Happy Diwali!
From New Delhi Restaurant and President Obama

New Delhi Restaurant and President Barak Obama would like to wish you and yours a very happy, peaceful and light-filled Diwali celebration.

In order to help the less fortunate children of the world during this holiday of thankfulness, please attend our annual Bollywood Dance Extravaganza on November 8th. All proceeds will be donated to Compassionate Chefs Cafe to help uplift the lives of children both across the street and across the world.

New Delhi Restaurant Honored by the Mayor
New Delhi Restaurant is pleased to be honored by San Francisco Mayor Gavin Newscombe. We could not have done it without you - our friends and patrons. Thank you for your help in all our endeavors and we look forward to seeing you soon.
A Journey with New Delhi Restaurant

All aboard to Ahmedabad

Ahmedabad sits on the western side of India and is home to over 5 million people. The area of Ahmedabad has been occupied continuously since the 11th century. Legend has it that a sultan was camping on the river bank while hunting for the location of his new palace. He spotted a rabbit chasing a dog and was so impressed by rabbit’s bravery, he decided to put his new palace and city there.

Up, up and away!

In early January the skies over Ahmedabad are filled with colorful flying shapes as kite fliers take to the air in celebration of Uttarayan or Makar Sankranti. Ahmedabad is home to an annual international kite festival that coincides with the festival marking the end of winter and onset of summer. Kites were originally flown to banish evil from the city.

What’s for dinner?

The cuisine of Ahmedabad tends toward the vegetarian side, although meat dishes are available. Travelers to the city are encourages to try the local breads; several different kinds are served throughout the meal.

Featured Dish of the Month

Lemon Mustard Fish Curry
and Mustard Gobi (Vegetarian)

For the month of August, get 25% off Lemon Mustard Fish Curry (regular price $16.95)
and Mustard Gob (regular price $14.95) - Flavorful lemon mustard cooked with onions and jalapenos. Rich and spicy, it pairs well with our house Reisling.

To make your reservation, click here.

Gandhi: Humanitarian, peace activist, publisher

Ahmedabad is the home of the Navajivan Trust publishing house, founded by Mahatma Gandhi in 1919. Publisher of over 800 titles, Navajivan Trust played a key role in getting Gandhi’s words distributed to a wider audience. The Trust has several objectives, including promoting unity among the people of India, advancement for women and the refusal of all advertisments. Navajivan Trust is also self-reliant and

to date has never accepted a grant or donation. Learn more.

India + California = Califusion!

With a long history of international influence intertwined with an equally enduring passion for food, San Francisco offers a diverse range of cuisines from around the world. Throw in Northern California’s rich agricultural resources, local wineries, and sophisticated chef, and your table is set for an exploration of refined ethnic cuisines.

Master chef and owner Ranjan Dey of New Delhi Restaurant has collaborated with legendary local chefs to create his signature CaliFusion Dinners. CaliFusion Dinners area tasteful marriage of Californian and Indian Cuisine served with wine from local vineyards.

Find out more about our Signature Events

	Be sure to taste your words before you spit them out.

Pass it on, help a kid

The Tenderloin After School and the Gandhi Ashram in New Delhi need more than just funds. Do you have an old computer, art supplies or disposable cameras that could use a new home?
Find out how you can donate. Be sure to save the date for our Bollywood Dance Party on November 8th.

Visit the Compassionate Chefs Cafe web site

New Delhi Restaurant | New World Spices | Compassionate Chefs Cafe

Save The Date: May 24, 2009

Compassionate Chefs Cafe helps Mumbai

CCC’s usual focus is on the Ghandi Ashram of New Delhi and the Tenderloin After School Program in San Francisco. Following the terrorist attacks on the Taj Mahal Palace and Oberoi Tower Hotel last November, we cannot help but reach out to the families and children of the hotel employees who lost their lives.
Over 300 families were affected by that tragic day, our donations will help off-set their losses and provide some comfort to them.

The Good News: The Ghandi Ashram recently received a $100,000 grant from the government of Delhi. Because of this, we are able to direct our giving to Mumbai this year. We still maintain a list ofAshram needs that can be filled, please contact us to find out how you can help. Visit the Compassionate Chefs Cafe web site.

Save The Date! Be sure to mark your calendar and make your reservation for May 24th. You will be taken on a Traveling Table to Goa - a Portugese colony for over 400 years. We will be featuring this Portuguese influence in the cuisine and culture of Goa in this fun celebration! Compassionate Chefs Cafe will be featuring the food of both India and Portugal. These two diverse countries have a long and colorful history together, which has resulted in some outstanding food.

