Tasty Indian fare at the Taj Mahal

Last week a TeamBuy ticket was burning a hole in my wallet. We had $35 bucks to the Taj Mahal and we were dying to use it. I love Indian food. There’s just something so satisfying about white rice being soaked up by a warm, earthy sauce flavoured with baking spices like cinnamon and cardamom and with a bit of heat from some chilies. I also love a good piece of naan bread to sop up the often rich and creamy sauces.

At about 6:30pm we made our way down and took a nice spot on the patio. After MUCH consideration my friend finally made his decision. Normally it’s me in this predicament, so I was quite happy to sit back and gloat in my being prepared – for once.

Another thing that I appreciate about Indian cuisine is that, since every dish is so flavourful on it’s own, I don’t feel as though I need any meat. The sauces are generally full of cream or butter, so I sometimes find the meaty flavour overkill.

  

With that in mind, I ordered a signature vegetarian dish; the Subz Jalfrezi ($15), which consisted of mixed vegetables, cashews and cheese cubes cooked in a Korma sauce with spices and cream.  This was absolutely delicious!  The sauce was incredible in it being both sweet but with a hint of spice. There was a tonne of vegetables and it was topped with parsley and red pepper which made for a lovely presentation.

My friend chose an Indian classic; lamb Rogan Josh.  Here, the lamb is cooked in a thick onion and tomato sauce with spices, fennel, saffron, bay leaves and yogurt.  It was really tasty and provided a good amount of heat.  I knew that Indian food is quite pricey, but he was less than impressed when his $18 dish came with only about 4 chunks of lamb.  The serving dish itself is small; about 5 in. in diameter. Adding salt to the wound, it wasn’t even very good – verging on overcooked.

 I liked the contrast in that my sauce was a heavier, creamy sauce, while his was thinner and more intense.  

We also get two orders of naan bread ($3) which proves to be way too much. I’m a little annoyed as when I checked with the server she motioned that each order was about the size of a side plate, which clearly wasn’t the case – one would have been plenty.

 I have to say that, though the food was delicious, I was kinda turned off by our server and the amount of additional items she was trying to push on us. Up selling is ok, obviously great for a server’s sales and tips, but I found her technique to be way too pushy.  I went home with a decadent doggy bag that night.  As if this meal wasn't filling enough, we topped the evening off with ice cream on the waterfront! 

Hankerin' for Henry House

Up until a couple of weeks ago, I had never had a Reuben sandwich.  Several people were shocked about this fact, but I didn't really see it as a big deal.  I'm actually not all that much of a sandwich gal.  I like the occasional Bahn Mi or a little hot turkey action over the holidays, but most of the time, I could take it or leave it.

And then...I went to the Henry House. I've been a few times before and on this particular occasion, for some random reason, my psyche was jonesin' for some the smoked meat. As far as my research goes, the HH has a pretty standard edition: (marbled) rye bread topped with sweet Thousand Island dressing, tangy sauerkraut, nutty Swiss cheese and a pile - I mean pile, of smoked meat.

Well...I'll have that again. I tried to do the noble thing and save half for later, but failed miserably.  The slight heat from the meat's seasoning mixed with the subtle flavor of the Swiss cheese is a flavour combo that I'm sure to crave again.  Not to mention the yummy, crispy, skin-on fries that filled out the plate.

Reuben Sammy

                            

My pal's lobster roll was huge!  With big 'ol chunks of lobster, including a full claw, the mayo-based dressing was light and didn't overpower the lobster's delicate flavour.  Paired with a tasty Caesar, she was a pretty happy gal.

Lobster Roll w/ Caesar Salad

With our bellies full, we finished off our pints on the patio.  If you're in the South end of Halifax, the Henry House has a great patio on which to spend a sunny afternoon.  And it's not bad in the winter either!

The Wired Monk...More than just delicious coffee

A couple weeks ago, I found myself needing to kill some early morning time in the Wired Monk neighborhood. A big fan of their java and baked goods, I decided to stop in to try out their cappuccino.

Wired Monk's Cappuccino is a 'goodie', likewise the rich and creamy hot chocolate. We also had the incredibly delicious Breakfast wrap. Squished in a panini press, the wrap enclosed some melted Cheddar cheese, scrambled eggs, veggies and a mild black bean and yellow corn salsa. The wrap itself was pretty big, so 1/2 was just enough to get the day started.

Cappuccino & Hot Chocolate

Wired Monk Breakfast Wrap

Just like a 'home cooked meal' at Henry House

Last weekend, a friend and I were sharing some wine at my place when our tummies started to rumble. Since it's now officially winter in Halifax, we were not enthused to leave the apartment, let alone go very far. So we decided on Henry House, which is practically in my backyard.

Upon arriving in this warm, chatter-filled squaty resto, we found a minuscule piece of real estate on which to park ourselves - practically on top of our neighbouring male diners, but they didn't seem to mind.

