Friday, January 4, 2013
Mulligatawny soup from Saveur. Seriously, this soup is not to be missed. It does require a homemade chicken stock, but it’s so, soooo worth it.
Also on the menu, a ridiculously smooth and creamy Paneer Saag, dal, tandoori chicken, a super rich curry chicken that came to my mother-in-law courtesy of an Indian Ambassador friend, aloo chaat that I whipped up on the sly, naan, and homemade Pondicherry dosas a la the Vendy winning NY Dosa cart from Washington Square Park, you can find that recipe in our forthcoming book New York a la Cart (now available for pre-order on Amazon or IndieBound), and mango lassis whipped up from some frozen mango and plain, unsweetened kefir.
We ate VERY well and there was plenty leftover to ensure we didn’t need to do any cooking, just reheating on New Year’s Day. Not sure if Indian New Year will become the new tradition or if we’ll pick another cuisine next year, but I can say that the menu swap was much enjoyed.
What New Year’s food traditions do you look forward to?