I've spent the last few months studying Indian literature and attending the honors colloquiums on Indian culture, and it has put me in the mood for some indian cuisine.
There's a new Indian restaurant in the emporium called Varanasi. I visited for the first time last week, and was pleasantly surprised by the high quality food and service. If you love spicy, flavorful food, you'll love Varanasi.
I ordered a lamb vindaloo, with a side of naan, and a Mango Lassi. Vindaloo is a traditional type of curry, surved with spinach and potatoe. It's spicy, with a heat level of 6/10. The heat level is enough to burn, but not enough to leave the flavor of the food unappreciable. It's salty and savory, a perfect dish for a cold evening. The vindaloo is served with basmati rice, and a cool cucumber sauce, which cuts the heat of the curry.
The naan is a flatbread, soft and chewy, great for dipping into the vindaloo. I'd highly recommend getting a side of naan to round out the meal. And don't miss a mango lassi to drink! This concoction of mango, yogurt, and rosewater is sweet, tangy, and super delicious~!
For those unfamiliar with curry-
Curry can be a whole bunch of different things. Curry powder is a blend of many different spices, including but not limited to, cardamom, cumin, nutmeg, fenugreek, mustard seed, chillies, clove, cinnamon, and turmeric, which gives it its distinctive yellow color. It is used to flavor soups, sauces, marinades, and much more. It pairs well with almost any type of meat or vegetable.
Interested in trying a dish with curry? This is one of my favorites, it's super easy, and dorm-friendly (I make it all the time)!
Basmati Rice with Curry
2 cups basmati rice
1 cup chicken stock
1/2 cup frozen peas
1/2 kilbasa
3 tsp McCormick Curry Powder
grated parmesan cheese
Follow the instructions for preparing the rice as directed by the package, but substitute the water for the chicken stock. Cook the rice until tender.
Slice the kilbasa and saute in a pan until slightly golden brown.
Add the peas, curry and kilbasa to the hot rice and mix together. Serve hot, sprinkled with parmesan cheese.
There's a new Indian restaurant in the emporium called Varanasi. I visited for the first time last week, and was pleasantly surprised by the high quality food and service. If you love spicy, flavorful food, you'll love Varanasi.
I ordered a lamb vindaloo, with a side of naan, and a Mango Lassi. Vindaloo is a traditional type of curry, surved with spinach and potatoe. It's spicy, with a heat level of 6/10. The heat level is enough to burn, but not enough to leave the flavor of the food unappreciable. It's salty and savory, a perfect dish for a cold evening. The vindaloo is served with basmati rice, and a cool cucumber sauce, which cuts the heat of the curry.
The naan is a flatbread, soft and chewy, great for dipping into the vindaloo. I'd highly recommend getting a side of naan to round out the meal. And don't miss a mango lassi to drink! This concoction of mango, yogurt, and rosewater is sweet, tangy, and super delicious~!
For those unfamiliar with curry-
Curry can be a whole bunch of different things. Curry powder is a blend of many different spices, including but not limited to, cardamom, cumin, nutmeg, fenugreek, mustard seed, chillies, clove, cinnamon, and turmeric, which gives it its distinctive yellow color. It is used to flavor soups, sauces, marinades, and much more. It pairs well with almost any type of meat or vegetable.
Interested in trying a dish with curry? This is one of my favorites, it's super easy, and dorm-friendly (I make it all the time)!
Basmati Rice with Curry
2 cups basmati rice
1 cup chicken stock
1/2 cup frozen peas
1/2 kilbasa
3 tsp McCormick Curry Powder
grated parmesan cheese
Follow the instructions for preparing the rice as directed by the package, but substitute the water for the chicken stock. Cook the rice until tender.
Slice the kilbasa and saute in a pan until slightly golden brown.
Add the peas, curry and kilbasa to the hot rice and mix together. Serve hot, sprinkled with parmesan cheese.
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