#High-quality masala French fries for restaurants

[funwave-frenchfries]

Best Masala Coated French Fries Manufacturer & Supplier in India: Funwave Foods 

When it comes to satisfying snack cravings, few things come close to the appeal of French fries. The crispy, golden delights have been a favorite worldwide, and in India, a spicy twist makes them even more irresistible — Masala Coated French Fries. If you are searching for the best Masala Coated French Fries manufacturer and supplier in India, look no further than Funwave Foods. 

Why Choose Masala Coated French Fries? 

Masala Coated French Fries offer a unique fusion of flavors, combining the universally loved texture of crispy fries with a burst of Indian spices. The masala coating enhances the fries with a rich, tangy, and slightly spicy flavor, catering to the Indian palate that craves bold tastes. These fries are versatile, perfect as a snack, a side dish, or even as a creative topping for various recipes. 

Funwave Foods: Pioneering in Quality and Innovation 

Funwave Foods stands out as a leading manufacturer and supplier of Masala Coated French Fries in India. Here’s why: 

Premium Quality Ingredients: At Funwave Foods, quality is paramount. We use only the finest potatoes sourced from trusted farms to ensure a consistent and superior taste. Our masala blend is crafted using high-quality spices, herbs, and seasonings to provide that perfect balance of flavor. 

State-of-the-Art Manufacturing: Our manufacturing process is designed to maintain the highest standards of hygiene and quality. Funwave Foods uses state-of-the-art machinery to ensure that every fry is perfectly cut, coated, and cooked to perfection. Our production facilities are certified to meet international food safety standards, ensuring that our customers receive only the best. 

Unique Masala Blend: What truly sets Funwave Foods apart is our proprietary masala blend. Developed by our team of food experts, our blend offers a distinctive taste that is both traditional and innovative. It captures the essence of Indian spices, making our fries a unique culinary experience. 

Customization Options: Funwave Foods understands that different markets have different preferences. We offer a range of customization options to cater to our diverse clientele. Whether you prefer a mild flavor or a spicy kick, we can adjust the seasoning to match your taste. 

Wide Distribution Network: With a robust distribution network across India, Funwave Foods ensures that our Masala Coated French Fries are readily available to consumers everywhere. We serve a wide range of clients, from restaurants and cafes to supermarkets and food chains, making our products accessible to all. 

Competitive Pricing: Despite our premium quality, we believe in offering our products at competitive prices. Our efficient production processes and strategic partnerships allow us to keep costs low without compromising on quality, making Funwave Foods the preferred choice for businesses looking for cost-effective, high-quality products. 

Health and Nutrition 

At Funwave Foods, we care about the health of our consumers. Our Masala Coated French Fries are made with zero trans fats, ensuring that you can enjoy them guilt-free. Additionally, we offer baked options for those seeking a healthier alternative to traditional fried snacks. Our fries are also gluten-free, catering to consumers with dietary restrictions. 

Why Choose Funwave Foods? 

Consistency: We ensure every batch of fries maintains the same high standards of taste and quality. 

Reliability: With over a decade of experience in the food industry, Funwave Foods is a trusted name for consistent supply and quality. 

Customer Focus: Our customer-centric approach ensures that we meet and exceed client expectations, offering prompt service and support. 

Conclusion 

If you're looking for the best Masala Coated French Fries manufacturer and supplier in India, Funwave Foods is your go-to choice. Our commitment to quality, innovation, and customer satisfaction sets us apart in the competitive food industry. Whether you’re a retailer, a restaurant owner, or simply someone who loves delicious fries, Funwave Foods has got you covered. 

Indulge in the delightful taste of our Masala Coated French Fries today and discover why Funwave Foods is the leading name in this exciting culinary space! 

[momskitchenfood]

French fries in Paithalmala

Are you travelling to Melbourne soon and quite tensed approximately the local food you'll get to consume accessible? Being an Indian or a resident Indian at Melbourne, we are able to apprehend the affliction you're dealing with regarding getting spicy, tasty and authentic Indian dishes over there. The food desire and choice are a bit special for Indian than rest of the sector. But the best information is that Indian dishes managed to grab the eye of the International Food Industry and managed to make its presence felt throughout the globe consisting of Melbourne. Foodie people now love the taste of Indian food, and so it's going to now not be difficult on the way to find a accurate Indian eating place in Melbourne.

Veg and Nonveg ingredients are served to the visitors within the Indian restaurants, and so that you can be confident of the reality that you may get all proper here in Melbourne. The cooks who all are part of the Indian resto-bar on this Australian town are thoroughly trained and doing an outstanding activity right here in this area by imparting amazing dishes with final spice and look of Indian cuisines. Some of the special Veg dishes which you could locate in those eateries are:Tarka Dal: This is one of the favored dishes for the Indians. It is made of Lentil that's specially cooked with Tomato with use of slight spices. You can strive both bread and rice with it to meet your taste bud grandly. Order food online in Kerala, Best food delivery website, Kerala food home delivery near me, Kerala food home delivery, Moms Kitchen in Kerala, Best food delivery Paithalmala, Paithalmala food home delivery, pizza online in Kerala, pizza online in Paithalmala, French fries in Kerala, French fries in Paithalmala , Carrot cake slice online, Chicken Kerala roast, Kerala kari meen fry, Malabar beef biriyani , Dal curry Kerala style, Ghee rice Kerala style, Chicken Manchurian, Pepper Chicken, Chilly Chicken, Veg Hakka Noodles, Chicken Hakka Noodles, Chicken Fried Rice, Veg Fried Rice, Mix Veg Curry

Aloo Gobi: The Gobi in Indian word because of this Cauliflower and Aloo are the potatoes. It is a cutting-edge dish prepared the use of each Aloo and Gobi. Use of East Indian sauce is commonly used to feature extra taste and flavor to the dish. Perfect choice for a facet dish and can be pleasant loved when served with Indian bread.

Aloo Baingan: Baigan method Brinjal in India. Use of potato is carried out with Brinjal to put together this exceptional dish which is cherished through almost all veggie Indians. Use of mild curry sauce is done to prepare it in an distinct way. The dish is a dry one and fits high-quality with bread.

Mix vegetable curry: Well, via the call of the dish you could understand that use of blended greens is finished for the coaching of the meal. Seasonal veggies are used, and conventional Masala of India is used to make this dish taste unique. It is one such recipe loved by way of maximum Non-Indians who're in love with Indian meals.

Daal Makhani: This is an actual dish of India that's having its starting place within the Kitchens of people of Punjab state. Kidney beans are first soaked in water after which steamed. Now the dish is prepared with a combination of precise Dal Makhani Masala and milk cream to make it flavor outstanding. You will love to experience it both with rice and bread. You will find this dish in all Indian restaurants in Melbourne.

Vegetable Madras: This dish is having its foundation inside the Kitchens of South India. Fresh vegetables are used on this dish reduce into small pieces and cooked with mustard seed in combination with traditional south Indian sauce with curry leaves. The fragrance of curry leaves in this dish makes it flavor splendid for the flavor buds.

Palak Paneer: Almost all Indians love the flavor of paneer which is referred to as Cottage Cheese in English. Palak way spinach. In this dish, the bunch of spinach is wiped clean and boiled for 10-15 minutes. Once the water cools down a clean paste of spinach is prepared. The paneer is cooked in this paste with the addition of creamy sauce. The flavor is remarkable. Taste higher whilst tried with bread.

If you're harassed as which Indian eating place in Melbourne will be the high-quality preference for you, then visit The Spice Dine. It is a totally reputed restaurant of the city visited by means of meals fans in huge numbers. The dishes are served in an cheap fee range and that too with great taste. Both put off, and home shipping menus are to be had on this eating place. You can place the order on line.

[accomtour]

Restaurants In Cancun Mexico with Menus

Restaurants In Cancun Mexico with Menus – Cancún is that the glamourous destination on the Mexican coast, with its white sandy beaches facing the crystal clear Caribbean. The idyllic views, combined with the eternal party atmosphere, create an exciting context for the outstanding restaurants that are based here. From dining in ancient caves to sampling contemporary Mexican fusions and Michelin-starred menus.

Cancún has worked hard to shake that reputation. No more is that this gateway to the Riviera Maya a fast in-and-out job. Cancún has much to form you stay by way of historical attractions, just like the ruins at Tulum and Chichen Itza, things to try to (snorkeling, exploring the beachfront) and a burgeoning food scene. Put simply, you’ll get anything you would like in Cancún. From street tacos at 1 am to world-class Japanese food and experimental, globally-minded plates – the city’s restaurant scene has come an extended way. On your next visit to the town, make certain to prevent in at one among the simplest restaurants in Cancún.

Find List of Best Restaurants In Cancun Mexico with Menus

Puerto Madero

Cancún’s Hotel Zone may be a strip of mostly all-inclusive hotels and shopping malls with a Caribbean beach on one side and a lagoon on the opposite. If you’re vacationing in Cancún, there’s an honest chance you’ll stay here. And if you would like to flee your all-inclusive for a special dinner, Puerto Madero may be a good selection. The restaurant — during a beautiful location with great views and great service — offers high-quality surf and turf within the sort of giant steaks and seafood platters served with fluffy fries.

