Indian Street Food Archives - Local Food Eater

Happy 75th Independence Day, Ancient Modern India!

August 17, 2022 Comments Off

(Gerry Furth-Sides) Celebrating Indian Independence Day when on August 15, 1947 the United kingdom proclaimed the Indian Independence Act and the country began its transition into a republic (January 1950).

Independence came with partition along religious lines when British India was divided into the Dominions of India and Pakistan.

There is could be no more fascinating story of colonial rule and obsession than this one.

For how this played out in the culinary world, in which the British fell in love with the country and the cuisine and blended it into their own, please see our article in //localfoodeater.com/bombay-bugle-brings-first-anglo-indian-cafe-in-la/

Curries & Bugles, the story of how British and Indian cuisine combined during the Raj

Thank you, many decades worth over, for the sheer enjoyment of films I see over and over.

And for the life-changing spiritual and health practices even if I never made the connection to their origin and couldn’t identify Indian food if it was in front of me then. How wonderful to have discovered the best of the foods, especially southern Indian food, now!

I magically found out about yoga by way of a Sunday newspaper magazine and still use the book (see it here). From the first time I tried yoga, it was as though I had been doing it all my life (or lifetimes!)

The music! My super-athlete dad, a major figure skating and ski film fan, took me to see Ravi Shankar concerts.

More recently my favorite guided evening and nightly meditation are from Heartfulness in India. And I always get such a kick out of the British expressions used in them.

And film. I’ve probably sat through days at a time of the APU trilogy (7 hours with the director’s bio) and seen every Merchant Ivory film Thank you @TableConversation for the congenial, sophisticated cookbook by Merchant.

And yes, the controversial Jinnah film is a recent find. It gives more insight and depth to both sides. I was sad to learn his daughter Dina, just passed away at the age of 98. I had dreams

Watch the TCM schedule for an airing of it and the sweeping David Lean film, Gandhi. The Jinnah film was not allowed on screen in India for some time because of the British lead actor.

Ancient Indian culture that is both timeless and contemporary

Thank you, many decades worth over, for such beautifully designed and crafted fabric (shown here in the clothes I sewed). The cloth industry in Bengali once accounted for 12% of all cloth internationally! (For my other silhouette “loves” of the “Nehru” tunic and jodhpurs, please see //www.gentlemansgazette.com/jodhpurs-guide-pants-history-style-where-to-buy/and //www.utsavpedia.com/ethnic-innovations/nehru-jacket-where-tradition-meets-fashion/

The skirt of “madras” fabric was worn by an unknowing Beverly Hills fashionista), meticulously made as always in India, Pakistan and Bangladesh.

Madras cloth is named for the region that made it famous. Bermuda shorts made madras internationally fashionable at about the time of Independence and they are to this day, like jodhpurs! Both tell the story of class and creativity in colonial India.

The story: official Madras plaid, per the U.S. Federal Trade Commission must be made in Chennai (formerly Madraspatnam or Madras. The name was first used by a shirt maker in 1844 to describe the fabric that had been in use already for 5,000 years in its home country of India, known as a humble fabric used for laboring class clothing or pajamas. There is it often looked down upon as a reminder of slavery and oppression to some, yet a symbol of affluence to others in power. You only need to know that “The plaid was so valued that it became possible to trade the fabric for slaves.” For the full story please see//petermanningnyc.com/blogs/news/guide-to-madras-plaid

Madras, now Chennai, where the international famous fabric was born

These days the region named Chennai is as well loved for its the wildly long dosas and other regional dishes! Read about the delicious dishes you can try at Annapurna Restaurant in //localfoodeater.com/tag/annapurna-culver-city/

Fun, scrumptious, authentic Southern Indian food at Annapurna

ttps://localfoodeater.com/tag/annapurna-culver-city/

A dosa! One fun, delicious dish you can try at Annapurna Restaurant

And finally, the people, the links that spark vitality and inspiration into the bridge between cultures. Here are only a few of them from the past seven years.

Kati roll and Frankies (Indian street food)

September 1, 2021 Comments Off

Kati Roll Co at Los Angeles had its Grand Opening this May 17th, 2021! Dominated by Indian cuisine, because both Kati roll and Frankie (similar to Mexican burritos) originate from India, there are mouth-watering dishes other than just these.

