The Indian Food Festival held in the gym of Liberty High School on Aug. 3 was a huge success. There were lines of people eager to enjoy Indian food from familiar eateries while also discovering some new, exciting, exotic dining experiences.
For us, two places captured our quest for new flavors: Neighborhood Pizza-Pizza, The Indian Way and The Hangout Place.
Having never experienced an Indian-style pizza, we were interested seeing what Neighborhood Pizza was all about. We tried the chicken tikka and paneer tikka pizza slices ($5 each). The big slices were a surprisingly delicious twist on ordinary Italian-style pie. The crust was deeply browned and chewy, which provided the ideal landing pad for the Indian-spiced masala sauced chicken or paneer (cheese) topping. The family-owned business is in a testing phase and will be available as a pick-up catering operation in a few months. Stay tuned for them to open for business.
Munisha Bimdal, an owner of Neighborhood Pizza-Pizza, The Indian way, introduced chicken tikka pizza, to attendees at The Indian Food Festival.
Teresa Farney, the gazette
The Hangout Place held another surprise: dosas.
The chef was outside the gym making dosas, one of our favorite Indian dishes. Dosas are a rare treat to find at an Indian eatery in Colorado Springs. As a matter of fact, to our knowledge, there are not any to be found in Colorado Springs. However, when we learned Murali Kakula was making the oversized, crepe-like specialties, we got in line. It was worth the wait.
For the festival, Kakula was filling the unique dosas with spicy curried potatoes. However, at the Hangout Place location in Lone Tree, there are several other choices of fillings. It’s worth the drive to have a dosa experience if you’ve not tasted the dish before. The hours are 4-11 p.m. Mondays, 10 a.m.-11 p.m. Tuesdays through Thursdays and Sundays and 9 a.m.-1 a.m. Fridays and Saturdays. Details: 9064 Forsstrom Drive, Lone Tree, 720-343-7899, hangoutplacedenver.com.
Colorado Springs gets a place making pasta dishes in wheel of parmesan cheese | Table TalkRevolving kitchen doors
Kitchens at Avenue 19, 19 N. Tejon St., is an ever-changing rotation of restaurant concepts. Here’s what happened recently:
Fernando Trancoso, owner of Inefable by Fernando and the Tepex food truck, is switching gears. He has temporarily closed Inefable in the upstairs floor of Avenue 19 and will transition that concept to a new downtown location.
“We have not locked down the spot where we will reopen, but we are looking at several possibilities,” he said at his last wine dinner to be hosted in the food hall. “While we take time with the transition of Inefable, I’ve reopened Tepex (name of his original food truck) in one of the smaller kitchens in Avenue 19 on the main floor.”
The former food truck business has a new name, Tepex Otra Vex, as a brick-and-mortar spot.
“It translates to ‘once more’ or again, essentially,” he said in a message.
He is bringing back the award-winning tacos that first landed him praise in the culinary food scene in the Springs.
Meanwhile, managers of Avenue 19 will replace Inefable by Fernando with Steak Your Claim, a budget-minded steak meal. For $27.95 you get a choice of a 12-ounce New York strip or rib-eye and a choice of garlic butter or horseradish Parmesan mashed potatoes. For an additional $5, add a house or Caesar salad. Current hours are 5-9 p.m. Thursdays through Saturdays or until they run out of steaks. Visit tinyurl.com/5fsknhs3.
Colorado Springs welcomes back The Ice Cream Lab serving liquid nitrogen ice cream
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New chef
Brad Luckinbill is the new executive chef at Home Café + Bar.
courtesy photo
Brad Luckinbill has been named executive chef at Homa Café + Bar, 415 S. Nevada Ave. in Friendship Landing. He was the longtime executive chef at Cheyenne Mountain Zoo and came to the Springs 10 years ago from San Diego. According to his Facebook posting, his culinary background includes Spanish, California Coastal, Italian and Japanese cuisines, always focusing on fresh and local ingredients whenever possible. Look for new menus appearing with some of these cultural dishes. Hours are: 7 a.m.-10 p.m. daily. Details: 719-245-0046, tinyurl.com/3n6fcymy.
Fresh crepes coming soon
Blandine Mazéran, owner of The French Kitchen, 4771 N. Academy Blvd., has expanded her kitchen and bakery space. With that expansion comes a new baker-pastry chef and some new menu offerings, including eventually having fresh crepes for takeout.
“Taylor Finnicum has come back to work here, and I’m so happy to have him,” Mazéran said. “He was an engineer but passionate about food and baking, so he dropped his engineer career. He started with us, taking cooking classes, which led him to start working for us. He worked his way up to become a class assistant, baker, prep cook, pretty much every position here.”
A few months ago, Finnicum worked at Boonzaaijer’s Dutch Bakery, then he came back to The French Kitchen.
“He is back with us to do both crepes and desserts and assist the bakers as needed,” Mazéran said.
Mazéran has just opened the new baking area, which includes windows where you can observe Finnicum making desserts and, soon, fresh crepes.
“We will start slowly with packaged plain crepes with QR code for suggested recipes to make fillings for your own crepes at home,” Mazéran said. “Then we’ll add crepe appetizers and from time to time, we will serve them warm in the café. It will take several weeks to get to a final offering.”
New restaurant shines in the previous home of the iconic Swiss Chalet in Woodland Park | Table TalkTake comfort with expanded hours
Suzanna’s Comfort Cuisine, 124 N. Nevada Ave., has expanded its hours and added new menu items. The eatery is now open 5-8 p.m. Wednesdays through Saturdays with happy hour 5-6 p.m. and Sunday brunch 9 a.m.-1 p.m. Enjoy half-price wine on Wednesdays and kids (under 12) eat free on Wednesdays with a choice of fettuccine Alfredo, spaghetti and meatballs, or mac and cheese.
The popular Diego’s Cuz burrito is on the Sunday brunch menu. It’s filled with saffron rice, onions and cheddar cheese with a choice of chorizo, ground beef or salsa chicken and topped with rioja salsa and avocado crema.
The eatery is offering Santa Fe chili, a vegetarian chili option with sauteed veggies and black beans, served in a flour tortilla bowl and topped with cheddar cheese, fresh avocado and salsa sour cream. Also, Susanna’s frozen key lime pie is on the dessert menu.
Details: 719-352-6844, tinyurl.com/4j66em44.
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Publish date : 2024-08-14 07:00:00
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