How to Reach it? : Blvd. Kukulcan Km. 14, Cancún Quintana Roo 77500, Mexico

Thai Lounge (Restaurants In Cancun Mexico with Menus)

If you discover yourself at La Isla Shopping Village, the convivial open-air shopping, eating, and entertainment venue which is additionally home to the Cancún Aquarium, head to Thai Lounge. With its private palapa-roofed dining huts overlooking the Nichupte Lagoon, it’s the right place to share a standard Thai curry or noodle dish with friends. Make your thanks to the bar for the restaurant’s famous pre-dinner coconut martini, and watch the dolphins swimming within the next-door aquarium through the bar’s glass wall.

How to Reach it? : La Isla Shopping Village, Cancún Quintana Roo 77500, Mexico

Tempo by Martín Berasategui

Celebrating a special occasion? The tempo is that the place, located within the luxury Paradisus Cancún Resort in Hotel Zone: adults-only, tasting menu, white-glove service, fine-dining code (shirt and long trousers for gents, evening gowns for ladies) — this restaurant isn’t messing around. Its acclaimed Spanish chef Martín Berasategui’s only outpost in Mexico — his eponymous restaurant in Spain has three Michelin stars and his empire extends into the Dominican Republic. At Tempo, the 10-course tasting menu includes Basque-influenced dishes like white fish ceviche with kumquat, toasted corn and grilled sweet potato, pate de foie gras with seaweed over creamy horseradish, and soy broth with walnut salt.

How to Reach it? : Zona Hotelera, Cancún Quintana Roo 77500, Mexico +52 998 881 1120

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Taste of India

The next Restaurants In Cancun Mexico with Menus are Taste of India. It moved to the current location at Plaza Nayandei two years ago and hasn’t looked back. The restaurant serves contemporary Indian cuisine at its best, including welcoming service. Choose either the buffet, which boasts an honest selection of dishes, or order curries from the menu, including chicken tikka masala with basmati rice, tandoori jumbo shrimp, or saag paneer, all washed down with fresh lassi yogurt drinks.

How to Reach it? : Plaza Nayandei Av. Bonampak, Cancún Quintana Roo 77500, Mexico

Lobster at Lorenzillo’s

The Riviera Maya is one of the simplest places within the world to sample lobster, and in Cancún, the foremost well-known destination for live lobster is Lorenzillo’s. This landmark restaurant has been Cancún’s lobster mothership for over 30 years; it even features a proprietary lobster farm. Lobster is served every which way — grilled, broiled, steamed — but if you would like to travel big, the jumbo lobster taco with rice, beans, and guacamole has your name thereon.

How to Reach it? : Blvd. Kukulkán Km 10.5, Zona Hotelera, 77500 Cancún Q.R., Mexico

La Troje (Restaurants In Cancun Mexico with Menus)

Shopping in Plaza Las Americas? Venture only one block away to seek out this solid local charmer. It’s perfect for a fast lunch that won’t break the bank, and guests can choose between carpaccios, fondues, nearly 30 different salads, baguettes, crepes, kinds of pasta, pizzas, and specials. It’s quiet, it’s friendly, and just far enough off the tourist trail to desire a discovery.

How to Reach it? : Av. Acanceh Mz. 3 Lote 3 local C Smza. 15-A, Cancún Quintana Roo 77500, Mexico

Du Mexique

The next Restaurants In Cancun Mexico with Menus are Du Mexique. Expect personal attention and repair from owner Sonya Grimond and chef Benjamin Ferra y Castell once you snag one among Du Mexique’s seven tables. The cuisine features a skillful use of Mexican ingredients with French cooking techniques, and therefore the daily-changing small menu might highlight lamb chops, duck confit, and pate de foie gras with blueberry sauce. Reservations are a requirement.

How to Reach it? : Av. Bonampak 109, Cancún Quintana Roo 77500, Mexico+52 998 884 5919

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Best Indian restaurants in Muscat for the Homely Taste

Away home, what is that one thing which you badly miss? It is the taste of homemade food, right? You may get everything in a foreign country but are less likely to find the original desi delicacy out there. Miles away in outside geography, you even have to compromise on the quality of food and forget your originality for some time. However, exceptions are always there. There are some of the most distinct restaurants, hotels or eating outlets in the world which have crafted a rare identity of themselves and, together with their ambiance, service, and cordiality, they are known for their great-tasting Indian savor. One such restaurant, notably the best Indian restaurants in Muscat, better known for high-quality food, delicious specialties, and quick service is Café T!

Excellent place to drop in!

Located at a strategically suitable place in Ghala, Café T is the fond choice for most foodies – those already living out there in Muscat or those who have come down here for some purpose. The chic eating outlet offers an interesting and quality time of togetherness and so is a profound place for friends and families for a solacing break. The attraction of the striking ambiance at Café T gets multiplied when one enters the restaurant and experiences the tasty fragrance of food delicacies here. If you have missed the traditional taste for some time now, Café T has it all to fill that void. The dishes you see on the list and getting served here may be familiar to you, but the taste promises distinction. This is the result of some innovative initiative of the Chefs at Café T who take special note of this and let your taste buds enjoy the desi delicacies with a different twist.

Exceptional varieties of foods, best to choose!

Café T is especially recognized as the best bistro for South Indian dishes. The full range of South Indian taste, from Idli to Dosa and Uttam to Medu Vada, has been presented at the plush hotel. Your experience gets better with the quality of food and you are glad you got some really healthy food to munch. The restaurant which is open for almost 14 hours a day puts forth a reasonably good menu in front of you. You don’t confuse in terms of choices because the ala carte is not stuffed with items. You can easily zero down on what to eat with the choices offered here! In the morning hours, when the tone is all set for a South Indian dish, your first preference can be a healthy combo pack of 4 idlis and a surprise inclusion of Medu Vada, to make a heavy brunch, or it can also be just Idli-Sambar-Chutney to stay full throughout the day. Other items in the South Indian segment are equally good to match your appetite as well as satiate your hunger, whether you go for a vegetable-stuffed Masala Dosa, light but original Plain Dosa, couple of Medu Vada pieces or a unique Set Dosa. Rava Dosa and Uttapam are any days the easy access to you satisfy yourself.

If you are open to some spice with the original Punjabi flavor, you may order any or all from among Chola Bhatura, Aloo Paratha, Paneer Paratha or Poori Bhaji. Varieties at Café T help you change the mood with their amazing assortment of fast foods that include sandwiches, burgers, pizzas, French fries and cheese rolls. Combine your serving with some tangy and thick vegetable soup and you are freshened up for rest of the day.

Last but not the least, and you are going to love this one! Park your car somewhere in external space and just order what you want. This takeout option at this best Indian restaurant in Muscat is incredible – particularly when you want to enjoy the original desi fervor without intimidating your privacy.

[toddlazarski]

Milwaukee’s Top 30 Restaurants

Shepherd Express

The problem with any trip to New York, aside from the cost, a frustrating inability to eat everything you want to eat, and again, the cost, is that no matter where you live, inevitably you’ll have to come home to your city's comparative small town-ness. Eventually you will get back, and eventually you will wake up hungry once again, somehow find new funds to go out to eat, and with brow furrowed, hoping for inspiration, will peruse a list of the top restaurants in town.

You might happen upon the Journal Sentinel's Top 30 Restaurants, Ranked.  At which point you'd be met with the usual, yearly suspects: your James Beard nominees, your spendy suburban steakhouse, overpriced casino stuff, trendy hotel fare. In short, you'll get the old school, parochial food journalism belief that such a 'top' list in town requires Bartolotta representatives, Sanford and such, special occasion spots where the food might, hopefully, taste better because it's a special occasion.  

But then you might flash back to that last day in Brooklyn, where you found yourself ambling up the avenue of Puerto Rico, toward East Williamsburg, past a Russian bar, an Indian restaurant, countless pizza places, toward a Lebanese joint named Wafa's. A spot with mom cooking, son prepping, some kind of tertiary uncle schlepping meat back to the kitchen from the rear of a double-parked Cherokee, with wafts of steaming kafta, plumes of roasting eggplant, spits spinning toward infinity with lamb and Middle Eastern promise, pungent, garlicky homemade hot sauce, and the most juice-spurting of chicken shawerma. It's the spot that would rightly make you wonder why you fretted for so long over reservations at Peter Luger Steakhouse - with button-down aesthetic, comically brusque waiters, instagramming tourists, loud mouth brokers seemingly still high on the last viewing of Wall Street. In short, Wafa's is the kind of spot to remind of the magic of going out to eat, of digging for another world.

Maybe it's just a penchant for the esoteric. For finding one's own hidden gems. But it gets at a deeper issue: even the NY Times' stodgy Pete Wells, in his Top New York Restaurants of 2016 piece, recognizes that "the growing distance between the very rich and everybody else is replicated, in miniature and with less alarming implications, in the city’s restaurant scene." Then he gives thanks for the fact he's able to include 3 places in his top 10 that "bowed to more moderate budgets."  

Now, with the rise of egalitarian treatment of low and high food, with the revelatory genius of Jonathan Gold, with the likes of Eater’s Essential New York Restaurants placing hipster pizza and downhome barbecue alongside the likes of old guard’s like Luger, it seems that, away from haute cuisine and fine French, the valet-level expectations, real food is elsewhere. We're past the point where we should confuse how the mouth feels with a price tag, with professional courtesies and hot hostesses, with overpriced wine, with a need to iron your pants, with some kind of perceived taste quality corollary to the bill amount.    

Sure I've never been to Sanford, but either have the vast majority of Milwaukeeans. For the rest, there might exist a counter list, for the everyman, for the family, for midweek, for those who prefer steak tacos to steak houses. For those who believe the spice of life is, well, spice itself. And who think the best cook is still grandma, or, in a pinch, mom.  

