PUNJABI/NORTH AND SOUTH INDIAN CUISINE - BOMBAY GARDENS RESTAURANT

 

OK DEEPAK IS A VERY NICE MAN AND THE ENERGY AND ENTHUSIASM HE EMITS ON A SCALE OF 1 T0 10 MAY NOT MAKE IT HALFWAY BUT THE QUALITY AND TASTE OF THE FOOD THEY OFFER, TO ME, HITS A 9.5.

PUNJAB REGION IS THE AREA RIGHT ABOUT THE BORDERS OF PAKISTAN AND INDIA.WHICH INCLUDES THE PUNJAB PROVINCE IN PAKISTAN AND THE STATES OF PUNJAB, HARYANA, HIMACHAL PRADESH, CHANDIGARI AND DEHLI IN INDIA. PUNJAB IS PERSIAN IN ORIGIN, MEANING THE LAND OF 5 RIVERS REFERRING TO JHELUM, CHENAB, RAVI, SUTLEJ AND BEAS RIVERS. THE MAIN RELIGIONS OF THE PUNJAB REGION ARE ISLAM, SIKHISM AND HINDUISM. IT'S CULTURE IS ONE OF THE OLDEST IN THE WORLD.

ALL THAT HISTORY AND WEALTH OF CULTURE HAS HELPED EVOLVED PUNJABI CUISINE THAT IS BEING SERVED IN A SMALL UNASSUMING, ALL YOU CAN EAT,  BUFFET ( FOR LUNCH ONLY) AND EVENING A LA CARTE RESTAURANT RIGHT IN THE HEART OF SAN MATEO CALLED " BOMBAY GARDENS".

MY FAVES ARE: LEMON CHICKEN, LAMB CURRY AND THEIR CHICKEN MAHARAJAH AND THE HOMEMADE ICE CREAM, THE BEST.

MY USUAL PLATE, LEMON RICE, LAMD CURRY AND CHICKEN MAHARAJAH

MANGO CHUTNEY YUMMM

AS THERE ARE SEVERAL BOMBAY GARDEN IN THE BAY AREA, I ONLY  HAVE BEEN TO THE ONE IN SAN MATEO AND HAVE ENJOYED THEIR LUNCH BUFFET. FOR  APPROX $ 12.00 A PERSON TAX INCLUDED. THAT IS A DEFINITE STEAL. I HAVE NEVER BEEN NOR EATEN A LOT OF DELICIOUS, FLAVORFUL, EXOTIC FOOD THAN HERE. I AM TELLING YOU, THE BEST (I'M  VERY COMFORTABLE IN SAYING THAT)  INDIAN FOOD I HAVE EVER TASTED AND I HAVE BEEN IN  A FEW. I DON'T LIKE SOME PLACES  WHERE THE SPICE LITERALLY NUMBS YOUR  TASTE BUDS. AT BOMBAY GARDENS THE SPICINESS OF THEIR FOOD IS ADJUSTED TO THE AMERICAN PALLETE.  MILD ENOUGH FOR ONE TO SAVOR AND ACTUALLY RECOGNIZE WHATS IN A DISH. A MUST TRY. A YUMMM FOR ME.


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STREET PARKING AVAILABLE. COULD BE A CHALLENGE
BUILDING PARKING AVAILABLE RIGHT BY THE THEATRE. 3 BLOCKS AWAY.

172 East 3rd Avenue
San Mateo, CA 94401-4013
(650) 548-9966

YUMMY RECIPES - COCKTAILS CHOCOLATE COCONUT MARTINI

What does one do on a lazy Sunday morning right before feeding our spirit? Well for me I watch the food channel or HGTV and  on this particular sunday it's the food channel and I saw a recipe for another type of spirit...VODKA !!I thought would be nice to try. sounds yummy...

Ingredients

• 1 packet 25-calorie hot cocoa mix
• 3 ounces vodka
• 2 ounces sugar-free, calorie-free coconut-flavored syrup (recommended: Torani)
• 2 tablespoons fat-free whipped topping (in an aerosol can)
• Shredded coconut, for serving, optional
• Shaved dark chocolate, for serving, optional

Directions

In a glass, combine cocoa mix with 2 ounces hot water and stir to dissolve.

Add 2 ounces cold water, as well as the syrup, vodka, and whipped topping. Stir until smooth.