Coming from a personal experience in 2018, Nizam’s Restaurant at Hogg Street in Kolkata has the best-selling and most flavorsome Kati rolls. Tibbs Frankie in Mumbai is the most sought-after restaurant for Frankies. In India, these grab-and-go and hassle-free dishes are beloved by most people. Let’s find out how these dishes have been doing in the West.

Renowned Chef ‘Avi’

Chef Avinash Kapoor and Sridhar Sambangi put this contemporary idea of starting a virtual restaurant in Los Angeles. Sambangi heads the team from Clorder Inc, a white-label online ordering and marketing firm.

Avinash Kapoor already runs two successful restaurants in California. He came to this state thirty-nine years ago and has set the standard for both Indian cuisine and restaurants since then. A man of food as well as wine, Chef Avinash was one of the first Indian chefs to pair premium wines with Indian cuisine in LA.

Sridhar has over 23 years of experience in building SAAS applications for high tech industry. He has been working extensively in the hospitality group for the past seven years. Clorder Inc., his “White Label” company, offers online ordering solutions to the restaurants by direct brand building and direct customer reach (rather than through a third partyO. Recently, Sambangi was also recognized as a Google Elite Network Contributor with 120 million views.

Kati rolls and Frankies

These two dishes fall under the category of healthy, tantalizing street food. Kapoor is one of the first restaurants to introduce Kati Rolls and Frankies not only in Los Angeles but the entire country.

The menu at Kati Roll Co has choices for both veg lovers and non-veg lovers. To name a few are Crispy Fish Kati roll, Chicken Tikka Kati Roll, and Fried Chicken Kati roll. Paneer Makhani Kati roll and Tofu Makhani Kati roll are the best sellers and also a must-try for vegans and vegetarians.

Even though the choices under Frankies are limited, there are some amazing dishes to choose from.

Steamy rice bowls and sides

Ranging from $8.99 to $14.99, these bowls are filling and can also be topped with some sides!

In-house drinks

People are always on the run for something to drink for a usually mild to warm climate in Los Angeles. The Alfonzo Mango Lassi is the perfect drink to match the sun!

The Pistachio Lassi and Mixed Berry Lassi are also available on the website. Order yours now!

For more updates, follow us on Instagram and Facebook!

Are you a Kati or a Frankie? Find Out at KATI ROLL CO Coming Soon

May 20, 2021 Comments Off

This image has an empty alt attribute; its file name is IMG_0898.jpg — The foil wrapping tells you if it is a Frankie or Kati!

(Gerry Furth-Sides) Are you a Frankie or a Kati? Do you know the difference? You will soon when Kati Roll Company (#katirollco) comes to to town, bringing authentic, fun Indian Street food to LA. And second generation, Avinash Kapoor, who is bringing it to Los Angeles, already owns two of the most popular Indian restaurants in Los Angeles.

Both concepts started because street vendors didn’t have enough time to wash their plates between customers. So they started serving their marinated and grilled kebabs wrapped in paratha or roti (Indian flatbread), serving the two items together without dishware.

And both go beautiful with refreshing fruit Lassis, a house-made blend of fruit and organic yogurt. The most famous is Mango Lassi shown below. Other flavors include blueberry and strawberry.

This image has an empty alt attribute; its file name is IMG_E0888.jpg — **Lassi**s, a house-made blend of fruit and organic yogurt.

I start with the Kati, because it is my preference! The Kati (or Kathi ) roll originated in Kolkata (Calcutta). It has come in Bengal to be simply known as “roll”. The word Kati in native Bengali roughly translates to “stick”, referring to how they were originally made on skewers.

It has stuffing variations chosen from assorted veggies, cheese, meat, paneer, soy. The traditional Kati fillings include coriander and chutney, with egg, and chicken proteins. A warm, lingering layer of spiciness comes from the addition of a sparkling array of spices. Plain roti or a parantha that has some lamination is used as a Kati roll wrap.

This image has an empty alt attribute; its file name is A983D6AF-DD7B-4452-82C2-96305306F27D-copy.jpg — Fruit lassis are the perfect pairing with a Frankie or Kati, or on by themselves!

