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Chakra Indian Cuisine (Beverly Hills)

In Nancy's Articles On October 31, 2011 0 Comments

“Chakra”, a Hindu concept, means a force or energy from a physical body. Chakra is also the name of a fine Indian restaurant in Beverly Hills – Chakra Indian Cuisine. When dining at Chakra, the energy that surrounds you is happiness, beauty and color.

 

As soon as you shed your jacket, cell phone and other paraphernalia, you immediately dive into these bright and delectable chutneys – tamarind, mango and cilantro are everyone’s favs. They’re served with “pappadam” or crackers made with lentil, chickpea and rice flour. The Samosa Trio, each filled with potato, mushroom, corn & cheese, are hot and crunchy.

The Chicken Tandoori is exquisite. It’s marinated overnight in yogurt, cumin, ginger and other spices and baked the next day in a clay oven. It’s no wonder that the chicken is not only tender, but totally saturated with rich, subtle flavors. I like this dish because the spices are not overpowering.

“Pulao” is Basmati rice that is lightly infused with fennel. Can you see the tiny seeds peeking at you? A side of carrots and peas with just the right amount of coconut is a perfect go-with for the Lamb Pepper Fry (no worries – the peppers in this sauce are sweet).

Take at look at this unique dessert – “Kala Jamun” are homemade dumplings that are fried and served in a delicate rose cardamom syrup. One bite and you won’t share. Since one of Chakra’s fortés is its meal enders, you’re better off ordering at least two desserts.

Now, did I convince you that this is fine cuisine? Chakra’s delicacies are from the northern and southern regions of India.

And btw, my favorite time of day at this restaurant is at night – both the illumination and exotic colors will enchant you. As stated in Chakra’s menu, you will enjoy “tempting food, tantalizing decor and teasing beats”.*

Check out Chakra’s Lunch Buffet served Monday through Friday (not expensive). The manager, Vadivel Perumal known as “Vel” and his staff are warm & friendly restaurant professionals.

Chakra Indian Cuisine
151 S. Doheny Drive
Beverly Hills, CA. 90211
Tel (310-246-3999
www.chakracuisine.com

*Chakra’s website photos with white chairs & tablecloths are from its Irvine location. The Beverly Hills location has orange and red hues surrounding both the tables and “loungy” booths!

Text and Photograph ©2012 Nancy DeLucia Real

Lula Cocina Mexicana

In Nancy's Articles On September 6, 2011 0 Comments

Where do you go when you crave Mexican food? Wanna know where I go? For me, it’s Lula Cocina Mexicana in Santa Monica. The first thing I like about this restaurant is its cozy, colorful atmosphere.

 

 

 

 

 

 

 

Whether you’re seated indoors or in Lula’s vibrant courtyard, your eyes will be entertained

especially once they spot those wonderful bottles of happiness, aka “Tequila”.

I chow down the tortilla chips and salsa as if there’s no tomorrow.

Lula’s Watermelon Margaritas are the best ’cause you can taste the watermelon! Other fun margaritas are the Cadillac, Americana and Blue Adobe. I ain’t tellin’ you what the ingredients are. Maybe I’ll tell you at the end …

Ready to order now? One of my favorites is Carne Asada a La Tampiqueña (marinated, grilled beef served with Poblano chiles, enchilada, rice and beans). Yes, you get all that on your plate and it tastes so homemade. You also get that rolled-up tortilla & fresh guacamole.

Another great entree is the Mexican Cobb Salad made with chicken, bacon, Ranchero cheese, avocado, fresh lettuce and tomato tossed in a red wine vinaigrette. Our servers are so coooool about how picky we are – just tell them what INGREDIENTS you don’t want. At Lula’s everything’s possible!

Now, remember I said I may tell you the ingredients of those margaritas I mentioned? I kinda lied. You’ll have to go to Lula’s Happy Hour and enjoy those drinks in person.

You can order wine, Sangria, Americana, Watermelon or Strawberry Margaritas for only $4.00 a drink.

You can also munch on Taquitos, Quesadillas and much more for only $4.00 per order. I think you figured out that this is the best deal in town – I’ll see you there!

Lula Cocina Mexicana
2700 Main Street
Santa Monica, CA.90405
Telephone: 310-392-5711
www.lulacocinamexicana.com

Text & Photographs © 2011 Nancy DeLucia Real

Cuban Fantasy

In Nancy's Articles On July 18, 2011 1 Comment

Recently, Anthony Bourdain of the Travel Channel’s “No Reservations Required” ®™ ventured off to Cuba. It all looked so enticing that I imagined myself there, too.

A first stop would definitely be Varadero Beach, located southeast of Havana, Cuba. Not expecting to find such a vast paradise on a small Caribbean island, there are no words to describe the ocean and the tropics.

I would go to Cuba primarily for humanitarian purposes (in order bring clothes and toiletries to people in need). The streets and great people of Havana would greet me with warmth (a steady 92 degrees every summer day) and a welcoming smile. My passion for history would transport me back to the 19th century. Enveloped by the intriguing Spanish architecture, I would wonder, “What cultural treasure will I uncover inside that building or around that corner?”

