Lamb curry, Tandoori Stuffed Bell Pepper-authentic Indian cuisine in Manila Irene C. Perez Philippine Daily Inquirer
March 31, 2011
What Heat restaurant serves is the exact food you’d have when you dine in New Delhi THE WORLD has come to love Indian food that’s spicy, strong, bold and has that lingering taste—and scent—that makes the cuisine memorable and interesting. The generous mix of chili, curry, paprika and turmeric intensifies the flavors. Savor it a little more and you’ll discover sweet, fragrant cinnamon, perhaps a kick of tangy lime, or a fresh tinge of crushed coriander leaves.
If you are up for authentic Indian food, Heat restaurant at Edsa Shangri-La in Mandaluyong celebrates “India Spice Adventures” food festival until April 3, prepared by guest chef Ashfaque Ali from Shangri-La’s Eros Hotel in New Delhi.
He and Edsa Shang master chef Fanishwar Nath, and executive chef Jeff Simmons finalized the menu, a combination of North and South Indian specialties.
Lamb curry
Australian chef Simmons explained: “India has one of the world’s oldest cuisines. North Indian food is made creamy with yogurt and cream, usually mixed meat, paired with salads, flatbread like chapatti and roti, while Southern cuisine has more vegetables layered with coconut.”
Lamb entrées include Bhuna Methi Gosth (lamb and fenugreek leaves) and Gosht Awadhi Nali (curry with green coriander). For chicken, there’s Kadhai (chicken with onion and tomatoes) and Malai Murg Tikka (creamy chicken cutlet). Lighter selections are Machali Masaledar (fish with coriander) and Kabab (barbecue of prawn, chicken and mutton).
These can be paired with chutney or dips in several varieties: Saunth (tamarind and jaggery or sugarcane juice); Mango; Yellow (yogurt and veggie pickles); Pudina (mint); and Dahi Bhalla (yogurt and lentil).
Have some Aloo Gobhi (potatoes with cauliflower, curry, mixed spices and peas); Rajma Kashmiri (curried kidney beans); and Seviya Kheer (sweet dry vermicelli and dried fruit cooked in milk) on the side. There are also nonspicy dishes like Samosa and Vegetable Pakora or fried breaded vegetables.
Black salt and cinnamon ‘lassi’
Chef Nath said what they serve at Heat is the exact food you’d have when you dine in New Delhi, and nothing was tweaked for the Filipino palate.
Balance off the heavy meal with refreshing drinks like the yoghurt-based lassi, which comes in black salt and cinnamon, milk and sugar, and mango and milk flavors.
To celebrate Philippine Airlines’ 70th anniversary and its new flights to India, Heat is holding the promo “Seventh Guest Dines Free.” For every group of seven, the seventh diner gets a complimentary buffet, also until April 3.
The Indian menu is available in Edsa Shangri-La’s Heat restaurant, a la carte or in the lunch and dinner buffet. Call 6338888 local 2777 or 9077; e-mail restau rantrsvns.esl@shangri-la.com.
Kache Murg Biryani
(Chicken Biryani Rice)
1 k basmati rice (soaked)
1.5 k chicken
100 g onion (fried)
50 g garlic (paste)
50 g ginger (30 g paste, 20 g julienne)
100 g green chili pepper
50 g coriander (fresh, chopped)
50 g fresh mint (leaf)
50 g turmeric (powder)
20 g cardamom
10 g cinnamon (powder)
10 g clove
20 g salt
5 g bay leaf
100 g saffron
250 g milk
200 g ghee
20 g garam masala (powder)
Yogurt
Marinate chicken with garlic paste, salt, sugar, 10 g turmeric and yogurt.
Heat ghee and add whole spices, ½ of all ingredients.
Add marinated chicken cooked until half-tender; set aside.
In another pan, boil water with Basmati rice and half of the remaining whole spices including half of the fresh mint. Cook halfway.
When ready, strain the rice and mix the chicken layer by layer, also add fried onion, Garam Masala, ginger, green chili peppers, mint and coriander leaves.
Cover with foil and put inside the oven. Cook for another 10-15 minutes under slow fire. Serve hot.
Bharwan Rangin Mirchiya
(Tandoori Stuffed Bell Pepper)
10 g capsicum, red, yellow
and green
50 g cashew nut
500 g paneer (grated)
50 g raisins
100 g carrots
200 g cabbage
100 g beans
50 g green peas
25 g coriander leaves
25 g green chili pepper
5 g chili powder
5 g garam masala
5 g cumin (powder)
10 g salt
30 ml ghee
5 g cumin seed
50 g ginger garlic paste
Chop the vegetables. Slice the capsicum in half and remove seeds. Heat oil in a pan and put in cumin seed, ginger, garlic and chopped vegetables. Cook for 7-10 minutes.
Mix in all remaining spices and sauté for another 5 minutes. Add cashew nut, grated Paneer and raisins.
When ready, stuff the mixture inside the green, red and yellow capsicum. Cook inside the tandoori oven.
Serve hot with mint chutney, onion rings and lemon wedges.