1. C-Viche

Most good restaurants have a signature dish, here we have mouthfeel dreams of at least four: the anticuchos - beef hearts, though that sounds much less romantic - are as juicy and earthy as steak bites get, even for the offal-squemaish; the esquites, easily the best corn dish in town, are served off the cob with a velvety queso crumble, citrusy kick, and creamy, gently spiced chipotle finish; patatas bravas, fried potatoes with homemade chorizo and indefinably spiced rocoto sauce, have all of the salt, grease, and crispy carb happiness as is responsible for a before meal dish; and pork beans, whose addictive, lardy creaminess goes full Magritte: by comparison, every previously encountered refried legume seems like it was maybe not a representative of beans at all. And these are just the apps and sides. Kick everything up with aji verde sauce - a serrano pepper and mayo marriage of spice and texture to float away on. Wash it all down with citrus-bursting caipirinhas or yolky pisco sours. And only now, finally, can you get down to entrees. The lomo saltado, a beef tenderloin sauteed with onions, garlic, tomatoes, and cilantro makes even the best steak frites offering seem suburban and soulless. Or there’s the tostadas, with deeply smoky, spiced chicken, topped by generous crema and avocado. There’s also the matter of their eponymous seafood stuff, fresh and lime-zinging. Actually it’s a bit of everything. The pan-Latin smorgasboard is equally good for taco Tuesday or Sunday brunch, for day drinking with a Peruvian spiced ham sandwich or for a churrasco date night. C-Viche combines all things into a soul all it's own, of the sort and quality not even approached anywhere else in town.

2. Points East

Every sports bar in America does wings. Every gastropub too. Not to mention most Asian places, many Mexican spots, and the five convenient Milwaukee-area Wingstops. Yet, few seem to realize or care that the majority are doing America’s favorite snack wrong. Crispy - they are supposed to be crispy. Points East not only does them right, they make them completely their own. Fried, then sauced, then grilled, they get crispy caramelized, with heat and drip from the sauce and a smoky grilled essence, a black-flecked char and tender juiciness combined in happy, hot union. It's an inspired riff, made all the better by a stubborn realization that one million flavor sauces does not a good wing make. They do them one way, their way. Every order at Points is a tasty testament to specialization, to ignoring the masses to stay true to yourself. It's also the best chicken wing this Buffalo native has ever tasted outside of the motherland.

3. El Tsunami

Forget steak tacos. The tacos al carbon from this sliver of a corner dive on Lincoln are so much deeper, richer in smoky charcoal taste, smacking of fire-love and something ephemeral, that the asada offerings from, say, the beloved Guanajuato, might as well be Chipotle. It calls back to an older country, an older time, and it’s a reminder that just when you think you know Mexican food, there’s another layer, another foodstuff. Of course it helps that they also have maybe the best version of that ubiquitous southside sauce - creamy, avocado-touched, emulsified serrano salsa. This alone might make an El Paso-seasoned offering taste great. But then you can round out a taco order with arguably the best chorizo in Milwaukee - crumbly and porky and guajillo-and-garlic-noted. Or try the stewed beef desebrada. Or opt for a fish entree coated in the spicy, buttery diablo sauce, or really anything from the massive seafood section. Actually the latter can be sampled just by sitting down - a ceviche dip is gratis, with warm chips and two popping table salsas, and is slung your way as soon as you get comfortable. It’s a portent of a spot most generous in all ways.  

4. La Merenda

Milwaukee’s original proprietor of the small plate, farm-to-table aesthetic is still the best. The warm, colorful joint is hip, while holding claim as O.G. of the Walker’s Point foodie scene. It is under the buzz radar, yet always bustling. You can get Panang curry next to seafood escabeche. Merenda is everything and yet completely it’s own. Personal favorites: chipotle pork tostadas, goat quesadillas, Argentinian beef, patatas bravas con chorizo. That’s a lot, and it disregards half the menu, half the world. There’s also the likes of shrimp masala, veal potstickers, pork belly crepes. If that’s too much taste mileage for one meal, bring everything back home with the most essential menu offering: goat cheese curds. LaClare Farms cheese nuggets with a chorizo cream sauce and crostini. It’s exotic ‘Sconnie, it is fat guy foodie-dom, it is a gold label bar snack. And, like most of the menu, it is pure taste bliss.

5. Pho Hai Tuyet

This airport-adjacent dive would warrant a top-five spot solely on the bahn mi: crisped, juicy pork scrags, equal parts flattop char and chewy, spiced and greasy, bedded in a pillowy French baguette that is pleasantly slicked with garlicky mayo, topped with a bursting bounty of cilantro, chopped carrots, and fresh, seedy jalapeno. That is but a list though, and the product is far greater than the sum of the parts. Meaty, salty, saucy, bready and tangy, the sandwich is a considerably girthed taste torpedo, almost too big, and full of consistent, with-everything bites. It’s the type of offering to render the other 70 some menu items as afterthought, and easily takes the title as best sandwich in town. But, it is in the name, so a responsible eater should at least sample some pho. Of the offerings, we prefer the meatball varietal, with baseball-sized orbs of spongy beef, floating languorously in rich, salty broth. Top everything with chunky garlic chilli sauce, wash it all down with a Thai iced coffee, and don’t question the weird calculus of milk, sugar, and condensed milk, the surprising ability of a decidedly non-coffee shop to craft such a satisfying caffeine concoction. It gets at the kind of intangible, comforting charms found in the likes of far flung Queens, or in a wistful Jonathan Gold article. And it’s just kitty corner from our own General Mitchell.    

6. San Giorgio

Whatever VPN (Vera Pizza Napoletana) means or doesn’t mean, whether it is adherence to the grandest Southern Italian tradition, or merely a marketing ploy, this is the best Neapolitan pizza in town. The neighbor of Calderone Club is a long overdue downtown dinner spot, equal parts relaxed and classy, inspired and traditional, perfect for an in-the-know date night or a before Bucks game snack. But the background barely matters. Even the sight of the slick from-Italy oven, the how-the-sausage-is-made pizza bar, or the toppings themselves - smoked provola cheese or bufalo mozz, soppresata or Genoa salami or prosciutto  - should be afterthought. It’s about flour-meets-flame: the doughy, charry, leopard-skinned crust is a bed of appetite dreams. A perfect canvas. A paradigm of the simple, somehow transcendent joys of wood-fired ‘za.

7. Vanguard

It’s hard to imagine Bay View before Vanguard. The bar is the meat of the coolest neighborhood in the city. But it’s even harder to imagine Milwaukee before Vanguard. In a land known for sausages, the city had no true sausage spots. Now the likes of the ‘Salazar’ (Hungarian sausage with cream cheese, cheddar, and bbq sauce) and the ‘Kilig’ (an Asian-leaning pork sausage with hoisin, soy and chili sauce) are household names, while the Duck BLT and the velveeta-draped Dirty Burger - yes, a sausage burger - are pigout game-changers. Co-owner Jim McCann brings Michelin-star pedigree - he is also part owner of Chicago’s Longman & Eagle - and big city, Hot Doug’s-ish inspiration toward a cheffy, artistic approach to tubed meats. The menu changes frequently, a neat analogy for the ‘hood. But sociological analysis here seems beside the point, Vanguard is simply a killer neighborhood corner bar that is also the ultimate fat guy food emporium.

8. Odd Duck

It’s easy to want to exclude Odd Duck, what with the hip zip code and cliched ‘small plate’ aesthetic and  rustic motif by now embraced by every restaurant ever. But the Duck somehow manages to sidestep hipster tropes and attitude and maintain the feel of a neighborhood joint - one that is endlessly friendly, surprisingly affordable, and so damn interesting, time and again. Shortrib carnitas, lamb kofta, and Hungarian peppers stuffed with spiced beef are some recent highlights, alongside the always extensive charcuterie and cheese plate offerings. These are also some of the stiffest, craftiest of craft cocktails around. That very statement deserves an eye roll, yes. But every trip here reminds that trend fatigue is no match for quality, care, and execution.   

9. Guadalajara

Behold the power of the mighty arbol. The innocuous looking little dried chile that most novice Mexican chefs have a barely-cracked bag of in the back of a cabinet from that one time a too-hot Bayless salsa recipe called for them, is the MVP (Most Valuable Pepper) at this old school haunt. Primarily, in the bistec en chile de arbol. Tender skirt steak is drowned in the devilish red sauce. Creamy and creeping, it comes with a little voice in your ear that urges you to keep eating. It’s self preservation, because the burn sets in when you stop. This is probably the best spicy dish in town - but, like, beads of sweat from a workout spicy. There’s also a request-only arbol-based salsa, perfect for taking everything else on the menu to the same Dante-ish level. Speaking of everything else, from the table salsas on up, it is solid, and slung with a smile in a Walker’s Point corner joint that feels like your Grandma’s basement bar, that was finished sometime in the late 70’s.   

