Himalayas has been a mainstay of Indian food in Chamblee for years. They just moved to Peachtree Road, the main drag of Old Chamblee, across from the MARTA station. Their new place provides an upgraded decor. Their friendly, welcoming service remains. The menu has been simplified somewhat and relies more on a pick-and-choose approach. Those huge, multi-course dinners seem to be gone.
I started with papadums and some excellent chutneys. The plating shows their new style.
The garlic naan was pillowy soft and nicely scented with garlic.
This is my vegetable korma. The preparation seems a little richer than in the old location. The sauce was very smooth and spicy without being overwhelming.
I made candied ginger a few years ago. It's not something I would do every day but I had a lot of fun doing it. I recently acquired a pressure cooker and it inspired an interesting idea to me: why not make candied ginger in the pressure cooker? It should be very soft and flavorful. Here is the result. I peeled two large ginger roots, cut them into small cubes, and put them in the pressure cooker with heavily sugared water. The traditional method first boils the ginger in plain water to soften it and then again in sugar water to candy it. The resulting candy was very tender but still with the characteristic ginger texture. It was also sweet without being overpowering. The traditional method leaves a lot of sugar crystallized around the ginger. The pressure cooker gives a much more subtle result. The ginger stays moist even after it cools but you can dry it in the oven at 350 degrees for about 10 minutes. That inspired me to dip it in chocolate. While I was in the b...




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