Indian Food

Food is very trendy just like clothes, names of children and travel destinations. Right now India is leading the pack with the huge success of Bollywood and of course Slum dog Millionaire. Suddenly all things Indian are appealing and food is not the least of it.
I have always loved all things Indian having traveled there for over six weeks in my early twenties. I never lost my love for the place, the people and especially the cuisine.
The spices alone could send me over the edge with their heady aromas and amazing ability to transform a simple vegetable or protein.
Many Indian places abound in our city but I am often drawn to the smaller mom and pop establishments that are in the neighborhood so I recently paid a visit to Agra Indian Kitchen on Lincoln Boulevard at Washington.
A very small place that is simple and down to earth with friendly and efficient waiters.
We went with another couple who have been there more than once and recommended it for the delicious food.
We ordered a lamb curry, a chicken vindaloo, raita, mango chutney, fish tika masala and a couple naan breads. The food arrived promptly and was spicy, filling and well flavored.
They serve a good size portion of Papadum before the meal arrives with a tasty dipping sauce made with cilantro and another one that is sweetened with tamarind.
The only critique I would offer is that the dishes could use less sauce and more protein but this seems to be an Indian theme as I have noticed this before when eating in these places.
I recommend Agra for a good meal that is inexpensive and satisfying.
Here is a recipe from my recent Indian cooking class in Venice if you want to try this delicious cuisine at home.

Remember it is all bout the spices so don’t use older ones with no flavor, if you can’t identify the spice when you smell it with your eyes closed it is time to throw it away.


Raita
Makes 2 cups

Ingredients
1 English cucumber, halved, seeded, coarsely grated
2 cups whole-milk yogurt
¼ cup packed fresh mint leaves
1 tsp. ground cumin
¼ tsp. cayenne pepper
1/2 teaspoon salt
Procedure
1. Drain the cucumber in a sieve over a bowl for about half an hour. Squeeze out any excess water and transfer to a bowl.
2. Meanwhile, drain yogurt in a paper-towel-lined sieve set over a bowl, chilled, 1 hour.
3. Transfer the yogurt to a bowl and add the remaining ingredients, taste for seasoning and chill, covered, at least 1 hour. Serve with naan bread a sprinkling of cayenne on top.

Raita can be chilled in an airtight container up to three days refrigerated.