10. The Tandem

Socially, it is the most important restaurant in Milwaukee. When Caitlin Cullen left Bavette to strike out on her own, she eschewed Walker’s Point, Bay View. Instead she set up shop in Lindsay Heights, the oft overlooked west side neighborhood with a near 50% poverty rate. She asked the community what type of dishes they would like to see on the menu of her new venture. She decided to focus on hiring exclusively from within said neighborhood. She sought to go further, banking on her Detroit-area teaching background, to offer extensive kitchen training to new employees, even those with no experience, hoping her spot is a kind of launching pad for restaurant help within the entire city. But that refreshing do gooder-ism isn’t even why it makes the list. It’s the fried chicken. The Memphis style is impossibly crispy, red-flecked, crumbly, succulent underneath, and refreshingly not just in the hip vain of Tennessee’s other chicken city. There’s also a golden Georgian variation, and the likes of smoked kielabasa, burrata, chicken liver mousse, or simple Coney Island dogs. At the bar there is also a sense of good will, good times, and a good reason to get fat and leave a huge tip.

11. Palomino

Nobody seems to care much about Palomino anymore, and that’s fine. That means less wait for the impossibly juicy griddled burger, for the spicy pimento cheese, the fried bologna, or the most satisfying, consistent soul food dish in town: the hot chicken sandwich. It’s a crispy thigh, slick with mayo, popped with homemade pickles and tangy homemade hot sauce, housed in a soft but sturdy brioche. Top it with more of the hot sauce, wash it down with whichever double IPA is fresh - there always seems to be a new one. Palomino has no more bingo, or down home aww shucks, curds-and-High Life-and-Packers game vibe. But now the curds are exquisite, big and gooey and smartly battered, indicative of a food level that is vastly improved. Every meal here, even when it’s half empty on a Friday night, seems to remind that in life, things change, that that’s not bad, and going out to eat should be about quality, taste - not nostalgia.  

12. Zarletti

Every legit big city downtown should have one old school pasta place fit for the conjuring in that Billy Joel song. Zarletti is our pick, though from the house ragu of the day to the house ravioli of the day it’s clearly dedicated to far more than a bottle of red, a bottle of white. The Crostini Misti - crunchy bread topped with either roasted pulled lamb, mortadella pate, or a piquant peperonata - is appetizer genius. Decadent, especially considering, if you’re doing it right, it should be setting the place for either the  ossobuco or the veal in lemon pan sauce. You’re worth it, sometimes. Sure, here, there are always suits, valet parking, and the aforementioned feel of special occasion. But the sliver of a bar always feels laid back enough, especially for a solo meal and chat with the bartender, and the al fresco dining is no big deal in the simple fashion of the way they do it in the old country. Wherever you happen to fit in, we stand by the idiom that you should judge all Italian chefs and restaurants by their carbonara. Simple, satisfying, with popping pancetta, a hint of onion, generous Pecorino, it’s the al dente chewiness of consistent comfort, of fat and cream, egg and cheese, of just the right amount of craft and downhome-ness. No matter Zarletti’s Milwaukee Street location or that Porsche parked in front, at it’s best it slings this perfected peasant food.  

13. El Tucanazo

This splinter of space on 13th Street feels like a roadside spot somewhere in the Mexican state of Hidalgo. At least according to someone from there. To us it feels like a favorite hidden secret. Colorful and dingy, all meat smoke and spatula crack on the flattop and Tecate swill and futbol on the TV, it’s the epitome of the conclusion of Jodorowsky’s The Holy Mountain: “heaven is a Mexican restaurant.” We go back to the bistec en salsa verde, the steak treading, but going toward drowning, in it’s salty, sheeny bath of peppery, onion-and-cilantro-chocked verde sauce. But there’s so much: marinated pastor, deeply smoky cochinita pibil, greasy chorizo, a satisfying chipotle salsa. Or, in other terms, they have the basics, done right, with passion and flair, a huge menu, some attitude, and a consistent serving of a saucy, spicy, southside slice of paradise.  

14. Anodyne

Whether it’s our town’s coffee king or not is a personal opinion. But Anodyne’s groundbreaking nitro cold brew is, objectively, the best caffeine offering in Milwaukee. Frothy, bold, creamy, it’s the game-changer every summer morning deserves, like starting your day with a well-poured Guinness. Speaking of which, they also have beer, which follows a need necessitated by pizza. Owner Matt McClutchy  followed his backyard passion of making ‘za to a from-Naples, top-shelf Stefano Ferrara wood-burning oven that is the heart of the shop’s Bay View location. The few-years development of the crust, from spotty, to respectable, to occasionally-perfect, shows the art, the practice, the tasty rhythm within making a great pizza. Now, with pies like the white sauce and sausage Bianca, the sopressata and chili flaked ‘Spice’ or a traditional margherita, it seems fully astride, to the point it’s easy to wonder: is Anodyne a great coffee shop with pizza, or a great pizzeria with coffee? The answer is yes.        

15. Kopp's

Kopp’s is the Tom Petty of Milwaukee restaurants. Universally beloved, everyone agrees on the All-American satisfaction level herein, even if they only think about it once a summer or so. The old school burger and ice cream joint is also a highly professional pleasure-bringer. Everything is done swift, smart, proficiently, like the solos you know, the way you want to hear them - the beefy, smoky wafts hitting you from the parking lot, tapping into some protein-craving primality. Whatever your patty base, customization is the key to the lock of one’s personality. We like goopy mayo, running with hot sauce, fried onions, and jalapenos. We also need regular therapy. We also prefer a double, and how it takes gluttony as far as is advisable, stopping just short of state fair freakout foodstuffs. Like the best of old school burgers, there is always an almost unappetizing amount of grease. That almost is key. Because then there’s taste space to wash it all down with a sundae. A combination better than Jesus and America, too.   

16. Tomken's

Points East - West. The fry-sauce-grill method perfected on Jackson Street has a spiritual home in this ‘Stallis haunt - the wings are similarly charry, crispy, still-saucy, ever-tender, with Frank’s Red Hot-hued tang scorched right into the skin, smacking of salt and vinegar and ephemeral tongue burn. It’s an honorable understudy, an apt homage to Buffalo - the city that’s made a spiritual art out of second place, and another inspired take on everyone’s favorite bar snack, one that maybe constitutes enough of a presence to deem this ‘Milwaukee style.’ Maybe. The spot also says ‘Friendly Fried Chicken’ right on the marquee, and indeed it comes lovingly wrapped in napkins like a steaming newborn, maintaining juice and fryer essence. It’s really indicative of a spot that takes bar fare seriously, in a city where it’s far too easy to phone in your burger and fried curd offerings.  

17. Juquilita

Another testament to the layers upon layers of Mexican cuisine are the layers upon layers of flavor within a well made tlayuda. It’s a thin, crunchy, lightly fried tortilla pocket lovingly stuffed with refried beans, queso fresco, avocado, salsa, and your choice of meat - which should be pork. It’s a Oaxacan specialty, hitting all flavor points, satisfaction spots, orgiastically combining everything your mouth may want to feel at the same times. There’s crunch, grease, a savory pie-like delivery system, creaminess, fatty bean smear, gooey, hot cheese, charry grilled meat, plenty of bright pepper pop. Top bites in rotation with salsas that are in turn fresh and bright, silky and hot, smoky. It’s one of the few tlayudas in town, perfect for nights when you can’t decide on Mexican or pizza. Don’t wait for tomorrow, have both now.

18. El Canaveral

Still another way to fit everything in there at once, to rebel against refinement, to embrace hedonism in bite form, is the Mexico City specialty known as the alambre. Essentially a Mexican stir fry, Canaveral’s specialty is a pork-on-pork-on-steak skillet, with crisped asada, salty chorizo, and chopped bacon, topped with cilantro, onion, tomatoes, jalapenos, and an irresponsibly generous layer of goopy melted queso. It’s a greasy, heady, make-your-own taco mash. It’s also what your hangover hunger stomach dreams about, and can be topped by salsas that show off the kitchen’s penchant for emulsification. Creamy, spicy, with habenero or jalapeno, it’s a table sauce trio that shows the oft overlooked fact that texture is one of the most important aspects of salsa. Also of note is the fact that Canaveral is the rare kind of Mexican dive: a warm-wooded, old school Milwaukee barrom you’d actually want to hang at. Really, for an alambre, we’d probably want to hang anywhere.

19. Thai Bar-B-Que

With the likes of Thai Lotus, Bamboo, Vientiane, and the salsa bar at Fiesta Garibaldi’s Chicken Palace, Silver City’s strip of National Avenue is rife with faraway spices and exotic appetite options. But Thai Bar-B-Que remains the regional monarch. The menu is a bounteous smorgasboard, bouncing between lovingly grilled meat, and spicy, aromatic stews. The city’s best soup, in highly meaty, salty, noodle-laced, comforting pho form, can be sided by impossibly succulent barbecue chicken on a stick. Larb can be had alongside beef in an oyster sauce. Try anything with a meatball, or, better yet, a pork ball. And certainly get something “marinated and grilled to perfection” - not an empty promise. Chase the heat with a soothing tea, or sugary iced coffee. It’s a daunting food list, begging of repeat visits, adventurous orders, and offers a sensory gamut for the nose as much as the mouth. By fortune cookie time, it feels like an experience on par with a friend’s tip for an in-the-know spot in Astoria. More nuts-and-bolts though, with all the heartening, brothy heat and zing, it’s at least the best winter restaurant in town.  

