Restaurant Review: Amla

Indian food has always been problematic in my family. My father and sister have a higher tolerance for spiciness than I do, my mother's tolerance is much lower than any of us, and that's before we even get into the problems with specific foodstuffs. As such, it tends to be very difficult to find an Indian restaurant that has enough dishes for everyone to get something that they can eat. However, there is a bright spot on the horizon. Earlier this year a new Indian restaurant opened up right in my neighborhood that offers perhaps a wider array of delicious delicacies than any other eatery we've ever come across.

Built in the same space as a previous Indian restaurant, Amla is different from many similar establishments. When I stopped to look at the menu, I noticed that there were a greater number of vegetarian dishes than the two other major restaurants in the area ("Indian Cafe" and "Indus Valley"). Upon further examination, I decided that this establishment dealt with, at least to a degree, more with foods from the south of India, which has a strong vegetarian tradition. Meats and seafood are on offer as well, along with multiple breads and various rice dishes.

The decor and atmosphere in the restaurant is equally innovative. Warm colors of gold, orange and brown surround the diners; the metal wall sconces are shaped like twisting stems with cut-glass flowers as shades for the light bulbs; Indian music plays softly from multiple speakers; and best of all, the service is impeccable. The only major flaw of the place is their desserts; I wasn't entirely sure what to expect, but nearly all of the desserts were dairy-based/made with condensed milk, usually with some other minor element that served as flavoring.


All things considered, Amla is most certainly a worthy addition to the restaurant scene in my neighborhood, and my family and I certainly plan on returning in the future. Based on our experience, the cost was roughly $25 per person, so if you're willing to go for it, I would highly recommend you plan your next date or gathering at this remarkable Indian eatery.

AMLA | NEW YORK'S FINEST INDIAN CUISINE 

Cooking Tips 104

Tender Meat
A good way to ensure that your meat stays tender is to marinate it in something acidic. Depending on the flavors of the recipe you're using, this could include worcestershire sauce, balsamic vinegar, or even orange juice. A little olive oil never goes amiss either. Just be creative!

Sanitary Surfaces
When preparing vegetables and meat for the same meal, an important thing to keep in mind is the order of that preparation. Any surface (counter top, cutting board, plate, container ect...) or utensil (knives and other implements) used for raw meat should not be used for raw vegetables or other produce immediately afterwards without properly washing said surfaces and utensils. This will prevent the spread of harmful bacteria. The easiest approach is to prepare all the vegetables first (as long as the recipe allows it) and then move onto the meat, so everything only has to be washed once.

Restaurant Review: Aquagrill

They say that "fish is brain food". If that's the case, then one of the best universities in the city is undoubtedly Aquagrill, located at 210 Spring Street on 6th avenue. If fish and seafood are your cup of tea (the restaurant has, in addition to the main menu, over 20 varieties of oysters + a full raw bar) and you're willing to spend that extra dollar, then hop the fastest form of transportation you can and get to this place for a culinary experience you'll never forget.

When judging quality of food and quality of service (the two most important qualities of a restaurant experience), Aquagrill was pretty much split 50-50. We had a reservation and showed up on schedule, but weren't seated until ten minutes after our reservation time. The service was, in my Dad's words, "slow and disorganized". Granted, the restaurant was very crowded, but there were plenty of servers and my Dad also said that they shouldn't seat more guests than the kitchen could handle.

Balancing out the somewhat lousy service, however, was some of the best food I've had in a long time. The menu was mostly seafood, but really had something for everyone (steak, chicken, salad ect...). The quality of the meal was simply extraordinary, and my family and I all took tastes of each other's dishes (the apple tart dessert, seen left, was my favorite). All in all, the experience was a positive one, and I would go back to this restaurant in a heartbeat.

Just one piece of advice; if you decide to try this restaurant (which I strongly encourage), remember to make your reservation at a time when the crowds are likely to be smaller (we went on Saturday night- not such a good idea), then just sit back and let the good times roll.

