Capital Chefs, Food and Drink, Penn Quarter, The Features

Capital Chefs: Kaz Kazmi of Merzi (Part 2)

Photo courtesy of
courtesy of ‘MichaelTRuhl’

It’s easy to be intimidated by the prospect of cooking Indian food. Will it turn out right? Will my kitchen smell like curry for days? Am I better off ordering from a restaurant in town that actually knows what they’re doing? But take my word for it: making Indian food, really good Indian food, doesn’t have to be that hard. Save your pennies on having someone else make you chicken tikka masala; you can do this.

After the jump you’ll find Kaz Kazmi’s recipe for pakoras, a traditional Indian fried vegetable fritter. They’re flavorful and spicy and taste so good that before you know it the entire batch you made will be gone.
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Entertainment, Food and Drink, The DC 100

DC 100: #14 Aloo Gobi

Photo courtesy of
‘aloo gobi (cauliflower and potato)’
courtesy of ‘Geoff604’

The other weekend, my boyfriend and I found ourselves eating Indian food, a cuisine neither of us had tasted in a while.  Needless to say, the meal was a HUGE success leaving both of us craving for more. To satisfy our hunger I ventured into kitchen to try my cooking skills within the Indian cuisine realm and tackle DC 100 list item Aloo Gobi.

First and foremost was finding a cookbook to guide me in this foreign and often times complicated and time-consuming cuisine. Film actress Madhur Jaffrey has authored numerous cookbooks focusing on Indian food, great buys if you’re interested in exploring the cuisine, so at my uncle’s recommendation I turned to the book Madhur Jaffrey Indian Cookery for her recipes and guidance. Continue reading