\n\u003cfigure id=\"attachment_107333\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107333\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sausalito-nighttime.jpg\" alt=\"The Sausalito downtown isn't exactly known for down-to-earth home-style food.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sausalito downtown isn't exactly known for down-to-earth home-style food. \u003ccite>(Brian Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But it has thrived as a local favorite. More than half of the customers are Sausalito locals who come in regularly and simply request their \"usual,\" said Gurmail -- a phenomenon I witnessed at least twice while we were eating dinner.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"This is totally home-style,\" he said.\u003c/p>\n\u003cp>After a fire destroyed their apartment last year, \u003ca href=\"https://www.youcaring.com/basi-and-balbira-from-sartaj-india-357559\" target=\"_blank\">the local community raised over $11,000 for the family\u003c/a>. They must have saved up goodwill from the annual Thanksgiving dinner party they throw annually -- free food, drinks, and music for anyone who wants to come to the restaurant the day before the holiday. The family is still waiting for the landlord to finish repairs, and are living nearby in the meantime, but they never closed the restaurant during the ordeal.\u003c/p>\n\u003cp>They have now made one concession to taking time off. Sartaj is closed on Mondays, but Balbir says that's just so she can prep for the week.\u003c/p>\n\u003cfigure id=\"attachment_107336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107336\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala.jpg\" alt=\"The vegetarian Mattar Paneer plate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The vegetarian Mattar Paneer plate. \u003ccite>(Brian Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For all that hard work you get tasty home-cooked northern Indian food. It's not fancy, but it is good.\u003c/p>\n\u003cp>In the morning, they serve a unique breakfast -- both American-style and variations on Indian breakfast burritos and Indian scrambles with classic spices. The popular chai is $2.50 or $3, if you want the small or the large. Get a ginger chai with almond milk, coconut milk, soy milk, or regular milk. There's also a decaf option (and honey and sugar available). The mango lassi ($2.95) is another tasty alternative. But the real filler is the dinner.\u003c/p>\n\u003cp>With a very extensive vegetarian menu, I actually preferred the veggie dishes to the chicken. The saag paneer plate ($10.95) was a creamy spinach, green cabbage, and broccoli mix. The mattar paneer plate ($10.50) offered up a veggie pea and cheese combo in the classic tikka masala sauce. All plates come with rice, raita (a kind of yogurt), dhal (lentil soup), and chapatti (homemade soft wheat bread -- no naan here).\u003c/p>\n\u003cfigure id=\"attachment_107337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107337\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala.jpg\" alt=\"Chicken Masala\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken Masala \u003ccite>(Brian Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can also order side dishes a la carte or on top of your main meal. I tried some chicken masala ($9.95), because there's nothing better when it comes to Indian food than mixing it all together. And, of course, topping it off with an Indian beer. The lamb is perhaps the cafe's most popular of the meats. You can get nearly all the dishes and sauces in either lamb, chicken, or a veggie version. Try the lamb curry burrito ($8.50) for a unique take.\u003c/p>\n\u003cfigure id=\"attachment_107358\" class=\"wp-caption aligncenter\" style=\"max-width: 765px\">\u003cimg class=\"size-full wp-image-107358\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/cd85a889-dc98-481a-8c37-5c64707a764e.jpeg\" alt=\"The lamb plate.\" width=\"765\" height=\"1020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/cd85a889-dc98-481a-8c37-5c64707a764e.jpeg 765w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cd85a889-dc98-481a-8c37-5c64707a764e-400x533.jpeg 400w\" sizes=\"(max-width: 765px) 100vw, 765px\">\u003cfigcaption class=\"wp-caption-text\">The lamb plate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you have any leftovers, just take them home. The small shop, which has just a handful of tables and a few long plastic bench seats, serves up much of its food as to-go business. The hungry locals looking for filling dishes that aren't going to break the bank can't get enough.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sartaj-india-cafe-sausalito\" target=\"_blank\">\u003cstrong>Sartaj India Cafe\u003c/strong>\u003c/a>\u003cbr>\n43 Caledonia St. [\u003ca href=\"https://goo.gl/MtnnuG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSausalito, CA 94965\u003cbr>\nPh: (415) 332-7103\u003cbr>\nHours: Tue-Sun, 7am-9pm, closed Monday\u003cbr>\nPrice range: $\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/107326/sartaj-india-cafe-the-home-style-indian-spot-where-locals-eat","authors":["1459"],"categories":["bayareabites_109","bayareabites_15153","bayareabites_15155","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_324","bayareabites_2736"],"featImg":"bayareabites_107335","label":"bayareabites"},"bayareabites_94724":{"type":"posts","id":"bayareabites_94724","meta":{"index":"posts_1591205157","site":"bayareabites","id":"94724","score":null,"sort":[1429135488000]},"guestAuthors":[],"slug":"bay-area-bites-guide-to-10-favorite-south-bay-indian-restaurants","title":"Bay Area Bites Guide to 10 Favorite South Bay Indian Restaurants","publishDate":1429135488,"format":"standard","headTitle":"Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food","labelTerm":{"term":15150,"site":"bayareabites"},"content":"\u003cp>Indian cuisine has a broad audience in the Bay Area ranging from those who may be enjoying the complex flavors and smells for the first time to those who regularly visit a favorite restaurant which serves a dish that invokes memories from home. A cuisine that excites the senses, regional Indian dishes cover a wide spectrum of flavors, ranging from spicy and pungent chicken Chettinadu to the subtly sweet and creamy saag paneer. The massive country is home to many different styles and flavors, each influenced by geography and various cultural traditions within the country. In the South Bay Area, a collection of great restaurants represent the various flavors and styles of Indian cuisine. Here are ten favorite Indian restaurants in the South Bay Area. If we missed your go-to South Bay Indian restaurant, please be sure to let us know in the comments section.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"94839,94840,94841,94842,94843,94844,94845\"]\u003c/p>\n\u003cp>\u003ca href=\"http://digi-net.ws/cus1163/\" target=\"_blank\">\u003cstrong>Darbar Indian Cuisine\u003c/strong>\u003c/a>\u003cbr>\n129 Lytton Ave, Palo Alto [\u003ca href=\"http://goo.gl/ytYwxY\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 321-6688\u003cbr>\nHours: Mon-Wed 11am-2:30pm 5pm-9:30pm; Sat 5-10pm; Sun 5-9:30pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/DarbarCuisine?fref=ts\" target=\"_blank\">Darbar Indian Cuisine\u003cbr>\n\u003c/a>\u003c/strong>Twitter: \u003cstrong>\u003ca href=\"https://twitter.com/DarbarIndian\" target=\"_blank\">@DarbarIndian\u003cbr>\n\u003c/a>\u003c/strong>Price Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>Darbar Indian Cuisine offers a full picture of Indian cuisine with a menu that features both Northern and Southern Indian specialties. The humble Palo Alto Indian restaurant has enjoyed many past awards and praise, such as Palo Alto Weekly’s award for Best Indian Restaurant. Classic Southern Indian vegetarian dishes such as palak paneer (Creamed spinach and farmer’s cheese) and aloo gobi (spiced cauliflower and potatoes) shine at Darbar. The familiar chicken tikka masala is rich and creamy but mild, making it a great choice for newbies to the cuisine. If you enjoy a kick of heat, the sweet, sour and pungently spiced lamb vindaloo gets its unique flavoring from a blend of garam masala, ginger, paprika, cayenne, mustard seeds and red wine vinegar. Cooling your palate after the vindaloo may require a cool, crisp Kingfisher lager.