Why Adda Could Be the Most Exciting New Indian Restaurant in New York

“Even the late Anthony Bourdain — as dedicated to singing his hometown’s praises as he was to ferreting out great food no matter where it hid — could not offer much enthusiasm for New York City’s collection of Indian restaurants. “I cannot recommend any Indian restaurant in New York,” he told Vogue India last year. “I’ve been spoiled.” While the excuse feels somewhat lame, and Bourdain may have been forgetting some standout spots, it’s telling that his comment went more or less overlooked by New York’s legion of culinary defenders, largely because they tend to overlook the city’s Indian restaurants, too — and rarely give the cuisine the same respect that’s afforded to others.

That’s not to say New York City is actually devoid of great Indian food, but it is true that Indian chefs in New York have a difficult time breaking through to mainstream awareness. Adda, which just opened, but is still hiding in Long Island City next to a 7-Eleven and across the street from CUNY’s La Guardia Community College, may be one new restaurant that helps move the needle. The room is so bare-bones casual that it can feel like dinner at a friend’s house that comes with a bill at the end, and an all-day student special takeout lunch box costs just $6.43, but the cooking by chef Chintan Pandya is likely to open more than a few eyes to what “Indian” cooking can really be.”

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11 Recipes All Teens Need to Master Before Graduating High School

Image result for an omelette

1. Hard-Boiled Eggs

Learning to make both hard-boiled eggs and a basic omelet ensures you will always have a cheap, nutritious option for breakfast, lunch or dinner. To make hard-boiled eggs, place eggs in a pot and cover them with at least an inch of water. Bring the water to a boil and let it boil for one minute. Shut off the heat, cover the pot and let the eggs sit for 10 minutes. Remove the pot from the hot water after 10 minutes and let the eggs cool before trying to peel them.

2. An Omelet

Watch chef Jamie Oliver make the perfect omelet on YouTube; he demonstrates a completely unfussy, fool-proof technique for making a basic cheese omelet. As you master the basics, try tossing some chopped fresh spinach leaves into the center before folding for added nutrition.

View more here.

How the Union Square Partnership puts on the ‘best food event’ in New Yorks’

The 23rd annual Harvest in the Square will

As Harvest in the Square, a fundraising event put on by the Union Square Partnership and a favorite of foodies in the area, gears up for its 23rd edition later this month, patrons and sponsors alike reminisce on the good it has done for the neighborhood and look toward the park’s promising future still ahead.

These days, the partnership funds the park’s repairs, seasonal plantings, and seating area additions, but it also focuses on providing the neighborhood with a series of free programs year-round. From cooking demos with some of the city’s best chefs to outdoor concerts and film screenings, the organization offers events to maintain Union Square’s booming reputation, all free of cost.

This year’s Harvest in the Square will take place from 6 to 9 p.m. Sept. 20. Tickets start at $125, or $150 on the day, and can be purchased at www.harvestinthesquare.nyc

Read more here.

Restaurant Finance and Development Conference 2014

Every November, TaraPaige heads to Las Vegas to attend the annual Restaurant Finance and Development Conference. The conference is attended by restaurant CEO’s, owners, operators, and finance professionals from all over the country. Attendees have the opportunity to meet, mingle and learn from investment firms, real estate developers, and other financial firms to source financing, make deals, and locate new business opportunities. Each year brings a new set of hot topics regarding the current lending and investment environment for food enterprises.

As we begin 2015, we would like to share with you a few of TaraPaige’s key takeaways from this year’s conference.

  1. Markets Are Still Strong! Contrary to popular belief, recent markets conditions are still promising for the restaurant industry. It is understood that restaurant sales follow consumer discretionary income and with recent index highs, increased household income, and more diverse dining options than ever before, we can expect total restaurant sales to benefit. Even since 2009, the U.S. restaurant industry has returned to historical growth rates, with total sales rising about 3 percent a year, slightly ahead of inflation.
  1. Capital Raising – Know Your Audience: Raising capital for your enterprise is never an easy feat, but knowing the stage of growth for your business is key. First time owners and operators will typically source initial funding from friends, family or themselves as banks and institutional investors are often weary of new concepts without a proven business model. For institutional capital, lenders and investors like to see a clear path for growth, strong cash flow, and established operations. This is also geared towards later-stage growth companies looking for larger capital commitments. High net worth individuals may be another financing opportunity for those who have the right concept, created the connection, and are looking for a substantial investment and partnership.
  1. Casual Dining Revival: Perhaps the forsaken stepchild of recent years, casual dining is at an interesting turning point. After seeing a significant evolution from family dining, to the popularization of ethnic foods and a focus on healthy cuisine, owners and operators are looking to reset and restart growth in this category. Strong brand positioning, concept differentiation, target market knowledge, and end-to-end engagement across the organization will contribute to positive growth. After all, consumers will make their choice by brands and experiences, not based on industry dining segments.
  1. Future Food Trends: By the time you’ve nailed down the current food trends, it’s likely the industry has already moved on. However, there are a number of movements that have made their way across dining segments and different concepts across the country. Ever since the explosion of ethnic and fusion cuisine, flavor and more specifically, spice is here to stay. Consequently, menu differentiation and chef-driven concepts have soared in popularity. Seasonality and local-sourcing now play a large role in menu items while non-traditional menu structures such as small and shared plates are popping up everywhere.

The restaurant industry is constantly evolving, with new opportunities for growth and investment each year. The Restaurant Finance and Development Conference offers great networking opportunities, but also insight into practical operational and financial topics presented by the top experts in the industry. We thoroughly enjoyed our trip and will see you again next year!


Dominique Ansel Personally Distributes Roses to Patient Guests in Line Outside

Dominique Ansel, creator of the legendary cronut, handed out red roses in honor of Valentine’s Day to all of the cronut-craving guests queuing outside in the freezing cold. Some may label this random act of kindness as self-promotion, however even if that is the case, it’s endearing nevertheless. Dominique Ansel proves he is not too cool to stand outside in uniform, sans puffer coat, before the crack of dawn to show thanks to his loyal patrons.

The $75 Umami Burger

The “better burger” has made headlines as a fast casual burger trend in 2013. Umami’s $75 burger may have just introduced the “best burger” trend in the fast casual market. This carnivorous indulgence comes with dry-aged bryan flattery wagyu beef, vintage port reduction, freshly shaved white truffles and foie gras.

Live Chat Today on Cooking and Eating Gluten-Free

The LA Times is hosting a chat on gluten free diets today at 2 p.m. Eastern Time with Kristine Kidd. Health experts estimate that as many as a third of us have some level of intolerance to gluten — a protein found mostly in wheat. And gluten shows up in more than bread and cake — foods you might not guess, such as sauces and herb mixes.

Kristine Kidd has been gluten free for years and has written a cookbook called “Weeknight Gluten-Free.” She spent two decades as an editor at Bon Appetit magazine.