As is often the case during the winter months, I was craving a warm bowl of soup, and my friend was in the mood for something spicy to heat things up. Cheese ended up running the show, and we both got exactly what we were looking for.

My friend ordered the tasty (and inexpensive at about $8+HST) chicken quesadilla. The tortilla came filled with cheese, chicken, tomatoes and onions and was served with some thick sour cream and a piquant salsa. On the side, a mixed greens salad with a zesty balsamic-based vinaigrette freshened things up.

Chicken Quesadilla

Mmmmmm, melty cheese, juicy chicken and crispy tortilla!

I ended up with a bowl of Henry House's French Onion Soup. I think melted, ooey gooey cheese just might be one of my favorite foods. The soup was warm and savoury; it filled the void that had taken up residence in my belly since lunchtime. Between the earthy broth, the melt-in-your mouth, soup soaked bread chunks and the lightly-broiled cheese cap, I was glad to have ventured out of my little nest, into the frigid cold and into this inviting home away from home.

Thai feed for New Year's Day!

And so, on New Year's Day, after a night of celebrations, the eating continued. The day started off pretty lazy, but later, I insisted on a nice long walk in the brisk evening air. I think I was in danger of slipping into a food coma at that point...

Earlier in the day, we ordered take-out from Talay Thai to munch on as we watched movies and relaxed on the sofa. One of my favorite take-out spots, Talay Thai never disappoints for fresh, well-packaged take out. And packaging is very important!!

We ordered a nice little selection of hot dishes. My fave is the spicy Thai Green Curry with coconut milk, but we also ordered delicious Cashew Chicken and some Thai comfort food; Pad Thai. Because I always feel the need for something green and fresh - especially with this meal to counteract all the sauces - we also ordered some Fresh Spring Rolls.

The Spread...

Fresh Spring Rolls

Accompanied by a sweet and savoury dipping sauce, these spring rolls had the crisp, fresh, unfooled-around with flavour and texture I was looking for. Simplicity at its best!

Vegetarian Green Curry

Yum! With a heat akin to wasabi, this dish was creamy and spicy. I like green curry so much as the heat seems to slowly creep up on you and permeate your mouth. The vegetarian option provides a good mix of both tofu and veggies - a nice alternative to meat.

Cashew Chicken

Cashew chicken is a luscious Thai dish. Though the sauce was slightly on the cloying side, the crisp vegetables and crunchy cashews provided another layer of texture. The sauce itself was a nice contrast to the creamy coconut milk-based curry sauce.

Pad Thai with Chicken

In essence, this is a pretty plain combo; noodles, green onions and bean sprouts. However, the yummy peanut sauce adds the zing that this dish requires to make it a meal. Tossed with chicken and sprinkled with peanuts, Pad Thai is remarkably filling and fills you up without making you feel weighed down.

Sustainable Seafood Series # 4- Chives Canadian Bistro

Well, I think that at this point, I've given you several bites of 'food for thought' in my Sustainable Seafood Series posts. By offering up information regarding events and organizations that support sustainable seafood practices - such as World Oceans Day, SeaChoice and Off The Hook - I'm trying to provide you with simple, accessible ways to get involved.

And what could be easier that going out to eat sustainable seafood in a restaurant? Yes - now the fun begins, as the Sustainable Seafood Series posts move into the restaurant world. Since I was a guest at an incredible meal in the valley a couple of weeks ago with Craig Flinn of Chives Canadian Bistro as the chef, I decided to multi-task, and interview Craig about the use of sustainable seafood at his resto.

Craig confided to me something that is pretty much on everyone's minds, whether they are a chef or a consumer - that sourcing sustainable seafood is hard. It's difficult to be assured as to where you fish comes from and what fishing methods were used, which is why chefs - including Craig - must form a trusting relationship with suppliers so that they can be sure that the fishermen are fishing responsibly.

Unfortunately in Halifax, there are only a handful of chefs/restos that make a cautious effort to use sustainable seafood. However, as the crusade for the 'buy local' initiative continues to moves forward, others are catching on and will (hopefully) apply their efforts to the seafood industry as well. Craig points out the difficulties associated with serving seafood in a restaurant. He says that some customers may want salmon, but if he can't find a sustainable supplier, he'll use sea trout or arctic char instead; two alternative pink fishes with a similar taste and texture. Craig states that the difficulty with a fish such as salmon, is that "There are no wild stocks left. We need to switch to a sustainable practice such as using land-locked pens." *See Sustainable Seafood post on SeaChoice for a description of seafood farming methods.

Craig says that there will always be a debate as to what type of seafood one should purchase, but emphasises that buying first-hand from a local, reputable supplier is key. When shopping for seafood for his menu at Chives, Craig works with some of Nova Scotia's finest seafood producers, including the Halifax Farmer's Market's star fishmonger, Mike McGlone of Mike's Fish Shop, Indian Point Mussels and ShanDalph Oysters.

Here are a couple of dishes prepared at Chives that use seafood provided by the producers above...Aren't you craving some seafood now?? Get out and try some at Chives Canadian Bistro!