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"94837,94836,94835,94838,94834\"]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/chaat-paradise-mountain-view\" target=\"_blank\">Chaat Paradise\u003c/a>\u003c/strong>\u003cbr>\n165 E El Camino Real, Mountain View [\u003ca href=\"http://goo.gl/pbt6Uh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 617-9100\u003cbr>\nHours: Mon-Sun 11:30am-10pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/pages/Chaat-Paradise/186968098016739?fref=ts\" target=\"_blank\">Chaat Paradise\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Aptly named, the menu at Chaat Paradise features a broad selection of popular snacks one would expect to enjoy from streetside vendor in India. A tasteful combination of puffed rice, lentil crackers, garbanzo beans, chutneys and spiced potato comprise most of the chaat dishes. The popular papdi chaat comes as a layering of crispy wafers, yogurt, spiced potatoes and chutneys. The menu has a selection of ala carte vegetarian specialties or simply order the daily special thali platter to complete your meal.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"94854,94853,94855,94851,94852\"]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.madrascafe.us/\" target=\"_blank\">Madras Cafe\u003c/a>\u003c/strong>\u003cbr>\n1177 W El Camino Real, Sunnyvale [\u003ca href=\"http://goo.gl/vK6F2V\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 737-2323\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/pages/Madras-Cafe/185525591489270?fref=ts\" target=\"_blank\">Madras Cafe\u003c/a>\u003c/strong>\u003cbr>\nTwitter: \u003cstrong>\u003ca href=\"https://twitter.com/MadrasCafeUSA\" target=\"_blank\">@MadrasCafeUSA\u003c/a>\u003c/strong>\u003cbr>\nHours: Tues-Thu 8:30am-2pm 5:30-10pm; Sat-Sun 8:30am-10pm\u003cbr>\nPrice range: $ (entrees under $10)\u003c/p>\n\u003cp>Madras Cafe is an incredibly popular option in Sunnyvale for South Indian vegetarian specialties, most notably their menu of various dosas. The massive, paper thin crepes made from rice batter and black lentils serve as a utensil to enjoy different vegetarian dishes such as the popular potato masala. Also popular are the fluffy, deep-fried bhatoora, served alongside a sweet and spicy dish of channa masala (chickpea and tomato stew). Different from the thin, crepe-like dosa, uthappam are studded with vegetables such as peas, onions and carrots and cooked on a griddle like a pancake.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"94856,94858,94859,94857\"]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.naannmasala.com/\" target=\"_blank\">Naan-N-Masala\u003c/a>\u003c/strong>\u003cbr>\n94 Dempsey Rd, Milpitas [\u003ca href=\"https://www.google.com/maps/place/Naan-n-Masala/@37.433243,-121.885703,17z/data=!3m1!4b1!4m2!3m1!1s0x808fced9379b6529:0x967cb307c025becf\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 263-9400\u003cbr>\nHours: Mon-Sun 11am-10pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/pages/Naan-N-Masala/111666632203537?fref=ts\" target=\"_blank\">Naan N Masala\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>This unassuming Indian cafe is all about no-frills, inexpensive yet incredibly delicious Indian food. Dishes, utensils and water is self-service with bottomless chai on the house. The menu features familiar, Indian dishes from both Northern and Southern cuisines. Murgh Cholay chicken is a simple, comforting dish of cumin and garam masala spiced chicken and chickpeas. If you enjoy saag paneer, try the sarson ka saag which is a spiced gravy of spinach and mustard greens for a touch of pepperiness.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"94832,94827,94829,94833,94830,94828,94831\"]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.amber-india.com/mountainview/index.html\" target=\"_blank\">Amber India\u003c/a>\u003c/strong>\u003cbr>\n4926 El Camino Real, Los Altos [\u003ca href=\"https://www.google.com/maps/search/amber+india/@37.3585015,-122.026415,13z/data=!3m1!4b1\" target=\"_blank\">multiple locations\u003c/a>]\u003cbr>\nPh:(650) 968-7511\u003cbr>\nHours: Mon-Sun 11:30am-2:30pm 5pm-10pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/AmberIndiaMountainView?fref=ts\" target=\"_blank\">Amber India Los Altos\u003c/a>\u003c/strong>\u003cbr>\nTwitter: \u003cstrong>\u003ca href=\"https://twitter.com/ambersantanarow\" target=\"_blank\">@AmberSantanaRow\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>Amber India has several locations in the Bay Area with one in San Francisco, Palo Alto, San Jose and two locations in Mountain View. The four Bay Area locations offer delicious, traditional Indian dishes in a fine dining setting. Those who enjoy lamb will melt away with the sweet and spiced flavors of the kerala lamb curry, which blends the spice of curry leaves and peppercorns with subtle sweetness of coconut milk. Similarly, the unassuming palak paneer has a noticeably sweet touch and heavenly creamy texture. Sister restaurant, Amber Cafe serves the same great menu of flavorful dishes in a casual counter-service bistro setting. Come June, \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2015/04/03/amber-india-flagship-in-mountain-view-relocating-to-los-altos/\">Amber India will be leaving the flagship Mountain View location\u003c/a> to just reopen on the opposite side of El Camino Real in Los Altos. With the new location the restaurant will incorporate a trolley-style assortment of small plates in addition to the regular menu.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"94846,94850,94847,94848,94849\"]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.littleindiacafeus.com/\" target=\"_blank\">Little India Cafe\u003c/a>\u003c/strong>\u003cbr>\n415 N Mary Ave, Sunnyvale [\u003ca href=\"http://goo.gl/rq55DK\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 245-6200\u003cbr>\nHours: Mon-Fri 11am-2pm 5-9pm; Sat 11:30am-2pm 5-9pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/LittleIndiaCafe?fref=ts\" target=\"_blank\">Little India Cafe\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>Tucked away in a Sunnyvale stripmall, Little India Cafe serves comforting Indian dishes full of flavor and authenticity. The small restaurant serves dinner as well as an all-you-can-eat lunch buffet. Vegetarians and non-vegetarians alike will love the navratna korma. The dish is a celebratory meal containing nine special ingredients, navaratna translating from Hindi to nine jewels. At Little India Cafe, the navaratna is a rich, turmeric colored curry with carrots, peas and other vegetables. The goat biryani is colorful and delicious with complex flavor for those who enjoy something different.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"94868,94867,94865,94866\"]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sakoonrestaurant.com/\" target=\"_blank\">Sakoon\u003c/a>\u003c/strong>\u003cbr>\n357 Castro St, Mountain View [\u003ca href=\"http://goo.gl/7OzPbK\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 965-2000\u003cbr>\nHours: Mon-Thu 11:30am-2:30pm 5-10pm; Fri 11:30am-2:30pm 5-10:30pm; Sat 12-3pm 5-10:30pm; Sun 12-3pm 5-10pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/SakoonRestaurant?fref=ts\" target=\"_blank\">Sakoon\u003c/a>\u003c/strong>\u003cbr>\nTwitter: \u003cstrong>\u003ca href=\"https://twitter.com/SakoonCuisine\" target=\"_blank\">@SakoonCuisine\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>A modern, vibrant decor and skillfully trained executive chef make Sakoon in Mountain View a popular option for Indian cuisine in a fine dining setting. Chef Alex Paul Xalxo trained at India’s Hotel Juhu Centaur in Mumbai, later coming to New York City where he worked in high end Indian establishments. Check, Please! Bay Area fans may recognize Sakoon as a \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/12/sakoon-restaurant-info/\">featured restaurant from last season\u003c/a>. Popular dishes on the menu include a fragrantly spiced and beautifully plated biryani, complete with a crusty naan baked over the dish to deal in flavors. Traditionally served as Indian street food, jhal muri, puffed rice with tamarind chutney, spiced potato salad and red onions, receives an artfully plated redux at Sakoon.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"94872,94870,94869,94871\"]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.turmericrestaurant.com/\" target=\"_blank\">Turmeric\u003c/a>\u003c/strong>\u003cbr>\n141 S Murphy Ave, Sunnyvale [\u003ca href=\"http://goo.gl/5fM4O0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 617-9100\u003cbr>\nHours: Mon-Fri 11:30am-2pm; Sat-Sun 12-2:30pm 5:30-10:30pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/TurmericRestaurant?fref=ts\" target=\"_blank\">Turmeric Restaurant\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>Don’t even bother with a menu at Turmeric. It becomes apparent very quickly that customers are here at lunch and dinnertime to enjoy the popular buffet. Buffet offerings include a simmering steel pan of channa masala; fiery red tandoori chicken; bhindi masala, okra in a warmly spiced gravy; achari eggplant, a spicy and tart dish cooked with baby eggplants in Indian pickling spices; and the familiar spiced cauliflower dish, aloo gobi. The buffet operates upstairs, so don’t be alarmed when you arrive to an empty dining room on the entrance level.