Bay Area chef Baron Roy Salazar will be our guest chef of honor for the evening. In celebration of the
combined talents of Chef Ranjan and Roy, the menu will feature a fusion of Indian and Portuguese dishes.
We will also have dancers, cultural celebrations and performances, fabulous libations and the usual

extremely good time. Find out more here.

First Stop: Mumbai

Formerly known as Bombay, Mumbai is the capital of the Indian state of Mahharashtra. It sits on the west coast of India and is home to over 13 million people - making it the most crowded city in the world. Mumbia is also known as the film-making capitol of the world - aka Bollywood!. The movie industry here produces more movies than its American counterpart and commands a much bigger audience.

See our YouTube series of Ranjan Dey in Mumbai. He visits Bollywood, reenacts the Great Mango Escape and much more! Click here for the the video.

A Kingdom built of Saffron

One of the most distinctive flavors of India is saffron. Native to Asia, it can be found all over the Indian sub-continent and it’s bright yellow color turns up every where from decorative frescoes to the robes of the Buddhist monks.

Featured Dish of the Month

Bombay Saffron Bhuna Lamb
and Bombay Soya Nuggets (Vegetarian)

For the month of April, get 25% off Bombay Saffron Bhuna Lamb (regular price $15.95) and Bombay Soya Nuggets (regular price $14.95) - Slow simmered in its aromatic juices and flavored with saffron and cumin. We recommend pairing it with a Zinfandel.

To make your reservation, click here.

India and the Peacock

The peacock - or peafowl - is the official bird of India. It’s distinctive silhouette and bold colors can be found throughout India. Peacocks are native to India and make appearances in many Indian tales and legends involving Hindu deities. Lord Krishna is usually depicted with a peacock feather in his crown and the god Kartikeya rides on its back. Brides often have peacocks painted onto their hands with henna prior to their weddings to bring luck to the union.

Peacocks are considered sacred and are protected by Indian federal law. They also adapt very well to human environments and can be found strolling all over India and other parts of Asia. Find out more about weddings with New Delhi Restaurant.

Step through the gate

Visitors to Mumbai need to make the Gateway to India one of their first stops. Meant to be approached by water, the gate faces west into the harbor and is the first sight that water travelers see. On the
landward side, the gate sits at an angle to the road with no drive leading to it. Money ran out before the road extension could be built, so there isn’t one.

Go Wild Bollywood Style!

Bollywood (fusion word from Bombay and Hollywood) music and dance has become the most popular
international entertainment. Usually set to catchy beat, these scintillating numbers portray the fusion of several dance forms. This is a new genre of dance that is making its presence more strongly felt in modern day parties.

Your Bollywood Dance Party comes complete with our inhouse DJ, sound system, dance directions and optional Bollywood movie screening along with the heart thumping and blood pumping dance music. It is a magical and memorable night where you can boogie Bombay style.
Find out more about our Signature Events

	Love many, trust few, do wrong to none.

Fun for a Purpose

Compassionate Chefs Cafe threw open its doors in November and raised over $10,000. The next big event is in May, but donations are accepted all year long. Find out how you can help.

Visit the Compassionate Chefs Cafe web site.

 Save the Date!

New Delhi Restaurant is having a birthday and you’re invited

New Delhi Restaurant is turing 20 this year. Of course, there will be a party.
Mark your calendars for November 16th and keep an eye out for your personal invitation.

Look forward to an exceptional night of food, drinks and entertainment.
All proceeds raised will be donated to Compassionate Chefs Cafe. See you there!

New Delhi BBQ Chicken Ferezi and Paneer Ferezi (Vegetarian)

For the month of October, get 25% off BBQ Chicken Ferezi (regular price $15.95)
and Paneer Ferezi (regular price $14.95) - Seasoned with garlic, peppers and
tomatoes then cooked in a light sauce. A flavorful way to welcome autumn.
We recommend pairing it with our house Syrah. To make your reservation, click here.

New Delhi BBQ Chicken

Barbeque has been a staple of American summers for years, but where did it all begin? That’s right - India.
The distictive red of tandoori chicken has been recognized as a classic Indian dish for a long time.
Here’s the trick to making it yourself.

