Review: Posh Indian at Bombay Club Washington DC

The Bombay Club is right in the heart of Washington DC’s executive quarter, just a few blocks from the White House. Frequented by American Presidents and Hollywood stars this is not your everyday Indian restaurant. It was rated by GQ India as the third best Indian restaurant in the world. (Read full article http://www.gqindia.com/live-well/food/7-best-indian-restaurants-across-globe/ ).

Intrigued by what we had read and heard about the restaurant we saved it for our last night in DC and we were not disappointed.

From  the plush padded seats, starched linen tablecloths and the tinkling from the pianist in the corner, the atmosphere is reminiscent of a Raj-era exclusive club.

For entree we chose the highly recommended Spicy Duck Kebabs- Minced duck, chilies, ginger, nutmeg and garam masala and the Dum Ka Shrimp marinated in black pepper, saffron, yogurt, cardamom. The kebabs were divine and spicier than we expected which to us bode well that the Bombay Club hasn’t “dumbed” down the spicing for Western palates too much. The prawns were more subtly flavoured and delicious too.

For mains we ordered an “unabashedly Indian curry” – Lamb vindaloo and Bhindi Do Piaza (okra), Dhal Makni, naan, basmati rice and lemon chutney. The lamb vindaloo was redolent of the aged vinegar, onions, chilies, cinnamon and cardamon it is cooked in with a perfect balance of tanginess and spicy warmth. The Dhal Makni is cooked for 16 hours and it tasted smoky and rich, like it had been cooked overnight in the tandoor. The okra is cooked with pickled onions, tomatoes and chilli and was an ideal vegetarian accompaniment to our meal, along with one of the best pickled lemon chutney I have ever tasted. Wish I could get the recipe for that!

Treating ourselves to dessert, we loved the Gulab Jamun served with cardamom gelato and the mango kulfi.

The entire meal was one of the best Indian epicurean experiences we have ever had and I would highly recommend eating at Bombay Club if you live in or visit DC. Here is the link to their website for more pictures and information http://www.bombayclubdc.com

 

 

Boston Legal Clam Chowder

Monday brought a snow storm to Boston and with it the perfect weather for soups and comfort food. We had enjoyed the milder weather over the weekend, making hay while the sun shined and walking the Freedom Trail learning about Paul Revere’s heroic ride to warn the Patriots of the approaching British troops and all about Boston’s contribution to American Independence.

But by Monday we were ready to hole up and take advantage of the weather to try out Legal Seafood down at the revitalised Seafront district for their renowned Clam Chowder. We had been assured by locals that despite being an ever expanding chain,the quality of food and service had remained and that this was the best spot to sample Boston’s acclaimed seafood.

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Located next to the fishermen’s pier and overlooking the harbour, Legal Seafood at the Seafront certainly puts one in the mood for fine dining, although more casual dining is also offered downstairs. This is by no means a cheap eats restaurant but at the same time prices for food and wine are excellent value for the quality and style.

We chose a Deloach Sonoma Pinot Noir, which little did we know at the time of ordering, was developed especially for Legal Seafood to go with their seafood centric menu.

Dinner started on a high note with the complimentary amuse Bouche sent by the chef.

The Clam Chowder certainly lived up to it’s reputation and was deliciously creamy – you can taste the sea in the freshness of the seafood ingredients. As a starter it is certainly filling but not heavy. Beautiful free breads were served at the beginning.

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For mains we tried halibut (rarely found in Australia), and of course lobster. The halibut was served with couscous,roasted fennel and aioli. And the lobster came with a parsnip puree, steamed kale, and one slow cooked beef brisket rib. Both entrees(mains) demonstrated a sophisticated approach to balancing flavours and tastes that “legitimised” for us Legal Seafood’s word of mouth referrals and food critic approvals.

The dessert menu was very tempting but we couldn’t fit it in so we settled for chocolates instead.

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A must try on you next trip to Boston.

Mild Potato Curry

This mild potato curry is quick and easy to make. Recently on a rainy Sydney day we were in the mood for an Indian breakfast, or more accurately brunch, so I made this accompanied by my Red Lentil DhalEasy Wholemeal Roti and Coconut Sambal. The resulting meal took us straight back to the streets of India  where these types of vegetarian combinations are favourites for breakfast, lunch and dinner.

