- 2 1-pound ripe mangoes, peeled, seeded
- 4 green onions, cut into 1-inch pieces
- 2 tablespoons fresh lime juice
- 2 serrano chiles, halved, seeded
- 1 1/2 tablespoons ground cumin
- 1 1/2 tablespoons ground coriander
- 1 tablespoon coarse kosher salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cardamom
- 1/8 teaspoon ground cloves
- 16 1-inch-thick lamb loin chops
Blend all ingredients in processor until smooth. Transfer to small bowl. Season with salt. Cover and chill. DO AHEAD Can be made 1 day ahead.
Prepare barbecue (medium-high heat). Whisk first 8 ingredients in small bowl. Mix oil and garlic in another bowl. Brush chops on both sides with oil mixture, then press chops into spice mixture to coat both sides. Grill chops to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter. Garnish with mint sprigs. Serve warm or at room temperature with sauce.
Garlic and Rosemary Lamb Chops with Honey Cider Glaze Recipe
With heavy, feast-worthy dishes like leg of lamb, roasted rack of lamb, or a slow-braised lamb stew, lamb might not be the first thing that comes to mind when considering a convenient, easy-to-eat appetizer. But because of their dainty size, lamb chops make for a great finger food to serve alongside a beer or glass of wine.
Lamb rib chops, in particular, feature a long rib bone adorned with a juicy medallion of meat on the end. A quick marinade in olive oil, garlic, and rosemary lends complementary earthy flavors to the chops without overpowering the unique meaty flavor of the lamb. And because of their small size, the lamb chops can be quickly seared in a pan and ready to serve in minutes. As is, the crusty lamb chops are good enough on their own, but a quick pan sauce made from honey and apple cider provides a subtly sweet counterpoint to the savory lamb.
Each chop provides a succulent two or three-bite serving of lamb—and on top of that, the rib bone makes for a convenient built-in handle. Although corn dogs, kebabs, and satays all make for great bar bites in their own right, there is no other meat-on-a-stick option more elegant than a lamb rib chop.
Other Indian Recipes:
This is an easy homemade recipe that you can make at home. The recipe ingredients are below:
- Ripe mangoes
- Spices such as cinnamon, cloves, cumin, coriander and cardamom pods
- Dried red chilies
- Sugar and salt
Mela: Summer Sizzler Fish Cakes
Yudhika on Mela’s Summer episode on SABC 2
Shooting with the Mela team is always a delight and I would be the first to say that all the bright ideas are not mine! I have our lovely Mela producer who loves light summery meals and this is one of her favourites. I am a curry and rice kind of girl so salads are not always top of mind!
Yudhika Sujanani – waiting for the tree fellers to leave!
We shot the second season of Mela in November last year. When I watch the show, I burst into fits of giggles because shoot days can be quite stressful…Eskom’s load shedding meant that I was having my make up done at 3.30am! And this is when our neighbor chooses to have his trees felled! So, we sometimes just have to wait it out! So, I play around in the Holi Cow garden while taking a break…it’s beautiful! Here is the clip from Mela if you missed the show,
On the menu for the Summer Mela Menu….spicy fish cakes, watermelon salad and a mango fool to use up those slightly over ripe luscious mangoes!
400g potatoes, boiled and mashed
2,5ml ajwain or carom seeds
2 spring onions, finely chopped
1 green chilli, finely chopped
400g lightly steamed hake
Salt and black pepper, to season
Handful of fresh coriander, finely chopped
1 large egg, lightly beaten
Place the potatoes in a mixing bowl and season with ajwain.
Add the spring onion, green chilli and the egg yolk.
Flake the fish fillets and add to the mixing bowl.
Season with salt and black pepper.
Lastly add the fresh coriander.
Mix the ingredients until well combined.
Mould the mixture into patties and dust with plain flour.
Leave the cakes on a sheet lined with baking paper.
Remove the cakes from the refrigerator and gently coat in the beaten egg.
Coat with bread crumbs and then place on a well greased baking tray.
Preheat the oven to 180°C and bake the cakes for 20 – 25 minutes depending on the size. (I made 6 large cakes on Mela which took about 20 minutes to cook).
Serve with a chutney of your choice or raita.
1 onion, finely chopped – optional
Combine the olive oil, lemon juice and salt.
Place the watermelon chunks on a platter and sprinkle the onion, feta cheese and flaked almonds over the top.
