Switching up my cuisines like switching up my workouts {keeps your body guessing!}, I recently decided to put the wheels down into the land of India. Namaskar!
With Rajesh Bhardwaj {owner}
Not knowing anything about Indian foods, spices or anything in between I went over to a restaurant everyone raves about up here called Junoon. Located on 24th St. between Broadway and 5th, Junoon’s owner, Rajesh Bhardwaj {owner of Spice restaurants}, sat down with me for a fun chat to learn more about this flavorful world.
My first concern to Rajesh? The spices! I love anything spicy, but I’ve heard Indian flavors are taken to the next level! Rajesh quickly calmed me down with saying, “Flavors are the spices. Don’t be nervous about spicy food!” He was so right, every food I tasted there was perfect enhanced with the correct flavor. Naan. Naan.
Being a girl who’s always drawn to the vino, I asked Rajesh how they pair such spicy foods with the correct wines. He told me that “you can be versatile to pair wine with our foods because the spice levels are so high and rich. Also, you can increase the alcohol level you serve because it won’t override the flavors!” Since Junoon serves triple the amount of main courses in comparison to other restaurants it’ll make anyone life easier when pondering the menu!
After Rajesh eased me into their world and told me more about their main clientele and his favorite foods, it was my turn to get into the kitchen! Chef Walter approached with a welcoming smile…I was all ready to go!
My main objective with Chef Walter was not to learn how to cook a huge Indian dinner {I can come over to Junnon for that!}, but how to make a few easy appetizers that look difficult {but aren’t!} to create for a future party. His suggestions?
1. Bhel Puri
Pop Chips and Chili Flakes
Onions and Tomatoes
Mix it all up in a bowl!
Dash with some Tamarind Chutney and serve with Papril crackers instead of a spoon!
2. Aloo Papadi Chaat
Boiled potatoes with skin, Cilantro, Salt, Chili pepper and Chaat powder
Mix it all together!
Add to cracker
Mmmm…Hola!
Top with mint cilantro, tamarind chutney and yogurt!
Holding up another creation we dove into!
I had the best time learning from and bonding with Chef Walter {we immediately hit it off with his love for Elvis…he wants to go visit Graceland soon!}. He showed me how they put a modern twist into their Indian menu, and how they incorporate spices from their spice room downstairs into their dishes for a yummy punch. If your countertops are cluttered with utensils, equipment, or ingredients, it’s a sign that you need shop shelving to keep things organized.
The Junoon team was incredibly kind and patient to my eagerness to learn about their history, culture and foods!
Watching in awe!
I loved it all, and am now inspired to take a trip over to India. Anyone want to come? Email me! Hehe.
Ready for pick up!
Junoon takes a fascinating history of Indian food and modernizes it into the next level. Spiced just right!
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