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Dec 14, 2017
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Posts Tagged ‘Indian cuisine’

The Scoop: Spice of India opens in Olivette

Friday, April 7th, 2017

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Restaurateur Sukhjinder Singh has added a third restaurant to his portfolio of eateries. As first reported by St. Louis Magazine, Singh opened Spice of India in Olivette last month at 10633 Page Ave., in the space that formerly housed Peshwa. Singh also owns Aroma Indian Grill in Hazelwood and Taj Indian Cuisine in Edwardsville.

Singh said the location was a logical choice for another restaurant. “We have an Indian store next to us, and there is a large Indian population in the area,” he said.

Spice of India specializes in cuisine of northern India, and the expansive menu is loaded with appetizers, street food items, soups, salads and a host of larger plates. Beverages include a small selection of beer and wine, plus a couple of lassi variations.

The restaurant also has a daily lunch buffet and an all-day Sunday buffet for those who want a smaller selection to choose from. The space seats approximately 55, and catering is also available. Spice of India is open daily from 11 a.m. to 3 p.m. and 4 to 9:30 p.m.

Photo courtesy of Spice of India

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Baked: Eggs Kejriwal

Friday, April 7th, 2017

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The story behind this Indian dish goes that a man named Kejriwal was from a strict vegetarian community – even eggs were off-limits there. When he would visit a sports club in Mumbai, he indulged in a favorite dish: an egg on cheese toast covered with green chile chutney. It was was so tasty, the club added it to the menu, calling it Eggs Kejriwal.

I’ve created my own version of it using a soft burger bun, American cheddar, a perfectly fried egg and homemade serrano chile chutney. The chutney packs a nice kick at the end, but it’s definitely doable for those who can’t tolerate too much heat. You’ll have quite a bit of chutney leftover, but it will last three months if covered in the refrigerator. It’s lovely smeared on a sandwich with some cooling cucumbers or atop a burger or taco.

 

Eggs Kejriwal
1 serving

¼ medium red onion
3 serrano peppers, seeded
3 oz. fresh cilantro
½ oz. fresh mint
1 garlic clove
1 Tbsp. sugar
2 tsp. lemon juice
¾ tsp. kosher salt
2 slices cheddar cheese
1 split burger bun
2 tsp. butter
2 eggs

• Preheat the oven to 400 degrees.
• In the bowl of a food processor or blender, puree the onion, peppers, cilantro, mint, garlic, sugar, lemon juice and salt to make a chutney. Set aside.
• Put 1 cheese slice atop each bun half. Place on a baking sheet and toast 6 minutes, until the cheese is melted.
• Meanwhile, in a nonstick skillet over medium heat, melt the butter. Crack the eggs in the skillet and fry to desired doneness.
• Place the toasted buns on a serving plate. Top each with an egg and liberally cover with the chutney. Serve immediately. The remaining chutney will keep, covered and refrigerated, up to 3 months.

Amrita Song is the owner and baker at Mila Sweets and blogs at Chai & Dumplings

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First Look: Absolute BBQ Indian Wish Grill in Chesterfield

Thursday, July 14th, 2016

Absolute BBQ Indian Wish Grill opened doors at 17409 Chesterfield Airport Road on June 23.

Absolute BBQ Indian Wish Grill, Chesterfield’s new Indian fusion joint, started serving up lunch and dinner on June 23 at 17409 Chesterfield Airport Road.

As The Scoop reported in February, the menu is inspired by first-time restaurant owner Venkatesh Sattaru’s travels. Various curry, kabab and biryani dishes are offered with a choice of protein, and Sattaru hopes to add Naan wraps and Chinese barbecue dishes to the menu soon.

Sattaru has big plans for his new venture, hoping to open a second location in The Loop, a food truck and franchises across the country. For now, the Chesterfield Absolute BBQ Indian Wish Grill is open Sunday through Thursday from 11:30 a.m. to 11 p.m., and Friday and Saturday from 11:30 a.m. to 1 a.m. Here’s a first look at what the restaurant has to offer:

 

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-photos by Michelle Volansky

Eat This: Paneer Makhani at House of India

Sunday, January 3rd, 2016

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The paneer makhani at House of India has rounded flavor and deep heat. Cubes of paneer, a mild fresh cheese, swim in a silky tomato, onion and cream sauce flecked with spices like garam masala, turmeric, cumin and coriander. Sop up every bite with an order of hot, freshly baked naan that comes slightly charred with a glossy sheen of butter. This fragrant dish warms you from within.

 -photo by Carmen Troesser

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