Aquagrill Restaurant, New York City

Styles of Sachertorte

Every nation has at least one food that typifies their culture. For Austria, the pastry role of its signature cuisine is filled by the famous sachertorte, a dense chocolate cake whose layers are separated by coatings of apricot jam. When I was in Vienna in October of 2010, the Sacher Cafe, claimed inventor of the torte, was just a few blocks away from the hotel. In addition to enjoying a slice at this cafe one evening, I also sampled varieties from a few other locations around the city. It was interesting to see how the different places made slight changes to the pastry (i.e. one place used three layers of cake instead of two, another used a slightly tarter jam ect... ect...).

If you can find Sachertorte in your area, I would recommend trying it. The Sacher Cafe also runs an export business that ships the cake around the world. Check out their website for more details.

Sacher Cafe- Vienna   

Restaurant Review: Boat Basin Cafe

One of the best features of New York City is that, despite the bumper-to-bumper buildings, there are plenty of green park spaces to unwind, exercise and generally escape from the streets and noise. Although Central Park has the bigger reputation, Riverside Park has always held the more important place in my heart (though this obviously biased, since I grew up less than a stone's throw away from it). If you know where too look, Riverside Park holds many delightful secrets. Since the weather was so absolutely gorgeous today (4/8/12- strong sun, cloudless sky, perfect breeze, the whole nine yards), my parents and I took a walk in the park and ended up at the 79th Street Boat Basin on the Hudson River. I had passed this cafe several times before, but never tried it. In the end, we gave into temptation.

Although the menu at the Cafe was somewhat limited, the food itself was perfectly scrumptious, and it more than made up for a small menu in location, location, location. As you can see from the image to the left, the terrace is set above and right beside the river, providing a fresh breeze (albeit a little too strong on this particular day) as well as perfect exposure to however much sun each patron desired.

The second layer of the restaurant (right) was directly behind the terrace and separated by heavy plastic screens. It contained a vast open space with a full bar, plenty of tables and, of course, big screen TVs. Despite the fact that it was Easter Sunday (when I assumed most people would be at home with their families), it was a full house with patrons shouting and cheering at whatever game was playing (although honestly it got a bit annoying after a while).

The most unique layer of the restaurant was the furthest in (left). For those not familiar with the area, 79th Street & Riverside Drive is notable for its large traffic circle leading to the Westside Highway, and the third layer of the restaurant was sunk directly into the circle (that curving path on top of the arches is what the cars drive on)! Aside from offering the most sun for any interested patrons, this third layer is a pretty cool spot.

If fancy food is not your preference, but you love outdoor seating and a casual environment, then this is place for you. Drop by on the next sunny day. http://www.boatbasincafe.com/ 

Cooking Tips 103

Cooking rice
One important thing to remember when making rice is to stir it as little as possible. Once or twice to break it up a little is fine, but excess stirring will make it mushy and stick together.

Potato patties
If you have leftover mashed potatoes lying around, make them into croquettes! Just form the potatoes into patties, heat up a frying pan with a little oil (see 101 for an oil tip), crisp them up on both sides, and you've got a tasty treat!

Sweet Sauces
If you plan on using sauces, marinades or other flavorings in your recipes that contain significant amounts of natural or refined sugars (such as fruit preserves, chutneys, certain kinds of teriyaki and BBQ sauces ect...), just be aware that those flavorings can caramelize and burn very easily when exposed to direct heat. Just be conscious that the outside of whatever you're cooking doesn't get too crispy for your liking.

Restaurant Review: Penang

Growing up, Chinese take-out was a staple in my family, and one of my favorite meals of the week. It's still good, but after almost 20 years of ordering from the same restaurant, the menu has grown a bit tiresome (something my mother vehemently echoes on a fairly regular basis). In recent years, the vast expansion of Thai and other East Asian cuisines in the city has allowed me to explore alternatives. One of the finest of these alternatives is the exquisite Malaysian eatery between Amsterdam and Columbus on 72nd street: Penang.