The Frankie was created in Mumbai (Bombay) in the north and is unique to this area. A Frankie is an Indian wrap best described as a “Mumbai Burrito” with no rice or beans. The standard Mumbai version wrap is roti. Stuffed with a veggies, cottage cheese cutlet, it is seasoned with a combination of tangy sauces, then rolled into an omelette-like layer on the inside. Frankies are also distinguished by the practice of egg washing the casing of the wrap.

In American versions of the Frankie, naan baked in a tandoor oven is used, and an extra cost is made for the darker wheat, thicker roti, possibly because roti seems more exotic. This is a lot like the choice of a hamburger sandwich bun simply being on a soft white bread or whole wheat.

Naan, an ancient Indian staple is perfect for a folded over quesadilla-like sandwich. It’s a soft dough cooked at extremely high temperatures in substantial metal or clay cylindrical oven. Yogourt is added to the dough to soften it, and ghee to give it a gloss before the chef gently slaps it onto the side of the oven, where it sticks until it is baked. Naans are slightly puffy with a crackling thin, crisp crust spotted with bits of smoky char that breaks open to reveal airy, stretchy, slightly chewy bread underneath. Your mouth waters just to read about it!

Kati rolls are packed in paper whereas Frankies are rolled in foil. So the Kati paper can be torn around the side as you eat it. The Frankie can be slid up through the foil circle instead. This makes both of them convenient!

To get a better idea about how loved these two street food favorites are, consider this debate as the Indian counterpart to the American obsession with NY style versus Chicago pizza style. The NY style has the thinnest of crusts and baked in a wood-burning oven at its best for a crunchy, flatbread canvas for usually light ingredients – like the Kati. The deep-dish Chicago adds a doughy crust, more like the Frankie!

And, like the intense New York style vs Chicago-style pizza style debate in America, the Indian one depends on which style Regional food you like best. You can also compare the affection outside Indian for these two handheld street foods as the counterpart to the French obsession with cous cous. And with the Brits who fell so much in love with Indian cuisine in India during the Raj that they blended their own flavors into the dishes and brought them back to England, where they are ranked ahead of Anglo food in annual surveys!

Indian restaurants run by Indian families in recent decades, in Canada and the United States, have propelled the Frankie and Kati into a “favorite” ranking in take-out restaurants. Now it is available to you to make own choice to see which you are: a Frankie or a Kati!

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New Kati + Frankie at Katirollco Now in LA!

May 11, 2021 Comments Off

(Gerry Furth-Sides) Los Angelenos can discover whether they prefer a Frankie or a Kati – or both- with an order at Kati Roll Company (#katirollco). The new company brings authentic, lively Indian Street food to LA with the Kati and Frankie in wrap and in bowl form. Add to this a line of side dishes and unusual fruit drinks. To order food online, please see: //katirollco.com.

On the Kati menu: Chicken Tikka Kati Roll ($8.99);Fried Chicken ($8.99);Crispy Fish ($9.99); Paneer Makhani Kati Roll ($8.99); Tofu Makhani Kati Roll ($8.99).

Katiroll offers Frankies filled with Chicken Tikka Masala ($10.99); Crispy Fish ($12.99); Paneer Tandoori ($8.99); Aloo Gobi ($8.99)

Bowl dishes include: Saag Paneer Bowl, Channa Masala Bowl, and Dal Bowl (Yellow/Dal Tadka)at $8.99; Chicken Tikka Masala Bowl ($9.99) and a Salmon Bowl ($14.99).

Sides include Spicy Potato Fries ($3.99); Plain Roti ($2.49); Spinach Roti ($2.49; roasted Brussels Sprouts ($9.99); Cheese Naan ($4.99).

All of the dishes go beautifully with refreshing fruit Lassis, a carefully prepared house-made blend of fruit, organic yogurt and milk. The most famous is Mango Lassi, here Alfonzo Mango. Also on the menu: blueberry, strawberry and mixed berry ($4.99)

Street vendors in Mumbay and Calcutta thought up the concept when they didn’t have time to wash plates between customers. So they started serving their marinated and grilled kebabs wrapped in hand-held roti wraps – and, presto, no need for plates.

