Archives Under "Uncategorized" (RSS)
Spotlight on Spice: Fennel
22 July 2010 | Uncategorized | No Responses
Among many herbs, fennel is a favorite used in Indian cuisine to spice up dishes. This aromatic anise-flavored herb comes in many forms—pollen, dried seed, leaves and fennel bulb. However, fennel is not just a favorite in culinary production. Used for many medicinal purposes, fennel dates back more than 2,000 years when this popular herb was used as a weight control substance in Indian culture. As an ancient herb, fennel was thought of as a remedy for colds and coughs. In today’s world, the perennial herb is commonly believed to have a hand in aiding conditions such as indigestion, heartburn, colic and irritable bowel syndrome, and is also used as an after-dinner mint to freshen breath.
Surprisingly enough, fennel is one of three herbs used in creating the infamous and addictive drug Absinthe, which many writers and artists, particularly among late 19th— and early 20th century French, were devoted to. This is just one example of how multi-faceted this herb can be. From Mediterranean dishes, to Italian sausages, to European rye breads, to German salads, Chinese five-spice powders and Indian cuisine, fennel is an all-around people pleaser.
At Bombay Spice Grill & Wine, fennel can be found in many of the dishes & drinks our menu has to offer, including Veggie Curry, Hot Chai Tea, Masala Iced Tea, Green Iced Tea, and Indian Chai Latte. Stop by soon & treat yourself to a delicious dining experience, while being kind to your health at the same time!
Indian Cuisine Part of South Beach Diet
22 July 2010 | Uncategorized | No Responses
Many may think that Indian cuisine is full of fat & unhealthy ingredients. Unfortunately, this is a common misperception which allows many to be repelled by this delicious & unique style of cuisine. South Beach Diet’s Daily Dish gives the scoop about healthy Indian cuisine & the choices you can make to enjoy a healthy Indian meal. So the next time you are looking for a unique, superb tasting & healthy lunch or dinner—look no further!
Bombay Spice Gets Mention in Phoenix New Times Online Blog
7 July 2010 | Uncategorized | No Responses
Check out the Phoenix New Times Blog “Ask the Critic: What’s the Coldest Food in Phoenix?” by Michele Laudig. Bombay’s signature appetizer, Chickpea Ceviche, receives kudos!
http://blogs.phoenixnewtimes.com/bella/2010/07/ask_the_critic_whats_the_colde.php#more
More Tea, Please!
7 July 2010 | Uncategorized | No Responses
Tea is a staple beverage within Indian culture today, not surprising as India is one of the world’s largest tea producers, with 70% of tea consumed within the country! These delicious leaves were not an item made recently popular however; the first document of the consumption of tea in India is seen in the Ramayana, an ancient Indian epic written in Sanskrit, dating back to 750-500 BC. Hanuman, a character in the epic, goes on a quest for the Sanjeevani tea plant in order to be used for medicinal purposes.
More than a thousand years later, tea leaves are still seen as a healing power. Most studies surrounding the health effects of tea have been concentrated on green tea, which is thought to help with cancer, diabetes, weight loss, liver disease, cholesterol and neurodegenerative diseases. In addition, tea is believed to boost your immune system, increase mental alertness and lower stress levels.
In India, tea is popularly prepared as Masala Chai. This delicious concoction starts with the boiling of tea leaves with spices (cinnamon, cardamom, clove, sugar, ginger). The mixture is then added to milk, creating a deliciously sweet, thick treat. The preparation of Masala Chai varies depending upon the different regions of India.
At Bombay Spice Grill & Wine, we are proud to serve such delicious & healthy creations. Stop by & try our Masala Iced Tea, Ginger Green Tea, or our Indian Chai Latte. If you feel stressed or if you need a boost, grab a cup! Enjoy the enchanting, ancient flavors that tea has to offer, and at the same time invigorate your body with its healthy side effects—what’s not to love?
Spotlight on Spice: Turmeric
21 June 2010 | Uncategorized | No Responses
Turmeric (Curcuma longa), a beautiful orange-yellow powder is used to liven up many dishes with its peppery, bitter taste and mustardy scent. Related to the ginger family (and looking like a twin to the ginger root) turmeric’s popularity is growing among physicians and scientists, acting as a natural aid. Turmeric is believed to improve gallbladder, liver and digestive functions, as well as acts as a combatant of infection, inflammation and the prevention of tumors. Studies have illustrated, per the American Cancer Society, that the plant may also prevent the spread of certain types of cancer. Additional tests are being created to determine if this natural defender prevents Alzheimer’s, and pancreatic and colorectal cancer.
