Corner Delhi with Gillian Tozer

Our latest edition features a cozy Anglo-Indian restaurant in Prospect Heights called Corner Delhi. Owned by chef Tariq Haq, dishes served at this eatery tell the story of Tariq’s mother and grandmother’s culinary life in London with traditional Indian cooking. We headed down to Corner Delhi on a rainy Sunday evening with our good friend Gillian Tozer, co-founder of TRUSS, a handbag line of beautiful, handwoven styles from Oaxaca, to shared a delicious meal of curries, chutneys, and decadent desserts. She was gracious enough to tell us a little bit about what she does and some of her food favorites. Check out our little interview with her below.

To start our meal we ordered a few drinks from the restaurant’s selection of Indian-inspired cocktails, which are enriched with spices and fresh herbs. We especially loved the Indian Summer ($14) made with bourbon, sage, lemon and apricot preserve. The Viceroy Martini ($14) with Old Raj gin, vermouth and cardamom is also a great choice for martini lovers. For appetizers, we chose Poori & Chutneys ($10) and Goan “Ora King” Salmon Tartare ($14). The Poori (pictured), a deep-fried bread, came out hot and fluffy, accompanied by three incredibly fresh chutneys: coconut, cilantro, and tamarind. From the main Tandoor section of the menu, we ordered the Malabar Shrimp Curry ($19 pictured) and Old Delhi-Style Butter Chicken ($19 pictured), as well as from the Stove, the Mushroom & Chickpea Masala ($16 pictured). We fully enjoyed the smoky char on the shrimp paired with the sweet mango-coconut base of the Malabar curry and were pleasantly surprised by the freshness the vine-ripened tomatoes brought to the usually decadent and heavy butter chicken. The masala featured mushroom and chickpeas covered in a bright fire-roasted red pepper harissa, topped with a perfectly cooked fried egg.

Of course, we couldn’t forget to order some dessert. The Krishna’s Chocolate Cake ($10) was a dense cake with a slather of cardamom cream cheese and rose whipped cream. But the star of the show had to go to the Coconut Tapioca ($11). Anyone who loves bananas or fried plantains will not be disappointed. A rich, creamy interior of coconut tapioca is covered in a delicately thin layer of caramelized banana (highly, highly recommend!).

Tell us a little bit about yourself and what you do:
Australian living between New York and Oaxaca right now. I am the cofounder of TRUSS, an accessories brand that works with artisans throughout Mexico. I also do a little consulting on the side just to maintain the hustle 😉

Favorite dish at Corner Delhi:
I’m a sucker for Butter Chicken and New Dehli’s was amazing. To me, butter chicken at Indian’s spots is like the pad thai of Thai restaurants or the spicy tuna roll at most sushi restaurants—if you mess this dish up then there’s not much hope for anything else! Aside from the chicken being super soft and nicely portioned, the tomato cream curry was perfectly seasoned and yes, we ordered extra daal to soak every last drop up. Major shoutout goes to the salmon tartare starter! This was a completely unexpected option and remains my 2nd fave item on the menu!

Favorite food memory:
Food is pretty much linked to all my happy memories! A few summers ago, I was on a boat in Turkey where we tried our hands at spear fishing and almost immediately after catching the little guys, the cook on the boat prepared and served them. The meat was just like butter and needed virtually no seasoning.

Last September I was in Paris for work and was of course on the hunt for the perfect croissant. Going off a strong tip off, I found the most buttery, crispy croissant I think i’ve ever had. Walking through sunny Paris, listening to music, and crunching on my croissant is def a recent food highlight.

Last Australian summer, I went back home to go camping, well actually it was more like glamping due to the excess of delicious food my best friend prepared throughout!! There’s nothing like slow cooked lamb shanks and a Negroni while staring at the stars in the Australian bush.

And finally, Mexico! Outside of the amazing restaurant scene, the food of Mexico is unparalleled and in my opinion this is due to two elements: the sauces and the corn tortilla. I have eaten some of my favorite meals in this country and usually from the humblest of kitchens that only have a clay comal and an open fire to work with. As soon as I leave Mexico, Oaxaca specifically, I immediately begin to crave the black mole, the coloradito, the tinga, the… OK i’ll stop now.