Drizzle the dressing over the watermelon salad and garnish with sprigs of mint.
100g double thick Greek yoghurt
100g whipped cream, to garnish
Place the mango pieces into a blender with the sugar and lemon juice.
Blitz until the mangoes are pureed – if you are using stringy mangoes, pass the puree through a sieve to remove the fibres.
Pour the mango puree into a mixing bowl and fold in the double thick cream.
Spoon the yoghurt into serving bowls and top with the mango puree.
Top with whipped cream and garnish with a mint sprig.
Refrigerate until chilled and serve.
Spiced Lamb Chops with Mint-Mango Sauce - Recipes
Aloo Tikki $4
Fresh, minced potatoes are seasoned with our light spice blend, deep-fried and served as golden-brown potato cakes.
Papadi Chat $6
Chickpeas, minced potatoes, crispy fritters, and yogurt sprinkled with a dash of black Indian salt and served chilled.
Keema Samosa (2) $6
Delicate pastries stuffed with subtly spiced minced beef, fried and served a flaky golden brown.
Chicken Pakora $6
Tender boneless chicken bites marinated and lightly battered, fried and served as crispy, golden fritters.
Veg. Pakora $4
Assorted fresh vegetables lightly battered, fried and served as crispy, golden fritters.
Paneer Pakora $7
House-made cheese curds delicately spiced, lightly battered, fried and served as crispy, golden fritters.
Fish Amritsari $7
Tilapia tossed in Punjabi masala and spiced breading, fried and served crispy, golden-hot.
Assorted Veg. Platter $7
A generous sampling of house vegetarian appetizers.
A light, crispy snack made from gently spiced lentil flour.
Mixed Platter $7
A generous sampling of house meat-and-cheese appetizers, including Chicken Pakoras and Paneer Pakoras.
Chicken Dippers $6
Savory chicken bites are lightly fried, served with house sauces.
Veg. Samosa (2) $7
Stuffed with green peas and mildly spiced potatoes, fried and served a flaky golden brown.
Note: Gluten-free and Vegan option available.
Tomato Soup $4
Our house tomato soup is lightly seasoned to bring out the full flavor of the rich, creamy tomato broth.
Dal Soup $4
This rustic, hearty lentil soup is seasoned with our delicious, mild blend of spices and served piping hot.
House Salad $6
A mix of fresh greens are tossed with a delicate blend of herbs and lemon and served chilled.
Tomatoes and Onions $3
Red-ripe tomatoes mixed with crisp, fresh onions and lightly seasoned to bring out the best of both vegetables.
Creamy yogurt blended with tangy herbs and spices, minced potatoes, fresh cucumbers and tomatoes.
Plain Yogurt $3
Creamy, plain yogurt makes a cool sauce to accompany our main dishes, appetizers and soups.
Hot Pickles $4
A tangy garnish to add a crisp, spicy kick to our main dishes, appetizers, and soups.
Sweet Mango Chutney $4
A sweet, delicate garnish to balance the spice of curries or add a cool note to tandoori dishes.
An array of Punjabi-style flatbreads to complement every dish.
Tandoori Roti $3
Rustic, whole-wheat flatbread baked fresh daily in Aab India&rsquos tandoor oven.
Plain Paratha $4
Aab India&rsquos tasty whole-wheat dough is folded into layers, baked, and served warm.
Aloo Paratha $4
House-made whole wheat dough filled with lightly seasoned mashed potatoes, folded into layers and baked.
Our house-made whole-wheat dough is lightly fried until puffy and golden brown.
Fluffy, leavened bread kneaded into layers, deep-fried and served golden brown.
Aloo Bhatura $5
Fluffy, leavened bread stuffed with mildly spiced mashed potatoes, deep-fried and served golden brown.
Paneer Bhatura $5
Fluffy, leavened bread filled with our house-made cheese curds, deep-fried and served golden brown.
No meal is complete without this traditional Indian-style bread. Baked in our tandoori oven, our nan menu features a variety of Singh Family recipes.
House-made, leavened flatbread is baked in our tandoori oven, served soft and golden brown.
Onion Nan $4
House-made nan with mild onions baked in our tandoori oven served soft and golden brown.
Garlic Nan $5
House-made nan with fresh garlic baked in our tandoori oven served soft and golden brown.
Chicken Nan $4
House-made nan stuffed with lightly seasoned chicken, baked and served soft and golden brown.