**Lassi**s, a house-made blend of fruit and organic yogurt.The unusual drinks on the menu at Lassi’s in Alfonzo Mango ($4.99), Pistachio ($5.99) and Mixed Berry ($4.99)

Everyone affectionately calls the “Kati (or Kathi)” that originated in Kolkata (Calcutta) the “roll” in Bengal. The word Kati in native Bengali roughly translates to “stick”, referring to how they were originally made on skewers.

Stuffing variations include assorted veggies, cheese, meat, paneer, soy. The traditional Kati fillings include coriander and chutney, with egg, and chicken proteins. A warm, lingering layer of flavor comes from the addition of a sparkling array of spices. Plain roti or a parantha that has some lamination is used as a Kati roll wrap.

Fruit lassis are the perfect pairing with a Frankie or Kati, or on by themselves!

In American versions of the Frankie, naan baked in a tandoor oven is used, whether traditional nan or the roti with darker wheat. Naans are slightly puffy with a crackling thin, crisp crust spotted with bits of smoky char that breaks open to reveal airy, stretchy, slightly chewy bread underneath.

Each dish is carefully sourced for ingredients, prepared and wrapped. The food is prepared at in the kitchens of Kapoor just northwest of DTLA, popular and well-respected for two generations in the city. Indian restaurants run by Indian families in recent decades, in Canada and the United States, have propelled the Frankie and Kati into a “favorite” ranking in take-out restaurants.

Pick up a Kati and a Frankie at Kapoor’s Akbar Indian Restaurant, 701 W. Cesar E Chavez Ave., Suite 107, Los Angeles, CA 90012. (213) 372-5590.

Cafe Spice’s New Naan Toasties

April 6, 2021 Comments Off

(Gerry Furth-Sides) Cafe Spice introduces NAAN TOASTIES in three filling flavors: Chicken Tikka, Cauli Tikka and Chicken Chutney, filling sandwiches in conveniently packaged half moon versions. They are available online and in select supermarkets. And the story is that Naan Toasties also represent the most recent shift in American dining, from post-restaurant to home and on-the-go-eating with packaged meals and snacks. We wrote about Cafe Spice’s new packaged meals last winter (//localfoodeater.com/cafe-spice-delivers-authentic-ethnic-meals-at-home/

Cafe Spice Culinary Director, Chef Hari Nayak developed the “Toasties” inspired by one of his favorite Indian street food dishes in Mumbai, the popular “Mumbai Toasties”. The idea was to stuff Indian flavors in fresh cauliflower or chicken or chutney, bright spices and gooey melted cheese, all snugly tucked into a sort of quilted Naan bread pocket. This is in sync with authentic Indian flavors being vital throughout India’s culinary history.

**Cafe Spic**e **Culinary Director, Chef Hari Nayak**, developed the “Toasties” (photo credit: **Cafe Spice)**

Second generation food industry pioneer, Sameer Malhotra, Cafe Spice CEO and Co-founder, neatly packaged the Spice Naan toasties so that they are all ready to be popped into the oven or toaster oven for minutes. And each can be split in half and rebagged in the ingenious packaging with a gummed label. For details and ordering, please see //www. cafespice.com

Cafe Spice practical packages of NAAN TOASTIES are easily closed and reopened

Chef’s mission was to infuse not only the fun and convenience of one of the most popular Indian street food dishes, but the energy of the fast-paced culture of Indian street food with fresh Cafe Spice ingredients. I get the idea: I sometimes drink my morning espresso standing up next to counter in front of the Lavazza machine maker and dream I am in bustling Milan.

The new Chicken Tikka Masala Naan Toastie by Cafe Spice (photo credit: Cafe Spice)

The story behind this dish is that even as a boy, Chef Hari loved being in the center of Mumbai, hopping from food cart to food cart. He’d happily stand in long lines just to experience the new dishes at the most, while taking in his surroundings of bright colors and the buzzing energy of the city.

**Cafe Spice Chicken Chutney Naan Toasties**. You can also plate it and add a salad or veggie.

**Cafe Spice’s Chicken Tikka Masala and Cauliflower Tikka Naan Toasties**

Classic Chicken Tikka Masala is a natural choice for the Naan Toasties. The dish has become the most popular dish in Indian restaurants across the world and regularly turns up in the top five, if not the top most favorite dish in England. It holds first place in the category of Anglo-Indian food, developed during the Indian Raj when the British officers and bureaucrats developed a passion for Indian cuisine, blending some of their own less pungent flavors into it.