Spirit food:
Something stupidly extravagant and delicious, IDK… I often stare lovingly at Lady M’s Mille Feuille cakes and think, you complete me. I’m sure most people would say something spicy that at first sends your mouth into a rampage but eventually eases off, giving you a nice warm buzz 🙂

Favorite NYC restaurant:
Aye aye aye… to be honest, there are so many popping up these days, I can’t keep up! The classics include Locanda Verde, Raoul’s, ABC Kitchen but also Olmstead, Paulie Gee’s, and Uncle Boon’s.

Go-to meal on a busy day:
Sweet Green or Juice Gen for a protein smoothie.

Next food destination:
Korea! I don’t know nearly enough about the culture and I figure the food is the best place to start!

Corner Delhi
447 Bergen St, Brooklyn, NY 11217
(718) 576-3056
cornerdelhibklyn.com

Cava

Making healthy decisions when you’re on the go can be a tricky one. That’s why places like CAVA are a great, healthful choice that also happens to be one of our favorites. CAVA is a fast-casual Mediterranean restaurant that offers customizable bowls packed with flavor and food that will make
you feel good AND full. Founded by three childhood friends, Ike Grigoropoulos, Dimitri Moshovitis, and Ted Xenohristos, CAVA is based on family tradition and authentic Mediterranean cooking, offering its dishes through a modern, accessible format.

We know ordering at any place for the first time can be a bit overwhelming and it took us a few tries to figure out our favorites. But the easy-to-read menu and open display of food make this process much easier. Also, when in doubt, always ask questions!

Below, we’ve listed our favorite combo that we think will be a foolproof choice for a lot of people. Hope you enjoy!

Base: Greens + Grains (best of both worlds!)
Spinach (our second choice would be the SuperGreens)
Brown rice

Dips + Spreads
Hummus
Roasted Red Pepper Hummus
Harissa (for some spiciness!)

Protein
Grilled chicken (seasoned with oregano, salt, pepper, and a hint of lemon—so good!)
Falafel (great vegan option)

Toppings
Pickled onions
Cabbage slaw
Tomato + cucumber salad
Pickled banana peppers
Cauliflower quinoa tabbouleh
Lemon wedge
Mint (A must! Gives a fresh brightness to every bowl)

Visit cava.com to find a location near you!

Tsurutontan

We wanted to show our love for noodles with a special feature on a restaurant that does the udon variety very well. What exactly is udon? Udon noodles are thick wheat flour noodles that originated in China and were introduced to the Japanese over 1200 years ago.

With the short history lesson aside, let’s introduce you to TsuruTonTan. Originally from Kagawa prefecture in Japan, TsuruTonTan opened its doors in 1979 to the city of Shikoku, offering authentic, handmade udon noodles. The restaurant is known for its extensive research on different types of udon throughout Japan and its particular focus on finding the best bowls for its presentation.

The name TsuruTonTan represents the following: “tsuru” is the sound of slurping noodles, “ton” is the sound of kneading and shaping udon, and “tan” is the sound of cutting the udon. The menu represents Japanese classics, as well as more innovative dishes. Each bowl of noodles comes in a beautifully super-sized bowl, black for the warm noodles and mint green glazed for the cold noodles. Located where the original Union Square Cafe used to be, TsuruTonTan offers an upscale atmosphere with its dimmed lights, high ceilings, and wooden interiors. We headed over to the restaurant with friends on a Monday night (making reservations is always a nice way to avoid wait time). For appetizers, we ordered Edamame ($6), Crispy Corn Kakiage ($8), and Soy Garlic Fried Tatsuta Chicken ($12). We loved the crispy corn that were fried into little corn chips. For main dishes I ordered the Mentaiko Caviar Udon ($17) and Naomi ordered the Tsurutontan Deluxe ($24). Although slightly on the salty side, the cold mentaiko caviar noodles were perfectly chewy with a hint of spiciness. The deluxe bowl was a warm version with a variety of tempura vegetables and shrimp, as well as thin beef slices, chicken and an egg dropped. The noodles were again, super chewy, and the broth, a heart-warming bonito base.