Ingredients

New Delhi BBQ Spice - 3 tbsp.
One whole chicken (boneless/skinless) - 3 lbs.
Plain yogurt, beaten - 3/4 cup
Vegetable oil - 2 tbsp
Lemon juice - 1 tbsp

Substitute chicken with your choice of meat, seafood or vegetable kabobs with onion, tomato, bell pepper, potato and mushrooms.

Preparation

Cut chicken into one inch cubes. Mix yogurt, New Delhi BBQ Spice, oil and lemon juice. Marinate for two hours. Barbeque over hot grill, baste with oil periodically.

Serve with Sweet & Tangy Mango Soup, Bombay Saffron rice, Calcutta Lemon Mustard Eggplant and Pita bread.

Click here for more recipes.

History

Zinat Mahal, Maharani of Delhi (1857) loved chicken tikka. A keen interest in bringing the famous tandoori taste to the backyard barbeque helped in creating this spice blend.

Spice Ingredients

Garlic powder, Paprika powder, Ginger powder, red chili powder, Salt, Cardamom powder, Lemon Juice powder, Cinnamon powder, Clove powder, White Pepper powder, nutmeg powder, Mace powder.

Click here for more spices.

Rhythm + Spice = Spicy Rhythms

New Delhi restaurant isn’t the only one having a birthday this year - Dholrhythms is celebrating 5 years in the Bay Area with Bhangrafest. To really kick off the party, they are teaming up with New Delhi Restaurant on October 25th from 1:30 to 3:30 pm to bring you Spicy Rhythms: an afternoon of cooking, eating, music and dancing hosted at New Delhi Restaurant. Learn how to make your favorite Indian curries with Chef Ranjan Dey, then dance the day away with the mesmerizing sounds from Dholrhythms. Your instructors for the afternoon will be Vicki and Suman - the founders of Dholrhythms!
Call Ranjan at 415.816.4068 to reserve your spot, cost is $65 a person.

Learn more about Bhangrafest here. Find more details for Spicy Rhythms here.

It’s All In the Oven

Tandoori chicken is traditionally made in a classic clay tandoor oven. The tandoor is oval in shape and origianted in Northern India and Pakistan. It’s designed to hold hot charcoal and can reach temperatures of over 500 degrees. Charcoal isn’t used too much in restaurants these days because of health and safety issues, but the same effect can be achieved with lava rocks or ceramic.

Meat cooked in tandoors retains more of its juices, so it tastes much more flavorful. kabobs, vegetables and bread also benefit from a little time in a hot tandoor. Give this centuries-old cooking method a try next time you have a craving for barbeque.

Compassionate Chefs Cafe: Find out how you can help.	Books are for traveling without moving an inch.

Copyright 2008

Hakka Dosas: The Magic of Macy’s is at Union Square.
When two cuisines come together for a great cause

Chef Ranjan Dey of New Delhi Restaurant will demonstrate Indian Chinese in honor of Asian Pacific Heritage Month. What exactly is Indian Chinese, you ask? It’s the adaptation of Chinese seasoning and cooking techniques to Indian tastes, and is said to have originated in the small Chinese community that has lived in Kolkata (formerly Calcutta) for over a century. It’s very popular with Indians.

Come try it as a sneak peek to the upcoming Compassionate Chefs Cafe event on Sunday, May 25 at the New Delhi Restaurant with guest Chef Martin Yan. Compassionate Chefs is a local nonprofit that helps children both locally (by working with the Tenderloin After-School Program ) and globally (through the Gandhi Ashram in New Delhi, India). Your $10 donation to attend will benefit these children.

Visit compassionatechefs.org for a sneak peek at what Ranjan will be dishing up.
May 15th at 6:00pm at Macy’s Cellar

For the month of May, get 25% off Madras Tamarind Chicken (regular price $15.95) and Eggplant Tamarind (regular price $14.95) - Cooked in a tamarind sauce until hot and tangy with a hint of coconut. Celebrate summer with a spicy kick.We recommend pairing it with our White Merlot.

To make your reservation, click here.

Recipes from New World Spices: Chicken Madras

Madras: A plaid, the former name of the fourth largest city in India and a delicious curry. The city of Madras is known for using tangy tamarind in many of their dishes. This curry makes good use of them while also being pleasantly spicy.