20. Quiote

It’s not a southside hidden gem, it’s far from the seediness of taqueria row whose presence would make it feel a diamond in the rough. But from an unassuming corner of Bluemound, Quiote yields unparalleled fish tacos. Whitefish, liberally smacked with ancho chile, grilled into soft, saucy nuggets, is housed in a double tortilla home - one corn, one flour, durability and flavor, authenticity and a touch all their own. Chiptle aioli, pico de gallo, crumbled queso fresco, and lettuce round out the flavor packages, lending depth, sauciness, and a resounding gardeny pop. There are also deep, dark moles, reeking of smoke and so many spices and all the kitchen work nobody wants or can do at home. The place is really a tiny flavor slice of Oaxaca, a state known as the richest of Mexican cooking culture. One could even make a case for the fish entree dishes - whitefish or shrimp in a Veracruz tomato sauce or a garlic butter concoction. But it’s the fish tacos that continually drag us west. I’ve never been to San Diego, but I’ve been to Jacobus Park.  

21. Don Lucho Carnitas

Of all the life lessons Mexican cuisine has in store, maybe the most important, the most ephemeral, resides in carnitas. The slow-cooked pork dish is traditionally served on weekends - as a reward for the week’s work. Could there be a better reward than pork bits, slicked in a fatty sheen, soaked in the residue of a long hot bath in lard, being hacked fresh from a pig heap by a little guy with a big knife?  

For in-the-moment tacos we might actually prefer the Don’s pastor - big, saucy chunks of seasoned pork, with hefty onion and cilantro essence. Yet it’s really about what happens later. There are two thick, beautiful salsas - one red, deeply smoky and piquant, and a verde that bursts with jalapeno freshness. Get one of each to go, along with a half pound of carnitas. The key to happiness is something to look forward to. Especially if you can look forward to later on in the night, and the moment of standing at the refrigerator, dunking lard-fried pork into awesome sauce, forgetting Monday will ever come again.   

22. Los Gemelos

Trompos are painfully hard to come by - expensive to keep heated, a pain by which to placate the health department, underappreciated by the masses, there are but a few in town. Of these Lebanese-inspired Mexican spits, Gemelos is the best. And even they only fire it up once a week. It’s worth it to find that day at this unassuming strip on 11th and Mitchell, for the fleshy, pink, lightly crisped, salty, and vaguely Middle Eastern-spiced meat. It’s an intriguing slab - a porky canvas for maybe the ultimate tag team of salsas in town - there’s a red hot habenero emulsification, full of bite and a little smoke, along a chilled out, creamy jalapeno number. It’d be hard to have a bad meal with such good sauces. But we’ve cycled the menu to make sure. Highlights include a comparatively light, still flavorful chorizo, and moist, tender arrachera. On non-trompo days, they do a different pastor - a marinated, slow-roasted pork. It’s a morsel mouthful of a reminder that seasoned pork is still seasoned pork. And that the cooking of Oaxaca - where the owner hails from - is the best in the world.

23. Glorioso's

The hardware store is a brunch destination, Mimma’s is sleeps with the fishes, and Glorioso’s maybe lost their heart by crossing Brady Street into bigger, brighter, cleaner Whole Foods-ified digs. But when the prosciutto hits the bread, nothing else on Brady Street matters. The ‘Human Torch’ -  with calabrese, capocollo, provolone, hot pepper spread and hot muffalata mix, is a big, spicy burner, a next-day-regret-bringer in the best sense. It’s a personal favorite, but near anything else is equal as an exemplary butcher paper-wrapped, oil-dripping, sheeny, cured meat lunch slayer. From the chicken parm to the meatball to the sausage to the muffalatta, these are the kind of simple, soulful, spicy sandwiches fit for a guy in a hard hat sitting on a beam, for a road trip, to pick up and stick in the fridge as long as you’re stopping to pick up some guanciale from the meat department. Despite the aesthetic upgrade, Glorioso’s does harken a simpler time, like the days when the likes of Paulie Walnuts could sit out front with his tanning mirror and not wonder if the East Side was losing it’s soul.

24. Crazy Water

Before Walker’s Point was everything, and probably after it’s had it’s moment too, there was and will be Crazy Water. Equal parts class and friendliness, small plate and entree, oysters or grilled octopus, hanger steak or short ribs. It seems to nail farm-to-table buzziness and comforting classics, in a vintage tavern with a laughably petit corner kitchen, and a vibe that makes you feel like you should drink wine, make friends with your neighboring table. While it is essentially a seafood restaurant, a land-focused eater could make a feast of just the starters: Berkshire pork belly, sichuan pork dumplings, peach glazed baby back ribs, a burrata grilled cheese. Just make sure to at some point sample the Crazy Shrimp - shrimp, chorizo sausage, tomatoes, cilantro, asian bbq sauce, and jalapeno cornbread muffins. It’s a new genre type of dish, that somehow feels it’s always been there. Much like the restaurant itself.  

25. Chef Paz

Peru - with its cultural heart a melange of Inca, Africa, Spain, China, Japan, Italy, its topographical makeup a hybrid of coast, highlands, and jungle - is home of the most diverse cuisine on the planet. So a spot with a French sounding name in the heart of West Allis seems apt to hint at the spectrum. On the simple side are traditional empanadas, kicked up by a creamy, garlicky green hot sauce, or a trio of limey ceviches. Things start to get interesting around the yuccas though - you can have them boiled, topped with an Andean cream cheese sauce, or fried and stuffed with cheese and sirloin. Entrees bound between the “jungle” - the smoked pork cecina; to the Latin likes of paella; to the “Chef Paz” - a bean pancake with strips of juicy tenderloin, sautéed on “high flames” with onion, tomatoes, and wine, topped with a fried egg; to a Peru-Chinese fusion form of fried rice with shellfish and a creole sauce. The latter is described as “aphrodisiacal,” which instantly makes this the most swaggering menu in town. Wash anything down with a pisco sour or a chicah morada - a purple corn, cinnamon, clove glass of alchemy -  and sit back, giving wonder to how such sexy fare can feel so homey.      

26. Merriment Social

They have beer cheese soup dumplings, al pastor and pork belly on top of garlic fries, cheese curds with herbed breadcrumbs and fontina, a chicken and waffle dish sided with  sriracha-beer gastrique - just to name a few of the elevated-leaning bar fare dishes that read like a menu designed by Guy Fieri fresh off a semester studying in France. With that the spot that’s never been able to sustain a business seems like it’s finally found a groove, as a cool garage-door-open summer patio, fit for Third Ward happy hour-ing or a quick pregame beer outside before Summerfest. Still, the most merriment really stems from the burger. Thin double patties are constructed with cheek, chuck, short rib, and brisket, topped with house-churned American cheese, applewood bacon, house sauce that swirls mayo, mustard and bbq sauce. If Kopp’s is rock, this is Bach. Note the half-melted cheese, reaching just the perfect goo point as you smush down on the buns - it’s indicative of a mindful flavor meld, like everything was carefully calculated, ratios balanced with a bubble level, the package as close to the meat-cheese-sauce-bun apotheosis as possible. There’s no better ‘craft’ burger in Milwaukee.

27. Amilinda

Chef Gregory Leon combines the many roots of his existence - Oklahoma, Venezuela, San Francisco, a deep love of the food of Spain and Portugal - into a singular, precise, limited-menu vision in his first full restaurant. There’s really only a few things to eat on any given night, so it is with a certain amount of trust that a diner must embark upon the hip Wisconsin Ave eatery.  Yet just one meal can teach to believe in his artistic yet comforting flair. There are the simple fall time pleasure of a smoked trout salad; a skirt steak, plopped in romesco sauce, pepped by shishitos; a pork chop, the tender hunk bathing in adobo sauce, sided with broccoli raab, and, because Leon clearly wants us to be happy, linguica. It’s a buzzy, sceney spot to spend a night downtown, and Amilinda reminds that that can sometimes still be a soulful thing.

28. Anmol

An underrated cuisine, on an overlooked strip, a prodigious menu, and very few caucasians - Anmol checks all the boxes for ethnic food greatness potential. Pakistani fare doesn’t have the same sticker appeal as neighboring Indian, but this unassuming spot on Mitchell can open eyes and appetite horizons. There are standard makhanis, curries, samosas. But consider there’s an entire section devoted to mutton. And there are deep cut offerings like qeema naan stuffed with ground beef, buttery, tomatoey chicken sixty-five, goat brain curry. We often find our way back to the rolls - the seekh kabob roll, specifically, with minced beef, onions, chutney - and to the fact you can judge any restaurant by how they fry chicken. Here the chicken pakora are delectable, marinated nuggets of fryer heaven - crisped, juicy, salty, they are dangerously addictive, even without the zesty chutney.

29. Benji’s

If Kopp’s is Petty, Benji’s might be Springsteen. It’s a beloved joint of a very specific time and place, of a very certain type of everyday, everyman heroism. And people that love it really love it. In fact all Shorewood-ers seem to be regulars, either favoring the benedict-type breakfasts, or the definitive Milwaukee corned beef, best sampled in reuben form. If it’s not an every week type of stop, it’s best to combine both pre-night meals: try a corned beef hash and cheddar omelet, or the Hoppel Poppel - scrambled eggs blended with crisped potatoes and fried salami. It’s a cool old school diner from before old school diners were cool, and it’s the saltiest, cure-iest corner of comfort - the kind that piques neighborhood jealousy.

30. Jake’s

Instead, you may, understandably, prefer Milwaukee’s best pastrami: salty, consummating tender pink and charry black, dominated by salt, stacked in a thin-sliced tower, topped by swiss, housed in rye - the way it’s been done on North and 17th since 1955. Side it with a matzo ball soup, fatty and grandmotherish, and appreciate that you’re going beyond the common big deal food tropes, the so-called destination fare, sharing in history, while also supporting a largely forgotten neighborhood. Not that food should be about anything other than taste - but a little feel can go a long way.     