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"94860,94863,94864,94861,94862\"]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://myredchillies.com/\" target=\"_blank\">Red Chillies\u003c/a>\u003c/strong>\u003cbr>\n167 S Main St, Milpitas [\u003ca href=\"https://www.google.com/maps/place/Red+Chillies/@37.428162,-121.906481,17z/data=!3m1!4b1!4m2!3m1!1s0x808fc92a3388de59:0x9ba08cf64243aff1\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 418-4778\u003cbr>\nHours: Mon 11:30am-2pm 6-9pm; Wed-Thu 11:30am-2pm 6-9pm; Fri 12-3pm 6-9:30pm; Sun 12-3pm 6-9pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/MyRedChillies?fref=ts\" target=\"_blank\">Red Chillies Fine Dine Indian Restaurant\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>Red Chillies in Milpitas serves a menu showcasing Kerala cuisine, from the Southwest region of India along the Malabar Coast. While heavily spiced, the dishes almost always feature coconut for a subtle sweet, nuttiness to balance out the pungent heat. The South Indian vegetable stew, avial is a lovely example of the balance between spicy curry leaves and sweet coconut. To enjoy the flavors of the South Indian sea, try the alleppey fish curry with turmeric and mango.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"94822,94824,94826,94823,94825\"]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.aachiaappakadai.com/\" target=\"_blank\">Aachi Aappakadai\u003c/a>\u003c/strong>\u003cbr>\n1105 W El Camino Real, Sunnyvale [\u003ca href=\"http://goo.gl/PYlLI6\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 732-2244\u003cbr>\nHours: Mon-Thu 11:30am-2:30pm 6-10pm; Fri-Sat 11:30am-2:30pm 6-10:30pm; Sun 11:30am-2:30pm 6pm-9:30pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/aachiaappakadai\" target=\"_blank\">Aachi Aappakadai Indian Chettinad Restaurant\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Aachi Appakadai showcases the Chettinad cuisine from Southern Indian state of Tamil Nadu. Chettinad cuisine is recognizable by the use of fragrant, heavily spiced curries. Therefore, signature dishes at Aachi Appakadai include the chicken Chettinadu. The dish is not for those who enjoy mild food. A pungent aroma of star anise, cardamom, cinnamon and cumin bubble up to your senses from the thick fiery gravy. If you do enjoy spicy food, it is quite delicious alongside an order of appam, which are large bowl-shaped pancakes made from fermented rice and coconut for a touch of sweetness. Cool down your palate with a refreshing, slightly sweet rose milk.\u003c/p>\n\n","blocks":[],"excerpt":"Here are ten favorite Indian restaurants in the South Bay Area. If we missed your go-to South Bay Indian restaurant, please be sure to let us know in the comments section.","status":"publish","parent":0,"modified":1452275989,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":33,"wordCount":1715},"headData":{"title":"Bay Area Bites Guide to 10 Favorite South Bay Indian Restaurants | KQED","description":"Here are ten favorite Indian restaurants in the South Bay Area. If we missed your go-to South Bay Indian restaurant, please be sure to let us know in the comments section.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"94724 http://ww2.kqed.org/bayareabites/?p=94724","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/04/15/bay-area-bites-guide-to-10-favorite-south-bay-indian-restaurants/","disqusTitle":"Bay Area Bites Guide to 10 Favorite South Bay Indian Restaurants","path":"/bayareabites/94724/bay-area-bites-guide-to-10-favorite-south-bay-indian-restaurants","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Indian cuisine has a broad audience in the Bay Area ranging from those who may be enjoying the complex flavors and smells for the first time to those who regularly visit a favorite restaurant which serves a dish that invokes memories from home. A cuisine that excites the senses, regional Indian dishes cover a wide spectrum of flavors, ranging from spicy and pungent chicken Chettinadu to the subtly sweet and creamy saag paneer. The massive country is home to many different styles and flavors, each influenced by geography and various cultural traditions within the country. In the South Bay Area, a collection of great restaurants represent the various flavors and styles of Indian cuisine. Here are ten favorite Indian restaurants in the South Bay Area. If we missed your go-to South Bay Indian restaurant, please be sure to let us know in the comments section.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","size":"full","link":"none","ids":"94839,94840,94841,94842,94843,94844,94845","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://digi-net.ws/cus1163/\" target=\"_blank\">\u003cstrong>Darbar Indian Cuisine\u003c/strong>\u003c/a>\u003cbr>\n129 Lytton Ave, Palo Alto [\u003ca href=\"http://goo.gl/ytYwxY\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 321-6688\u003cbr>\nHours: Mon-Wed 11am-2:30pm 5pm-9:30pm; Sat 5-10pm; Sun 5-9:30pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/DarbarCuisine?fref=ts\" target=\"_blank\">Darbar Indian Cuisine\u003cbr>\n\u003c/a>\u003c/strong>Twitter: \u003cstrong>\u003ca href=\"https://twitter.com/DarbarIndian\" target=\"_blank\">@DarbarIndian\u003cbr>\n\u003c/a>\u003c/strong>Price Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>Darbar Indian Cuisine offers a full picture of Indian cuisine with a menu that features both Northern and Southern Indian specialties. The humble Palo Alto Indian restaurant has enjoyed many past awards and praise, such as Palo Alto Weekly’s award for Best Indian Restaurant. Classic Southern Indian vegetarian dishes such as palak paneer (Creamed spinach and farmer’s cheese) and aloo gobi (spiced cauliflower and potatoes) shine at Darbar. The familiar chicken tikka masala is rich and creamy but mild, making it a great choice for newbies to the cuisine. If you enjoy a kick of heat, the sweet, sour and pungently spiced lamb vindaloo gets its unique flavoring from a blend of garam masala, ginger, paprika, cayenne, mustard seeds and red wine vinegar. Cooling your palate after the vindaloo may require a cool, crisp Kingfisher lager.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"94837,94836,94835,94838,94834","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/chaat-paradise-mountain-view\" target=\"_blank\">Chaat Paradise\u003c/a>\u003c/strong>\u003cbr>\n165 E El Camino Real, Mountain View [\u003ca href=\"http://goo.gl/pbt6Uh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 617-9100\u003cbr>\nHours: Mon-Sun 11:30am-10pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/pages/Chaat-Paradise/186968098016739?fref=ts\" target=\"_blank\">Chaat Paradise\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Aptly named, the menu at Chaat Paradise features a broad selection of popular snacks one would expect to enjoy from streetside vendor in India. A tasteful combination of puffed rice, lentil crackers, garbanzo beans, chutneys and spiced potato comprise most of the chaat dishes. The popular papdi chaat comes as a layering of crispy wafers, yogurt, spiced potatoes and chutneys. The menu has a selection of ala carte vegetarian specialties or simply order the daily special thali platter to complete your meal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"94854,94853,94855,94851,94852","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.madrascafe.us/\" target=\"_blank\">Madras Cafe\u003c/a>\u003c/strong>\u003cbr>\n1177 W El Camino Real, Sunnyvale [\u003ca href=\"http://goo.gl/vK6F2V\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 737-2323\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/pages/Madras-Cafe/185525591489270?fref=ts\" target=\"_blank\">Madras Cafe\u003c/a>\u003c/strong>\u003cbr>\nTwitter: \u003cstrong>\u003ca href=\"https://twitter.com/MadrasCafeUSA\" target=\"_blank\">@MadrasCafeUSA\u003c/a>\u003c/strong>\u003cbr>\nHours: Tues-Thu 8:30am-2pm 5:30-10pm; Sat-Sun 8:30am-10pm\u003cbr>\nPrice range: $ (entrees under $10)\u003c/p>\n\u003cp>Madras Cafe is an incredibly popular option in Sunnyvale for South Indian vegetarian specialties, most notably their menu of various dosas. The massive, paper thin crepes made from rice batter and black lentils serve as a utensil to enjoy different vegetarian dishes such as the popular potato masala. Also popular are the fluffy, deep-fried bhatoora, served alongside a sweet and spicy dish of channa masala (chickpea and tomato stew). Different from the thin, crepe-like dosa, uthappam are studded with vegetables such as peas, onions and carrots and cooked on a griddle like a pancake.