Aloo Nan $4
House-made nan stuffed with spiced mashed potatoes, baked and served soft and golden brown.
Chef&rsquos Special $5
House-made nan stuffed with chicken, spiced mashed potatoes, mild onions and cheese curds baked in our tandoori oven.
Paneer Nan $6
House-made nan generously filled with cheese curds, baked and served soft and golden brown.
Keema Nan $4
House-made nan baked with subtle spices and stuffed with minced beef.
Traditional Punjabi roasted meats and vegetarian dishes baked in Aab India&rsquos special clay tandoor.
Shrimp Tandoori $22
Fresh jumbo shrimp marinated in spiced yogurt blended with fresh herbs and barbecued on skewers.
Lamb Chops $24
Meaty lamb chops marinated in a special Aab masala and roasted to perfection in the tandoor.
Malai Tikka $18
Tenderized chicken seasoned with mouth-watering cardamom, garlic, ginger masala, grilled fresh and served hot.
Chicken Tikka $17
Tender chicken marinated in yogurt blended with mild spices and fresh herbs then baked on skewers.
Fish Tikka $18
Authentic Punjabi-style bites of fish delicately seasoned and broiled in Aab India&rsquos tandoor.
Paneer Tikka $16
A rich, vegetarian alternative, this tikka pairs house-made paneer cheese cubes marinated in Tandoori masala with fresh grilled vegetables.
Chicken Tandoori $16
A lean, halved-chicken marinated in yogurt with mild spices and fresh herbs then barbecued.
Seekah Kabab $18
This savory tandoori dish of seasoned, minced chicken or lamb skewered and baked in Aab India&rsquos clay oven.
Rice Specialty Dishes
Vegetable Biryani $16
Long-grain basmati rice layered with fresh vegetables, toasted nuts, and plump raisins, steam-cooked with aromatic spices.
Chicken Biryani $16
Long-grain basmati rice layered with tender chicken, toasted nuts and fresh green peas, steam-cooked with spices.
Lamb Biryani $18
Basmati rice layered with tender lamb, toasted nuts and fresh green peas, steam-cooked with spices.
Shrimp Biryani $20
Basmati rice steam-cooked with delicate spices and jumbo shrimp tossed with toasted nuts and raisins.
Nav Rattan Korma $15
Mixed vegetables, buttery cashews, toasted nuts, and plump raisins stewed in a mild sauce.
Mixed Vegetables $14
A variety of seasonal vegetables gently stewed and served in a spicy, delicate curry sauce.
Paneer Makhanni $16
House-made cheese simmered in tomato-based makhanni gravy with toasted nuts and raisins.
Paneer Jalfrezi $15
House-made cheese curds prepared Jalfrezi style with green peppers, onions and hearty potatoes then stewed.
Mater Paneer $14
House-made cheese curds stewed with green peas and mild spices and served in a rich sauce.
Saag Paneer $16
House-made paneer cooked in a hearty cream-based spinach sauce with mild seasoning.
Dal Makhani $14
Our buttery lentils made from creamed legumes prepared in a rich butter sauce with a hint of spice.
Aloo Choley $13
Made with chickpeas and hearty potato bites stewed in a rustic spiced gravy.
Aloo Saag $14
This creamy, mildly seasoned spinach sauce filled with tender sliced potatoes.
Aloo Mater $13
A blend of fresh green peas and tender sliced potatoes combined with aromatic spices.
Aloo Vindaloo $13
Tender sliced potatoes slow-cooked in a spicy sauce with a savory touch of vinegar.
Malai Kofta $16
Seasoned vegetables minced and shaped into kabob balls, fried and served in onion and tomato sauce with toasted nuts and raisins.
Our roasted eggplant is slow-cooked with fresh mixed vegetables in mild spices until tender.
Vegetable Jalfrezi $14
Seasoned vegetables marinated and fried with green peppers, onions and tomatoes then stewed in a medium to the hot-spicy curry.
Aloo Gobi $14
Cauliflower and sliced potatoes dry-seasoned with turmeric, garlic and a blend of spices.
Mushroom Mater $13
Hearty mushrooms sautéed with plump green peas then stewed in a tomato-based sauce.
Saag Choley $15
Chickpeas served North Indian-style with tender, cooked spinach in a creamy tomato sauce.
Saag Mushroom $14
Tender mushrooms cooked North Indian-style with tender, cooked spinach in a creamy sauce.