[rawspicebar]

12 Essential Indian Spices Every Pantry Should Have

One of the scariest things about cooking Indian dishes is the array of Indian spices & the complexity of use. Here, we break it down into the essentials so you can get started cooking easy tandoori rubs, quick curries, stir-fries & more! To start, there is no such thing as curry powder- this is a totally Western inspired blend. We love it in butter chicken recipes & to add easy flavor to dishes but, alas, it's not exactly authentic. Different regions use their own distinctive, characteristic blends of just two or three spices, which means homemade Indian food tends to use less spice than the restaurant dishes that North Americans are used to.  Most importantly, the rules are not rigid. If you don't have a specific spice called for in a recipe, it's okay to mix and match (or skip it completely). It will alter the flavor, yes, but the more you play around with how spices impact certain dishes, the better you'll get. Lastly, stick to small batches: You'll only need 1 to 2 ounces of spices & blends, like cumin and coriander every few months. Purchase in small batches to keep it fresh. Here are the 12 essential Indian spices every pantry should have: Organic Asafoetida Also known as Hing, asafoetida powder is derived from the root of a plant in the carrot family. This spice is a staple ingredient in South Indian cooking, particularly in vegetarian dishes. Asafoetida has a uniquely pungent raw smell and flavor that mellows into a deeply full bodied flavor when cooked, and is probably most comparable to washed cheese rinds. We love adding asafoetida to dahls, vegetarian curries, and loads of other South Indian dishes. Organic Black Mustard Seeds Black mustard seeds actually belong in the same family as wasabi and horseradish. The most pungent and spicy of mustard seeds, compared to its yellow and brown cousins, black mustard seeds are also the hardest to find, as these cannot be harvested by machines. Black mustard seeds are often tempered in hot oil in Indian cooking to bring out their flavor, before using in curries, lentil soups, roasted vegetables. We love including these in our spice blends as well. Organic Green Cardamom Seeds Guatemala and India are the largest producers of green cardamom and is the world's third most expensive spice, behind saffron and vanilla. Green cardamom is mainly used in the Middle East, with Saudi Arabia as the largest importer. Cardamom coffee is a huge driver of this, with cardamom also used in curries, pickles and in spice blends. We love green cardamom's delicate, ginger like, sweet flavor in sweets and coffees and source these organic green cardamom seeds from a Guatemalan cooperative. Organic Fenugreek Seeds Fenugreek seeds are prevalent in Middle Eastern cooking- particularly Turkish & Egyptian cuisine- and have a sweet, nutty flavor. Toast these whole fenugreek organic seeds in oil or dry and freshly ground for us in soup, curries, breads or tea. Vadouvan A French take on an Indian masala, this blend is bursting with the aromatic and vibrant flavors of both cuisines. Shallots, onion and garlic combine with fenugreek, fennel, curry leaves and other spices to bring a warm, full and rounded flavor. Use as a base for a curry but works really well as a "tempering" spice- add towards the end of cooking to bring balance and warmth. Particularly yummy in birianis and dahls! Organic Cumin We think cumin seeds are terribly underrated in the US. These seeds are an essential ingredient to Indian cooking, often toasted whole in oil before grinding, for a nutty toasted flavor, and added to blends like garam masala and tandoori masala or added whole to black bean or carrot soups. In Mexico, nearly all stews and bean recipes include it as well. Organic Coriander These Moroccan whole organic coriander seeds have lemony, sweet flavors and grows wild in Egypt, England and Sudan. Coriander has been known in Asia for thousands of years and was even found in the tomb of the Egyptian pharaoh Tutankhamun. Seeds are typically toasted before being ground and added to meat rubs, curries, breads and baked goods. Organic Turmeric India is the largest grower of turmeric and Alleppey, a region in southwestern India, is considered to have the best. High quality turmeric is high in essential oils and curcumin, which gives turmeric its unique orange-yellow coloring. We source organic whole dried turmeric "fingers" and freshly grind into a powder each week, to keep it fresh. Organic turmeric powder adds a complex, rich, woody flavor to Indian curries, vegetables, lentil stews, rice, onions and tomatoes. We love adding this to smoothies, sauces and baked goods as well. Tandoori Masala The core flavor base of Northern India's most popular tandoori-style dishes, this freshly ground tandoori spice masala consists of over a dozen spices adds rich, complex character. Use into marinate chicken, meat, seafood or vegetables in a traditional yogurt spice mixture, then char over high heat for a juicy interior and crispy, spicy exterior. Garam Masala Among the most famous of Indian masalas, there are literally thousands of ways to prepare garam masala. Our organic garam masala is toasted and freshly ground, using a traditional Punjabi family recipe. Include to add complex flavor and heat to chicken tikka masala (a British invention), traditional curries, braised vegetables or lentils. Panch Phoran Panch Phoran, which literally translates to “five spices”, is a crunchy, toasted, whole spice blend, perfect for tossing into or topping roasted potatoes, vegetables, or dals. Typically added to oil or ghee over medium heat, toast these until they pop and add to anything from sauteed vegetables to a pot of lentils. Chaat Masala Amchoor, asafoetida & black salt are just a few of the ingredients that give this spice blend its unique, tangy flavor profile. This is the go to spice blend for most Indian snacks, street foods, roasted and fried food and salads. Punctuate any vegetarian dish (especially chickpeas—which are bursting with protein and fiber) or use as a topping on eggs, salads, curries, or fresh fruits. Ready to get cooking? Sign up for the  quarterly spice subscription  & get 6 freshly ground, seasonal spices & blends. Plus, subscribers always save 25% on all spices in our  shop . We also think it makes a pretty great  gift  for your favorite foodies & spice lovers :)

[localfreshies]

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Lookout Pass - Easiest Backcountry Access out there

WOOSH. The curtains swing open exposing a white winter wonderland. Massive flakes plummet to the ground at a solid pace. Today is going to be epic backcountry skiing Lookout Pass! Long before our Idaho arrival, we researched the terrain and its snowpack for access. Every season has its share of good and bad days, but Idaho has the best of both worlds with their type of snow. It settles like a maritime snowpack yet is dry like their inter-continental neighbors.

What’s our plan? It’s snowing hard and we’re inexperienced in these mountains. For us, every backcountry mission, regardless of location, starts with the avalanche forecast, period! Reviewing all the information, we decide the mission is a ‘Go’, but we would avoid all North facing slopes and anything over 30°. Speaking with Jason, Marketing Director at Lookout Pass Ski area, we learned the forested area across the Highway from Lookout Pass is a great introduction to what the region has to offer. With the zone picked, avalanche forecast reviewed, and plan set, it was time to head to breakfast.

The Brooks Hotel – Where everybody knows your name

Swinging open the main door, I am transported back to one of the many older buildings in Chicago. The interior has a hallway that meanders through the first floor with multiple storefronts, much like the Edgewater building. On the left is the door to the Brooks restaurant. Finding a few seats by the window, the server gives us a couple cups of coffee. Our trust in taking the local’s tips continues as she says we should try the chicken fried steak and a veggie omelet.

With our order in, we immediately spot a couple we met yesterday. We exchange “Hello’s” and they ask if we’re having a good time while in Wallace. “Absolutely” we reply, giving big smiles back their way. The veggie omelet is out first and perfectly cooked with the vegetables soft but with a wonderful little crunch.  One thing that is a bit different about the omelet is the house-made Hollandaise sauce blanketing it. By far the best Hollandaise I’ve ever had! Topping that, the star of the morning is the Chicken fried steak.  The breading is caramelized and crispy on the outside while the inside is tender and juicy where you don’t even need the sauce. Of course the house-made sausage gravy is amazing too, but this breakfast meat could stand on its own. With stomachs full and coffee cups filled, it was off to backcountry ski Lookout Pass.

“Hello. Is anybody out there?”

Taking the path less traveled

We swing by Lookout Pass Ski area to give Jason our route plan, part of our backcountry avalanche safety checklist. Pulling up to the trail head entrance, are we really the ONLY ones venturing into the wilderness? Hopping out of the car, our feet hit the ground with a large POOF.  While the resort across the way is only reporting a few inches, it’s nearly a foot deep where we’re standing. With nobody around, we feel both nervous and excited that no one is here. To ease our fears we review the plan again and make sure we’re not missing anything. “Snow? Check. Route option to avoid North slopes and stay away from terrain greater than 30°? Check.” With our plan still in tact, we start putting on our gear.

How do you climb a mountain in the backcountry?

Splitboard in action skinning up in Lookout Pass backcountry

For those inexperienced with heading into the snowy wild, you might ask how do we climb up a mountain without having to post hole the entire way up? Simple. There’s a piece of equipment called ‘skins’ which attach to the bottom of your skis, allowing you to go up instead of down. Originally made out of animal skin, these are now made of synthetic material that act very similar to cross country skis. When you slide your ski upward, the bottom surface is smooth but once you put weight on them leaning back, they lock into the snow allowing you to schuss up a 40° slope without sliding back down. (It’s not really that easy but practice makes better.) Once you reach the top, all you have to do is pull off the ‘skins’, throw them in your pack and ride down!

What’s a splitboard?

Splitboards in the Lookout Pass backcountry

Besides ‘skins’, another amazing invention, if you love to snowboard, is the splitboard. It’s ultimately a snowboard cut in half. With a locking mechanism, you use it as skis to climb up the mountain, then clip the skis back together to make your snowboard and shred back down. Sweet idea!