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"94856,94858,94859,94857","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.naannmasala.com/\" target=\"_blank\">Naan-N-Masala\u003c/a>\u003c/strong>\u003cbr>\n94 Dempsey Rd, Milpitas [\u003ca href=\"https://www.google.com/maps/place/Naan-n-Masala/@37.433243,-121.885703,17z/data=!3m1!4b1!4m2!3m1!1s0x808fced9379b6529:0x967cb307c025becf\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 263-9400\u003cbr>\nHours: Mon-Sun 11am-10pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/pages/Naan-N-Masala/111666632203537?fref=ts\" target=\"_blank\">Naan N Masala\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>This unassuming Indian cafe is all about no-frills, inexpensive yet incredibly delicious Indian food. Dishes, utensils and water is self-service with bottomless chai on the house. The menu features familiar, Indian dishes from both Northern and Southern cuisines. Murgh Cholay chicken is a simple, comforting dish of cumin and garam masala spiced chicken and chickpeas. If you enjoy saag paneer, try the sarson ka saag which is a spiced gravy of spinach and mustard greens for a touch of pepperiness.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"94832,94827,94829,94833,94830,94828,94831","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.amber-india.com/mountainview/index.html\" target=\"_blank\">Amber India\u003c/a>\u003c/strong>\u003cbr>\n4926 El Camino Real, Los Altos [\u003ca href=\"https://www.google.com/maps/search/amber+india/@37.3585015,-122.026415,13z/data=!3m1!4b1\" target=\"_blank\">multiple locations\u003c/a>]\u003cbr>\nPh:(650) 968-7511\u003cbr>\nHours: Mon-Sun 11:30am-2:30pm 5pm-10pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/AmberIndiaMountainView?fref=ts\" target=\"_blank\">Amber India Los Altos\u003c/a>\u003c/strong>\u003cbr>\nTwitter: \u003cstrong>\u003ca href=\"https://twitter.com/ambersantanarow\" target=\"_blank\">@AmberSantanaRow\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>Amber India has several locations in the Bay Area with one in San Francisco, Palo Alto, San Jose and two locations in Mountain View. The four Bay Area locations offer delicious, traditional Indian dishes in a fine dining setting. Those who enjoy lamb will melt away with the sweet and spiced flavors of the kerala lamb curry, which blends the spice of curry leaves and peppercorns with subtle sweetness of coconut milk. Similarly, the unassuming palak paneer has a noticeably sweet touch and heavenly creamy texture. Sister restaurant, Amber Cafe serves the same great menu of flavorful dishes in a casual counter-service bistro setting. Come June, \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2015/04/03/amber-india-flagship-in-mountain-view-relocating-to-los-altos/\">Amber India will be leaving the flagship Mountain View location\u003c/a> to just reopen on the opposite side of El Camino Real in Los Altos. With the new location the restaurant will incorporate a trolley-style assortment of small plates in addition to the regular menu.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"94846,94850,94847,94848,94849","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.littleindiacafeus.com/\" target=\"_blank\">Little India Cafe\u003c/a>\u003c/strong>\u003cbr>\n415 N Mary Ave, Sunnyvale [\u003ca href=\"http://goo.gl/rq55DK\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 245-6200\u003cbr>\nHours: Mon-Fri 11am-2pm 5-9pm; Sat 11:30am-2pm 5-9pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/LittleIndiaCafe?fref=ts\" target=\"_blank\">Little India Cafe\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>Tucked away in a Sunnyvale stripmall, Little India Cafe serves comforting Indian dishes full of flavor and authenticity. The small restaurant serves dinner as well as an all-you-can-eat lunch buffet. Vegetarians and non-vegetarians alike will love the navratna korma. The dish is a celebratory meal containing nine special ingredients, navaratna translating from Hindi to nine jewels. At Little India Cafe, the navaratna is a rich, turmeric colored curry with carrots, peas and other vegetables. The goat biryani is colorful and delicious with complex flavor for those who enjoy something different.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"94868,94867,94865,94866","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sakoonrestaurant.com/\" target=\"_blank\">Sakoon\u003c/a>\u003c/strong>\u003cbr>\n357 Castro St, Mountain View [\u003ca href=\"http://goo.gl/7OzPbK\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 965-2000\u003cbr>\nHours: Mon-Thu 11:30am-2:30pm 5-10pm; Fri 11:30am-2:30pm 5-10:30pm; Sat 12-3pm 5-10:30pm; Sun 12-3pm 5-10pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/SakoonRestaurant?fref=ts\" target=\"_blank\">Sakoon\u003c/a>\u003c/strong>\u003cbr>\nTwitter: \u003cstrong>\u003ca href=\"https://twitter.com/SakoonCuisine\" target=\"_blank\">@SakoonCuisine\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>A modern, vibrant decor and skillfully trained executive chef make Sakoon in Mountain View a popular option for Indian cuisine in a fine dining setting. Chef Alex Paul Xalxo trained at India’s Hotel Juhu Centaur in Mumbai, later coming to New York City where he worked in high end Indian establishments. Check, Please! Bay Area fans may recognize Sakoon as a \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/12/sakoon-restaurant-info/\">featured restaurant from last season\u003c/a>. Popular dishes on the menu include a fragrantly spiced and beautifully plated biryani, complete with a crusty naan baked over the dish to deal in flavors. Traditionally served as Indian street food, jhal muri, puffed rice with tamarind chutney, spiced potato salad and red onions, receives an artfully plated redux at Sakoon.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"94872,94870,94869,94871","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.turmericrestaurant.com/\" target=\"_blank\">Turmeric\u003c/a>\u003c/strong>\u003cbr>\n141 S Murphy Ave, Sunnyvale [\u003ca href=\"http://goo.gl/5fM4O0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 617-9100\u003cbr>\nHours: Mon-Fri 11:30am-2pm; Sat-Sun 12-2:30pm 5:30-10:30pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/TurmericRestaurant?fref=ts\" target=\"_blank\">Turmeric Restaurant\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>Don’t even bother with a menu at Turmeric. It becomes apparent very quickly that customers are here at lunch and dinnertime to enjoy the popular buffet. Buffet offerings include a simmering steel pan of channa masala; fiery red tandoori chicken; bhindi masala, okra in a warmly spiced gravy; achari eggplant, a spicy and tart dish cooked with baby eggplants in Indian pickling spices; and the familiar spiced cauliflower dish, aloo gobi. The buffet operates upstairs, so don’t be alarmed when you arrive to an empty dining room on the entrance level.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"94860,94863,94864,94861,94862","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://myredchillies.com/\" target=\"_blank\">Red Chillies\u003c/a>\u003c/strong>\u003cbr>\n167 S Main St, Milpitas [\u003ca href=\"https://www.google.com/maps/place/Red+Chillies/@37.428162,-121.906481,17z/data=!3m1!4b1!4m2!3m1!1s0x808fc92a3388de59:0x9ba08cf64243aff1\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 418-4778\u003cbr>\nHours: Mon 11:30am-2pm 6-9pm; Wed-Thu 11:30am-2pm 6-9pm; Fri 12-3pm 6-9:30pm; Sun 12-3pm 6-9pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/MyRedChillies?fref=ts\" target=\"_blank\">Red Chillies Fine Dine Indian Restaurant\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>Red Chillies in Milpitas serves a menu showcasing Kerala cuisine, from the Southwest region of India along the Malabar Coast. While heavily spiced, the dishes almost always feature coconut for a subtle sweet, nuttiness to balance out the pungent heat. The South Indian vegetable stew, avial is a lovely example of the balance between spicy curry leaves and sweet coconut. To enjoy the flavors of the South Indian sea, try the alleppey fish curry with turmeric and mango.