Saag Kofta $15
Seasoned vegetables minced and shaped into kabob balls, fried and served with cooked spinach in a mild sauce.
Bhartha Mushroom $15
Our roasted eggplant is slow-cooked with fresh mushrooms in light, mild spices until tender.
Bhindi Masala $14
Traditional Punjabi preparation of tender okra simmered with onions and a mild spice blend.
Fresh, lean, boneless chicken served in a variety of traditional preparations. All dishes can be ordered at different spice levels: Mild, Regular, Medium, Medium Hot, Hot or Extreme Hot. Served with rice.
Chicken Shahi Korma $16
Succulent chicken and house-made cheese curds simmered in a rich curry with toasted nuts and raisins.
Special Chicken Tikka Masala $18
A special version of our popular slow-cooked chicken simmered with crisp bell peppers and onions in a buttery sauce.
Chicken Jalfrezi $16
Chicken prepared with bell peppers, onions and red-ripe tomatoes, stewed in a medium- to the hot-spicy curry.
Chicken Vindaloo $16
Boneless chicken slow-cooked with tender sliced potatoes in a hot spicy sauce with a savory touch of vinegar.
Chicken Makhani $16
Marinated chicken simmered in a buttery sauce with a hint of spice, smothered in onions and tomatoes with nuts and raisins.
Chicken Ajwain $15
Shredded chicken with hearty green peppers and red-ripe tomatoes seasoned with a distinctive Caraway spice blend.
Chicken Curry $16
Boneless chicken slow-cooked in a thick, complex sauce and garnished with fragrant cilantro.
Chicken Tikka Masala $18
Shredded chicken slow-cooked with our house blend spices in creamy tomato sauce.
Chicken Saag $16
Tender chicken cooked in a hearty spinach cream sauce with mild spices in an earthy stew.
Chicken Dal $16
Roast chicken blended with creamed lentils and prepared with a buttery sauce and a hint of spice.
Chicken Mater $16
A simple North Indian dish of boneless chicken and fresh green peas seasoned with mild spices.
Chili Chicken $16
A fiery dish of tender chicken spiced with hot chili sauce and served with rice.
Chicken Mushroom $16
Succulent roasted chicken pieces prepared with fresh mushrooms.
Chicken Tikka Saag $16
Tender chicken blended with hearty spinach, tomatoes and a creamy, mildly seasoned sauce.
Sabaz Chicken $16
Chicken cooked with fresh vegetables in our curry sauce.
Tikka Bhartha $16
Succulent bites of chicken blended with roasted eggplant and slow-cooked in mild spices until tender.
Chicken Choley $16
Hearty chickpeas served in a rich North Indian chicken curry with aromatic spices and a bold flavor.
Lamb Curry $16
Delicate cuts of lamb simmered in a thick, rich curry sauce. A bold, distinctive dish served with rice.
Lamb Do Piaza $16
Delicate cuts of lamb smothered in red-ripe tomatoes, crisp onions and peppers, then seasoned with Punjabi spices.
Lamb Korma $17
Tender lamb slow-cooked in a mildly spiced cream sauce, accented with buttery cashews and plump raisins.
Lamb Saag $17
Delicate bites of lamb cooked North Indian-style in our hearty spinach and cream sauce with mild spices.
Lamb Mushroom $17
Succulent roast lamb prepared with fresh mushrooms.
Lamb Vindaloo $16
Tender lamb slow-cooked with tender sliced potatoes in a hot-spicy sauce with a savory touch of vinegar.
Lamb Rogan Josh $18
Tender lamb simmered in a ripe, red tomato sauce with a touch of creamy yogurt.
Lamb Punjabi $16
Tender bites of lamb sautéed with seasonal mixed vegetables and aromatic spices.
Lamb Jalfrezi $16
Lamb prepared Jalfrezi style with bell peppers, onions, and red-ripe tomatoes, stewed in a medium to the hot curry.
Traditional Curry $18
Choose fresh shrimp or delicate fish simmered in a thick, rich curry sauce.
Choose fresh shrimp or fish smothered in sautéed onions, peppers and tomatoes and seasoned with ginger and garlic.
Choose fresh shrimp or fish marinated in yogurt then skewered and pan-fried with hearty tomatoes, curry and cream.