Easiest Backcountry Access EVER!

With the ‘skins’ on our splitboards, we begin to plug our way up. After a few minutes, we quickly exit the thick forest and enter a huge burn area.  The slope isn’t too steep but we could tell it was going to be perfect for those huge swooping-like turns.

6″ in Idaho is like 4′ in Tahoe!

Enjoying the fruits of hard labor snowboarding down at Lookout Pass

After about an hour, we reach the summit. The view is spectacular, but surveying the area, we literally can’t see more than a 100 yards in front of us. With the weather deteriorating, we decide it is a ‘one lap kind of day.’ Enjoying every minute of it, we pull off our ‘skins’, snap our splitboards back together, and we’re set to drop in!

Proof that it was thigh deep in the Lookout Pass Backcountry

The snow is nearly thigh deep, cold, and most of all, perfect to take nice easy turns all the way down. 6″ in Idaho really is like 4′ in Tahoe! Turn after turn come easy as we head back into the forest. Letting the boards float, we arrive back at the car slapping high fives.

MISSION ACCOMPLISHED! It may have only been a small mountain and a couple hours of work, but it felt like Mt Everest in triumph to us. A new mountain with unfamiliar snow and conditions – we studied, we planned, we conquered! With the day still young, it’s time to celebrate with lunch at the Blackboard Café.

Local Freshies® tips: What to know about backcountry skiing Lookout Pass

Easiest introduction to backcountry – One of the coolest things about the Lookout Pass backcountry is the now defunct rail grade that slowly meanders its way to the summit. No need to engineer a zigzag skin track all the way up – you get a perfectly graded road-width path. This makes it the EASIEST backcountry ascent I’ve EVER done. Nice slow sweeping turns allow you to climb easily while enjoying the serenity.

Not just for backcountry skiers – Be aware this area is also snowmobile accessible so be sure to stay on the side of the trail if you’re there on a busy day. When we visited there wasn’t a single person, motorized or not out there, but you never know who or what may show up!

Blackboard Café – How a pro skier found his calling

Right in the center of Wallace is a café that seems unpretentious and unassuming.  Rather, they should have a blinking sign outside that glaringly waves you inside. Rob and Luanne, the masterminds behind it all, have a fascinating story of how they got here. Rob skied professionally for years but fell in love with the culinary arts. After a skiing accident sidelined his career, he made the decision to follow his other passion… crafting amazing food! From studying in Europe to designing a culinary experience in the Caribbean and a world famous restaurant in Taos, they were looking for a place that was a bit different and off the beaten path. This is how they found Wallace. With so much skiing, hiking, and mountain biking surrounding this little gem, they knew it was home and couldn’t pass up on the opportunity.

The greatest food for the price EVER!

The Cuban sandwich at the Blackboard Café is to die for

All things food in Wallace is amazing, but the creative level that Rob is on is out of this world! If you are within a few hundred miles of Wallace, we HIGHLY suggest making a detour and eating here.  His sandwiches are some of the best I’ve had in YEARS!!!  The Cuban sandwich will live in my memory forever. The shredded pork is tender but has a secret spice, Garam Masala, bringing it to another level along with the perfect paring of mustard and cheese.  I would personally travel back to Wallace just to eat here… it’s that good.

Turkey sandwich… the likes I’ve never had

An incredibly tender turkey covered with a sweet bacon and caramelized onion schmear

Just when we thought we had the best sandwich on the menu, Rob comes out with a Turkey variety. Sure, it sounds like nothing special. BOY were we wrong! The turkey is incredibly tender and covered with a sweet bacon and caramelized onion schmear. If that wasn’t enough, the cheese is melted to the point where it has the texture of a warm brie… so soft and creamy. All the ingredients combine, making it taste like a French onion soup sandwich. Blown away with all the flavors, Rob just smiles and says, “We don’t take shortcuts.”  That is an understatement. Stumbling out of the café in pure shock at what we just ate, we had some time to check out a few more cool spots in town.

Glow-in-the-dark, chocolates and a wedding

On the same block sits a cool little spot called Johnson’s Gems. Filled with everything from baseball cards, memorabilia, and beautiful minerals, one of the coolest things you’ll see is a display of glow-in-the-dark stones. When the lights turn off in the special rock room, you’ll experience rock displays glowing in the darkness.

From there it was off to meet up with Eureka Sally. A free spirit originally from Michigan, she still has the candor of a Midwesterner.  Her storefront is filled with amazing art and in the back, she’s created a ‘classroom’ for people to let their own inner artist reign free. To top that, she also crafts some AMAZING chocolate. Our favorite is a dark chocolate made with Ecuadorian Cacao, infused with locally picked huckleberries. Eureka Sally is diligent about her ingredients and quality. She buys direct from the source or picks it herself!

A great example of supporting Local

Walking down Cedar Street, we noticed an adorable place called the Woodland Market. Filled with locally made Idaho products, this is definitely a place to check out. T-shirts, wooden trail signs, and even locally roasted coffee from Silver Valley Coffee Roasters, there’s something for everyone. Oh, and in the back room, they have a charming little chapel for weddings!

A historic bar + SmokeHouse =  BBQ galore!

Hungry again, it was time for dinner. Entering the SmokeHouse BBQ and Saloon, you’re shifted back in time, expecting to see old-time miners from the 1800’s sitting at the bar. This location has been a bar for over 116 years and you can feel the memories! On the wall is a mural spanning the entire length of the building.  Painted by a man named Johnny Hart, he traveled through mining towns creating elaborate murals for $300 and all the beer he could drink. His mural at the SmokeHouse is one of the largest he’d ever done. The owners, Sheila and Max, came to Wallace because of the skiing and the outdoors. Originally from New Orleans, Sheila’s inspiration to serve good southern BBQ came naturally.

Huckleberry Margarita?!?

Idaho, Montana, and Wyoming are gifted with tons of wild huckleberries. The SmokeHouse BBQ and Saloon is ingenious in their huckleberry creativity. It might’ve been cold outside but we were having a Huckleberry Margarita. Normally, a margarita is quite sweet but since the huckleberry is tart, it really transforms into a refreshing drink that is addicting. Regardless of weather, this is definitely a must try for anyone.

Besides an epic drink, what should you order if you do visit The SmokeHouse? Their trout dinner is super flavorful, but the star of this show is the Ribs. Through his travels, Max experienced many styles of

BBQ. Memphis-style is the standout for him and the inspiration for the ribs he crafts today. They’re seasoned perfectly with a dry-rub and incredibly tender to the point that the meat just falls off the bone.

Southern style fixin’s and the tasty ribs at the SmokeHouse BBQ

They make a killer house-made BBQ sauce, but honestly, these ribs don’t even need any! For the sides, you must try one of their true southern-style fixin’s. From jambalaya to baked beans, you won’t go wrong in any direction. With another amazing meal under our belt and nighttime upon us, it was time to head back to home base.

Tomorrow is another day to play in the snow. It was our turn to check out the other major resort… Silver Mountain Ski Resort!

[momskitchenfood]

Best dominos veg pizza in india

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If you are trying to find a pizza outlet in Noida, you then should visit Dominos Noida. With speedy food shops in greater than 25 states and union territories and the capital as properly, Dominos has installed its restaurant in Noida also. The people, there, love eating-in at this pizza outlet and avail their heavenly treats.

Try their new range of distinguished Italian pizzas which have been made with joint efforts of well-known chef "Vikas Khanna" and "Naren", Dominos head chef. Topped with smoked veggies and chicken chunks; the Italian pizza range is one of the ultra-modern and tempting delicacies ever made. The twist of Italy, the marinating of wooden-fired seasoning and clean and crunchy broccoli and zucchini, makes the pizzas well worth biting for. Order them now to have an enjoy of Italy in India.

[rawspicebar]