The spice was once called “Indian Saffron” in medieval Europe since it was used as an alternative to saffron, which was an expensive item at the time. Growing wild in the forests of Southeast Asia, turmeric is a popular item and has been a main spice used in curries for many cultures, imparting a natural and silky yellow color to many dishes. If that is not enough to get you excited, many women in India credit this perennial plant as the source of their beautiful, smooth and youthful-looking skin!
Bombay Spice serves up this delectable spice in many dishes, including Biryani, a delicious vegetarian starter, the Spinach and Tofu entrée, and the oh-so-good Lamb Curry. Come try out this delicious spice and tempt your taste buds! And, on top of loving the flavor, you will be rewarding yourself with a natural and healthy ingredient—the best of both worlds!
Gluten-Free? Fine With Me!
1 June 2010 | Uncategorized | No Responses
Approximately 0.5 to 1% of the United States population suffers from Celiac disease, also known as gluten sensitivity. A gluten-free diet can also be beneficial to those suffering from autism or type 1 diabetes. Gluten, most commonly found in wheat, barley and rye, is a grain protein that some people are unable to tolerate. The sensitivity is genetically inherited, and can result in weight loss, abdominal problems, and/or vitamin and mineral deficiencies. This limited diet can present problems for those who enjoy going out to eat, as most restaurants offer few gluten-free options.
Fortunately for the aforementioned people, the offerings at Bombay Spice are almost entirely gluten-free. With the exception of our breads, those who avoid gluten in their diets can safely eat anything on our menu. All of our salads, entrées and desserts are fair game, as are most of our appetizers. Check out our menu–any item with a star next to it is safe to order.
Health-conscious diners should note that all of our cuisine is prepared with minimal amounts of 100% virgin olive oil instead of butter, cream or ghee. The fresh herbs and spices that we use minimize the need for salt in our dishes without sacrificing flavor, and provide many added health benefits, as you can see in our previous Spotlight on Spice blogs on coriander, ginger and cardamom.
Spotlight on Spice: Coriander
12 April 2010 | Uncategorized | 1 Response
In America, the leaves of the coriander plant, more commonly known as cilantro, seem to get all of the attention. With a zesty, pungent flavor, cilantro is generally loved or hated, but never ignored. However, cilantro’s quieter cousin (conjoined twin?), the coriander seed, adds a subtle backdrop to Indian cuisine that can be appreciated by all. The seeds are dried, sometimes briefly heated, and freshly ground to add a warm, nutty, citrusy taste to garam masala, curries, and other dishes. Their subtle flavor helps to bring out the best in the bolder spices that frequently accompany coriander, like cinnamon and cumin.
These savory little seeds are good for more than just flavor, though. Their use, for purposes culinary, medicinal and otherwise, has been documented by many different cultures across the globe, dating as far back as 5000 B.C. Coriander was used by Hippocrates and other ancient Greek physicians, it was found in the tomb of Tutankhamen, and even makes an appearance in the Bible, where its color is likened to that of Manna from heaven. Many health benefits have been attributed to coriander, including anti-oxidant properties, appetite stimulation, digestive aid, insomnia treatment, and circulation enhancer. It is also employed in some cultures to prevent skin infections and treat minor cuts. In the Middle Ages it was commonly used in love potions–in Europe, when mixed with dill, it was said to fill its imbiber with desire (particularly if the coriander was picked in the last quarter of the moon). The ancient Chinese believed its consumption would bestow upon them the powers of immortality.
Other uses for coriander include pickling solutions, distillation of gin, brewing of beer (especially Belgian whites), incense and perfumes, and even flavoring cigarettes–this plant is a real multi-tasker. But at Bombay Spice, we like to keep it simple. You won’t find any coriander incense burning here, but you will find some tasty dishes. Next time you come in, order our chicken keema, lamb curry, or spinach and tofu and see if you can pick out that subtle lemony flavor. Even if it doesn’t aide in your quest for eternal life, you’re certain to enjoy your meal!
Let Them Eat Naan
17 March 2010 | Uncategorized | No Responses
Bread is one of the world’s most common staple foods. But beyond just having nutritional value, its significance expands to social, religious and political arenas as well. In order to see how important bread is to our culture, just think of all of the everyday phrases in which it appears: revolutionary inventions are often referred to as “the greatest thing since sliced bread,” one who provides for his or her family is a “breadwinner,” and money is often referred to as “bread” or “dough.” In India, it is said that life’s basic necessities are “roti, kapra aur makan”–bread, cloth and house.