Some honorable mentions include the Tsuruton Créme Deluxe ($24) for those looking for a rich meal and the US Wagyu Shabu Udon ($21) for all truffle and beef lovers. All in all, TsuruTonTan is a great way to enjoy authentic Japanese udon noodles, whether it’s your first time or if you’re a long time lover.

Tsurutontan
21 E 16th St, New York, NY 10003
www.tsurutontan.com

Food Forever and Biodiversity

In September, we were invited to Food Forever’s event, hosted by Google, to experience and learn about their biodiversity campaign. According to their website, Food Forever is an initiative that rallies prominent individuals and organizations to raise awareness on the importance of biodiversity. This group includes leaders from governments, businesses, civil society and academia, and together, seek to communicate the urgency of conserving crop and livestock diversity, so by 2020, the idea of ending world hunger is not just a goal, but actual reality.

At the Food Forever event, chefs were challenged to create futuristic dishes featuring unusual plants. This selection, including ingredients like moringa and Bambara groundnut, are currently on the margins of the US culinary mainstream, meaning we are beginning to or will most likely be seeing them in our grocery stores soon! We wanted to share with you below some of our favorite dishes from the event, as well as new and delicious edible species we encountered.

  1. Chapulines Chochoyotes with Ulluco and Garlic Broth, Salsa Macha and Tomatillo by Chef Ray Garcia
    This flavorful soup was both bold and sophisticated. The surprise ingredient was chapulines, a species of grasshoppers mostly eaten in areas of Mexico. Many guests, including ourselves, were hesitant to try this dish, but the chapulines were successfully transformed into the form of little crispy chochoyotes (dumplings), immersed in a beautiful garlic and tomatillo broth.
  2. Jackfruit Frankie with Amaranth by Chef Floyd Cardoz
    This dish was a mini wrap stuffed with jackfruit, cabbage, cilantro, onion, and fragrant spices like ginger, cumin, clove, cinnamon, dried chili, paprika and tumeric. We loved the amaranth sauce it came with, which incorporated apple cider vinegar and red wine vinegar. This ancient grain reminded us a lot of quinoa and gave the sauce thickness, as well as texture
  3. Mah-ze-dahr by Chef Umber Ahmad
    This cupcake has to be our favorite! Made from the wonderful and rich date this decadent treat featured hints of apple cider vinegar and cardamom, with a base of all purpose flour and kernza flour. A light whipped cream made from just heavy cream and granulated sugar was the perfect complement.

To learn more about Food Forever and the importance of biodiversity visit www.food4ever.org and follow them on instagram at foodforever2020 to keep up to date on their upcoming efforts.

Bar Pa Tea

Happy first week of spring and here’s a favorite from We8that to kick off the warm weather to come!

We found a place in Nolita that specializes in oolong tea flavored treats that we think we’ll be frequenting regularly during the upcoming months. Bar Pa Tea is a bubble tea place that strives to create more healthful alternatives to the beverage without compromising its original taste. This bubble tea shop offers a variety of tea flavors, but their true signatures include the oolong bubble tea and oolong soft serve. Like many tea places, you can customize the sugar levels. Just note that “not too sweet” is more like zero sweetness, so we recommend going up a notch. Although the bubble tea was very good, we had to give our biggest approval to the oolong soft serve. Sweetness of the base doesn’t overpower this cold treat. The flavor is elegantly floral, a little bit toasty with a hint of bitterness.

Growing up, oolong tea was a staple at our house, we always had a big bottle or two stocked in our fridge. For those unfamiliar with oolong, it’s a traditional Chinese tea with a wide range of flavors depending on the process of production: floral, grassy, sweet or toasty. And for those interested in the nutritional and health benefits, oolong is rich in antioxidants and also contains a variety of essential vitamins and minerals like calcium, copper, vitamin A, B, C, E, and K. Which all translates to benefits like decreasing inflammation in the body, lowers the risk of heart disease, and can aid metabolism.

Make sure to give some love to Bar Pa Tea over the spring and summer and stay tuned for more warm-weather eats!

Bar Pa Tea
85 Kenmare Street, New York, NY 10012
https://www.barpatea.com/