	Ingredients: Madras Tamarind Hot Curry - 3 tbsp. Vegetable oil - 2 tbsp Chopped onion - 2 cups Chopped fresh tomatoes - 2 cups Plain yogurt, beaten - 1 1/4 cups White vinegar - 2 tsp. Skinless chicken - 2 1/2 lbs. Coconut flakes/powder - 2 tbsp Chopped cilantro - 2 tbsp Substitute chicken with your choice of meat, seafood or vegetables, like cauliflower and potatoes. Preparation: Heat oil in saucepan. Fry onions until soft. Add Madras Tamarind Hot Curry, tomatoes, yogurt and vinegar. Cook until tomoatoes are well-blended (3-5 minutes). Add one inche cubes of boneless chicken and stir until well coated. Cover and cook on medium or low until tender (15-20 minutes) Sprinkle chopped cilantro and coconut on top. Serve with Sweet & Tangy Mango Soup, Bombay Saffron Rice, Lemon Mustard Greens and Pita bread. Click here for more recipes.
History The Maharajah of Mysore (1839) liked his food spicy hot; and he the nearby city of Madras is famous for using tangy tamarind in its local fare. Inspired by this combination, this blend was formulated. Spice Ingredients Coriander powder, Paprika powder, Red Chili powder, salt, Jalapeno powder, Cilantro powder, Tamarind powder, Turmeric powder, Mustard powder, Cumin powder, Nigella powder, Fenugreek powder, White pepper powder, Cinnamon powder, Clove powder. Click here for more spices.
	Tale of the Tamarind Tamarind fruit grows in trees and looks like large bean pods. The young fruit is very sour and tends to be used in savory dishes. The mature fruit is slightly sweeter, but still has a bite. There’s one variety grown in Vietnam that is extremely sweet and is meant to be eaten fresh. Tamarind is a key ingredient in many tropical areas and is an essental part of Worcestershire sauce. In the state of Tamil Nadu in India, it is believed that ghosts live in tamarind trees and hence, people avoid them after dark.

Compassionate Chefs Cafe is getting ready for our next event with special guest Martin Yan! Keep an eye on our blog for all the details.	Love many, trust few, do wrong to none.

Featured Dishes of the Month

Kashmiri Lamb Kofta
and Vegetable Kofta (Vegetarian)

For the month of March, get 25% off Kashmiri Lamb Kofta (regular price $15.95) and Vegetable Kofta (regular price $14.95) - a succuent Kashmiri style dish cooked in a delicious mild yoghurt-cream sauce - a great dish to sample the first vegetables of spring. We recommend pairing it with our house Merlot.

To make your reservation, click here.

Recipes from New World Spices
When people think of Indian food, curry is the first thing that comes to mind. Most think that curries are only hot, but a little research shows that this is not the case at all. Curries can range from spicy and pungent to mild and sweet. This one falls at the milder end of the spectrum.

Ingredients
Kashmiri Mild Curry - 3 tbsp.
Poultry or Meat - 2 lbs.
Plain yogurt, beaten - 2 cups
Vegetable oil - 2 tbsp
Evaporated milk - 4 tbsp.
Fruit cocktail - 1/2 cup, chopped
Raisins - 1/4 cup
Sliced almonds - 2 tbsp
Cashew - 2 tbsp, chopped

Substitute poultry/meat with your choice of seafood or vegetables, like red potatoes and fresh mushrooms

Preparation
Cut meat into one-inch cubes. Mix meat with yogurt, Kashmiri Mild Curry and vegetable oil in a pot. Bring to a boil. Cover tightly and cook on medium-low heat for 30-35 minutes or until done. Finish with fruit cocktail, raisins, almonds, cashews and evaporated milk. Bring to boil and simmer for 5-7 minutes until it reaches coating consistency.
Serve with Sweet & Tangy Mango Soup, Bombay Saffron Rice, New Delhi Vegetable Kabobs and Pita bread.
Optional: 1/6 tsp. corn flour for smoother consistency.
Click here for more recipes.

History
It was necessary for the royal chef to travel with a supply of cardamom, cinnamon and clove because the Marajah of Kashmir (1860) liked them so much. This blends origins it tied to this fact.

Spice Ingredients
Coriander powder, Paprika powder, Garlic powder, Salt, Cinnamon powder, Clove powder, White Pepper powder, Cumin powder, Fenugreek powder, Ginger powder, Cardamom powder, Red chili powder, Turmeric powder, Poppy seed- broken, Natural Saffron flavor, Nutmeg powder, Mace powder, Saffron.
Click here for more spices.