Transfer mixture to a shaker filled with ice. Shake and then strain and divide between 2 martini glasses.

Garnish with coconut and chocolate, if using. Enjoy!

PER SERVING (1/2 of recipe, 1 martini): 112 calories, 0g fat, 80mg sodium, 2.5g carbs, 0.5g fiber, 1.5g sugars, 1g protein

CREDITS:

FOOD CHANNEL
SHOW: HUNGRY GIRL

YUMMY RECIPES - 4TH OF JULY " POTLUCK" RECIPES

SUMMER HAS FINALLY BEFALLEN UNTO TO THE BAY AREA, WITH An 80-90 D F TEMPERATURES, RIGHT ON TIME FOR THE JULY 4 CELEBRATIONS AND AS AMERICAN TRADITION GOES GRILLERS AND MEAT LOVERS ALIKE GET ALL RILED UP TO SAVOR THIS INDEPENDENCE DAY TO FREELY INDULGE IN THEIR FAVORITE SUMMER PAST TIME..BBQ-ING.

THE "GEHLS" AS I FONDLY CALL MY GAL PALS. ANNE MARIE PARIS ACHACOSO, MALU PARIS, MARICEL CARDENAS DAVILA, REGINA BERNASCONI -TUASON , MARIPI ALDANESE AND RISA TAPALES DECIDED TO GET TOGETHER FOR AN AFTERNOON AND EARLY EVENING PENTHOUSE BALCONY COOK OUT AND TO WATCH THE FOSTER CITY FIREWORK  DISPLAY FROM  A PRIME VANTAGE POINT THAT STARTS RIGHT AFTER SUNDOWN.

IT'S A POT LUCK PARTY AND I ASKED THE GEHLS IF THEY COULD BRING WITH THEM A RECIPE OF WHAT THEY WOULD BE BRINGING TO SHARE WITH MY FACEBOOK FRIENDS AND ON THIS BLOG..(IF YOU HAVE NOT NOT CLICKED  "FOLLOW THIS BLOG" NOW IS A PERFECT OPPO TO DO SO!! ;-)

MY DISH:

ASIAN  RIB EYE STEAK

CUT UP RIB EYE TO ABOUT HALF INCH AND SIZE OF A PALM  AND MARINATE IT WITH MY OWN SAUCE CONCOCTION

1/2 CUP OF SOY SAUCE
1 TBSP0 LEE KUM KEE SOY SAUCE FOR'
    SEAFOOD ( I KNOW BUT TRUST ME ON THIS ONE)
1 TBSP FINELY CHOPPED GARLIC
1 TBSP FINELY CHOPPED FRESH GINGER
1 T RED WINE VINEGAR
1 TBSP SESAME OIL
1 TSP SHERRY WINE (OPTIONAL)
1 PINCH OF CAYENNE OR TO TASTE
1 TSP PEPPER OR TO TASTE
1 TSP MAPLE SYRUP OR BROWN SUGAR

MIX TOGETHER POUR OVER MEAT MARINATE AN HOUR OR SO THEN GRILL!!!




ENJOY...


RISA TAPALES SHOWS US HER POTATO SALAD SO SIMPLE YET SO DELISH.

BABY POTATO

GARLIC

OLIVE OIL

ROSEMARY

TARRAGON

 JUICE OF 2-3 LEMON

SALT AND PEPPER TO TASTE

BOIL POTATO

DOUSE WITH OLIVE OIL

CHOPPED GARLIC

HERBS

MIX AND EAT

YUMMM

CLICK HERE FOR A VIDEO DEMO

MALU PARIS AND HER CHICKEN A L'ORANGE

CLICK HERE FOR A VIDEO DEMO

RUB CHICKEN WITH SALT AND CHOPPED GARLIC

PLACE ONE HEAD OF GARLIC INSIDE CHICKEN

SQUEEZE TWO NAVEL ORANGES

2 TBSP "SILVER SWAN" SOY SAUCE

RUB WITH ONE BAR OF BUTTER

PEPPER TO TASTE

PLACE POTATOES (OPTIONAL) AROUND CHICKEN ON PAN

BAKED FOR 1.5 HOUR AT 375 DEGREES.

THIS DISH IS REALLY A HIT YOU SIMPLY GOTTA TO TRY . IT'S SIMPLE, EASY AND YUMMY HOW ELSE CAN YOU RESIST.