12 Essential Indian Spices Every Pantry Should Have

One of the scariest things about cooking Indian dishes is the array of Indian spices uses & the complexity of spice blends. Here, we break it down into the essentials so you can get started cooking easy tandoori rubs, quick curries, stir-fries & more! To start, there is no such thing as curry powder- this is a totally Western inspired blend. We love it in butter chicken recipes & to add easy flavor to dishes but, alas, it's not exactly authentic. Different regions use their own distinctive, characteristic blends of just two or three spices, which means homemade Indian food tends to use less spice than the restaurant dishes that North Americans are used to.  Most importantly, the rules are not rigid. If you don't have a specific spice called for in a recipe, it's okay to mix and match (or skip it completely). It will alter the flavor, yes, but the more you play around with how spices impact certain dishes, the better you'll get. Lastly, stick to small batches: You'll only need 1 to 2 ounces of spices & blends, like cumin and coriander every few months. Purchase in small batches to keep it fresh. Here are the 12 essential Indian spices every pantry should have: Organic Asafoetida Also known as Hing, asafoetida powder is derived from the root of a plant in the carrot family. This spice is a staple ingredient in South Indian cooking, particularly in vegetarian dishes. Asafoetida has a uniquely pungent raw smell and flavor that mellows into a deeply full bodied flavor when cooked, and is probably most comparable to washed cheese rinds. We love adding asafoetida to dahls, vegetarian curries, and loads of other South Indian dishes. Organic Black Mustard Seeds Black mustard seeds actually belong in the same family as wasabi and horseradish. The most pungent and spicy of mustard seeds, compared to its yellow and brown cousins, black mustard seeds are also the hardest to find, as these cannot be harvested by machines. Black mustard seeds are often tempered in hot oil in Indian cooking to bring out their flavor, before using in curries, lentil soups, roasted vegetables. We love including these in our spice blends as well. Organic Green Cardamom Seeds Guatemala and India are the largest producers of green cardamom and is the world's third most expensive spice, behind saffron and vanilla. Green cardamom is mainly used in the Middle East, with Saudi Arabia as the largest importer. Cardamom coffee is a huge driver of this, with cardamom also used in curries, pickles and in spice blends. We love green cardamom's delicate, ginger like, sweet flavor in sweets and coffees and source these organic green cardamom seeds from a Guatemalan cooperative. Organic Fenugreek Seeds Fenugreek seeds are prevalent in Middle Eastern cooking- particularly Turkish & Egyptian cuisine- and have a sweet, nutty flavor. Toast these whole fenugreek organic seeds in oil or dry and freshly ground for us in soup, curries, breads or tea. Vadouvan A French take on an Indian masala, this blend is bursting with the aromatic and vibrant flavors of both cuisines. Shallots, onion and garlic combine with fenugreek, fennel, curry leaves and other spices to bring a warm, full and rounded flavor. Use as a base for a curry but works really well as a "tempering" spice- add towards the end of cooking to bring balance and warmth. Particularly yummy in birianis and dahls! Organic Cumin We think cumin seeds are terribly underrated in the US. These seeds are an essential ingredient to Indian cooking, often toasted whole in oil before grinding, for a nutty toasted flavor, and added to blends like garam masala and tandoori masala or added whole to black bean or carrot soups. In Mexico, nearly all stews and bean recipes include it as well. Organic Coriander These Moroccan whole organic coriander seeds have lemony, sweet flavors and grows wild in Egypt, England and Sudan. Coriander has been known in Asia for thousands of years and was even found in the tomb of the Egyptian pharaoh Tutankhamun. Seeds are typically toasted before being ground and added to meat rubs, curries, breads and baked goods. Organic Turmeric India is the largest grower of turmeric and Alleppey, a region in southwestern India, is considered to have the best. High quality turmeric is high in essential oils and curcumin, which gives turmeric its unique orange-yellow coloring. We source organic whole dried turmeric "fingers" and freshly grind into a powder each week, to keep it fresh. Organic turmeric powder adds a complex, rich, woody flavor to Indian curries, vegetables, lentil stews, rice, onions and tomatoes. We love adding this to smoothies, sauces and baked goods as well. Tandoori Masala The core flavor base of Northern India's most popular tandoori-style dishes, this freshly ground tandoori spice masala consists of over a dozen spices adds rich, complex character. Use into marinate chicken, meat, seafood or vegetables in a traditional yogurt spice mixture, then char over high heat for a juicy interior and crispy, spicy exterior. Garam Masala Among the most famous of Indian masalas, there are literally thousands of ways to prepare garam masala. Our organic garam masala is toasted and freshly ground, using a traditional Punjabi family recipe. Include to add complex flavor and heat to chicken tikka masala (a British invention), traditional curries, braised vegetables or lentils. Panch Phoran Panch Phoran, which literally translates to “five spices”, is a crunchy, toasted, whole spice blend, perfect for tossing into or topping roasted potatoes, vegetables, or dals. Typically added to oil or ghee over medium heat, toast these until they pop and add to anything from sauteed vegetables to a pot of lentils. Chaat Masala Amchoor, asafoetida & black salt are just a few of the ingredients that give this spice blend its unique, tangy flavor profile. This is the go to spice blend for most Indian snacks, street foods, roasted and fried food and salads. Punctuate any vegetarian dish (especially chickpeas—which are bursting with protein and fiber) or use as a topping on eggs, salads, curries, or fresh fruits. Ready to get cooking? Sign up for the  quarterly spice subscription  & get 6 freshly ground, seasonal spices & blends. Plus, subscribers always save 25% on all spices in our  shop . We also think it makes a pretty great  gift  for your favorite foodies & spice lovers :)

[rawspicebar]

12 Essential Indian Spices Every Pantry Should Have

One of the scariest things about cooking Indian dishes is the array of Indian spices uses & the complexity of spice blends. Here, we break it down into the essentials so you can get started cooking easy tandoori rubs, quick curries, stir-fries & more! To start, there is no such thing as curry powder- this is a totally Western inspired blend. We love it in butter chicken recipes & to add easy flavor to dishes but, alas, it's not exactly authentic. Different regions use their own distinctive, characteristic blends of just two or three spices, which means homemade Indian food tends to use less spice than the restaurant dishes that North Americans are used to.  Most importantly, the rules are not rigid. If you don't have a specific spice called for in a recipe, it's okay to mix and match (or skip it completely). It will alter the flavor, yes, but the more you play around with how spices impact certain dishes, the better you'll get. Lastly, stick to small batches: You'll only need 1 to 2 ounces of spices & blends, like cumin and coriander every few months. Purchase in small batches to keep it fresh. Here are the 12 essential Indian spices every pantry should have: Organic Asafoetida Also known as Hing, asafoetida powder is derived from the root of a plant in the carrot family. This spice is a staple ingredient in South Indian cooking, particularly in vegetarian dishes. Asafoetida has a uniquely pungent raw smell and flavor that mellows into a deeply full bodied flavor when cooked, and is probably most comparable to washed cheese rinds. We love adding asafoetida to dahls, vegetarian curries, and loads of other South Indian dishes. Organic Black Mustard Seeds Black mustard seeds actually belong in the same family as wasabi and horseradish. The most pungent and spicy of mustard seeds, compared to its yellow and brown cousins, black mustard seeds are also the hardest to find, as these cannot be harvested by machines. Black mustard seeds are often tempered in hot oil in Indian cooking to bring out their flavor, before using in curries, lentil soups, roasted vegetables. We love including these in our spice blends as well. Organic Green Cardamom Seeds Guatemala and India are the largest producers of green cardamom and is the world's third most expensive spice, behind saffron and vanilla. Green cardamom is mainly used in the Middle East, with Saudi Arabia as the largest importer. Cardamom coffee is a huge driver of this, with cardamom also used in curries, pickles and in spice blends. We love green cardamom's delicate, ginger like, sweet flavor in sweets and coffees and source these organic green cardamom seeds from a Guatemalan cooperative. Organic Fenugreek Seeds Fenugreek seeds are prevalent in Middle Eastern cooking- particularly Turkish & Egyptian cuisine- and have a sweet, nutty flavor. Toast these whole fenugreek organic seeds in oil or dry and freshly ground for us in soup, curries, breads or tea. Organic Cumin We think cumin seeds are terribly underrated in the US. These seeds are an essential ingredient to Indian cooking, often toasted whole in oil before grinding, for a nutty toasted flavor, and added to blends like garam masala and tandoori masala or added whole to black bean or carrot soups. In Mexico, nearly all stews and bean recipes include it as well. Organic Coriander These Moroccan whole organic coriander seeds have lemony, sweet flavors and grows wild in Egypt, England and Sudan. Coriander has been known in Asia for thousands of years and was even found in the tomb of the Egyptian pharaoh Tutankhamun. Seeds are typically toasted before being ground and added to meat rubs, curries, breads and baked goods. Organic Turmeric India is the largest grower of turmeric and Alleppey, a region in southwestern India, is considered to have the best. High quality turmeric is high in essential oils and curcumin, which gives turmeric its unique orange-yellow coloring. We source organic whole dried turmeric "fingers" and freshly grind into a powder each week, to keep it fresh. Organic turmeric powder adds a complex, rich, woody flavor to Indian curries, vegetables, lentil stews, rice, onions and tomatoes. We love adding this to smoothies, sauces and baked goods as well. Organic Cayenne Back in the day, when a pepper was unusually hot, it was given the name "cayenne", the town where these peppers originated, in French Guiana off the northeast coast of South America. Cayenne peppers have a high concentration of capsaicin – the substance that causes their fiery hot sensation. This organic cayenne pepper ranks in at 90,000 Scoville heat units and will most certainly add a lot of heat in small doses, but can also subtly enhance other flavors. We love a pinch of this mixed into green smoothies, scrambled eggs, curries, salad dressings and plenty more! Garam Masala Among the most famous of Indian masalas, there are literally thousands of ways to prepare garam masala. Our organic garam masala is toasted and freshly ground, using a traditional Punjabi family recipe. Include to add complex flavor and heat to chicken tikka masala (a British invention), traditional curries, braised vegetables or lentils. Panch Phoran Panch Phoran, which literally translates to “five spices”, is a crunchy, toasted, whole spice blend, perfect for tossing into or topping roasted potatoes, vegetables, or dals. Typically added to oil or ghee over medium heat, toast these until they pop and add to anything from sauteed vegetables to a pot of lentils. Chaat Masala Amchoor, asafoetida & black salt are just a few of the ingredients that give this spice blend its unique, tangy flavor profile. This is the go to spice blend for most Indian snacks, street foods, roasted and fried food and salads. Punctuate any vegetarian dish (especially chickpeas—which are bursting with protein and fiber) or use as a topping on eggs, salads, curries, or fresh fruits. Ready to get cooking? Sign up for the  quarterly spice subscription  & get 6 freshly ground, seasonal spices & blends. Plus, subscribers always save 25% on all spices in our  shop . We also think it makes a pretty great  gift  for your favorite foodies & spice lovers :)