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"94822,94824,94826,94823,94825","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.aachiaappakadai.com/\" target=\"_blank\">Aachi Aappakadai\u003c/a>\u003c/strong>\u003cbr>\n1105 W El Camino Real, Sunnyvale [\u003ca href=\"http://goo.gl/PYlLI6\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 732-2244\u003cbr>\nHours: Mon-Thu 11:30am-2:30pm 6-10pm; Fri-Sat 11:30am-2:30pm 6-10:30pm; Sun 11:30am-2:30pm 6pm-9:30pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/aachiaappakadai\" target=\"_blank\">Aachi Aappakadai Indian Chettinad Restaurant\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Aachi Appakadai showcases the Chettinad cuisine from Southern Indian state of Tamil Nadu. Chettinad cuisine is recognizable by the use of fragrant, heavily spiced curries. Therefore, signature dishes at Aachi Appakadai include the chicken Chettinadu. The dish is not for those who enjoy mild food. A pungent aroma of star anise, cardamom, cinnamon and cumin bubble up to your senses from the thick fiery gravy. If you do enjoy spicy food, it is quite delicious alongside an order of appam, which are large bowl-shaped pancakes made from fermented rice and coconut for a touch of sweetness. Cool down your palate with a refreshing, slightly sweet rose milk.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/94724/bay-area-bites-guide-to-10-favorite-south-bay-indian-restaurants","authors":["5580"],"series":["bayareabites_15150"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_13746","bayareabites_1807","bayareabites_91"],"tags":["bayareabites_8435","bayareabites_324","bayareabites_14746"],"featImg":"bayareabites_94838","label":"bayareabites_15150"},"bayareabites_68947":{"type":"posts","id":"bayareabites_68947","meta":{"index":"posts_1591205157","site":"bayareabites","id":"68947","score":null,"sort":[1396286106000]},"guestAuthors":[],"slug":"5-bites-satisfy-your-indian-curry-and-chaat-cravings-in-and-around-fremont","title":"5 Bites: Satisfy Your Indian Curry and Chaat Cravings in and Around Fremont","publishDate":1396286106,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_79428\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/chaatbhavan4.jpg\" alt=\"Bhel Thali\" width=\"1000\" height=\"570\" class=\"size-full wp-image-79428\">\u003cfigcaption class=\"wp-caption-text\">Bhel Thali from Chaat Bhavan.\u003c/figcaption>\u003c/figure>\n\u003cp>With a sizable Asian population according \u003ca href=\"http://factfinder2.census.gov/faces/tableservices/jsf/pages/productview.xhtml?pid=DEC_10_DP_DPDP1\" target=\"_blank\">to the most recent census\u003c/a>, Fremont's thriving Indian community outnumbers all others in the city. Venture over to this diverse area and you'll discover numerous restaurants and shops to explore. From creamy Northern Indian curries to South Indian dosas, there's a marvelous variety of regional cuisines to sample. Let us know your local favorites in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"79669,79670,79671,79672,79673,79674,79675,79677,79676\"]\u003c/p>\n\u003cp>It's worth taking a trip to Newark for \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Dosa\" target=\"_blank\">dosas\u003c/a>\u003c/em>, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Vada_(food)\" target=\"_blank\">vadas\u003c/a>\u003c/em>, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Uttapam\" target=\"_blank\">uthappam\u003c/a>\u003c/em> and other traditional South Indian specialties at Ganesh Bhavan -- and be sure to bring your appetite. Kick off a hearty meal with a popular accompaniment to their mouthwatering dishes: \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Sambar_(dish)\" target=\"_blank\">sambar\u003c/a>\u003c/em>, a spicy, piping hot vegetable stew with lentils, eggplant and potatoes and a complementary plate of thin, cracker-like \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Papadum\" target=\"_blank\">papadum\u003c/a>\u003c/em>. Be sure to indulge in some\u003cem> \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Idli\" target=\"_blank\">idli\u003c/a>\u003c/em>,\u003cem> \u003c/em>\u003c/em>spongy, steamed lentil and rice flour cakes served with fresh coconut-chilies and spicy tomato chutneys. A savory relative of doughnuts are \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Vada_(food)\" target=\"_blank\">medhu vada\u003c/a>\u003c/em>, fried lentil treats with a dash of chilies and spices. The arrival of the visually stunning \u003cem>dosa\u003c/em> is always a show-stopper. The oversized crepe will dwarf your plate and stuff your belly -- especially if you order a \u003cem>masala dosa\u003c/em> that's chock-full of potatoes, peas, onions and spices. Another fine shareable snack, tomato and peas \u003cem>uthappam\u003c/em>, is a large, spicy pancake made with the same fermented rice and black lentils batter as \u003cem>dosas\u003c/em>. And if you still have room for anything else, dig into a bowl of \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Pongal_(dish)\" target=\"_blank\">pongal\u003c/a>\u003c/em>, a rich, risotto-like rice dish with \u003ca href=\"http://en.wikipedia.org/wiki/Dal\" target=\"_blank\">dal\u003c/a>, cashews and swirls of \u003ca href=\"http://en.wikipedia.org/wiki/Ghee\" target=\"_blank\">ghee\u003c/a>. While these dishes are commonly eaten at breakfast, Ganesh Bhavan is open for the lunch and dinner crowd except on Mondays.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/ganesh-bhavan-newark\" target=\"_blank\">Ganesh Bhavan\u003c/a>\u003c/strong>\u003cbr>\n39742 Cedar Blvd. [\u003ca href=\"https://goo.gl/maps/QTayt\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nNewark, CA 94560\u003cbr>\nPh: (510) 573-4056\u003cbr>\nHours: Tue-Sun 11am-9:30pm; Closed Mondays\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"79579,79580,79581,79582,79583,79584,79585,79586,79587,79588\"]\u003c/p>\n\u003cp>If you're in the mood for some finger-licking good Indian snacks -- \u003cem>chaat\u003c/em> means \"to lick\" in Hindi -- head to Chatpatta Corner for an excellent array of delights that equal the goodies of Mumbai street vendors. Peruse one of their helpful info cards that gives you an explanation of the menu in case you're unsure of what to order. You can nosh right at the counter as soon as you're served, or take your dishes back to your table. If you want to take a DIY approach, you'll get the ingredients for \u003ca href=\"http://en.wikipedia.org/wiki/Panipuri\" target=\"_blank\">\u003cem>pani puri\u003c/em>\u003c/a> in separate bowls; crack open the crispy \u003cem>puri\u003c/em> shells and fill them with chickpeas, potatoes, chutneys and tamarind water (the \u003cem>pani\u003c/em>.) \u003cem>Tikki\u003c/em> and \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Kachori\" target=\"_blank\">kachori\u003c/a>\u003c/em> with \u003cem>masala choley\u003c/em> is a warm, sweet-and-sour melange of potato patties, fried lentil-filled pastries, chickpea curry and other typical \u003cem>chaat\u003c/em> toppings. Wash it all down with a sweet \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Lassi\" target=\"_blank\">lassi\u003c/a>\u003c/em> yogurt drink. The \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Trachyspermum_ammi\" target=\"_blank\">Ajwain\u003c/a> paratha\u003c/em> flatbread is peppered with a fragrant spice similar in flavor to thyme and perfect for eating with a dollop of fresh yogurt and a bite of piquant pickles. Dip your corn flour flatbread, \u003cem>maka roti,\u003c/em> into a big helping of \u003cem>saag\u003c/em>, or spinach curry, which comes with a complimentary glass of refreshing \u003ca href=\"http://en.wikipedia.org/wiki/Chaas\" target=\"_blank\">\u003cem>chaas\u003c/em>\u003c/a>, a tangy, buttermilk drink seasoned with cumin and salt. Or top it with spoonfuls of \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Aloo_gobi\" target=\"_blank\">aloo gobi\u003c/a> cauliflower curry \u003c/em>. Sadly, they were out of \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Pav_Bhaji\" target=\"_blank\">pav bhaj\u003c/a>i\u003c/em> when I stopped by, but that'll give me an excuse to go back again soon. There's also a second location inside the \u003ca href=\"http://www.newindiabazar.us/\" target=\"_blank\">New Indian Bazar\u003c/a> grocery store on Mowry Avenue.