To begin with, I could find myself underneath a portico or loggia, seated at a cafe-bar flanked by a cathedral and the main plaza. Cuba has a history of great coffee made with the finest beans (in decades past, it was home to large coffee and sugar plantations).

Eventually, I’d find the Museum of Cuban Art (Museo de Bellas Artes), where my coffee habit leads me straight to this object. From afar, I’d ask myself, “Is that work of art made of …

 

… Italian/Spanish coffeepots? Well, I’ll be darned – it sure is!”

By now, I’m working up an appetite and am desperate to find some typical Cuban fare:

Do I feel like Shrimp with Salsa Cubana (also known as Camarones Enchilados) or

Roasted Lamb with Rice & Black Beans?

In this Garden of Eden, some of the best food items would be sweet fruit such as these ripe guavas.

Of course, I’d feast my eyes and my palate on a fabulous Cuban dessert such as this delicious coconut tart.

It would take only one sip of the best mojito in the world to extinguish all dieting thoughts forever. Only in Cuba, these rum coolers are made with freshly squeezed sugar cane juice and … Hey, that glass is … is about to slide off …. Wait, is this refreshing, minty mojito and everything else here just a fantasy?

Text & Photographs © 2011 Nancy DeLucia Real

Caesar’s Restaurante Bar, Tijuana, Mexico – Original Caesar Salad Recipe

In Nancy's Articles, Salads On March 28, 2011 2 Comments

The famous Caesar’s Restaurante Bar in Tijuana, Mexico, was recently remodeled and opened for business in the summer of 2010. Some people wonder, “Why is it famous?” or “I never heard of it.”

This is where Caesar Cardini, an Italian Mexican, invented the Caesar Salad. LOL if you thought Julius Caesar invented the salad in Ancient Rome over two millennia ago – the salad was invented in Mexico! Signor Cardini, a chef-restauranteur, immigrated from Italy to the USA and later in 1922, opened his first restaurant in Tijuana. This was during the Prohibition years when the manufacture, import, export, transportation, sale and consumption of alcohol and alcoholic beverages was forbidden in USA. As a result, many Americans, including Hollywood celebs, flocked down to Tijuana, aka “the party town”.

Recently, some friends recommended that my husband and I also head down to TJ to enjoy a meal at Caesar’s Restaurante Bar. A few days ago, we drove south from LA and, upon arrival at Caesar’s Restaurante Bar in Tijuana, we were warmly greeted by the valet parking attendant and the maitre d’ at the restaurant’s entrance.

I walked into a distinct 1930’s bistro setting which was inviting and comfortable, thanks to professional servers, who are always so eager to please their clientele.

I was introduced to the owner/manager who recounted a few versions of how Caesar Cardini invented his salad at his third Tijuana restaurant, established in 1927. Whether he made it for members of the Air Force late one night or when they woke up one morning, the sure thing is that Caesar made it on the spur of the moment with ingredients on hand. Cardini sure knew the art of “entertaining”, for he prepared it at table side – everyone was delighted (and so was I).

PLEASE READ ON!
As soon as I was served the salad, I was asked, “Quiere la receta?” This means, “Would you like the recipe?” While I almost fainted, I responded, “Surely, this is only for me, and not intended to appear on my blog post featuring your resturant?” The owner personally came to my table to tell me, “We would be honored if you posted our recipe on your blog.” My breath was taken away (I always get very emotional over food)!

And this is the original Caesar Salad (recipe follows)!

Thank you, Caesar’s Restaurante Bar – not only will I share this delectable recipe with my followers, but I will make this salad time and time again. I can’t wait to return for the exquisite food and impeccable service!

Original Caesar Salad Recipe (courtesy Caesar’s Restaurante Bar)
Recipe tested by Nancy Real of The Kitchen Buzzz (ingredients and text edited and clarified by Nancy Real)

Rinse lettuce leaves under cold water; spin them dry and gently pat with paper towels. Refrigerate at least 1 hour or more (this can be done the night before or early in the morning the day of).

To coddle the egg: set an egg in a 2-cup bowl. Pour boiling water over the egg and set aside for 5 minutes.

Meanwhile, in a large wooden or stainless steel bowl, whisk together the garlic, mustard, anchovies or anchovy paste, Worchestershire sauce, vinegar, lime juice, salt and black pepper until well blended; set aside.

Crack the egg – keep the yolk and discard the white. Add egg yolk to mixture in bowl, then slowly whisk in the olive oil in a stream until dressing emulsifies and all oil is absorbed. Stir half of the cheese into the dressing and reserve the other half.

Add the whole Romaine lettuce leaves to the dressing in bowl and gently roll them around until they are thoroughly coated.

Divide the salad evenly among 2 or 4 plates. Garnish each serving with remaining Parmigiano Reggiano cheese and a few croutons.

Serve immediately.

Caesar’s Restaurante Bar
Revolucion Ave. between 4th & 5th St.
Downtown Tijuana, Mexico
Reservations from USA:
01152-664-685-1927.

