Taste of India

Monday afternoon was the first time a few of us indulged in tasting Indian food, and may I state here and now that it was not only flavorful, but absolutely delicious. Are you intimidated by cooking Indian food? Well don’t be, after perusing the menu I felt confident that I could try my hand at preparing a few of the dishes such as Tandoori Phool {cauliflower florets with mint chutney} or Sarson da Saag {which are mustard greens and spices such as garam masala, ginger and garlic.

Visiting the Punjab Grill allows one to dine in luxury as if the invitation came from the Maharajah himself. The excessive interior is striking upon entering the restaurant, each room was assembled in India and then carefully transported in five shipping containers to the United States. The result is decadence at its best with white mother-of-pearl inlay walls, emerald chairs along with polished granite surfaces.

Before closing I must focus on an ornate dessert that was served with coffee; it’s a treat called “shahi tukra”, which is a mango mousse, kulfi and saffron bubble glass, and was most tasty.

Article: Inside the Punjab Grill, a Ridiculously Luxurious Ode to Royal Excess

Punjab Grill
427 11th St NW, Washington, DC 20004
{202} 813-3004

Facets of Spring

The air has changed. The smell of green abounds and the freshly turned earth tell us spring is here, and though it is not necessarily one of my favorite seasons I do enjoy warmer weather along with moving outside to garden, barbecue, walk, or to just sit on the deck relaxing after a long day at work.

I was at the market on Friday afternoon and saw the most delciously plump blackberries near the lemons, and knew I had to make a pitcher of Blackberry Lemonade for the weekend. I prefer making this refreshing drink by taste, starting with a simple syrup, one to two cups of blackberries blended in the food processor, and two cups of fresh squeezed lemons.I even tossed in a few strawberries for good measure.

Lastly, it wouldn’t be spring without flower and vegetable catalogs to preview, while pilfering an idea or two from other gardens to add to the beauty of our beds. I want so much for our garden to unfold with blooms from one season to the next.

Kathleen