Choose fresh shrimp or fish cooked North Indian-style in our hearty spinach, cream sauce and mild spices
Choose fresh shrimp or fish simmered with tender sliced potatoes in a hot-spicy sauce with a touch of vinegar.
These specialties represent the best of the Aab India.
Please allow a little extra time for preparation. The only substitution is your choice of bread for extra $2.
Vegetarian Thal (Dine-in only) $18
Traditional Indian meal with aloo tikki, choley, mater paneer, dal, nan, raita, rice and dessert topped with papardamm served on a silver platter.
Aab India Special (Dine-in only) $19
Aloo tikki and pakora, chicken tandoori, lamb curry, dal, mater paneer, nan, rice and dessert served on a silver platter.
Lamb Choley $17
Delicate lamb and chickpeas simmered in North Indian spices. A rich, flavorful dish served with fried Bhatura bread and rice.
Lamb and Shrimp Curry $19
Mildly seasoned shrimp and delicate bites of lamb simmered in a rich curry sauce. Served with Nan and rice.
Scallop Masala $20
Sea scallops prepared in a traditional Punjabi style, simmered in a creamy, tomato-based sauce. Served with rice.
Keema Mater $15
Mildly spiced minced beef blended with fresh green peas and seasoned with coriander and ginger. Served with rice.
Ras Malai $5
Our flaky, house-made cheese pastry served in a dollop of sweet cream and sprinkled with cold pistachios.
Gulab Jamun $5
Two delectable house-made cheese globes, deep-fried and served warm in a bath of honey syrup.
This traditional Indian style rice pudding is served cool and sprinkled with pistachios.
A dense, creamy Indian-style ice cream flavored with pistachios and a touch of rose water.
Gajar Halwa $6
A popular Diwali and Holi dessert of grated carrots, condensed milk, and butter, cooked and garnished with pistachios.
A refreshing blend of yogurt sweetened with rose water or salted with crushed cumin seeds and mint.
Mango Lassi $5
Sweet, ripe mangoes blended with a touch of rose water and fresh house-made yogurt in a tropical smoothie.
From The CSIRO Total Wellbeing Diet, Book 2 The CSIRO Total Wellbeing Diet, Book 2 by Manny Noakes and Peter Clifton
Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe.
- Categories: Rice dishes Main course Indian
- Ingredients: lamb steaks onions fresh ginger canned green chiles garam masala turmeric ground cinnamon ground cardamom nutmeg ground cayenne pepper bay leaves yogurt limes basmati rice sultanas cilantro cashew nuts
Recipes for Cooking for One or Two
So report women, especially, once their families are grown and / or their husbands gone. It's the same for singles and empty-nest couples. Often, it’s just easier to rely on frozen meals or carryout or doggie bags. That means no cooking, no waste and no clean-up – but to my mind, little pleasure, either.
So this is a special collection of Kitchen Parade recipes, ones which I hope perfectly blend convenience and freshness, flavor and pleasure. Please note that these recipes are:
- usually written for four or more servings but either
- scale down easily for serving one or two, or,
- freeze beautifully in individual servings
I'd like to especially highlight my recipe for Chicken Sybil, what I think of as a "miracle recipe" for singles. It's so quick, so easy, so good. With just one technique, Chicken Sybil transforms into "multiple personalities" with inexpensive on-hand ingredients.
I am almost certain that by now, you have realized that Diwali is not a ‘Diet Friendly’ time of year. And this recipe is no different to any of the other Diwali favourites…a double whammy dish with cream and butter.
I also use paneer as a pie filling in this Paneer Pasties recipe: https://yudhikayumyum.com/2013/10/24/paneer-and-mushroom-pasties/
This Paneer Makhani recipe will get you a gold star for Diwali!
600g paneer, sliced
60ml cashew nuts
125ml boiling water
60ml sunflower oil
1 cinnamon stick
1 bay leaf
5ml cumin seeds
1 onion, finely chopped
7,5ml coarse salt
15ml crushed ginger and garlic
2 green chillies, chopped
20ml red chilli powder
2 x 400g tins chopped tomatoes
15ml ground coriander
10ml ground cumin
5ml garam masala
Pinch ground cardamom
60g cold butter, diced
30ml fresh cream
Coriander to garnish
Gold leaf to decorate
Slice the paneer into pieces.
Soak the cashew nuts in boiling water for 10 minutes and liquidize until smooth.
Pound the ginger, garlic and green chilli together.
Fry the cinnamon stick, bay leaf and cumin seeds in oil until fragrant.
