Patel's Celebrating India

Dal Mahani

Lentils in Cream Sauce

Lentilles avec sauce crémeuse aux tomates

Lentils in cream sauce (Dal Makhani) can teach any chef a lesson o culinary patience. Black gram lentils are painstakingly simmered for over 9 hours on slow fire, infused with secret bouquet garni, plum tomatoes and enriched with butter and cream. An absolute must as a side dish for those memorable Tandoori Nights.

Paneer Jalfrezi

Cottage Cheese in Bell Pepper Sauce

Fromage blanc avec sauce épicée à l.oignon et aux piments

Early English trades who came to India did not expect to return home for a long time. Many of them married Indian women and adopted Indian customs and eating habits. Cottage cheese in bell pepper sauce (Paneer Jalfrezi) is an Anglo Indian creation made famous in the restaurants of England. Strips of green bell peppers, white onions and tomatoes are infused with a special curry sauce and blended with cottage cheese. It tastes amazing with Indian Tandoori breads.

Dal Tadka

Lentil Curry

Lentilles avec oignon, tomates et cumin

Lentil curry (Dal Tadka) is a must have on the dining room table of every Indian home. There are as many recipes of Lentils curry, as there are townships in India breeding their own version. Patel’s recipe has been borrowed form Mrs. Dhawans kitchen from the city of Hoshiarpur Punjab. Serve with plain cooked rice and have leftovers with parathas for breakfast.

Peas Pulav

Basmati Rice with Green Peas

Riz basmati et pois frits avec cumin

The term pulav or pilaf, refers to a dish of meat or vegetables cooked with rice, can be traced as far back as the second century A.D. This pulav dish is made with green peas and spiked with aromatic cumin. It goes well with any vegetarian dish though we recommend Patel’s Dal Tadka.

Panner Mahani

Cottage Cheese in Spinach Sauce

Fromage blanc avec sauce crémeuse et épicée aux cajous moulus

Most of Punjab in northern India is farm country and still yields some of the best wheat, vegetables and dairy products of India. Fresh Pala (spinach) is simmered in onion & garlic sauce with soft cubes of paneer (cottage cheese). A simple dish that is relished all over India in winter months. Best served with naan bread & rotis.

Mutter Paneer

Green Pea & Cottage Cheese Curry

Pois et fromage blanc avec sauce épicée

Three thousand years of vegetarianism has fired up the creativity of Indian cooks, producing a vegetarian cuisine that is an un-matched anywhere in the world for flavor and variety. The delectable marriage of cottage cheese and green peas in mild onion and cilantro gravy elevates the experience of traditional Indian cuisine. Steamed basmati rice is all that is needed to enjoy this dish.

Aloo Mutters

Potato & Green Pea Curry

Pois et pommes de terre avec sauce douce au cai

Potato & green pea curry (Aloo Mutter) is the original “Mom’s Cooking” thought. Simple but full on flavor of cumin and cilantro. North Indian homes have best married wholesome green peas and dices potatoes in a mild onion gravy. Best enjoyed with Patel’s Peas Pulav and onion salad.

Baingan Bharta

Roasted Eggplant

Aubergine grillée avec sauce aux tomates et cumin

Roasted eggplant (Baingan Bharta) originated as a winter treat in the farms of Punjab. It is an interesting way to cook eggplant. Housewives in Punjab, spit-roast the eggplant and cook it to a hash with crunchy onion and plum tomatoes. We would like to call it the Baba Ganoush of India.

Channa Masala

Chickpea Curry

Pois chiches à une sauce à cari robuste

Chickpea curry (Channa Masala) was cooked in times of Moghul wars for the scarcity of vegetables. Boiled in simmering cauldrons, the chickpeas acquired a unique robust flavor. Our chefs have re-created this traditional experience and recommended hot Bhaturas (Indian balloon bread) of Pita bread with sliced onion rings to enjoy your meal.

Palak Paneer

Cottage cheese in spinach sauce

Fromage blanc avec sauce épicée aux épinards

Most of Punjab in northern India is farm country and still yields some of the best wheat, vegetables and dairy products in India. Fresh Palak (spinach) is simmered in onion & garlic sauce with soft cubes of paneer (cottage cheese). A simple dish that is relished all over India during the winter months. Best served with naan bread & rotis.