This Potato Curry is also a good staple side dish that can be whipped up quickly and is particularly nice with grilled fish.

Prep time: 5 minutes Cooking time: 20 minutes

Ingredients:
2 medium size potatoes peeled and cut into smallish cubes
1 onion diced
1 tomato cut into large chunks
8 curry leaves (optional)
2 cloves garlic and same amount of ginger crushed into paste
2 teaspoons black mustard seeds
1 stick cinnamon
1 teaspoon cummin seeds
1/2 teaspoon chilli powder
1 teaspoon turmeric powder
1 teaspoon cummin powder
1 teaspoon salt
2 tablespoons vegetable oil
1 cup of water
coriander to garnish

Method
Boil potatoes first for 10 minutes in salted water(1/2 tspn salt) to which you have added 1/2 teaspoon of the turmeric powder. The potatoes should be almost cooked, but not too soft and they will be a beautiful golden colour from the turmeric in the water.

Drain potatoes in a colander and set aside.

Heat oil in a non-stick frying pan and add cinnamon stick, cummin seeds, curry leaves if using and mustard seeds and fry until mustard seeds start to pop. Be careful not to burn, remove from heat if necessary and add onions.

Cook onions over medium heat until transparent, add ginger and garlic and cook for 1 minute.

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Add to tomato, chilli powder, 1/2 teaspoon, turmeric 1/2 teaspoon salt, cummin powder and mix through until spices just start to change colour, add potatoes and gently coat with onion spice mixture then add water and simmer until reduced and potatoes are tender and almost breaking up (about 5 minutes).

Garnish with coriander and serve.

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Indian breakfast, brunch, lunch or dinner!

14 Top Ubud Restaurants & Warungs

We’ve just arrived home in Sydney from Ubud after a wonderful 2 weeks there. I thought I’d share our favourite restaurants from this trip, including some old favourites and new finds while it was all fresh in my mind.

When we travel we like eating like the locals do, whilst also trying out the gastronomical stars. This trip to Ubud we did just that, eating at some great local warungs and places like Mozaic, Hujane Local and Spice Gastrocafe. We also tried on this trip to go to a few places that are off the beaten track of the main Ubud streets, so this is quite an eclectic mix!

Here’s an overview of  our favourite places for breakfast, lunch and dinner:

Melting Wok
Our absolute favourite place for dinner. There is also always a warm welcome from owner Geraldine and the team at Melting Wok who excel at great service and being hospitable. Geraldine is French and her husband Phillipe is Laotian and these cultural influences are evident in the  delicious main courses and desserts. The menu is small and simple, featuring the legendary stir fries and light coconut based curries with fresh herbs that have a unique fragrant Laotian flavour. Desserts include chocolate fondue, creme caramel and my favourite, the coco crepes with brown sugar and coconut cream. I could not write up Melting Wok without mentioning the stand out Mojitos which at IDR55,00(AUD $5.50) are an absolute steal. Great value for money dining overall with great fresh food and excellent service. Hugely popular restaurant with local expats and tourists so make sure you book ahead to guarantee a table.

Made’s Warung
In the ricefields behind Penestanan, follow the path which starts next to Bubu’s Warung on Jalan Penestanan Kelod and then turn right. Made’s Warung is up some stairs in a beautiful garden setting. The menu features Balinese, Indonesian and International favourites all freshly cooked. The Soto Ayam(chicken soup)!here is an absolute standout and the chicken with honey and chilli is a great take on sweet and sour chicken. Servings are very generous and the food is delicious. Warung prices so you will be pushing to spend more than AUD$15-20 unless you drink a lot of Bintang at $3.50 for a large bottle!

Kafe
Kafe is an Ubud institution, and a focal point for the Yoga Barn set. Serving delicious organic food, Kafe’s menu features soups, sandwiches,   Small plates and main courses. The rice paper sping rolls, kitchri, Indian plate, Ayam Rica Rica, and Soto Ayam are all excellent and the list of drinks includes Indian style lassis as well as fresh juices, coconut water and smoothies. In Jalan Hanoman.

Soma
Relatively new on the Ubud scene, SOMA is in Jalan Gootama in a Balinese courtyard setting, with tables set in the shade of frangipani trees and bamboo plants. The menu has a mixture of raw and cooked, healthy organic goodies. SOMA is all about healthy cooking, so if it’s not raw the food is created using slow cooking techniques. My “live” porridge with fresh fruits was absolutely delicious as are the fresh fruit juices. Good healthy lunch and dinner options and excellent for vegans and vegetarians. Service is a bit slow but worth the wait for the ambience and menu options.