**Chicken Tikka**, the base of the **Chicken Tikka Cafe Spice Naan Toasties**

The Cafe Spice toasties honors the recipe with fresh ingredients and spices. In the original version, the chicken is marinated in yogurt, then roasted and combined with a tomato sauce, prepared with a hint of cream and aromatic spices. We would recommend that a rough shred, moist chicken filling in the Cafe Spice version to better serve the sandwich instead of the small, hard pieces of chicken.

A classic spice palate combined into garam masala (mixtures), here at **The Indian Kitchen** in West Hollywood, CA

A Tikka is also the natural choice for the sandwiches, highlighting pieces of meat or vegetables. Its origins go back back to the Mughal dynasty. It is made by marinating chicken or veggie pieces in spices and yoghurt and then cooking them in a tandoor. This dish is classically paired with a serving of Basmati saffron rice, which is grown in the Himalayan foothills, prepared with real saffron threads and cooked with whole cardamom pods and bay leaves.

The **Cafe Spice Cauli Tikka Naan Toastie** package with detailed information, heating instructions

The **Cafe Spice Cauli Tikka Naan Toastie** at home

Cauliflower, one of the two main ingredients in Aloo gobi (cauliflower and potato) is the base of the **Naan Toasties**

Naan, an ancient Indian staple is perfect for a folded over quesadilla-like sandwich. It’s a soft dough cooked at extremely high temperatures in a metal or clay cylindrical oven. Yogourt is added to the dough to soften it, and ghee to give it a gloss before the chef gently slaps it onto the side of the oven. Naans are slightly puffy with a crackling thin, crisp crust spotted with bits of smoky char that breaks open to reveal airy, stretchy, slightly chewy bread underneath. The Cafe Spice partially baked version uses a toaster oven just for reheating.

**Naan** being prepared at **Karma Restaurant** in Valencia, California

The **Cafe Spice baked Naan** **Toastie** is finished off in a toaster oven

The Malhotra family behind Cafe Spice has kept up with it all. They saw the shift from formal restaurants to the more casual cafe, when they opened the casual Cafe Spice in New York. They met stay-at-home home dining with full meal in a box products. And recently they added to the latest trend of “street food” products to eat at home or away.

Sameer Malhotra’s father, Sushil Malhotra, always seemed to have “his finger on the pulse of the food industry since he was first in business. He originally supplied South Asian spices and chutneys to New York’s curry houses. He then went on to run a fine Indian restaurant—ranked for fifteen years as the #1 rated Indian restaurant on Zagat. And when a new “culture” of casual dining emerged in the 90s, the family launched Cafe Spice in New York City, with a focus on fun and experimentation, rather than the more typically confining, formal Indian restaurants at the time. Sums up Sameer, “My father brought the essence of Indian flavors to America, and I want to continue bringing the richness of International cooking to your home. “

**Sameer Malhotra and Sushil Malhotra of Cafe Spice** (photo credit: Cafe Spice)

Enlisting Culinary Director, Chef Hari Nayak to create and grow the Cafe Spice product line was key to the Malhotra’s. His extensive travel and culinary background allows them to include more fusion and flavors, as well as a broader range of authentic Asian cuisine. The chef works with a team of chefs who are always tasting and creating new recipes. One of the most sought after chefs in North America, Chef Nayak a new, modern outlook to Global cuisine without abandoning the authentic flavors, wonderful aromas, or rich culinary history. Cafe Spice sources only the highest-quality whole ingredients, something that the family has been doing for two generations even before their started their own restaurants and product lines.

The chicken meals are certified by Global Animal Partnership (Step 2) and appear on the ASPCA’s list of certified farm products; they are Antibiotic Free, Humanely Raised Chicken; Gluten Free; rBST-Free Milk with a Spice Level of Medium.

Masala Grill Indian Fusion Kitchen Hits the Trifecta

April 28, 2018 Comments Off

Minced chicken and jackfruit Tacos, Quesadillas and “Mingi” Lemonade at Masala Grill

(Gerry Furth-Sides) Masala Grill Indian Fusion Kitchen achieves the trifecta of unique intensely flavored regional food and inviting decor, plus hospitality both professional and friendly, that makes you wonder why every place cannot be like this. And did I mention free parking?