A Long Blended History
Curries have a long and involved history all across India. They can be made up of over a dozen spices and the flavors will vary depending on which part of the country they happen to come from. Traditionally, curry uses chilli pepper, black mustard seed (rai), cumin (jeera), turmeric, fenugreek, ginger and coriander. Different amounts will give different flavors - ranging from screamingly hot to plesantly mild and almost sweet. The spices are always toasted before mixing to better bring out their flavors. In the country of India “curry” usually means gravy or sauce, while in the US it refers to powdered spice blends.

Your Own Carnival
Fire eaters, jugglers and belly dancers. Oh my! If you ever had the urge to host a lavish and decadent party, New Delhi Restaurant is the place for you. Invite all your friends and let us show them what we can do. The dinning room is transformed into a Maharaja’s palace right down to the gold tassles and floating candles. We provide the food and the entertainment - all you have to do is sit back and enjoy. Or if you like, we can bring the party to a location of your choosing.

Compassionate Chefs Cafe is getting ready for our next event with special guest Martin Yan! Keep an eye on our blog for all the details.

Enjoy the Spice of Life.

Copyright 2008
New Delhi Restaurant | New World Spices | Compassionate Chefs Cafe

Featured Dishes of the Month

Calcutta Lemon Mustard Fish Curry
and Mustard Gobi (Vegetable)

Ranjan Dey and Anthony Hopkins
For the month of December, get 25% off Calcutta Lemon Mustard Fish Curry (regular price $16.95) and Mustard Gobi (regular price $14.95) - a flavorful lemon mustard cooked with onions and jalapenos - the perfect dish for cold winter nights. We recommend pairing it with a chilled Reisling.

Award-winning actor Anthony Hopkins enjoyed this dish the last time he visited New Delhi Restaurant and now you can too!

Recipes from New World Spices

Lemon is a favorite flavor for fish and tastes great mixed with sugar and water on a hot day. It’s also long been a staple of Indian cuisine, the very first cultivated lemon tree is believed to have been grown in Assam, India. There are records of lemons being consumed all the way back in the tenth century. Today we like lemon is all kinds of things, but the Calcutta Lemon Mustard Fish Curry below is definitely at the top of the list.

Ingredients
Calcutta Lemon Mustard Fish Curry - 3tbsp.
Your favorite fish fillets - 2 lbs.
Plain yogurt, beaten - 1 1/4 cups
Sugar - 2 tbsp.
Vegetable oil - 2 tbsp
Lemon slices

Preparation: Mix all ingredients and Calcutta Lemon Mustard Fish Curry in a pot. Bring to a boil. Cover tightly and cook on medium to low heat for about 10 minutes or until done. Remove fish. Simmer sauce to coating consistency. Pour sauce over the fish in the serving dish. Garnish with sliced lemon and serve with Sweet & Tangy Mango Soup, Bombay Saffron Rice and pita bread. Optional: 1/6 tsp corn flour for a smoother consistency.

Click here for more recipes.

History: Maharani of Kutch Behar (1887) encouraged the emancipation of women in Bengal. Her favorite dish was ”Steamed Lemon Mustard Fish Curry”. This blend is created in her honor.

Spice Ingredients: Mustard - brown, broken Lemon juice powder, Jalapeno powder, Turmeric powder, Coriander powder, Salt, Cardamom powder, Paprika powder, Garlic powder, Cumin powder, Fenugreek powder, Ginger powder, Red Chili powder, Cinnamon powder, Clove powder, Nutmeg powder, Mace powder. Click here for more spices.

Lemon Branches

The average lemon has about three tablespoons of juice, which is easier to extract if the lemons are at room temperature. Lemon juice is also a great meat tenderizer and can be used to neutralize odors. It has lots of vitamin C and is thought to be helpful in reducing cancer. The scent of lemon essential oil has been found to reduce stress and a drop of lemon juice in a cup of hot water is thought to help the liver. No matter what you need it for, keep plenty of lemons handy.

Compassionate Chefs Cafe is happy to annouce that our last event raised over $17k! To see pictures from all the festivities, please visit our photo gallery.	Change is inevitable. Growth is optional.

Birthday Royalty

Do you want to throw a party everyone will remember? The best way to do that is to let us turn our elegant dining room into a royal chamber that will leave you amazed. You pick the custom menu, we lay out all the finery - right down to the rose petal strewen table. All you have to do is show up looking your royal best and have the time of your life. Find out more about our Signature Events