Yellow Flower Cafe
Yellow Flower Cafe is tucked away in the Penestanan ricefields, on the walk between Penestanan and Bintang supermarket. If you are coming from the Campuhan end then follow the path from the stairs next to Bintang and if going from Penstanan, the path starts near the “taxi stand” opposite the real estate office. It is a quintesentially hippie cafe, frequented by the yogis staying in the ricefields. Run by a local Balinese family, the Cafe is great for breakfast with items like – Feta,Avocado and Tomato toast, on crispy baguette, which I suspect comes from the nearby Kue bakery in Penestanan; fantastic pancakes with bananas, coconut and strawberries and excellent egg shasuka which are eggs poached in a tomatoey ratatouille type sauce. Once again great frsh fruit juices, smoothies and Balinese “Jammu” or medicinal drinks.

Kue Bakery and cafe
There are 2 Kue bakeries in Ubud, one on Jalan Raya Ubud just down from Jalan Sugriwa and the other smaller outlet on Jalan Penestanan Kelod. If you need a fix of fresh croissants, crispy baguette or to indulge your sweet tooth with a cake or dessert, then Kue is definitley your answer when visiting Ubud. Everything is organic and freshly baked each morning and both bakeries operate as Cafes as well with sandwiches and organic wraps.

Wayan’s Juice Bar
On Jalan Penestanan Kelod, next to Warung Mendez, this is Boost Juice, Balinese style! The kitchen is more like a storeroom for the fruit, vegetables and herbs used in the juices. There is a huge list of combinations of fruit and vegetable juices, all made to order. My favourites include the banana, pineapple and passionfruit and the Beetroot, carrot, lime and  ginger! Delicious 🤗

Hujan Locale
Will Meryck’s Ubud restaurant offers a smorgasbord of regional Indonesia dishes in an elegantly colonial style restaurant in Jalan Sri Wedari. Using ingredients sourced through their partnership with local farmers and suppliers, the dishes range from tasty appetisers such as crispy pig’s ears through to stir-fries and curries, as well as dedicated vegetarian and gluten free menus.  Quality of food and service is excellent as one would expect from a Will Meryck establishment.
Smorgasbord of Indonesian delights

Mozaic
Mozaic restaurant is one of Ubud’s finest dining experiences and has won numerous awards to attest to this. The restaurant is very elegant and features dining in an tropical garden setting – very romantic at night. Chris Salans and his team use French and European cooking methods to create imaginative and divinely delicious dishes, each inspired by one key Indonesian ingredient. Mozaic offers set course menus of 6 or 8 courses and prices are high by Bali standards, but I recommend at least one visit as a true gastronomical adventure. Mozaic also has a lounge bar for cocktails and snacks.
See the review of our New Year’s Eve dinner.

Spice
Spice is Mozaic’s Chris Salan’s latest Ubud offering which he is calling a gastro-cafe. If you can’t make it to Mozaic, and even if you can, make sure you try out the fabulous more casual dining offer at Spice, on Jlan Raya Ubud. The menu features small plates as well as as more substantial mains and a daily specials menu. We tried gorgeous vegetarian dumplings; crispy pork belly with turmeric sauce, cauliflower and dukka, green salad and a very authentic Malaysian prawn laksa. The wine list is good, and wines are available by the glass. like Mozaic, each of the dishes incorporates local herbs,spices and sambals in a creative and thoughtful manner. The attention to detail in presentation and great fit-out make for a very pleasant casual dining venue as you watch the action of Ubud’s Main Street through the glass frontage. Must visit!

Warung Saya
Always a very eclectic experience at this tiny Warung, with only 4 tables, now relocated from Jalan Gootama to Jalan Sugriwa in the centre of Ubud. The owner Amir is a one man band, for taking reservations, serving the food, cooking it and entertaining guests with his loyal miniature poodle, Princess by his side. As well as being a fabulous cook, Amir designs dog costumes and Princess is usually decked to the nines! Bookings are essential and Amir usually requests food orders are placed ahead of your arrival by email so he can prepare ahead and cut down what can be otherwise a long waiting time while he cooks your dinner from scratch. The food is really delicious, and I always enjoy the Indian inspired dishes such as the Mysore Chicken. The fried tofu is to die for as is the stunning grilled eggplant served with yoghurt and tomato chutney. Amir is not a fan of hot chilli, so the dishes are delicately spiced. I’m not sure how he manages to do it all on his own but it is always feels like you are in his home and he is cooking for special guests.