Everything is such high quality and so well thought out. We almost did not get past the refreshing, intensely flavored drinks. Saffron Mango Lassi is extra rich, made with saffron and cardamom powder. The “Mingi” Lemonade is made with the popular Indian canned drink – Savio said that as a kid he could “happily drink four cans after a sports match” – with fresh lemon, mint, ginger, and sugar.

“Mingi” Lemonade – based on the popular canned drink of India

Saffron Mango Lassi

Crunchy, puffy, crispy dishes offered in the STREET FOOD section is the perfect way to either become acquainted with Indian food or have fun with it. They are the same descriptions found on American breakfast cereals for good reason! Even the names are “fun” – Puchka, Bhelpuri, Papdi Chaat and Mom’s Special Maggie Noodles.

Bhelpuri became an immediate new favorite. The savory snack prepared with puffed rice includes tomatoes, onions, spicy sauce and tamarind chutney, cilantro.

Bhelpuri from the Street Food Cart at Masala Grill

Southern Indian breakfast and snack favorites hold the same taste and texture delights in the APPETIZER section. Donuts? Yes. Vada Sambar, deep-fried lentil donuts are dipped into a cup of sambar, or the most addictive chutney and coconut sauces (look carefully at the plate!). The mouth-watering donut texture is so irresistible we ate the first one that comes with it before the photographs.

Vada Sambar or “donuts” with sambar, tomato chutney, coconut sauces.

Masala Grill’s southern influence comes from partners, Savio Simon and his mom, Susan, whose families come from Kerala, the spice superstar region of India. The “masala” or mix comes from dad, who was in the air force and stationed near Delhi. This popular kid’s dish (of all ages) is an Anda Omelette, stuffed with fresh spinach, onions, zucchini, tomatoes, ginger and a mixture of spices. Maggie sauce and mint chutney come with it to dip into the Sourdough bread.

Anda Omelette stuffed with veggies, served with sourdough bread, Maggie sauce,

We paleos loved the Nargisi Kabab, Scotch-style, hard-boiled eggs Indian style embedded into minced chicken ovals rolled in bread crumbs and deep-fried. I didn’t care that I was teased about “paleo” and “fried” usually not terms used in the same description!

Nargisi Kabab, Scotch eggs Indian style embedded into minced chicken

Tacos, Quesadillas, burritos, and burgers are matched well on the current the MASALA GRILL FUSION section.

Gluten Free Tortilla with onions Cilantro, and a mint sauce at Masala Grill, Indian Fusion Kitchen.

Jackfruit Tacos, made of the giant tropical fruit shown below, are sparked with onions, cilantro and a contrast of mint sauce. they are astonishingly vegetarian and vegan and wrapped in gluten-free flour tortillas. It not only fools the eye but looks at the fruit before it is cut! Jackfruit biryani is on Masala Grill Biryani menu. Chawla explained that “jackfruit” has a consistency that is close to shredded meat. The kitchen’s special sauce turns jackfruit biryani (rice) into a signature dish.

Jackfruit cooked has the wild look, consistency of shredded meat

Jackfruit in the wild! This one earns showpiece status at all the Melissa’s Produce events

Chicken tikka quesadilla with pepper jack cheese, onions, cilantro and tomatoes, and even a .

Chicken tikka quesadilla with pepper jack cheese, onions, cilantro and tomatoes (above).

Masala Grill’s Kitchen has been developing a primarily vegetarian menu since it opened about a year ago. Although many Indians are vegetarians and Indian restaurants usually feature many veggie options, Partner Sahil Chawla told us that as they learned that more and more of their diners prefer vegetarian food, their menu offered more unusual veggie versions, clearly marked (VG/V). Many dishes, such as the Gobi Manchurian below have both vegetarian and meat options.

A flower of Gobi (cauliflower) Manchurian, a dish from the southeast with Chinese influences. Meat protein options are also available.

How do they do it? One of the four partners is on site at all times. It feels like nothing makes them happier than to explain their food and make you feel at home. Sahil with his wife(far left) and Savio Simon with his wife (far right) are long-time family friends. Savio’s mom, Susan Simon (middle) is the long-time owner of famous India’s Sweets and Spices on Venice.