Me and the Head Chef
Remember how I told you that I’d joined Sangam, the Indian Cultural Club on campus? Well, we finally did something. And can I just say, this culture ROCKS, as does its culinary tradition. Per my request, we agreed to meet up and take a stab at cooking Indian food. What I didn’t realize is that there would be a professional.
The entire clan came to my humble abode, as well as the mother of one of our members. With her came pots, pans, and enough food to feed 10 people (with enough leftovers for a week). She brought a curry (the secrets of which I still must unlock), the makings of a chick-pea soup, rice and cilantro, and yogurt–I didn’t get this last one, but it worked.
The big finish came when she busted out dough and the equipment necessary to make bread. Which we did! (See picture below). We had a number of botched attempts, but also some great ones. Overall it was a fantastic experience, and one that I hope can be repeated in the future. Unfortunately, this won’t be possible on my own, what with my spice rack being in the state that it is…nonexistent.
When my girlfriend came in from out of town, I knew that something special had to be done. We put our heads together and came up with a few passions that we share: pancakes, jazz, and traveling the world. Since we had already eaten pancakes, and traveling didn’t make sense during her visit to Indy, we settled on jazz.
On a Saturday evening we went online to make reservations at The Jazz Kitchen. The system was incredibly easy, and one of the first online reservations I’ve ever made. Impressive. We saw that the group Jared Thompson and Premium Blend, a fantastic group that played a few tunes I was familiar with and opened my ears to a number of new songs.
Then we ordered food. My goodness. We got the house specialty, a giant pan of Spanish paella. This was a real surf and turf, teaming with chicken, calamari, clams, sausage, and so much more. It felt like I was eating an ecosystem. A delicious, rice-y ecosystem.
The night was relaxing, the music was exciting and beautiful, and the food left us gasping for breath. In a good way. I give this restaurant seven trombones.
Note: must be 21 years to enter. Also there’s a cover charge. That’s where they get ya’.
Tagged: ambiance, Andrew Erlandson, atmosphere, band, delicious, dinner, entertainment, evening, food, Indianapolis, indy, jazz, jazzed, kitchen, paella, relaxed, suggest, suggestions, the
After expressing my love for sushi I couldn’t help but cry out with joy for the new Sushi Bar that recently opened up in the area.
Broad Ripple is constantly changing, welcoming the hip and new and exciting. This sushi bar went up in a building right on the main drag, between frozen yogurt, bagel sandwiches, and “burritos as big as your head.” The decor of the sushi bar is elegant in its oriental appeal. Bamboo panels the walls, swaying over dark cherry furniture. A golden swordfish hangs on the wall (that’s so boss, right?).
The food is fantastic in its range. Whether you want a few rolls of sushi (ranging from the more sophisticated styles at $11 to the simpler, more manageable $3-6 per roll) there are also plenty of dishes with noodles. From my limited experience, it seems authentic. At the very least it has avoided the run-of-the-mill chain sushi that Naked Chopsticks brings to the table.
I give this restaurant 1.8/2 chopsticks (equals 9/10).
If anyone has gone to this place and likes it, I hope you will go to this website and give them a positive review. I think this restaurant is a great enough addition to the Broad Ripple lineup that I would fight for it to stay. Check it out!
Tagged: Andrew Erlandson, Bar, brip, Broad ripple, delicious, Indiana, Indianapolis, japanese, new, recommend, recommended, suggested, suggestion, suggestions, sushi
I’ve talked about the hardships of summer, but why don’t I take a moment to explore the fantastic moments of summer? Without hesitation I’ll take us into the realm of cool snacks. From there I’ll go into iced goods. And finally, we’ll arrive at the Smoothie. Of the fruit variety.
After hours upon hours of making smoothies at the Zia Juice Bar, an on-campus job that has done wonders for both my resume, work experience and appreciation for blended iced drinks, I have internalized the secrets of smoothie creation. Now, upon occasion I will whip one up and enjoy it through every spoonful. Here’s a rough guideline of what I did to make the one pictured above.
1 Banana (peeled)
1 Orange (peeled)
3/4 Cup Milk
6 oz. Yogurt (I chose Strawberry Banana flavor. Go with what you’re feeling)
Ice (Per your discretion. If you like juicy smoothies, add less. If you like chunkier smoothies, add more. Add a small amount, test, and repeat until you find the right consistency)
Throw all of this together, blend it, and then enjoy it like so:
Tagged: Andrew Erlandson, Butler, cool, delicious, delight, explosion, fantastic, fresh, fruit, recipe, refreshing, smoothie, summer, taste, university