Warung Mendez
Specialising  in Javanese food, Warung Mendez in addition to tasty appetisers such as their corn and spring onion fritters, battered tempeh, and lumpiah(spring rolls); soups such as Rawon, rice dishes like Nasi Goreng; Warung Mendez also serves special dishes like BBQ leg of goat and Beef ribs marinated with herbs and spices and served with rice and Lawar (green vegetables with coconut and spices). The meat dishes are perfectly slow cooked over coals and are redolent of smoky spicy flavours. The accompanying sambals and the green papaya salad are perfect accompaniments to the bbqed meats. Would highly recommend the special Gado Gado which is topped with fried tofu, a poached egg and delicious peanut sauce. Never tasted a Gado Gado like it before. Located in Jalan Penestanan Kelod. Warung Mendez Lunch Review

Bubu’s Warung
Down the road from Warung Mendez, Bubu’s Warung allot feels like an Australian cafe with chalkboard messages explaining the provenance of the ingredients as being fresh from the markets each day, and a light airy setting which is quite minimalist. This could be the influence of Bubu’s son Kadek who lives and works in Australia. The family run Warung is cheap and cheerful with wholesome, good food prepared by Bubu herself. Menu is a mix of local and international favourites. Balinese special dishes must be ordered 24 hour ahead. The service is excellent.

Warung Ibu Suna
For an authentic Babi Guling experience, outside the famed Ibu Oka which is now filled with bus loads of tourists, I’d recommend you venture up Jalan Sangingan to Ibu Suna, which is on your left hand side as you head out of Ubud, just before the turn to Kedewatan village. Most local warungs serving Babi Guling only open until that day’s pig/s has been finished so I’d recommend you factor in Babi Guling at Ibu Suna for brunch and go before 12.30 or you might find it is closed. The Babi Guling here is served traditionally with crispy crackling, tender white meat, bits of crispy fried innards(which you can skip), a spicy lawar(green ferns and coconut), hot chilli sambal and rice. Ibu Suna’s version gets top marks and is understandably very popular with locals.  A real Babi Guling experience

Review: New Year’s Foodie Nirvana at Mozaic Restaurant Ubud, Bali

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Tray of fresh herbs and spices featured in menu

Our special treat for New Year’s Eve 2015 was to book in to the acclaimed, award-winning Moziac Restaurant in Ubud for their special seven course degustation.

Chef Chris Salans opened Mozaic in 2001 bringing together the indigenous flavours of Indonesian herbs, spices and vegetables with first class imported ingredients such as wagyu beef, black truffles, foie gras all prepared with sophisticated French and European cooking techniques.

The resulting menus and dishes have earned Chris Salans and his team a list of awards as long as your arm, not to mention, calls for a Michelin Star from Mozaic’s international diners.

As you can imagine, our expectations were set very high as we stepped through the beautiful wooden doors into the Mozaic Lounge for a pre-dinner aperitif and complimentary appetiser. We were brought an appetiser of a light as air tiny profiterole filled with a luscious savoury, truffle infused custard.

Our host explained the wine pairing menu with dinner which we decided to go with, and we were very well rewarded , as each of the wines complimented the complex flavours of each of the courses perfectly.

We entered the atmospheric garden pavilion surrounded by beautiful tropical plants and festive new year decorations to be seated for dinner. Divine setting!

One of the best initiatives is the tray of fresh spices that is brought to each table and as each course is presented, the waiters explain which of the spices and herbs are used in each dish. With many of the ingredients unique to Indonesia, this is a great way for diners to touch and smell them and understand more about what they are about to enjoy.

Each course is inspired by a theme of the local flavour featured e.g torch ginger flower or kaffir lime.

Our seven course eating odyssey began with a complimentary amuse Bouche of sweet lobster with a light cucumber and lime foam. It was an delicious introduction to the greater things to come.

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It would be too difficult to try to explain each of the courses in detail so instead all I will do is post my photographs with the menu titles and short descriptions.

