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!
1 March 2010 | Events, Indian Culture | No Responses
Spring has always been a time for celebration. Flowers begin to bloom, birds sing joyful songs, and harsh weather makes way for warm, brilliant sunshine. Across cultures, various customs exist for commemorating this jubilant season, but no one seems to do it better than India. To honor the triumph of good over evil and the advent of Spring harvest, the entire country throws a party like no other, lasting three days and culminating in a boisterous and colorful climax. There are many different versions of the story of the origin of Holi, also known as the Indian Festival of Color, but everyone can agree on one thing: this is a time to lose inhibitions, mend relationships, and celebrate life. On the third and most well-known day of Holi, everyone–young and old, men and women–visits the homes of their friends, family and neighbors, sharing sweets and throwing colored water and powder into the air and on each others’ faces and bodies. On this day, the streets are filled with music, dancing, laughter and, most importantly, color. Social norms are relaxed as festival participants proclaim “bura na mano, Holi hai!”–Hindi for “don’t mind, it’s Holi!”
Next week, March 1st through 5th, Bombay Spice will be offering you a chance to get in on some of the Holi fun! Our new Bombay Platter, a sampler plate including five small portions of our favorite entrées, a choice of brown or basmati rice, a papadum crisp and raita sauce, is just $12 for that week only. Indian beers will be $5 for 22 oz. and lassi, a traditional Indian yogurt smoothie, will be just $2 each, in a rainbow of Holi-ready flavors (choose from plain, mango or strawberry).
If you’re really feeling the Holi spirit, we will be providing some colors of our own for you to leave your mark at Bombay Spice! For inspiration, check out these fantastic Holi pictures from the Boston Globe.
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.
15 February 2010 | Uncategorized | 1 Response
Do you ever get to a restaurant, open up a menu, and realize everything sounds delicious? With so many great options, sometimes it’s difficult to make a decision! Here at Bombay Spice, we feel your pain. That’s why we are introducing the new Bombay Platter so you don’t have to choose. Try five different sample-sized entrées, your choice of brown or basmati rice, a papadum crisp and raita sauce–all of Bombay’s best in one meal!
8 February 2010 | Spotlight on Spice | No Responses
Indian cuisine is known for its variety of exotic spices, blended together in interesting combinations to make complex and fragrant dishes. Each of these spices has its own unique flavor profile, history, folklore and medicinal uses.
Cardamom is one of the most ancient of these spices, used as early as the 4th century BC in its native India as a medicinal herb. Ground cardamom comes from the seed of a tropical fruit in the ginger family known as Elettaria cardamomum, and carries a heftier price tag than most other spices, as each pod is laboriously picked by hand. Upon tasting cardamom’s intoxicating sweetness and smelling its pungent aroma, it is easy to understand why it is worth the cost.
Used in many Indian dishes from curries to desserts like Bombay Spice’s rice pudding and carrot halwa, cardamom not only tastes delicious, but also provides many health benefits. Cardamom is said to aid digestion, improve circulation, help cure colds and coughs, treat teeth and gum infections, and stimulate the sexual appetite.
Skeptical about that last fact? Just ask Cleopatra, who is said to have found its fragrance so enticing, she had her palace scented with cardamom smoke whenever Marc Anthony came to visit. You might want to try one of our cardamom desserts with your $40 Dinner for Two this Valentine’s Day at Bombay Spice to see what all the hype is about!
31 January 2010 | Events | No Responses
Bombay Spice is excited to be participating in the new weekly Farmers Market at Roka Akor, starting this Sunday, January 31st!
The Farmers Market will be taking place every Sunday from 10am to 2pm in the Roka Akor parking lot. It will feature the freshest produce from local vendors as well as food stalls from Roka Akor, San Gabriel Mexican Café, and of course, Bombay Spice. For more information, click here.
Can’t wait to see you all there–and to pick up some great food!
22 January 2010 | Events | No Responses
In response to the overwhelming ongoing need for emergency assistance in Haiti, John Kapoor, President of JNK Concepts Restaurant Group, will be donating a portion of each check between Sunday, January 24th and Sunday, February 14th to Doctors Without Borders.
Participating restaurants include:
- Roka Akor Sushi and Robata Grill, 7299 N. Scottsdale Road, Scottsdale
- Bombay Spice Grill and Wine, 10810 N. Tatum Blvd., Phoenix
- San Gabriel Mexican Café, 7000 N. 16th Street, Phoenix
Doctors Without Borders/Médecins Sans Frontières (MSF) is an independent international medical humanitarian organization. The organization delivers emergency aid to people affected by armed conflict, epidemics, natural and man-made disasters, and exclusion from health care in more than 70 countries.
“Doctors Without Borders has been working in Haiti since 1991 and had more than 800 Haitian staff, as well as 30 international staff, working there before the quake,” said Craig Meunier, Vice President of Operations at JNK Concepts. “Because of the experience of these doctors, and the staff working in Haiti, we are confident that the money donated will be put to good use.”
Doctors Without Borders had most recently been operating three emergency hospitals in Port-au-Prince and is now mobilizing a large emergency response in the wake of the earthquake that hit the country on January 12, 2010. MSF teams are focusing on meeting the urgent medical and surgical needs of quake victims. As of January 20th, the organization was running 10 operating theatres and working to increase its capacity.
For more information about the organization’s mission, visit www.doctorswithoutborders.org.
5 January 2010 | Friends | No Responses
Thank you to everyone who dined with us on New Year’s Eve. We hope you had a wonderful time. We wish everyone a happy new year filled with health, wealth and happiness.
4 January 2010 | Friends | No Responses
26 December 2009 | Events | No Responses
Make plans to join us this New Year’s Eve to celebrate with a three-course dinner for two. Dinner includes two appetizers, two entrees, two desserts and a bottle of champagne or wine of your choice for a total of $40. You may make your selections from our entire menu.