Add onions and salt, saute until light golden brown.
Add crushed ginger, garlic and green chilli, then add the red chilli powder.
Stir the chopped tomatoes into the spices.
Sprinkle in the ground coriander, cumin, garam masala, ground cardamom and turmeric.
Simmer until the tomatoes soften completely.
Use a potato masher to break down any lumps.
Add the cashew paste and 250ml boiling water.
Simmer until the sauce thickens.
Whisk the cold butter into the sauce, then pour in the fresh cream.
Gently place the paneer into the cooked sauce and heat through.
Garnish with fresh coriander and edible gold leaf.
Ananda: A New Favorite
Tom Sietsema’s Fall Dining Guide 2014, published last weekend in The Washington Post Magazine, includes the critic’s ten favorite DC area restaurants. It gets me thinking about my own top ten list. My top few are easy to identify, but after that it’s a challenge. It’s hard to compare mind-blowing/budget-busting meals at Minibar and Komi with more approachable restaurants like Kapnos and Mintwood. And while Osteria Morini or Maple Ave don’t make my top ten, I consider them both favorites.
The Post’s “Guide” includes only one restaurant in Maryland– Baltimore’s Woodberry Kitchen, which is on my list as well. After a meal at Ananda in Fulton, Maryland, my top ten may soon be revised to make way for this Howard County newcomer featuring Indian cuisine.
As we drive up to the restaurant, nestled deep in the community of Maple Lawn, we don’t see a sign. The building could easily be confused for a clubhouse at a country club. We step inside and the dark wood, semi-formal surroundings do nothing to dissuade the impression. We are seated on a back porch area with a gorgeous view of the sweeping lawn.
If you love Indian flavors, be prepared for tough decisions at Ananda. There are nearly a dozen preparations for chicken, and almost as many for lamb. The vegetarian options are plentiful and house-made chutneys like spiced pear or mint, mango, and avocado add depth to dishes already bursting with flavor.
Early October is late for specials that include watermelon with feta as well as chilled summer squash and carrot soup. Since many of Ananda’s ingredients come from its very own farm, we trust the ingredients. The soup is refreshing and vibrant with fresh carrots and Granny Smith apples. It holds up just fine, despite the chill in the air. The watermelon salad captures our attention with its beauty, and maintains it with its sweet and salty essence.
Avocado and roasted corn with red peppers in white balsamic vinaigrette is attractively presented with a crispy papadam. Every starter impresses us with distinctive and gratifying flavors.
avocado and roasted corn salad
Shrimp adrak is in a rich and creamy sauce so tasty that I would applaud if they bottled it. I can imagine the sauce enhancing almost any starch or protein. It’s a fitting companion to the impeccably grilled shrimp marinated in citrus, chilies, and ginger.
I am powerless against lamb prepared with Indian spices. Tandoori lamb chops are grilled and encrusted in almonds, and served with fresh mint chutney. The tangy sauce is terrific – absolutely on par with the zesty cream sauce accompanying the shrimp.
Roasted wild salmon with spicy tomato coulis rounds out the melange of delectable dishes. Ananda scores again with the complex savory sauce. The only down side is the amount of rice that must be consumed so as not to leave a drop untouched.
Ananda is Hindi means bliss. And that’s what this suburban Maryland restaurant is making me feel.
The restaurants that I love most are those that make my heart race when I think about them. Another barometer is whether I am plotting a return visit while I’m still in the restaurant. Ultimately, this is how I select my current top ten favorites in the DC area. (see below). Add Ananda to the list.
Ananda, 7421 Maple Lawn Blvd, Fulton, MD
Washingtonian review by Todd Kliman: “Ananda’s Farm to Tandoor Cooking”
Washingtonian 100 Very Best Restaurants 2015, #16
My Personal Top Ten Favorite DC Area Restaurants (and links to my blog posts)
Jewel of India sparkles in Silver Spring
The true measure of how I really feel about a restaurant is determined by how far I will travel to get there. I have neighborhood restaurants that are good rather than great. But sometimes proximity matters, and good can be a great thing. When I don’t have to sacrifice quality for location, however, it’s a [&hellip]
Dining out is my passion, and often times the culmination of hours of research. This restaurant review blog reflects my journey as I try to keep up with my restaurant wish list for the DC area where I live, and in my travels. It’s a struggle at times, but with the help of family and friends, I manage.