What would a local festival be without food? But food won’t be the only offering when the New Orleans Museum of Art hosts its inaugural India Festival on Saturday, May 11. The museum, its environs, and the Besthoff Sculpture Garden will be transformed into a multi-dimensional experience of Indian culture that organizers say has never been offered before locally on such a scale.
“The goal of the festival is to celebrate Indian culture and to share it with the public,” said Urmila Kamath, who leads the museum’s Indian Arts Circle. “It’s our first festival ever and the largest celebration of its kind to date in the state of Louisiana.”
Kamath said that one of the Circle’s missions is to promote the presentation and appreciation of classical Indian music, but the festival will expand far beyond those boundaries.
“Food vendors, dance demonstrations, traditional music, henna tattoos, yoga, storytelling and classes on how to wear a sari are just a few examples of what we are planning,” she said. “And we plan special events and activities for children.”
To support the event, NOMA has reduced admission for the day of the festival to just $5 per person, with NOMA members and children under six being admitted free.
According to Kamath, festival food will be offered by restaurants Taj Mahal and Saffron NOLA. Taj Mahal Indian Cuisine will have Chicken makhani, Saag paneer, Basmati rice pullao, Veggie samosa with chutney and Mango juice. SaffronNOLA will sell Chicken Tikka Masala and rice, mixed vegetables and rice, Mango tomato salad and a Roasted mango drink. Items will be available individually or in combo plates, for $5 to $8.
“There are many cuisines in India, many different styles,” Kamath noted. “We will have several on hand for people to try.”
Gita Saxena, a native of Allahabad in the Uttar Pradesh province and resident of the New Orleans area for more than 30 years, regularly prepares Indian dishes in her home kitchen.
“Allahabad is in the north and our food is not as hot as the food from the south of India,” Saxena said. “Ours relies largely on turmeric, cumin and coriander as spices. Some of the more complicated dishes will use both green and black cardamom, cloves and cinnamon.
Saxena shared several of her recipes with readers ofNOLA.com | The Times-Picayune. She hopes they won’t seem too daunting.
“There are so many ingredients in some of the more complex dishes that I thought no one would want to even try them,” she laughed.
Saxena noted that food in India is eaten on thalis, round steel plates with raised edges. Katoris – or little metal bowls – are used to hold garnishments for the food. Naan, the wonderful puffy bread familar in local Indian restaurants, isn’t eaten daily, as it is made with white flour. Whole wheat roti, which is just whole wheat flour and water, is a mainstay.
It wasn’t until Saxena’s son, now living in Houston, left home, that he developed a real fondness for traditional Indian cooking.
“When he was a young boy, it was always ‘Oh no, not Indian food again!’” she said. “Now my daughter-in-law prepares some of the simpler dishes for him and it makes them both very happy.”
Recently, Saxena prepared a number of special dishes for close friends who were hosting a wedding in New Orleans.
“All of their relatives were coming from India, for the first time,” she explained. “They wanted to be able to serve them the most special Indian dishes.”
For more information about India Fest, please call (504) 658-4100 or visit www.noma.org or http://iacneworleans.com.
All recipes are from the kitchen of Gita Saxena.
This flavorful chicken kebab can be grilled or broiled. If using wooden skewers, soak them in water first.
Chicken Malai Kebab
Makes 6 servings
6 boneless, skinless chicken breast or thighs
1/2 teaspoon meat tenderizer
1/4 teaspoon cardamom powder
2 teaspoons ginger-garlic paste*
2 tablespoons grated Mozzarella cheese
2 tablespoons sour cream
1 teaspoon salt
Black or white pepper to taste
2 green chiies, such as jalapenos, chopped (seeds removed for less heat)
2 tablespoons cilantro
1 tablespoon corn flour
1 teaspoon vegetable or canola oil
2 or 3 limes or lemons
Cut chicken into 2- or 3-inch cubes and pat with a paper towel until dry. Combine 1/4 teaspoon meat tenderizer, cardamom powder, ginger-garlic paste, mozzarella, sour cream, salt and pepper. Coat chicken with this marinade and refrigerate 20 minutes.
Meanwhile, blend green chiles (remove seeds for less heat), cilantro, 1/4 teaspoon meat tenderizer, corn flour and oil into a paste. Remove chicken from marinade, coat with paste, and refrigerate 30 minutes. Place chicken on skewers (if using wooden skewers, soak first in water for 15 minutes). Broil or grill, rotating occasionally, until cooked through, 10 to 15 minutes.
Squeeze fresh lime or lemon juice on chicken just before serving.
*Ginger-garlic paste is a commercial product available at Indian markets (see below) or substitute 1 teaspoon each minced garlic and ginger.