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://chatpattacorner.wix.com/fremontca94555\" target=\"_blank\">Chatpatta Corner\u003c/a>\u003c/strong>\u003cbr>\n34751 Ardenwood Blvd. [\u003ca href=\"https://goo.gl/maps/JjR41\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nFremont, CA 94555\u003cbr>\nPh: (510) 505-0400\u003cbr>\nHours: Tue-Sun 11:30am-8pm\u003cbr>\nPrice range: Price range: $ (Entrees $10 and under)\u003cbr>\nCash only\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"79425,79433,79427,79426,79428,79429,79431,79430,79432\"]\u003c/p>\n\u003cp>Located just off of the I-880, Chaat Bhavan is convenient vegetarian eatery to stop for a quick and cheap meal if you're on your way to the \u003ca href=\"http://www.indiacashandcarry.com/\" target=\"_blank\">India Cash and Carry\u003c/a> or other nearby shops for Indian groceries. Despite the fact the dining room is undergoing a renovation, their deliciously prepared dishes emerge from the kitchen at a brisk pace. All items are priced under $10 and include \u003ca href=\"http://en.wikipedia.org/wiki/Punjabi_cuisine\" target=\"_blank\">Punjabi\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Gujarati\" target=\"_blank\">Gujarati\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Indian_Chinese_cuisine\" target=\"_blank\">Desi Chinese\u003c/a> and South Indian snacks, curries, freshly baked breads from their \u003ca href=\"http://en.wikipedia.org/wiki/Tandoor\" target=\"_blank\">\u003cem>tandoor\u003c/em>\u003c/a> and even wraps. The \u003cem>chaat samosa\u003c/em> comes with two fried potato-filled pastries smothered with a sweet chickpea curry, spicy chutney and onions. It pairs well with the heaping platter of cool, crunchy \u003cem>bhel puri\u003c/em> that's the main highlight of the \u003cem>bhel thali\u003c/em> special. Generally made with puffed rice, bits of \u003cem>papdis\u003c/em> or baked crackers, housemade \u003cem>sev\u003c/em> (fried chickpea flour noodles), onions, lentils, cilantro and chutney, it's a popular Indian street food treat. This \u003ca href=\"http://en.wikipedia.org/wiki/Thali\" target=\"_blank\">\u003cem>thali\u003c/em>\u003c/a> comes with two small servings of the vegetable curries of the day, your choice of \u003ca href=\"http://en.wikipedia.org/wiki/Roti\" target=\"_blank\">\u003cem>roti\u003c/em>\u003c/a> or \u003ca href=\"http://en.wikipedia.org/wiki/Paratha\" target=\"_blank\">\u003cem>paratha\u003c/em>\u003c/a> flatbread, \u003cem>kadhi\u003c/em> (a simmered yogurt and chickpea flour gravy), jasmine rice, \u003ca href=\"http://en.wikipedia.org/wiki/Raita\" target=\"_blank\">\u003cem>raita\u003c/em>\u003c/a> (yogurt accompaniment with raw vegetables and spices to cool your palate), \u003cem>papadum\u003c/em>, and rice pudding, or \u003ca href=\"http://en.wikipedia.org/wiki/Kheer\" target=\"_blank\">\u003cem>kheer\u003c/em>\u003c/a>, for dessert. You also get your choice of soda, tea, or \u003cem>chaas\u003c/em>. Scoop up their version of \u003cem>saag paneer\u003c/em>, a rich, savory spinach curry made with housemade cheese, with pieces of their fresh \u003cem>masala roti\u003c/em>. You can also get a 10-pack bag of their whole wheat \u003cem>rotis\u003c/em> to go. And one of my personal favorites, the richly flavored \u003cem>dal makhani\u003c/em> is prepared with a mix of black lentils, kidney and mung beans. Vegan, gluten-free and \u003ca href=\"http://en.wikipedia.org/wiki/Jainism\" target=\"_blank\">Jain\u003c/a> options are also denoted on the menu. And there's a \u003ca href=\"http://chaatbhavan.com/locations/\" target=\"_blank\">second location\u003c/a> in Sunnyvale, another popular Indian enclave, on the other side of the bay.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://chaatbhavan.com/\" target=\"_blank\">Chaat Bhavan\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>\u003c/strong>5355 Mowry Ave. [\u003ca href=\"https://goo.gl/maps/MML2e\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nFremont, CA 94538\u003cbr>\nPh: (510) 795-1100\u003cbr>\nHours: Everyday from 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chaatbhavan\" target=\"_blank\">Chaat Bhavan\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/chaatbhavan\" target=\"_blank\">@chaatbhavan\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"79696,79697,79701,79700,79699,79702,79703,79698,79704\"]\u003c/p>\n\u003cp>The \u003ca href=\"http://en.wikipedia.org/wiki/Kerala\" target=\"_blank\">southern state of Kerala\u003c/a> in India is known for its delectable seafood curries, and Red Chillies draws its inspiration from its northernmost coastal region of \u003ca href=\"http://en.wikipedia.org/wiki/Malabar_region\" target=\"_blank\">Malabar\u003c/a>. Walk into their doors during the busy lunchtime rush, and you'll have to wait a bit to get seated for their extensive buffet. On the afternoon I dropped by, I visited the buffet twice in order to sample all of their offerings: vegetable \u003ca href=\"http://en.wikipedia.org/wiki/Pakora\" target=\"_blank\">\u003cem>pakoras\u003c/em>\u003c/a>, or fritters; seasoned jasmine rice; \u003ca href=\"http://en.wikipedia.org/wiki/Thoran\" target=\"_blank\">\u003cem>thoran\u003c/em>\u003c/a>, a Keralite cabbage-based dish;\u003cem> dal\u003c/em>; \u003cem>potato moily\u003c/em>, a South Indian coconut and turmeric curry; a vegetable and \u003cem>paneer kuruma,\u003c/em> or curry, that's often eaten with \u003ca href=\"http://en.wikipedia.org/wiki/Parotta\" target=\"_blank\">\u003cem>porotta\u003c/em>\u003c/a>, a Kerala-style wheat flatbread; \u003ca href=\"http://en.wikipedia.org/wiki/Chicken_65\" target=\"_blank\">\u003cem>Chicken 65\u003c/em>\u003c/a>, a spicy fried chicken dish that hails from \u003ca href=\"http://en.wikipedia.org/wiki/Tamil_Nadu\" target=\"_blank\">Tamil Nadu\u003c/a>; a classic Malabar fish curry; fiery chicken pepper masala; juicy goat curry; \u003cem>papadum\u003c/em>. I managed to make room for a small cup of complimentary chai and the milky \u003cem>vermicelli payasam\u003c/em> for dessert. Go there on Sundays afternoons for an even more deluxe Keralite buffet.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://myredchillies.com/\" target=\"_blank\">Red Chillies\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>\u003c/strong>167 S. Main St. [\u003ca href=\"https://goo.gl/maps/u8mIs\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nMilpitas, CA 95035\u003cbr>\nPh: (408) 418-4778\u003cbr>\nHours: Lunch Buffet Mon, Wed, Thu, Fri 11:30am-2pm\u003cbr>\nSaturday Lunch (a la carte only) 12-3pm\u003cbr>\nSpecial Kerala Sunday Lunch Buffet 12-3pm\u003cbr>\nDinner: Sun, Mon, Wed, Thu (a la carte only) 6-9pm\u003cbr>\nFri-Sat (a la carte only) 6-9:30pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"79592,79593,79594,79595,79596,79597,79598,79599,79600\"]\u003c/p>\n\u003cp>Neighboring the \u003ca href=\"http://www.thespicehouse.com/\" target=\"_blank\">Spice House\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/monish-music-entertainment-union-city\" target=\"_blank\">Monish Music\u003c/a> in Union City, Kabila Cuisine of India specializes in Northern Indian cooking. I arrived too late one afternoon for their all-you-can eat lunch buffet, but ordering a la carte was no disappointment. The sizzling platter of lamb sausage, chicken and shrimp in the \u003cem>tandoori\u003c/em> mixed grill is a generous helping of succulent meat. All too often, \u003ca href=\"http://en.wikipedia.org/wiki/Chicken_tikka_masala\" target=\"_blank\">\u003cem>chicken tikka masala\u003c/em>\u003c/a> is drowning in a pool of excessive heavy cream, but their version held back on the dairy and was teeming with flavorful tomatoes and spices. Sop up the sauce with buttery garlic \u003ca href=\"http://en.wikipedia.org/wiki/Naan\" target=\"_blank\">\u003cem>naan\u003c/em>\u003c/a> or puffy \u003ca href=\"http://en.wikipedia.org/wiki/Puri_(food)\" target=\"_blank\">\u003cem>poori\u003c/em>\u003c/a>. And there's plenty of goat dishes available, including a goat \u003ca href=\"http://en.wikipedia.org/wiki/Biryani\" target=\"_blank\">\u003cem>biryani\u003c/em>\u003c/a> rice dish replete with tender pieces of short ribs. If you don't have time to peruse their lavish sweets counter for dessert, a sugary \u003cem>lassi\u003c/em> will finish up your meal nicely.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://kabilarestaurant.com/\" target=\"_blank\">Kabila Cuisine of India\u003c/a>\u003c/strong>\u003cbr>\n29286 Union City Blvd. [\u003ca href=\"https://goo.gl/maps/iK46H\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nUnion City, CA 94587\u003cbr>\nPh: (510) 471-6666\u003cbr>\nHours: Tue-Thu 11am-9:30pm; Fri-Sat 11am-10pm; Sun 11am-9pm\u003cbr>\nTue-Fri Lunch Buffet 11:30am-2pm \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>https://www.google.com/maps/d/embed?mid=z1ty7rbi_fOk.kQm5jC__9VwQ&\u003c/p>\n\n","blocks":[],"excerpt":"With a sizable Asian population according to the most recent census, Fremont's thriving Indian community outnumbers all others in the city. Venture over to this diverse area and you'll discover numerous restaurants and shops to explore. From creamy Northern Indian curries to South Indian dosas, there's a marvelous range of regional cuisines to sample. ","status":"publish","parent":0,"modified":1452276815,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1516},"headData":{"title":"5 Bites: Satisfy Your Indian Curry and Chaat Cravings in and Around Fremont | KQED","description":"With a sizable Asian population according to the most recent census, Fremont's thriving Indian community outnumbers all others in the city. Venture over to this diverse area and you'll discover numerous restaurants and shops to explore. From creamy Northern Indian curries to South Indian dosas, there's a marvelous range of regional cuisines to sample. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"68947 http://blogs.kqed.org/bayareabites/?p=68947","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/03/31/5-bites-satisfy-your-indian-curry-and-chaat-cravings-in-and-around-fremont/","disqusTitle":"5 Bites: Satisfy Your Indian Curry and Chaat Cravings in and Around Fremont","path":"/bayareabites/68947/5-bites-satisfy-your-indian-curry-and-chaat-cravings-in-and-around-fremont","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79428\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/chaatbhavan4.jpg\" alt=\"Bhel Thali\" width=\"1000\" height=\"570\" class=\"size-full wp-image-79428\">\u003cfigcaption class=\"wp-caption-text\">Bhel Thali from Chaat Bhavan.\u003c/figcaption>\u003c/figure>\n\u003cp>With a sizable Asian population according \u003ca href=\"http://factfinder2.census.gov/faces/tableservices/jsf/pages/productview.xhtml?pid=DEC_10_DP_DPDP1\" target=\"_blank\">to the most recent census\u003c/a>, Fremont's thriving Indian community outnumbers all others in the city. Venture over to this diverse area and you'll discover numerous restaurants and shops to explore. From creamy Northern Indian curries to South Indian dosas, there's a marvelous variety of regional cuisines to sample. Let us know your local favorites in the comments.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"79669,79670,79671,79672,79673,79674,79675,79677,79676","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's worth taking a trip to Newark for \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Dosa\" target=\"_blank\">dosas\u003c/a>\u003c/em>, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Vada_(food)\" target=\"_blank\">vadas\u003c/a>\u003c/em>, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Uttapam\" target=\"_blank\">uthappam\u003c/a>\u003c/em> and other traditional South Indian specialties at Ganesh Bhavan -- and be sure to bring your appetite. Kick off a hearty meal with a popular accompaniment to their mouthwatering dishes: \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Sambar_(dish)\" target=\"_blank\">sambar\u003c/a>\u003c/em>, a spicy, piping hot vegetable stew with lentils, eggplant and potatoes and a complementary plate of thin, cracker-like \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Papadum\" target=\"_blank\">papadum\u003c/a>\u003c/em>. Be sure to indulge in some\u003cem> \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Idli\" target=\"_blank\">idli\u003c/a>\u003c/em>,\u003cem> \u003c/em>\u003c/em>spongy, steamed lentil and rice flour cakes served with fresh coconut-chilies and spicy tomato chutneys. A savory relative of doughnuts are \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Vada_(food)\" target=\"_blank\">medhu vada\u003c/a>\u003c/em>, fried lentil treats with a dash of chilies and spices. The arrival of the visually stunning \u003cem>dosa\u003c/em> is always a show-stopper. The oversized crepe will dwarf your plate and stuff your belly -- especially if you order a \u003cem>masala dosa\u003c/em> that's chock-full of potatoes, peas, onions and spices. Another fine shareable snack, tomato and peas \u003cem>uthappam\u003c/em>, is a large, spicy pancake made with the same fermented rice and black lentils batter as \u003cem>dosas\u003c/em>. And if you still have room for anything else, dig into a bowl of \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Pongal_(dish)\" target=\"_blank\">pongal\u003c/a>\u003c/em>, a rich, risotto-like rice dish with \u003ca href=\"http://en.wikipedia.org/wiki/Dal\" target=\"_blank\">dal\u003c/a>, cashews and swirls of \u003ca href=\"http://en.wikipedia.org/wiki/Ghee\" target=\"_blank\">ghee\u003c/a>. While these dishes are commonly eaten at breakfast, Ganesh Bhavan is open for the lunch and dinner crowd except on Mondays.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/ganesh-bhavan-newark\" target=\"_blank\">Ganesh Bhavan\u003c/a>\u003c/strong>\u003cbr>\n39742 Cedar Blvd. [\u003ca href=\"https://goo.gl/maps/QTayt\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nNewark, CA 94560\u003cbr>\nPh: (510) 573-4056\u003cbr>\nHours: Tue-Sun 11am-9:30pm; Closed Mondays\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"79579,79580,79581,79582,79583,79584,79585,79586,79587,79588","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you're in the mood for some finger-licking good Indian snacks -- \u003cem>chaat\u003c/em> means \"to lick\" in Hindi -- head to Chatpatta Corner for an excellent array of delights that equal the goodies of Mumbai street vendors. Peruse one of their helpful info cards that gives you an explanation of the menu in case you're unsure of what to order. You can nosh right at the counter as soon as you're served, or take your dishes back to your table. If you want to take a DIY approach, you'll get the ingredients for \u003ca href=\"http://en.wikipedia.org/wiki/Panipuri\" target=\"_blank\">\u003cem>pani puri\u003c/em>\u003c/a> in separate bowls; crack open the crispy \u003cem>puri\u003c/em> shells and fill them with chickpeas, potatoes, chutneys and tamarind water (the \u003cem>pani\u003c/em>.) \u003cem>Tikki\u003c/em> and \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Kachori\" target=\"_blank\">kachori\u003c/a>\u003c/em> with \u003cem>masala choley\u003c/em> is a warm, sweet-and-sour melange of potato patties, fried lentil-filled pastries, chickpea curry and other typical \u003cem>chaat\u003c/em> toppings. Wash it all down with a sweet \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Lassi\" target=\"_blank\">lassi\u003c/a>\u003c/em> yogurt drink. The \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Trachyspermum_ammi\" target=\"_blank\">Ajwain\u003c/a> paratha\u003c/em> flatbread is peppered with a fragrant spice similar in flavor to thyme and perfect for eating with a dollop of fresh yogurt and a bite of piquant pickles. Dip your corn flour flatbread, \u003cem>maka roti,\u003c/em> into a big helping of \u003cem>saag\u003c/em>, or spinach curry, which comes with a complimentary glass of refreshing \u003ca href=\"http://en.wikipedia.org/wiki/Chaas\" target=\"_blank\">\u003cem>chaas\u003c/em>\u003c/a>, a tangy, buttermilk drink seasoned with cumin and salt. Or top it with spoonfuls of \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Aloo_gobi\" target=\"_blank\">aloo gobi\u003c/a> cauliflower curry \u003c/em>. Sadly, they were out of \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Pav_Bhaji\" target=\"_blank\">pav bhaj\u003c/a>i\u003c/em> when I stopped by, but that'll give me an excuse to go back again soon. There's also a second location inside the \u003ca href=\"http://www.newindiabazar.us/\" target=\"_blank\">New Indian Bazar\u003c/a> grocery store on Mowry Avenue.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://chatpattacorner.wix.com/fremontca94555\" target=\"_blank\">Chatpatta Corner\u003c/a>\u003c/strong>\u003cbr>\n34751 Ardenwood Blvd. [\u003ca href=\"https://goo.gl/maps/JjR41\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nFremont, CA 94555\u003cbr>\nPh: (510) 505-0400\u003cbr>\nHours: Tue-Sun 11:30am-8pm\u003cbr>\nPrice range: Price range: $ (Entrees $10 and under)\u003cbr>\nCash only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"79425,79433,79427,79426,79428,79429,79431,79430,79432","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Located just off of the I-880, Chaat Bhavan is convenient vegetarian eatery to stop for a quick and cheap meal if you're on your way to the \u003ca href=\"http://www.indiacashandcarry.com/\" target=\"_blank\">India Cash and Carry\u003c/a> or other nearby shops for Indian groceries. Despite the fact the dining room is undergoing a renovation, their deliciously prepared dishes emerge from the kitchen at a brisk pace. All items are priced under $10 and include \u003ca href=\"http://en.wikipedia.org/wiki/Punjabi_cuisine\" target=\"_blank\">Punjabi\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Gujarati\" target=\"_blank\">Gujarati\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Indian_Chinese_cuisine\" target=\"_blank\">Desi Chinese\u003c/a> and South Indian snacks, curries, freshly baked breads from their \u003ca href=\"http://en.wikipedia.org/wiki/Tandoor\" target=\"_blank\">\u003cem>tandoor\u003c/em>\u003c/a> and even wraps. The \u003cem>chaat samosa\u003c/em> comes with two fried potato-filled pastries smothered with a sweet chickpea curry, spicy chutney and onions. It pairs well with the heaping platter of cool, crunchy \u003cem>bhel puri\u003c/em> that's the main highlight of the \u003cem>bhel thali\u003c/em> special. Generally