“Curry Para-, Para-, Paradise” – Coldplay, probably
For this week’s #saucyspot, the SacFoodies decided to check out Curry Paradise, a West Sac diamond-in-the-rough that boasts stellar Yelp ratings and delicious dishes. Due to a busy work week and a shortage of long lunch hours, we ended up ordering delivery to our downtown office.
The owner sent us his personal recommendations over email prior to our order and even put us in direct contact with the chef, Dino! It was clear that both the owner and chef were incredibly hands-on with their food and customer service.
We ordered butter chicken, jira masti (spicy shrimp), samosas and naan. It was delivered to our office within the hour, and we wasted no time in breaking out the forks! Straight up, the food was awesome. It was spicy. It was delicate. The portions were generous. Most of all, it was full of complex flavors and textures that made it a real treat to eat.
Laurel: I ordered the jira masti and absolutely loved it! I am a big fan of spicy food but often have to proceed with caution at Indian restaurants – sometimes I get in way too over my head and end up with a burning mouth and bruised ego. Thankfully, this shrimp dish hit the spicy sweet spot; not too hot, but definitely hit you with a building heat as you went on, which I really enjoyed. The sauce was rich without being heavy and was a nice addition to the shrimp. It was so good I ended up saving the leftover sauce in the office fridge to add to my lunch the next day! (P.S. – I didn’t get a picture of my shrimp because I ate it too fast. The struggles of food blogging are real.)
Cheyenne: I fancy myself an Indian cuisine connoisseur. I certainly have my favorite dishes and I usually stick with them before venturing off into un-tasted territories. Samosas are a must-have anytime I’m trying a new Indian restaurant, and Curry Paradise did not disappoint! They were perfectly crisp on the outside while leaving the inside warm and delicious. I think that was my favorite part of the meal, I almost had to call them back and ask for sa-more-sas! I also tried the butter chicken and you butter believe it was delicious! Butter chicken is generally a milder dish, but this had a nice little kick that complimented the dish so well and allowed every flavor to shine through. It paired so well with the basmati rice and naan, and most importantly, it wasn’t too heavy to leave me napping at my desk. I thoroughly enjoyed Curry Paradise, seriously, naan-thing but good things to say!
If you’re on the hunt for a flavorful #saucyspot, than this is your jam. Aren’t close to West Sac? They also just opened a second location in Roseville, so you’re in luck. This National Sauce Month is shaping up to be naan-tastic!
Spoonful of Chutney— Finding Favors from Home
By: Shreya Suresh
Growing up, I always thought Indian food was disastrously complicated to make. As a result, I stuck to instant noodles and mac ‘n’ cheese for a few weeks when I moved abroad. When they lost their charm, I made many long distance calls to my mother, asking her for recipes and ignoring time zones. As it turns out, she wasn’t appreciative of my late night phone calls and asked me to get creative. I did the next best thing—I found these great food blogs to copy from. They feature simple Indian recipes using ingredients you’d find anywhere.
Chitra Agrawal, of ABCDs of Cooking, mixes traditional, vegetarian, Indian recipes with influences from around the world. A bona fide ABCD (“American Born Confused Desi”—a term used to describe South Asians raised in the U.S.), her recipes include old family favorites mixed with the best of whatever’s in season. She’s been featured in The New York Times, The Huffington Post and Real Simple, among many others and is working on her first cookbook.
Anupy Singla, of Indian as Apple Pie, got her blog’s (and now also her company’s) name from her approach to cooking: Indian food from an American point of view. She caters to homesick Indian foodies all over the world, and keeps her recipes healthy and delicious. Her first two books, The Indian Slow Cooker and Vegan Indian Cooking, remain best-selling Indian cookbooks in North America.
Mallika Basu, of MallikaBasu.com, started out like most Indian kids who move abroad. Armed with a total of two recipes, she moved to England for college. Since her master’s degree, she has tried to replicate the comforting taste of her home in Kolkata, in India’s West Bengal. Her shortcuts, cookery tips, and tricks fit simple Indian recipes into busy schedules.
Anjali Shah, of The Picky Eater, features recipes from across the world, including a large variety of Indian entrees. Raised as an obsessively healthy eater, she ended up married to a “white bread guy” from Chicago. She bridged the wide gap in their eating habits by cooking healthier versions of the food her husband enjoyed. She guarantees that the recipes on her blog are delicious—after all, they’re certified by a couple with a “picky palate and picky food preferences.”
Happy cooking!
Spoonful of Chutney
By: Shreya Suresh
Naan and tikka masala always make your mouth water, but you know what’s even better than these dishes? My new series, Spoonful of Chutney, where I talk about all kinds of Indian food. I come from India, and I am excited to talk about recipes, restaurants, festival food, and much more from my culture.
Take a peek at my first spotlight, “Spicy Kitchen,” where I list some of the essentials in the average Indian kitchen. Check this space each week for something new and exciting!
Spicy Kitchen
While moving overseas opens up a new world of food options, it isn’t long before we find ourselves craving the familiarity of the food we grew up with. And as a result, every Indian’s kitchen, regardless of where they’ve made their homes, has these spices:
- Turmeric: Known for its many medicinal properties and excellent flavor, it’s an essential component of every Indian kitchen. The next time you have a sore throat, add a pinch of turmeric to warm milk, honey and a dash of pepper. It doesn’t sound appealing, but it provides instant relief.
- Cumin seeds: Jeera, as it’s called in India, is loved for its aroma. The most delicious way to eat it is by frying it lightly in oil and adding it to rice (find the recipe here). You can also add it to boiling water, strain it and drink the water every morning. It’s a great way to detox and boost immunity.
- Garam masala: Also called “curry powder,” (a term no Indian will recognize) garam masala is a combination of different spices. It’s used whole or as a powder, and enhances the flavor of any Indian dish. In fact, a lot of Indians add it to pasta too, just to give it a more tangy touch.
These spices are just a fraction of what goes on in the average Indian kitchen. To keep our spices organized, we use a traditional Indian box that we call a masala dabba (box of spices).
These spices, and many more, belong in every kitchen. They’re delicious and healthy, and not too hard to come by. Turmeric powder and cumin seeds, and even garam masala under the name “curry powder” are found everywhere. So why don’t you make a trip to the nearest grocery store and add some spice (see what I did there?) to your kitchen?
Yeti Restaurant: Nepali and Indian; Well Worth the Drive—and the Bike Ride!
By Peter Bittner
Sometimes we SacFoodies explore outside Sacramento’s city limits. It’s not that there’s any scarcity of diverse food options here, but there’s always something exciting about seeing what other cities have to offer. On a recent trip to Davis, I spent a long, hot day biking on the cozy college town’s lovely path. At the end of it, tired and hungry, I visited a local gem: The Yeti Restaurant. There are few outdoor patios better in Davis, and not many establishments offering both authentic Nepali and Indian cuisine!
Indoors, the décor and music invite visitors into a Himalayan-inspired atmosphere with comfortable seating, warm lighting, and excellent service! The menu is varied and customers can hardly go wrong. Fan favorites include the Tikka Masala, the lamb or veggie Momos (traditional dumplings), and the many types of curries—just make sure to specify the level of spice you prefer! After the heat of the evening, I really enjoyed my Thai beer, Singha, commonly offered in Northern India and assorted Meat Plate Appetizer.
Hope you are inspired to diverge from your normal culinary routine! I’m certainly glad I wandered into The Yeti Restaurant. Timely and accessible service staff, regular specials, and humanitarian efforts like donating all the tips to relief efforts the week of the April 2015 Nepal earthquake, make this one of my favorite places in Davis.