New Delhi Restaurant is launching it’s brand new lunch menu this week. Find your dinner favorites at lunch sizes and prices. All entrees begin with an organic mixed greens salad and come with Yellow Dal Tarka, Peas Pullao and our famous hot, fresh Nan bread.

We’ve also included dessert and a new Tiny Teeni special. You can order two ounces of one of our specialty martinies (lychee, mango or ginger) for $2.

Stop by for lunch today!

The readers of Local.com named us Top Indian Restaurant in San Francisco. Thanks everybody!

The readers of OpenTable.com gave New Delhi Restaurant a Diner’s Choice award for 2010.

Thanks to everyone who voted!

Hey, you like us! New Delhi Restaurant was pleased to learn that the customers of Google found us worthy of an award. Check it out:

Thanks to everyone that voted. We’re looking forward to another great year of Extraordinary Indian Food Elegantly Served.

As the Childrens Discovery Museum's preferred Indian caterer this was the ideal venue to partner with Yelp to hold their largest PLEY event yet.

Voted as Yelp's top Indian restaurant...real people gave real, raving reviews.

On Saturday, January 30th, over 1,500 people came from all over the Silicon Valley and Bay Area to resurrect their inner child at Yelp’s Silicon Valley PLEY Open Party at the Children’s Discovery Museum of San Jose. (Possibly the geekiest place on Earth.) It was an incredible night full of tasty drinks, delicious bites, hands-on activities and festive performers.

As the Museum’s preferred Indian caterer, it made perfect sense for us to be in the middle of the festivities. This was also Yelp’s biggest PLEY event yet.

New Delhi Restaurant was located in the Water Works section of the Museum, with mini samosas and tamarind chutney. We’ve also been named Yelp’s Top Indian Restaurant, so it was nice to meet some of our fans face-to-face and hear their reviews from them personally.

Sarah Dey (Ranjan’s oldest daughter) wo-manned the table, shook hands, answered questions and reportedly had a lot of fun. That’s her with CDM’s director Patty on the homepage.

Visit the Yelp page for more information about this event and hints to the next one.

New Delhi Restaurant had a lot of Yelp help munching on mini samosas and "PLEYing" in the wacky Water Works section of the Museum.

Sarah Dey of New Delhi Restaurant with Director Patty having lots of fun while the Events Coordinator, Sarah Coffman, took our pic.

If you are among the growing number of people who are avoiding gluten and wheat, then you know how hard it is to find someplace to eat that’s both safe and tasty. New Delhi Restaurant has lots of experience with gluten allergies and many of our menu itms are safe for the gltuten sensative - including a few that you wouldn’t suspect.

On the appetizer menu, our famous pakoras are breaded with lentil flour - a naturally gluten-free flour - before frying. So you can enjoy the crispiness with out the usual wheat flour breading. The assorted tandoori platter and the Taj keebab are both made without any sort of wheat.

Many of the curries on our menu are thickened with coconut milk or ingredients other than wheat. All of the Tandoori Specialties are gluten free and many of the vegetable side dishes are as well; including the sag paneer, raitha and spiced vegetables - 3 of our most popular choices.

When it comes to dessert, we recommend the rice pudding or any of the ice creams. You can finish your meal with a sweet treat and an easy mind.

If you have any questions about the ingredients of your favorites, just ask. The New Delhi waitstaff is happy to answer any questions and will do everything they can to make your meal enjoyable.

Electric Vardo,
Compassionate Chefs Cafe
& New Delhi Restaurant

Present . . .

PALACE ON WHEELS

A journey through time celebrated through dance, music and cuisine following the Romani trail from Rajasthan to the world with regional traditional Cuisine of India accented by unique twists of international flavors.

Exotic Music from Bollywood to Andalucia with stops in the Balkans and beyond. Spectacular Dance performances fusing tradition with urban culture to ring in the new year with compassionate cause.

Dancefloor beats by DJ Amar
Cuisine by Chef Ranjan Dey

Tribal Belly Dance and Bollywood Fusion dance by FatChanceBellyDance with Special Guests Calamity Sam, Mitara, & more (full lineup TBA)

December 31, 2009 at New Delhi Restaurant
160 Ellis St. in San Francisco

Make your reservation here.

Fat Chance Belly Dance

Calamity Sam

Mitara

Events of the Evening

9pm-2am - dinner with Perfomance.

- Dinner from 9-10:30pm (earlier dinner reservations welcome via phone)

- Special Dinner-time Belly Dance performance with dinner package

Show-only entry at 10:30pm (Doors will open at 10pm for pre-show drinks at the bar and to check in.)

There will be tasty Indian small plates available for sale late night during the event, as well as some lovely libations at the bar.

New Delhi is a beautiful space with a friendly atmosphere and plenty of dance space yet an intimate vibe with kind and caring staff that make you feel like family.

Please note:
All prices below are inclusive of taxes and ticketing fees.

Dinner package includes gratuity/tip. 1 Drink ticket is included for a drink at the bar.

