Pav Bhaji- Indian Street Food

While out doing my poetry at a local Princeton Open Mic, location Infini-T, a tea and Asian food inspired tea house and market- I had the most wonderful snack Pav Bhaji (pronounced Paav Ba-gee). It is served in places like Bombay as a street food.

Indian locals are seen out around an area Chowpatty Beach, India often at midnight looking for something to eat like crispy Dosai, Chaat, Kulfis and this dish- Pav Bhaji.

I read that there are a few places famous for this dish originally created as a light food for mill workers so that they do not return to their physical work sluggish from heavy meat infushed meals.  Its light, smooth, go that right amount of bite from chilies, and as I have noticed from various recipes, there is not too many the same. You can see from my picture it was more potato, and less red from chili powder and all the processes. I figured I could duplicate this at home.

The bhaiyya (Bombay street food chef) will start sauteeing the veggies (mash a boiled potato, peas, tomatoes, jalapeno, coriander) together with spices and enormous dollops of butter and mash the whole mixture into a sizzling vegetable dish. He will then serve this bhaji with rolls of bread called pav that have been likewise drowned in butter. The final touch: the dish is topped with raw onion slices and lemon wedges.

Now, if you go and google recipes for this, or ask your Indian neighbor about this dish, they may tell you it takes time, and has many processes for such a simple ingredient dish. However, from what I tasted and what I have seen it can be simplified and still have the same flavorful dish without having to buy a ticket to Bombay India, but that would be nice!  Oh and minus so much butter...

My bread however wasn't drowned in butter, but flattened and buttered. They seemed like crushed hamburger buns, but growing up we did this often for garlic bread if we did not have sliced regular bread around our house.

I liked this so much, there will be some Pav Bhaji projects going on this week!

Also on the note about Infini-T: I had read some pretty good reviews, but with it's share of negative on cost and lack of flavor. My opinion if anyone wants it....the food was great, service was great, desserts were great (I had a brownie), and the tea was fabulous. I will go back again and do a formal review next week, but for now I only spent $5 on the Pav Bhaji and thought that was a fantastic price for what you got on the plate. Very filling and tasty!

Hotel Restaurant, A Great Plate?

Melissa @ Sable Minded from our group of New Jersey blogs emailed me a few months back, and explained that she was about to graduate from college with a journalism degree and had landed a job near me. Princeton is the home of The Packet, and she would need a place to call home a little closer than her digs south of here.




















We originally met at a New Jersey Blog Indian Tour months back, and I always like to help when I can. One and one made two, and before you know it we set a date to meet for dinner. She mentioned a friend of hers was the General Manager for a new local restaurant, On The Bone. "Sounds good to me" I wrote in an email response, and we set the date. Friday, dinner at seven o'clock. This place intrigued me, because I also know the hotel manager from the Princeton Corridor Rotary, and he had mentioned the newly owned Double Tree Hotel would be opening a new and trendy eatery in the future.












I am with Melissa on the fact that we avoid hotel restaurants like there's no tomorrow. Sure on vacation breakfast can be, well breakfast. Dinner in the hands of a mediocre kitchen with their menu prices, well dangerous. Sure maybe a fifty-fifty chance, but I am not willing to risk my wallet just to see. Melissa knowing the GM, and being friends with the Hotel Manager gave me the push to go check it out.

Walking in the large rust wooden doors screams steak house, but as you enter into the reception area, you feel like you have stepped into an upscale and contemporary restaurant/bar. The decor is not overwhelming, nor boring. The staff was friendly, and willing to get help with any answers they themselves did not know. One lacking part of the experience was the fact the staff had to ask if he bar had any drink specials. I wanted, and asked for a new drink I read about on SippitySup.com, The Aviation. Melissa was up for that, but they lacked one ingredient mentioned when she googled it on her phone. Disappointed I switched to a dirty martini, and her a cosmo.














Quickly choosing our appetizers and main courses, we were surprised with a large loaf of hot baguette, and a cinnamon sugar butter. Not great for the waistline, but tasted wonderful.
Melissa and I shared a yummy, and chunky Tuscan Black Bean and White Bean Hummus platter with micro greens, and crostini ($3.50).

















Pan-Seared Diver Scallops with a sweet potato puree ($8)- Tasty, perfectly cooked, and had a red sauce that had a kick that added texture to the sweet scallops, and not a bad price either!















'The knives were huge, and I joked about how dangerous it would be to break up with someone over one of their steak dinners!'

Her main course consisted of the Mojo Beef Short Ribs ($21)- succulent and tender. I had the Bone-In Cowboy Ribeye ($37), Medium, and asked it to be placed on the hot spot of the grill for a charred outside. I knew it would come out more on the medium-rare, but sometimes you have to do that with a bone-in cut to make sure it is not undercooked.

















Hubby ordered the All Natural Prime Rib Pork Chop ($22)- Both of ours were perfectly cooked and tender. The all came with a starch and string beans; which were just as tasty! Salads and sides otherwise are ordered, and presented separate on their menu; priced ($3.50 ea).
















Of course I was the only one that had to take half of my 'gianormous' steak home, but sliced the next day, and thrown over some spinach, red onions, and blue cheese dressing; it made for a great lunch for hubby and I.
















We decided to look at the dessert menu, but was brought out a tray instead. Once again I am leary, as that means dessert is not made on site, but let me tell you... We went with the double chocolate cake route, and between the three of us; it was devoured quickly!



















