Indian Dishes — Sanib

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Over last decade, Indian food has been gradually inching upscale, so there aren’t quite as many cheap options. Indian restaurant provides more high-quality food and more regional Indian cuisines than ever before. The latest evidence of this trend is Sahib, a name that’s a term of respect derived from Arabic. Sanib provided food all over the India, some dishes are very common, but some of them you probably unfamiliar, but dishes mainly focus on North of India.The team is so attentive and really make you feel like family. The food was so flavorful and they seem to really care about providing guests with an authentic experience. If you want to know more information about Sanib restaurant, please click here.

More Problems for Chipotle in the Near Future

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Photo: fastcompany.com

As if Chipotle didn’t have enough problems already, the Mexican chain may be dealing with another crisis in the near future. If the 20 percent tariff on Mexican goods proposed by President Donald Trump is implemented, Chipotle could be looking at a major increase in expenses. Mark Kalinowski, an analyst who studies the restaurant industry, writes the chain “likely would bear the biggest brunt” in the entire industry. “Our belief is that the company generally obtains about 70–90% of its avocados from Mexico, all of its limes, the majority of its jalapeños, less than half of its tomatoes, and small amounts of other items (e.g., cilantro),” he estimates. Store sales have already decreased 5 percent again last quarter, the fifth straight that the chain’s reported declines. To read more click here.

Vestibule Season has Arrived

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Photo: Eater.com

Ever notice around this time of year, a small detail about the outside of restaurant while walking down the streets of New York City? We’re talking about those acrylic and vinyl vestibules that pop up all around NYC as soon as winter hits. These vestibules are about the size and shape of a phone booth, steel-framed spring-door, and bolted to the doorway. Some have clear vinyl windows or heating elements, but they’re all essentially tiny way stations to capture the wind before you enter a restaurant. Although these may seem like a good idea, many people have their doubts. Some believe an outdoor vestibule may not do much to shield diners from the cold air if both the outer canvas door and the inner restaurant door open at the same time. There is also some question about where a restaurant’s property rights end and public space begins and whether these vestibules are even legal. Jay LoIacono, vice president of Acme Awning Co. a producer of these vestibules, told Eater that the city allows vestibules to take up sidewalk space so long as they’re removed in the spring. In other words, restaurants construct them because they can get away with it. And with a vestibule going for about $2,400 – it is a much cheaper alternative than interior renovations. To read more about New York’s fascination with vestibules click here.

Super Bowl Sunday Food Ideas

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As most American’s know, the Super Bowl is an event bigger than just a football game. Some people tune in for the football, but others watch for the many commercials and the halftime show. Some simply gather together for no other reason than to have a party or eat the snacks. If you are hosting people, but don’t want to go through the effort of cooking for your guests, GrubStreet has compiled a list of 14 party platters you can order ahead of time and pick up the day of the big game. Impress your guests without all of the work!

 

You can check out the list of party food here.

Mimi Cheng’s and Blue Hill to offer WastED Dumplings

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Throughout the month of February, Mimi Cheng’s Dumplings and Blue Hill will be offering dumplings made from typically discarded vegetables – think zucchini ends and kale stems. Visit either establishment and try the dumplings, which are meant to promote the larger WastED pop-up events being hosted by Dan Barber throughout the month of March. In an effort to bring attention to food waste, many well known culinary icons will be cooking meals at Blue Hill that focus on ingredients beyond “ugly vegetables” or “lesser” cuts of meat.

You can read more about the collaboration with Mimi Cheng’s here, and about the WastED event as a whole here.

The NFL Steps up their food game

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“Food has been steadily improving in places like airports, movie theaters and concert arenas, where people gather for reasons other than to eat. In professional sports, baseball has led the way, driven in part by 22 major-league stadiums that have been built since 1990.

Although staples like hot dogs, pizza and popcorn still make up about two-thirds of food sales in sports stadiums, baseball menus have matured to include gochujang-glazed eggplant buns, fresh Dungeness crab sandwiches, ceviche, espresso and craft beer.”

To read more about how football is now shifting its focus on higher quality food across the nation click here

James Beard Award Honors Brooklyn born Sahadi’s

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“Sahadi’s is a bulk bin wonderland, packed with locals scooping through glass jars of amaranth, pistachios, dried figs, spices, and roasted coffee, or loading their carts with pantry goods like pomegranate molasses and Middle Eastern cheeses,” the organization wrote it its announcement of this year’s five winners. “It all comes together in the deli, where the family stocks multiple varieties of rich, tangy labneh, vats of creamy hummus and delicious seasonal salads as well as stocking the bakery with flaky borekas and baklava, harissa-drenched lavash and Middle Eastern breads.”

To continue reading click here