Bacon-wrapped Halibut

Mussels

Comforting Cod at Chives Canadian Bistro

A couple of weeks ago, I met a friend in the cheese section at Pete's. We spent a while chatting and checking out the fare: a delightful cheese with Mexican spices and another with a hint of beer! When I mentioned that we should meet up for dinner soon, she provided me the ultimate answer: "Let's do dinner now!" It's sometimes frustrating that I plan to make plans with people, but often get sidetracked. This was the perfect opportunity to prevent such an occurrence, so I said "YES!"

As we mulled over spots to eat, my friend mentioned her desire to go to Chives. Chives had always been a spot that I wanted to 'save' for a special occasion. Then I realized that an impromptu dinner with a friend is a special occasion, so we trotted down the hill, through the crisp night, to settle into Chive's warm, comforting ambiance.

Chives' super-cool camera outside of the resto that shows the kitchen within. Not gonna lie, sometimes when I walk down Barrington St. I cross to the other side just to see what's going on in there! :)

Instead of the usual bread basket, Chives sets a precedent for the coming meal with a brown paper bag filled with warm, buttery biscuits. Served with dark, rich molasses and a lightly whipped butter, these biscuits are the perfect start for the gourmet comfort food for which Chives is famous.

My friend and I both ordered the nightly special: Prosciutto-wrapped cod. Though normally, I'd never order the same dish as my company, neither of us could be swayed- we wanted that cod! And so, to avoid food envy, we submitted our orders for two nightly specials- much to our server's amusement. As I prepared to choose the wine, I was also thrilled to see that Chives' wine cellar still holds some of Grand Pre's Ortega- a special treat as it's now sold out at the winery.

Cod holds a certain sentimental value for me. Growing up in Newfoundland, I used to make fun of my father who always, to no end, ordered pan-fried cod in restaurants. It wasn't until I reached my late teens and actually started liking fish that I realized what a wise man my poppa is- cod is delicious! It's also a great vehicle upon which to impart other flavours.

The fish itself was meaty and tender. Enveloped by the cured pork, the fish took on extra flavouring from the pork fat which melted right into the fillet. This star player sat atop an equally brilliant supporting cast; a risotto of chewy sun dried tomato; tender spinach; and gooey chunks of fresh Mozzarella. A handful of fresh, spicy arugula rounded out the rich flavours and textures of the dish.

Prosciutto- wrapped Cod

served on a bed of sun dried tomato and spinach risotto

w/ mozzarella and arugula

And...even though I was pleasantly stuffed after my entree, my friend managed to twist my rubber arm into splitting a dessert. Chives actually has a lengthy dessert menu, as well as a lovely selection of after dinner libations. We decided on the chocolate mousse cake. A rich dessert, though not too heavy, the creamy filling was contrasted by the crunchy cookie crust and crisp praline nuts.

Chocolate Mousse Cake

White chocolate mousse on a crisp chocolate cookie crust,

served w/ dark chocolate syrup, caramel sauce and candied pecans

Unlimited Mussels at Trader's Bar

I have often heard about the Thursday night mussel deal at Trader's Bar & Grill, but never seemed to make it there. Recently, however, my friend was in town, and we saw Trader's as a great venue to fill up on food and catch up on conversation.

Trader's unlimited mussel deal runs from 5:00-8:00 pm, and the deal is this: Purchase a pint of Garrison beer ($5) and receive unlimited mussels for $5. This deal was already great, and then our server brought over some fantastic freshly made bread and garlic butter for dipping! Less than $15 for a filling meal of seafood and beer? You can't beat this deal!

Talay Thai tantalizes my taste buds

I had a pretty impromptu dinner tonight. A friend called, asked if I wanted to go for Thai, and when I responded "yea", said good I'll be there in 5. Eeekk! I ran around my apt. getting ready and then proceed down to Talay Thai on Barrington St. for one of the best Thai meals I've had in a while.

While in NY over Christmas, my sis got me hooked on green curry. I do love meat, but for some reason, this dish lends itself lusciously to tofu- crisp on the outside and soft within. I spooned some sticky rice onto my plate and then proceeded to lavish it with the rich, spicy curry. As the sauce and rice melded together, I inhaled the sweet aroma of basil-the best part of a green curry.

Green Curry w/ Tofu
Green curry paste w/ coconut milk, eggplant, bamboo, red pepper and basil

Garlic Prawn
Deep fried prawn w/ garlic & black pepper

These were delish; a simple marriage of black pepper and garlic
made an incredible flavour sheath for the juicy prawns

Thai Hot and Sour Soup: Tom Yam w/ Prawns
Soup cooked in a herb broth w/
lime, lemongrass, galangal, tomato, mushroom, shallot & chili

Nom, nom, nom. What a great feed- I even have some leftovers. Talay Thai creates great, rich curries, but they also have some fantastic appys. Check out the Duck Curry, Cashew Chicken and their delicious Spring Rolls here.