Most all of the food was reasonably priced for the portion size, and our Old Vine Zin ($40) went wonderfully with our meat choices. Two could share a plate, if need be, and the steak was the most expensive item on their menu.

We felt that given another month to work out the kinks of staff training and bar issues, as the kitchen seemed in order; I could see this place making its place on Jersey's top eatery list. Melissa and I decided this would be a great place to meet for drinks in the future, and definitely we would return for dinner!

'Elemental'...What Son?

This read could prove to be more of a combination of two stolen plots, 'The Thief, a Cook, his Wife, and her Lover' and a Sherlock Holmes mystery... but its all in fun...



















Earlier in the day the errands had been run, and all were preparing for a stupendous meal of creative proportion. As dinner approached the house cook began to gather her ingredients and soon realized something was missing from the refrigerator. Has she forgotten a key element in a dish of skill and patience? Had it been intentional, or was a thief lurking in her midst. "Oh sir", she said to to the house master, "I cannot make supper...we have everything but cream".

He looked at her and with out hesitation went straight for the cold box to see for himself. Could it be he thought? Furious searching was interrupted by the ringing of the telephone, "What son", he said to the party on the other end, "Well we were trying to figure out where the cream went that was needed for making souffle, but it looks like we may have to go out". The bosses lover was disappointed that all the planning that went in tonight's meal was foiled.

Over crowded parking lots, rouge baskets hitting the automobile, and no dairy eating for the past month has caused a fog in the cooks memory process. They would have to change their dinner plans, and quickly check to see if reservations were possible at such a late notice.



















"I need a good martini" the cook said, as she suggested the restaurant 'Elements' to the boss. "You have been wanting to go their for months" she exclaimed to him as she pulled on his shirt with apologetic approval. "Yes, I checked and all they have is 8:45 reservations" he replied. Thinking on her feet his lover told him to call and ask if they have a bar. Bar seating is often a great accommodation for those last minute thoughts, and often the service is even better due to focus on fewer diners.

Ringing up the restaurant there indeed was a bar, and they would have places set-up for arrival. Never having seen the restaurant the cook suggested a quick dressing so there would be no further delays in a prompt supper.

Upon arrival they were seated and a 'Hemingway' martini was soon being devoured. The aged rum and its blend of lemon and minty additions made this better than its traditional counterpart, the 'Mojito' could ever be.














All of the characters of tonight's almost disastrous story scanned the menu and decisions were made. They would have the Market Salad, of quinoa, herbs, Shepard Valley nettlesome cheese (NJ), and tangerine; house made charcuterie of house cured meats, mustard's, and crackers; Local corn polenta, popcorn, pancetta, and black truffle (above). The boss, and suspected thief would have the tasting menu of Ostrich caparcchio, local lettuces, Parmesan, and meyer lemon...














Griggstown pheasant- 'coq au vin' (two pics below), '24 hour short ribs' (above)...















The 'Chefs Tasting Menu' came with too many wines to mention, but all were a perfect match, but after finishing the martini, the girls decided they wanted an unusual paring for the 'Local Polenta' dish and the 'Charcuterie' plate. Their server/bartender Jamie who was very knowledgeable and great at juggling our conversation and his endless pouring for the entire restaurant through out the evening suggested a 'Brown Butter' infused whiskey they had inquired about before eating began.

Over to the right of the bar a ledge of lit bottles lined the wall. A bootleggers dream of infused vodkas, rums, and whisky all ready to be tasted. Just the shear mention of something as unique as 'Brown butter' betty caused a stir and recipes began to be exchanged. This would become a 'got to try' on the cook's future creation list.














The grand daddy plates of the meal being the 'Charcuterie' (above) and the 'Griggstown Pheasant' (below) almost did in the characters of this story, but their was still a cheese course of local Parmesan, cheddar, and 'Shepard Valley Blue' to come along before a desert, 'Chocolate Tasting' of brioche, salted caramel, sable, maple, smoke that was served on a stylish black plate...















In spite of the the evenings story line of lost, forgotten, or stolen cream the night was a success. The restaurant 'Elements' is fairly new to the Princeton, NJ area and it Executive Chef, Scott Anderson has worked at several familiar well known restaurants. The characters of this dining experience have heard nothing but great things about his work, and after watching him carefully execute and expedite the beautiful plates of food as they were placed in front of him, there is no doubt that his past experience and knowledge of his ingredients would cause him to rise to star status in the culinary world.



















Chef Scott's innovative and passionate response to work with local, and the newest techniques in 'food art', as well as his bringing concepts of the Japanese Kindai dish (it is prized bluefin tuna
raised from embryo stage in Japan) and a much needed 'New York City' style eatery to this area is a welcome change to the 'blah' same ole same ole places in Princeton, NJ.

My opinion as a chef who has worked in the field for years, but more on the institutional and catering for large numbers side of the craft is that he is brilliant, and I was finally delighted to see original creations and uniquely named dishes leave the well staffed kitchen, and have some of them placed in front of me. Of course one must also recognized that it means the front of the house and the back work as a well oiled machine (clique, but true) to pull off this fantastic experience!















We plan to return and try the 'Chef's Table', and some of the 'Wine & Dinner' Tastings coming up. I am also sure I could find a willing party who would go just to sit at the bar and try some more of the infused libations along with menu items that change regularly!

All in the story returned home safely and happy...but the continuing chapter will contain the original key 'elements' of a Crab Souffle, and a cheesecake dessert of the most unique proportions...