For such a simple food, bread comes in a remarkable number of varieties. Most nations of the world have their own unique form (or forms) of bread, owing to cultural and geographic diversity. In India, bread can take many different forms, the most common being flatbreads and crepe-style breads. In the northern part of the country, bread is generally made up of a simple mixture of milled flour and water. One of the most popular of these is naan, which takes its name from the Persian word for bread. While it is most often associated with Indian cuisine, naan is actually common all over South-Asia and the Middle East. Similar in appearance to pita bread, naan is cooked in a tandoor, the oven that gives tandoori cooking its name. It is served hot, either plain or brushed with ghee or butter. It can also be used to scoop up other foods.
Roti is a similar type of bread, although unlike naan, it is unleavened, and instead of a tandoor it is cooked on an iron griddle called a tawa. Roti is generally served with curries or vegetables, often actually serving as a carrier for these dishes.
Another type of Indian bread is paratha, Hindi for “layers of flour.” Also cooked on a tawa, paratha is often stuffed, with either vegetables or meat. In India, it is a popular choice for breakfast, served with yogurt and pickles.
Papadum crisps, as the name indicates, are crispy Indian flatbreads. These thin “crackers” make a great snack on their own or can be the perfect crunchy accompaniment to a meal. In northern India, they are usually made from lentils. As many businesses run by women produce papadum, this type of bread has become representative of the empowerment of women in India.
Bombay Spice offers all of these different types of bread, and our nutritious versions are prepared without butter or ghee. Try our popular garlic naan with your next meal, or perhaps a paratha stuffed with potatoes and peas and topped with our deliciously tangy raita yogurt sauce–or try a side of papadum crisps and reflect on bread’s remarkable ability to convey meaningful aspects of a culture despite its simplicity.
Spotlight on Spice: Ginger
8 March 2010 | Uncategorized | No Responses
Known in ancient India as the “universal medicine,” ginger boasts over 25 antioxidants, a variety of medicinal and culinary uses, and a rich history. Most commonly known for its powers as a digestive aid, it can also help treat nausea and morning sickness, aid with chemotherapy, improve circulation, and relieve pain and reduce inflammation associated with arthritis, rheumatism and muscle spasms. In India, ginger is applied as a paste to the forehead to relieve headaches and consumed to treat the common cold. Ginger is also referred to in the Kama Sutra as a powerful aphrodisiac. And in case all of that isn’t enough, ginger tastes great too! It has a strong, sweet, woodsy aroma and a pungent, spicy taste. Ginger comes in many forms–it can be fresh or dried, sliced, minced, crystallized, preserved, candied or pickled. We use fresh ginger at Bombay Spice in many of our dishes. Most of our curries contain ginger, as do our seekh kebab skewers, among many others.
The name ginger comes from the Sanskrit phrase srngaveram, meaning “body of a horn,” because of the antler-like appearance of fresh ginger root. Native to India and China, ginger is one of the oldest medicinal spices, mentioned in the writings of Confucius as well as in the Koran. In Western Europe, it has been used since the 9th century, and could once be found on every English table alongside salt and pepper. In medieval times, it was used to ward off the plague. In 19th century English pubs, barkeepers set out containers of ground ginger, for patrons to sprinkle into their beer–hence ginger ale. Highly regarded for its medicinal properties, ginger was an important article of trade from India to the Roman empire 2000 years ago, continuing even after the empire’s fall, with trade being controlled by Arab merchants. Ginger’s popularity peaked in the 13th and 14th centuries in England, where one pound of ginger was equivalent to the cost of a sheep.
Lucky for you, the price of ginger has decreased drastically since those times (or perhaps the price of sheep has increased). But either way, Bombay Spice offers a variety of delicious, healthy and affordable dishes that showcase ginger’s spicy-sweet flavor. Come in soon and give it a try–our new Bombay Platter offers a great way to find your favorite ginger-spiced fare–try small portions of any five entrées along with basmati rice, raita sauce and a papadum crisp for just $15!
Chef Sunil’s Lassi Recipe
1 March 2010 | Recipe, Uncategorized | No Responses
Lassi is a popular and traditional yogurt-based drink in India. It comes in a variety of flavors, and can be sweet or salty. It can be made with or without fruit. Common flavors include mango, strawberry, rosewater, lemon and saffron. Learn how to make lassi yourself with this easy recipe from Chef Sunil and experiment to see which variety you like best!
Makes 6 glasses
Ingredients:
3 cups milk (whole)
2 cups yogurt
1 cup sugar (adjust according to taste)
1 tablespoon rose water
1/2 cup ice
Blend all ingredients together and enjoy. For variety, add any fruit of your choice.