I can only recommend that if you are going to Ubud that you visit Mozaic for a truly amazing dining experience. At $170-350 per head depending on your wine choices, it is by no means cheap but it is in comparison to what you would pay in any major city for the same quality of food, ambience and service.

Foodie Nirvana indeed!

For restaurant information visit http://www.mozaic-bali.com

Dabu Dabu (Indonesian sambal)
Fresh chilled oysters with Dabu Dabu Relish and Russian Sturgeon Caviar

Kecicang(Torch Ginger Flower)
Seared Freshwater Sulawesi Yabbies, Radish puree, Ginger flower, chargrilled watermelon and Black Truffle

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Seared Freshwater Sulawesi Yabbies, Radish puree, Ginger flower, chargrilled watermelon and Black Truffle

Sereh(Lemongrass)
Duo of chilled and smoked Foie Gras with apples and lemongrass

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Duo of chilled and smoked Foie Gras with apples and lemongrass

Tempe (Fermented soy bean)
Stockyard Wagyu Beef, Fermented soy bean and Fresh Winter Black Truffle Crumble

Kemangi (Lemon Basil)
Balinese Lemon Basil and Celery Sorbet with Ciroc vodka

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Balinese Lemon Basil and Celery Sorbet with Ciroc vodka

Pala(Fresh Nutmeg)

A.O.C. Vacherin Cheese with Fresh nutmeg Pericarp and reduction

Jeruk Purut (Kaffir Lime)
Kaffir Lime Clay with Valrhona Chocolate and Kaffir Lime Sorbet

Review: Smorgasbord of Indonesian specialities at Hujan Locale

Hujan  Locale in Ubud is the latest offering in Australian chef and entrepreneur Will Meryck’s “chain” of contemporary Asian restaurants in Bali, including Sarong and Mama San in Seminyak.

Tucked away in Jalan Sri Wedari, off the main street – Jalan Raya Ubud, the atmosphere is reminiscent of a Singapore ore Vietnam colonial interior, featuring a mix of wood, bamboo, tiles and even a chandelier.

The warm, inviting interior is filled with diners the night we visit. Bookings are highly advisable. We asked for a table upstairs which gets the through breeze and views over the street to one side and a Balinese family compound on the other.

The menu features a diversity of dishes inspired by the various regions of the Indonesian archipelago with most ingredients supplied by local farmers. It is a smorgasbord of Indonesian delights and uncompromising in it’s inclusion of chilli and spices, so would not recommend if you don’t like spicy food.

We choose the Pig Ear’s served with sambal spiced aioli and a crackling and the Gorengan or “fried platter” to start with. Admittedly, this was probably a wrong combination as both dishes feature deep frying but the tomato chilli sambal, lemon, green chillies and aioli provide fresh,spicy flavours.

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Crispy Pig’s Ears with crackling and sambal aioli

Our favourites were the corn fritters and fried tempeh with bites of fresh green chilli in-between which is as the locals do! The serving size of the starters is very generous and the Gorengan Platter which also features delicious lumpiah (Spring rolls) and average curry puffs could be further refined for a smaller and more focussed offering. I found the Pig’s Ears interesting but rather chewy and flavourless on their own but okay dipped in the aioli.

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Gorengan platter with fresh green chillies and tomato chilli sambal

The mains we ordered, on the other hand, were really delicious! We had the Kari Kambing Aceh – slow cooked Sumatran Lamb Curry (with Australian lamb) with roti canai, the Karangasem Sambal Udang – prawn sambal and Pelecing Kunkung – stir fried water spinach.

The lamb cooked in a rich sauce with star anise, cardamom and  curry leaves was “melt in your mouth” perfect. The roti canai was not of the soft, fluffy variety that we are accustomed to but crispy, still providing a good medium to dip into the curry sauce.

The prawns are cooked with the heads off but shells and tails still on. The shells come off easily and are delicious to chew on, the prawns themselves are perfectly cooked, tender and sweet cooked protected in their shells but still redolent of the spicy sambal sauce.

The Pelecing Kankung, stir fried water spinach features spicy chilli and hints of sambal belacan(shrimp paste) with roasted peanuts scattered on top, is a perfect green accompaniment to the other two dishes.

The overall experience of Hujan Locale was very pleasant and a good way to get a sense of the smorgasbord of tastes available in Indonesian regional specialities. Once again we were too full to try the desserts.