As far as the menu goes, Penang really has something for everyone. Besides catering to both meat-eaters and vegetarians, I overheard from a waiter once that the restaurant is dairy-free (don't know if this applies to some of the desserts, though, so it would be good to ask). Unlike many Chinese take-out places, the food is never greasy and always prepared with fresh ingredients (not to mention always delicious- I recommend the Basil Chicken).

In addition to the fabulous menu, the layout of the restaurant is casual yet classy. Long and narrow, but with plenty of elbow room and a full bar in the front. No windows, but the entire front wall (facing the street) is made of glass, letting in just the right amount of light. The most unique part is the restrooms. Two unisex restrooms are separated by a short corridor containing the sinks, making the wait time shorter for both men and women, and no waiting at all if you just want to wash your hands.

If anyone is looking for a change of pace from the usual Chinese food, I highly recommend trying Penang. It's a bit pricey, but the combination of quality food, a cozy atmosphere and all-around good time makes the investment well-worth it.

PENANG NYC WEBSITE

Cooking Tips 102

Moist chicken
If you want your chicken to stay nice and moist while grilling, marinate it in yogurt. This technique is often used in the Middle East and India, and adding spices like garlic, cumin and black pepper to the marinade will emulate the flavors of these areas.

Adding eggs
If any recipe requires that raw eggs be added to a hot mixture, wait until the mixture cools unless the recipe says otherwise. Raw eggs + hot mixture will actually end up cooking the eggs and the whole recipe could be ruined.

Chopping peppers
If you are preparing peppers for crudite or some other form of cooking, be sure to remove the seeds before serving or adding them. If any of your guests are not particularly fond of spicy food, this will take away much of the heat of the peppers.

Cooking Tips 101

Many years of watching cooking shows and practicing in the kitchen have led to the accumulation of many helpful tricks that you may not pick up elsewhere. Here are a few choice ones:

Cooking with oil
To check that oil has reached the right heat for cooking, splash a few drops of water into the pan. If the oil sizzles and spits, it is ready (just be careful not to burn yourself).

Marinating fish
Because of the delicate texture of some types of fish (salmon, tilapia ect...), marinating them in liquid for longer than 10-20 can make them soggy and crumble in the pan when cooking. A thick fish steak like tuna or swordfish can be marinated for significantly longer periods.

Washing strawberries
The best way to clean strawberries is to wipe them with a damp towel. They are porous by nature and will soak up a lot of liquid. If rinsed under running water and not eaten soon afterward, they can rot more quickly.

More tips will undoubtedly come, so stay tuned!

Greetings From Mexico

For as long as I can remember, food has been a significant part of my life. When I was growing up, home-cooked meals were a mainstay in my house at least four times a week (although the takeout we sometimes ordered wasn't half bad either). My mother has always been infamous for hosting large dinner parties and family gatherings for holidays and special occasions, and in the last bunch of years I have become her "sous chef" in preparation for these big gatherings (so much to do, so little time).

More recently, I have been fine-tuning my own culinary skills and hosting parties of my own. I like to cook whenever I can and enjoy experimenting with new recipes, techniques and ingredients. I have absorbed many helpful hints working alongside my mother over the years, and the Food Network and the newly created Cooking Channel are common staples of our evening entertainment. In addition, I'm always excited to discover a new restaurant and sample its many delicacies. Whether a simple sandwich shop or the fanciest of French bistros, New York City certainly has no shortage of these palate-pleasing wonderlands. Overall, I think I can safely say I am comfortable with calling myself a "foodie".

The following recipe not only comes from the Food Network website (always a great source for gastronomic inspiration), but was perhaps the most difficult recipe I have tried to date. I have never been a fan of the "Tex-Mex" style of food, and this culinary concoction has turned me onto the authentic flavors of Mexico. Although very delicious, a word of advice: if you want to attempt to make this recipe, CLEAR YOUR DAY!!!

Yucatan Marinated Chicken Skewers with Peanut-Red Chile Mole Sauce