Last month a friend from Smith invited me to dinner at India House. I had never been, but had heard good things about it. After class we bundled up and headed down to the restaurant. The night was rather chilly, so we were glad to step inside the heated restaurant. There was no wait and we were quickly shown to our table overlooking the street. The interior was decorated with tapestries and filled with candles. The chairs and tables were quite beautiful with their intricate woodwork. Our waitress was a classmate of my friend, so the two of them chatted while I began to scan the list of "Captivating Curries", "Sizzling Tandoori Sensations", and "Bewitching Biryanis". Everything sounded so delicious, although rather pricy, (the average entree was between $10 and $19). The owner of the restaurant, Alka Kanoujia, came over to our table to see how we were doing. She said it was good that we had come before the crowds, because tonight was Diwali, the festival of lights, and, in celebration, there was a special menu featuring the traditional foods served in her home for Diwali. My friend and I were eager to join in the festivities and to try these traditional dishes. We ordered Poori, (Magical Balloon Bread) with Punjabi Aloo, (mashed potatoes with spices).
Pretty soon the restaurant was filled with people, presumably here to celebrate Diwali. Our food was brought over and smelled heavenly. I now understood why it was called Magical Balloon Bread -- the Poori was puffed up like a balloon. The Punjabi Aloo was served in a small metal pot. I cut the Poori in half and we each filled it with the Punjabi Aloo and took a bite. It reminded me of one of my old favorites -- Masala Dosa, (or Baseball Bats, as my family would call them). The Poori didn't have much flavor, but the Punjabi Aloo had a little heat and tasted strongly of cumin, coriander and turmeric. Beside the Poori on our plate was a small pile of something that neither of us could identify. We asked Alka what it was and she informed us that it was a spicy mixed Indian pickle, which was traditionally served with this dish. I tried a bite and it was salty and spicy, a perfect compliment to the other flavors of the meal.
At first I was worried that there wouldn't be enough food, but it turned out to be just enough to satisfy us both. And, because it was Diwali, dessert was on the house. We each got a small dish of Rasmalai, a sweet cheese served in a cream sauce and topped with a pinch of ground pistachio. The cheese reminded me of Idli, (fermented rice bread). It was very subtle, a nice balance to the flavorful Punjabi Aloo.
Next fall I encourage you to go to India House to celebrate the Festival of Lights and to taste Alka's homemade dishes. You will leave filled with the warmth and delight of Diwali.
45 State Street
Northampton, MA 01060
(413) 586-6344
Hours:
Tuesday - Thursday: 5pm-9:30pm
Friday & Saturday: 5pm - 10pm
Sunday: 5pm - 9pm
Monday: Closed
Here are Alka's recipes for Poori and Punjabi Aloo, courtesy of Sarah Platanitis:
Poori:
3 cups all-purpose flour (2 cups for dough and 1 cup for rolling)
1/2 cup fine ground whole wheat flour
1/2 teaspoon salt
1/2 teaspoon carom seeds
2 tablespoon cooking oil
1 cup room temperature water
Mix dry ingredients together and add oil. Knead for 5 minutes. Slowly add water and knead for 10 minutes until dough has a soft elasticity. Brush small amount of oil and cover with damp cloth to prevent it from drying. Divide into small round portions. Heat oil in a wok at a high temperature. Roll out to size of corn tortilla (add flour to prevent sticking) and carefully place in hot oil. It should rise quickly, turn with fork and fry other side. Place on absorbent paper towel and serve immediately with Punjabi Aloo (recipe below).
Punjabi Aloo
4 coarsely mashed boiled potatoes
1 cup plain yogurt
1 tablespoon chickpea flour
2 bay leaves
1 teaspoon cumin seeds
1 teaspoon cracked coriander seeds
1 teaspoon fennel seeds
1 teaspoon cracked chili seeds
1 tablespoon turmeric powder
1/4 teaspoon asafetida (Indian spice similar to garlic or onion powder)
Green chilies, optional
2 cups water
1 teaspoon salt (or to taste)
2 tablespoon oil
1 tablespoon ghee (clarified butter)
1/2 cup chopped cilantro
In a heavy pot heat oil and add asafetida, cumin seeds, bay leaves, and coriander and fennel seeds. Gently brown and add turmeric powder, yogurt, and chili flakes and chickpea flour. Stir and add potato with water. Simmer for 15 minutes or to desired consistency. Add ghee and cilantro, mix thoroughly. Serve with a dollop of fresh thick yogurt on top, slit green chilies and hot Poori bread.
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