Early Bird Tix & Dinner Package

$35 limited presale (Show Only + includes drink) - until Dec. 28

$75 limited presale (Dinner + show + drink) - until Dec. 28

- 9pm Reservation*, earlier option available

- Prix Fixe dinner* (vegetarian or meat option - see below)

- price includes tip, gratuity and ticketing fees

After Dec. 28, Pricing will be as follows:

$45 advance (Show Only + includes drink) - after Dec. 28

$85 advance (Dinner + show + drink) - after Dec. 28

- 9pm Reservation*

- Prix Fixe dinner* (vegetarian or meat option - see below)

- price includes tip, gratuity and ticketing fees

*Please note for dinner reservations:
After booking online, please call 415-259-8629 and leave message with full name and preference of Vegetarian or Meat option for dinner.
You may also request an earlier reservation time with priority seating for show. Available reservation times are 8:00 and 8:30

Non-Vegetarian Menu

Hot Gourmet Hors dʼOeuvres
Bari Pakora - Vegetable fritters
Bite Sized Vegetable Samosas - Turnovers filled with lightly spiced potatoes
Hariyali Tikka - Chicken barbecued in a tangy mint and cilantro marinade
Seekh Keebab - Spiced lamb rolls prepared over a charcoal fire

New Delhi Family Style Dinner
Murg Akbari - An exotic preparation of chicken with cashews and raisins simmered in a blend of mild spices
Karahai Gosht - A flavorful lamb curry cooked in North Indian spices
Paneer Makhani - Housemade paneer cooked in tomato cream sauce and seasoned with fenugreek leaves
Alu Palak - Spinach cooked with potatoes and seasoned with garlic
Kali Dal New Delhi - Slow simmered black Lentils with Ginger and Tomatoes
Peas Pullao - Saffron flavored Basmati rice with green peas
Accompanied with Nan, Achar, Chutney, Kachumber Salad, Condiments and Spicy Salad

Dessert Service
Chilled Rice Pudding with Alfanso Mango Float
Warm Gulab Jamun – Milk Dumpling in Warm Cardamom Syrup
Masala Chai - Indian milk tea flavored with cardamom

Vegetarian Menu

Hot Gourmet Hors dʼOeuvres
Bari Pakora - Vegetable fritters
Bite Sized Vegetable Samosas - Turnovers filled with lightly spiced potatoes
Sabzi Bonda - Spiced vegetables dipped in lentil batter and golden fried
Onion Kulcha - Nan stuffed with chopped onion, green pepper and cilantro

New Delhi Family Style Dinner
Chana Masala - Punjabi style spicy garbanzo seasoned with onions, cilantro and cumin
Sukhi Bhindi - Carmalized okra with chat masala
Paneer Makhani - House-made paneer cooked in tomato cream sauce and seasoned with fenugreek leaves
Alu Palak - Spinach cooked with potatoes and seasoned with garlic
Kali Dal New Delhi - Slow simmered black Lentils with Ginger and Tomatoes
Peas Pullao - Saffron flavored Basmati rice with green peas
Accompanied with Nan, Achar, Chutney, Kachumber Salad, Condiments and Spicy Salad

Dessert Service
Chilled Rice Pudding with Alfanso Mango Float
Warm Gulab Jamun - Milk Dumpling in Warm Cardamom
Syrup Masala Chai - Indian milk tea flavored with cardamom

Chef Olivia Wu of Google’s Oasis Cafe invited Ranjan to be the Celebrity Chef at a two-day Indian cuisine narrative, held in the Oasis Cafe on Nov. 11th and 12th.

Ranjan prepared Nutty Chicken - an Indian-Chinese dish from Calcutta; Cholar Dal with coconut - a Bengali lentil dish; Lemon Mustard Barbeque Fish - a spicy barbeque fish; and Five Vegetables with Panch Phoran - a traditional Bengali winter vegetable dish using Bengali Five Spice blend.

The Google campus has been host to many outstanding Bay Area chefs and Ranjan is honored to be included. Click here to see the kitchen and people that made this day possible in our Flickr gallery.

Please enjoy this recipe for 100 servings of Panch Phoroner Charchori.

Ingredients
Potatoes - 10 lbs
Eggplants - 5lbs
Red Pumpkins - 5lbs
Long Green Beans - 5lbs
Radish - 5lbs
Bengali Five Spice - Panch Phoron- 1/3lb
(Onion seeds, Brown mustard seeds, Cumin seeds, Fenugreek seeds, Fennel seeds)
Green Chilies - 10 pcs
Dry Red Chillies -10 pcs
Vegetable Oil- 1.5 cups
Sugar- 2Tsp
Salt -4Tsp ( to taste)

Click for larger.

Method
1.    Peel and cut potatoes and pumpkin into 1 inch cubes. Cut eggplants into even-sized pieces. Cut long beans into 1 inch pieces. Trim radishes and cut in halves.
2.    Heat oil to smoke point, turn down the heat.  Add red chillies broken into small pieces, slit green chillies and panch phoran spice mix and sauté for a few mins until the spices start to splutter.
3.    Add vegetables and sauté for 5mins.
4.    Add sugar,salt and enough water to cook vegetables. Cover .
5.    Let it simmer till vegetables are tender and water is absorbed.

Cholar Dal
For 100 people
Ingredients
Yellow Split Peas - 12 lbs
Turmeric powder - 2Tsp
Green chillies - 5pcs whole
Sugar - 2Tsp
Salt - 4Tsp (to taste)
Coconut milk - 4 cups

For Tempering
Bay leaves - 5pcs
Red chillies - 5pcs whole
Cumin seed whole - 3Tsp
White meat of fresh coconut - 2lbs diced small
Veg Oil - 1 cup

Method
1. Bring water to a boil in a pot and add the yellow split pea. Take scum off the dal and reduce heat. Cook until it is half done.
2.  Add the green chillies, turmeric, coconut milk, sugar, and salt to taste.
3.  Cover and cook until done over a medium fire. The dal should be stirred occasionally, as it tends to stick to the bottom of the pot.

4. Tempering
In a frying pan heat the oil to smoking. Reduce heat and add the white coconut meat.
Fry until the coconut starts to change color. Add bay leaves, cumin seeds, and red chillies, fry until coconut is light brown. Pour this over the dal. Cover and simmer for 5 mins. The dal should be thick and have a sweet coconut flavor.

All the photos from the Compassionate Chefs Cafe event are now residing on Flickr. Go check them out and see if you recognize anybody.