The flavors and aromas of Punjab filled the kitchen as Indar Patel got to working cooking up one of his trademark dishes.
Patel, head chef at House of Naan at 65 Howe St., began studying in Punjab, India, 25 years ago. He put that experience into practice as he go to work on a batch of Chicken Tikka Masala, beginning with garam masala, turmeric powder, cumin powder, coriander powder, salt, and red chili powder (pictured above).
He cooked the sauce for 40 minutes, adding heavy cream in a pan at the end.
He then added chicken, which was cooked into the sauce; he mixed everything for 10 minutes.
Boiled rice.
Next came the rice. He left it boiling for ten minutes, making sure to add salt, water, and a bit of cumin.
The dough.
Once he finished cooking the rice, he began to work on the naan. Patel explained the dough for the naan is made up of white flour, water and a little bit of milk.
He placed dough over a towel used to shape the naan and stretch it out. He then placed it into the oven for one minute.
After cooking the naan, Chef Patel placed it on a plate and added melted butter with a little bit of garlic seasoning, which completed the main dish. The sauce and chicken were creamy, flavorful, and a bit spicy, complemented perfectly by the white rice and buttery naan.
Coral Ortiz Photo
On To The Bar
Hwang pouring the Spicy Tamarind Vodka
Manager Jason Hwang then stepped behind the bar — and concocted a new drink coming on the menu: the “Thorny Rose.”
“You want to start with two ounces of Spicy Tamarind Vodka,” Hwang said, “and then add three quarters of an ounce of freshly squeezed lime juice.”
He added three quarters of an ounce of Rose syrup and an ounce of Aquafaba to finish up the flavoring.
Hwang shaking and mixing the drink
Then he shook all the ingredients for 30 seconds.
He placed the mixture into another cup using a strainer. This move is also known as “a reverse dry shake,” and important to getting the texture needed for a perfect drink.
Hwang added a bit of ice and began to shake the mixture again for another 15 seconds.
Just like that, a perfectly made cocktail, with a lime wedge added for flavor and decor.
The drink tasted jolly rancher-like, with a smooth foamy texture at the top and a smooth texture at the bottom. The drink has a sweet and sour taste.
House of Naan is sooo good. A+ Great late-night happy hour too!