made with puffed rice, bits of \u003cem>papdis\u003c/em> or baked crackers, housemade \u003cem>sev\u003c/em> (fried chickpea flour noodles), onions, lentils, cilantro and chutney, it's a popular Indian street food treat. This \u003ca href=\"http://en.wikipedia.org/wiki/Thali\" target=\"_blank\">\u003cem>thali\u003c/em>\u003c/a> comes with two small servings of the vegetable curries of the day, your choice of \u003ca href=\"http://en.wikipedia.org/wiki/Roti\" target=\"_blank\">\u003cem>roti\u003c/em>\u003c/a> or \u003ca href=\"http://en.wikipedia.org/wiki/Paratha\" target=\"_blank\">\u003cem>paratha\u003c/em>\u003c/a> flatbread, \u003cem>kadhi\u003c/em> (a simmered yogurt and chickpea flour gravy), jasmine rice, \u003ca href=\"http://en.wikipedia.org/wiki/Raita\" target=\"_blank\">\u003cem>raita\u003c/em>\u003c/a> (yogurt accompaniment with raw vegetables and spices to cool your palate), \u003cem>papadum\u003c/em>, and rice pudding, or \u003ca href=\"http://en.wikipedia.org/wiki/Kheer\" target=\"_blank\">\u003cem>kheer\u003c/em>\u003c/a>, for dessert. You also get your choice of soda, tea, or \u003cem>chaas\u003c/em>. Scoop up their version of \u003cem>saag paneer\u003c/em>, a rich, savory spinach curry made with housemade cheese, with pieces of their fresh \u003cem>masala roti\u003c/em>. You can also get a 10-pack bag of their whole wheat \u003cem>rotis\u003c/em> to go. And one of my personal favorites, the richly flavored \u003cem>dal makhani\u003c/em> is prepared with a mix of black lentils, kidney and mung beans. Vegan, gluten-free and \u003ca href=\"http://en.wikipedia.org/wiki/Jainism\" target=\"_blank\">Jain\u003c/a> options are also denoted on the menu. And there's a \u003ca href=\"http://chaatbhavan.com/locations/\" target=\"_blank\">second location\u003c/a> in Sunnyvale, another popular Indian enclave, on the other side of the bay.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://chaatbhavan.com/\" target=\"_blank\">Chaat Bhavan\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>\u003c/strong>5355 Mowry Ave. [\u003ca href=\"https://goo.gl/maps/MML2e\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nFremont, CA 94538\u003cbr>\nPh: (510) 795-1100\u003cbr>\nHours: Everyday from 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chaatbhavan\" target=\"_blank\">Chaat Bhavan\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/chaatbhavan\" target=\"_blank\">@chaatbhavan\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"79696,79697,79701,79700,79699,79702,79703,79698,79704","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The \u003ca href=\"http://en.wikipedia.org/wiki/Kerala\" target=\"_blank\">southern state of Kerala\u003c/a> in India is known for its delectable seafood curries, and Red Chillies draws its inspiration from its northernmost coastal region of \u003ca href=\"http://en.wikipedia.org/wiki/Malabar_region\" target=\"_blank\">Malabar\u003c/a>. Walk into their doors during the busy lunchtime rush, and you'll have to wait a bit to get seated for their extensive buffet. On the afternoon I dropped by, I visited the buffet twice in order to sample all of their offerings: vegetable \u003ca href=\"http://en.wikipedia.org/wiki/Pakora\" target=\"_blank\">\u003cem>pakoras\u003c/em>\u003c/a>, or fritters; seasoned jasmine rice; \u003ca href=\"http://en.wikipedia.org/wiki/Thoran\" target=\"_blank\">\u003cem>thoran\u003c/em>\u003c/a>, a Keralite cabbage-based dish;\u003cem> dal\u003c/em>; \u003cem>potato moily\u003c/em>, a South Indian coconut and turmeric curry; a vegetable and \u003cem>paneer kuruma,\u003c/em> or curry, that's often eaten with \u003ca href=\"http://en.wikipedia.org/wiki/Parotta\" target=\"_blank\">\u003cem>porotta\u003c/em>\u003c/a>, a Kerala-style wheat flatbread; \u003ca href=\"http://en.wikipedia.org/wiki/Chicken_65\" target=\"_blank\">\u003cem>Chicken 65\u003c/em>\u003c/a>, a spicy fried chicken dish that hails from \u003ca href=\"http://en.wikipedia.org/wiki/Tamil_Nadu\" target=\"_blank\">Tamil Nadu\u003c/a>; a classic Malabar fish curry; fiery chicken pepper masala; juicy goat curry; \u003cem>papadum\u003c/em>. I managed to make room for a small cup of complimentary chai and the milky \u003cem>vermicelli payasam\u003c/em> for dessert. Go there on Sundays afternoons for an even more deluxe Keralite buffet.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://myredchillies.com/\" target=\"_blank\">Red Chillies\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>\u003c/strong>167 S. Main St. [\u003ca href=\"https://goo.gl/maps/u8mIs\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nMilpitas, CA 95035\u003cbr>\nPh: (408) 418-4778\u003cbr>\nHours: Lunch Buffet Mon, Wed, Thu, Fri 11:30am-2pm\u003cbr>\nSaturday Lunch (a la carte only) 12-3pm\u003cbr>\nSpecial Kerala Sunday Lunch Buffet 12-3pm\u003cbr>\nDinner: Sun, Mon, Wed, Thu (a la carte only) 6-9pm\u003cbr>\nFri-Sat (a la carte only) 6-9:30pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"79592,79593,79594,79595,79596,79597,79598,79599,79600","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Neighboring the \u003ca href=\"http://www.thespicehouse.com/\" target=\"_blank\">Spice House\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/monish-music-entertainment-union-city\" target=\"_blank\">Monish Music\u003c/a> in Union City, Kabila Cuisine of India specializes in Northern Indian cooking. I arrived too late one afternoon for their all-you-can eat lunch buffet, but ordering a la carte was no disappointment. The sizzling platter of lamb sausage, chicken and shrimp in the \u003cem>tandoori\u003c/em> mixed grill is a generous helping of succulent meat. All too often, \u003ca href=\"http://en.wikipedia.org/wiki/Chicken_tikka_masala\" target=\"_blank\">\u003cem>chicken tikka masala\u003c/em>\u003c/a> is drowning in a pool of excessive heavy cream, but their version held back on the dairy and was teeming with flavorful tomatoes and spices. Sop up the sauce with buttery garlic \u003ca href=\"http://en.wikipedia.org/wiki/Naan\" target=\"_blank\">\u003cem>naan\u003c/em>\u003c/a> or puffy \u003ca href=\"http://en.wikipedia.org/wiki/Puri_(food)\" target=\"_blank\">\u003cem>poori\u003c/em>\u003c/a>. And there's plenty of goat dishes available, including a goat \u003ca href=\"http://en.wikipedia.org/wiki/Biryani\" target=\"_blank\">\u003cem>biryani\u003c/em>\u003c/a> rice dish replete with tender pieces of short ribs. If you don't have time to peruse their lavish sweets counter for dessert, a sugary \u003cem>lassi\u003c/em> will finish up your meal nicely.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://kabilarestaurant.com/\" target=\"_blank\">Kabila Cuisine of India\u003c/a>\u003c/strong>\u003cbr>\n29286 Union City Blvd. [\u003ca href=\"https://goo.gl/maps/iK46H\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nUnion City, CA 94587\u003cbr>\nPh: (510) 471-6666\u003cbr>\nHours: Tue-Thu 11am-9:30pm; Fri-Sat 11am-10pm; Sun 11am-9pm\u003cbr>\nTue-Fri Lunch Buffet 11:30am-2pm \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>https://www.google.com/maps/d/embed?mid=z1ty7rbi_fOk.kQm5jC__9VwQ&\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/68947/5-bites-satisfy-your-indian-curry-and-chaat-cravings-in-and-around-fremont","authors":["2100"],"categories":["bayareabites_13036","bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_8770","bayareabites_13746","bayareabites_1807","bayareabites_10","bayareabites_1873"],"tags":["bayareabites_84","bayareabites_13193","bayareabites_13217","bayareabites_1573","bayareabites_13179","bayareabites_1942","bayareabites_13215","bayareabites_324","bayareabites_13178","bayareabites_13214","bayareabites_13220","bayareabites_13218","bayareabites_13216","bayareabites_13219"],"featImg":"bayareabites_79436","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. 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You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. 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Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png","officialWebsiteLink":"https://www.npr.org/podcasts/510313/how-i-built-this","airtime":"SUN 7:30pm-8pm","meta":{"site":"news","source":"npr"},"link":"/radio/program/how-i-built-this","subscribe":{"npr":"https://rpb3r.app.goo.gl/3zxy","apple":"https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2","tuneIn":"https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/","rss":"https://feeds.npr.org/510313/podcast.xml"}},"inside-europe":{"id":"inside-europe","title":"Inside Europe","info":"Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. 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Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. 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