Chicken Makhani (Butter Chicken)
Makes 6 servings
6 boneless, skinless chicken thighs
4 tablespoons butter
1 cinnamon stick
1/4 teaspoon cumin seeds
2 bay leaves
4 whole cardamoms
1 onion, chopped
2 teaspoons garam masala
1 teaspoon cumin powder
1/4 teaspoon powdered red chile
1-1/2 cups ricotta cheese
Salt to taste
3 tablespoons tomato paste
1-1/2 cups half and half
1/4 cup chopped cilantro
Cut chicken into 2- to 3-inch cubes. Heat 1 tablespoon butter in a non-stick pan. Add chicken and cook until it turns white.
In a separate heavy-bottomed pan, heat 3 tablespoons butter. Add cinnamon stick, cumin seeds, bay leaves and cardamoms, stir. Add chopped onion and saute until light brown.
Add paprika, curry powder, cumin powder and and red chile powder. Stir. Add ricotta cheese and salt. Then add tomato paste and 3 or 4 tablespoons water. Mix well. Add cooked chicken and then half and half. Cover and cook for 15 minutes on medium-low heat, stirring occasionally. Garnish with chopped cilantro and serve.
- Trancouli Spookla
Vegetarian dishes, such as this one, are the backbone of Indian cuisine.
Aloo Phool-Gobi (Potato and Cauliflower)
Makes 8 servings
3 tablespoons vegetable or canola oil
1/2 teaspoon cumin seeds
1 large onion, chopped
1 large potato, peeled and cubed
1 cauliflower, cut into 2-inch pieces
1 tablespoon grated ginger
3 or 4 green chiles, such as jalapenos, chopped (seeds removed if you wish)
1 teaspoon powdered coriander
1 teaspoons powdered cumin
1/2 teaspoon turmeric
1 teaspoon salt
1/4 cup chopped cilantro
Heat oil in a large non-stick pan. Add cumin seeds, then add chopped onion. Saute until lightly browned. Add potato, cauliflower, ginger and green chiles. Cover and cook on medium heat, stirring occasionally.
When cauliflower starts to color, add coriander powder, cumin powder, turmeric and salt. Reduce heat, cover and cook until tender. Garnish with chopped cilantro and serve.
- Todouni Barati
Panch Paran is a brand of five-spice mixture. Look for it and other seasonings at International Grocery, 3940 Baronne St. in Metairie and other specialty markets.
Mattar Bundh-Gobi (Peas and Cabbage)
Makes 6 servings
2 tablespoons vegetable or canola oil
1 teaspoon Panch Puran brand 5-spice mixture
1/2 teaspoon turmeric
1 teaspoon grated ginger
1 small cabbage, chopped
1 teaspoon salt
1/4 teaspoon red chile powder
1 cup green peas, frozen or fresh
1/2 teaspoon mango powder (optional)
1/4 cup chopped cilantro
Heat oil in a large pan on medium heat. Add Panch Puran, turmeric and ginger, stir. Add cabbage and stir well. Cover, cook for 5 minutes. Add salt and red chile powder. Add peas, stir, cook until done.
If using, stir in mango powder before removing from heat. Garnish with chopped cilantro and serve.
Dry Moong Dal (Yellow Lentils)
Makes 6 servings
2 cups moong dal (yellow lentils)
5 cups water
2 tablespoons vegetable or canola oil
1 teaspoon cumin seeds
1/4 teaspoon Hing powder (asafoetida)
1/2 teaspoon turmeric
1 tablespoon grated ginger
2 green chiles, such as jalapenos, chopped (seeds removed for less heat)
1 teaspoon salt
1 lemon
1/4 cup chopped cilantro
Wash and soak moong dal in 2 cups water for 3 hours, then drain water.
Heat oil in a deep pot on medium heat. Add cumin seeds, hing and turmeric and stir. Add ginger and green chiles, then moong dal, 2-1/2 cups of water and salt. Cover and cook on low until lentils are tender, about 20 minutes. Add up to 1/2 cup water if dal is too thick.
Remove from heat. Squeeze juice of a lemon over the dal and add cilantro. Serve.
- Pravouki Dessert
This cardamom-scented dessert can feed a crowd.
Ricotta Burfi
Makes 25 servings
15 ounces ricotta cheese
1/4 teaspoon cardamom powder
About 3 cups dry milk powder
About 1 cup sugar
4 tablespoons unsalted butter
1/4 cup chopped pistachios or almonds (optional)
Place ricotta and cardamom powder in a large mixing bowl. Using the ricotta container, measure dry milk powder (1-1/2 containers) and sugar (1/2 container). Add to mixing bowl, stir.
Melt butter in an 8-inch-square microwave-safe dish. Spoon ricotta mixture into the dish and microwave on high 5 minutes. Remove, stir, and microwave on high 3 minutes; repeat for 2 minutes at a time until mixture solidifies, taking care not to let it brown.
With a spatula, flatten and smooth the surface. If using, garnish with chopped nuts. Let cool and cut into squares to serve.