Text & Color Photographs © Nancy Real 2011 except for: Black & White Image of Caesar’s; Color photograph of Hotel Caesar and
Original Caesar Salad Recipe posted on this blog – Courtesy Caesar’s Restaurante Bar, Tijuana

Thank you, Caesar’s Restaurante Bar – not only will I share this delectable recipe with my followers, but I will make this salad time and time again. I can’t wait to return for the exquisite food and impeccable service!

Original Caesar Salad Recipe (courtesy Caesar’s Restaurante Bar)
Recipe tested by Nancy Real of The Kitchen Buzzz (ingredients and text edited and clarified by Nancy Real)

Prep time: 25 to 30 minutes
Serves 2 as a main course or 4 as an appetizer course

Ingredients:
1 head Romaine lettuce, dark outer leaves discarded
1 coddled, large egg
1 clove garlic, crushed
1 teaspoon Dijon mustard (Grey Poupon® brand preferred)
2 ounces anchovies, broken up (2 teaspoons anchovy paste can be substituted)
1 teaspoon Worchestershire sauce
3 tablespoons red wine vinegar
Juice of 1/2 lime
1/4 teaspoon salt
Dash freshly ground black pepper
3/4 cup olive oil
1/4 cup freshly grated Parmigiano Reggiano cheese
Garlic croutons, for garnish (can be substituted with baguette toasts)

Rinse lettuce leaves under cold water; spin them dry and gently pat with paper towels. Refrigerate at least 1 hour or more (this can be done the night before or early in the morning the day of).

To coddle the egg: set an egg in a 2-cup bowl. Pour boiling water over the egg and set aside for 5 minutes.

Meanwhile, in a large wooden or stainless steel bowl, whisk together the garlic, mustard, anchovies or anchovy paste, Worchestershire sauce, vinegar, lime juice, salt and black pepper until well blended; set aside.

Crack the egg – keep the yolk and discard the white. Add egg yolk to mixture in bowl, then slowly whisk in the olive oil in a stream until dressing emulsifies and all oil is absorbed. Stir half of the cheese into the dressing and reserve the other half.

Add the whole Romaine lettuce leaves to the dressing in bowl and gently roll them around until they are thoroughly coated.

Divide the salad evenly among 2 or 4 plates. Garnish each serving with remaining Parmigiano Reggiano cheese and a few croutons.

Serve immediately.

Caesar’s Restaurante Bar
Revolucion Ave. between 4th & 5th St.
Downtown Tijuana, Mexico
Reservations from USA:
01152-664-685-1927.

Text & Color Photographs © Nancy Real 2011 except for: Black & White Image of Caesar’s; Color photograph of Hotel Caesar and Original Caesar Salad Recipe posted on this blog – Courtesy Caesar’s Restaurante Bar, Tijuana

Magnavino Wine & Food, in Bastia & Assisi (Perugia, Italy)

In Nancy's Articles On October 22, 2010 0 Comments

I’d like to share a recent culinary experience in Italy, the land of my heritage.

Last month, while in Perugia, I was highly recommended by “Paolo the Hair Stylist” to seek out Magnavino, in a town called Bastia, located in the heart of Umbria, Italy’s central region. Since Paolo told me that he was from Bastia, I heeded his advice based on two things: 1) when an Italian mentions a restaurant in his hometown, it means he is a regular there; and 2) if an Italian eats at a restaurant, it means the food is as good as Mamma’s and it’s homemade.

The proprietor of Magnavino is Mario, a chef/artist who reinvents his homeland’s traditional foods with flair. The cuisine presented by Mario boasts bold flavors and a commanding presentation. Upon our arrival, we were greeted by Mario’s right hand, Stefania. She immediately served us a local Umbrian red wine with a deep oak bouquet and smooth finish. The restaurant was filled with regulars, and since Italians are demanding of fresh, high quality foods, this was definitely a good sign.

The appetizers were exquisite – we enjoyed warm homemade paté and a napoleon filled with an exquisite asparagus tapenade. We could taste each ingredient in Mario’s recipes.

The highlight of our “pranzo” or lunch that September day was the black gnocchi infused with squid ink, served with calamari and fresh tomatoes. While traditional potato gnocchi are bland, deriving their flavor from the sauce and ingredients around them, the gnocchi served at Magnavino contain nuances of fresh seafood. At first bite, one can immediately tell that Mario adds “just the right amount” of squid ink to the gnocchi.

I asked Stefania if I could meet the chef in order to compliment him on his quasi-orgasmic foods. My husband and I were escorted to the kitchen where Mario was working so hard to please all his patrons. Because he was short-staffed that day, we witnessed a multi-tasking Mario creating a zillion dishes in a furious frenzy. Nevertheless, he managed to please everyone to the max.

At Magnavino, one dines like a local and is treated as a member of the family. The ambiance is medieval-chic, the people are warm and the food – HEAVENLY!

MAGNAVINO WINE & FOOD
Bastia & Assisi (two locations in the province of Perugia)
Telephone: Bastia – 075 8011569; Assisi – 075 816814.

Text and Photographs ©2010 Nancy DeLucia Real