Posts Tagged With: Garam Masala Turks and Caicos

7 More Provo Bites

Bugaloos - SnapperA sample of some of Provos top dishes as featured in the summer issue of Where When How.  For past Provo Bites, click here.  We’ll be there in a week for another culinary adventure.

Wahoo Carpaccio at Caicos Cafe – If there’s anything as exciting as the left side of Caicos Cafe’s menu it is in my humble opinion the right side of the menu.  All that excitement causing the specials on the board to look lonely and out of place, like the lone sock in your sock drawer missing its partner (Why do people keep the single socks.  Hard to say goodbye or are they waiting for a miraculous appearance of some sort).  At any rate, all sorts of food magic can also be found on that special board, and if there’s fresh Wahoo in the house there’s a good chance  “Mad Max” will add it in this Carpaccio form.  Expertly prepared, sprinkled with capers and pink peppercorns, perfectly cut, silky smooth, melt in your mouth buttery “When Harry Met Sally” seafoodgasm goodness, worthy of a run on sentence.  Get this!Caicos Cafe - Wahoo Carpaccio

Conch Chowder at Le Bouchon.  Yes, these guys make a killer Steak Frites.  Yes, their escargot will make you slap your mama.  Yes, the place is always full of beautiful people, and NO that’s not the main reason we keep going back there Mrs Ziggy, aka the most beautiful woman I know.  And yes, even the simple stuff like the smoky, perfectly spiced, uncreamy Chowder is a winner at Le Bouchon Du Village.  If there’s one dish that showcases Pierrick’s and Julian attention to detail, this may be the one.

Le Bouchon - Conch Chowder

Peruvian Conch Ceviche at Seaside.  Here’s a fun tidbit for your next cocktail party.  Most people don’t realize the role Peru had on our ability to function as society.  Transportation networks, roped bridges, The Pisco Sour, all invented in ancient Peru.  But the biggest contribution that most dont know about is the Ceviche, the grandfather of TCI’s national dish, Conch Salad.  Young master chef Francois mixes in various peppers including Scotch Bonnet to give it the proper pleasant heat with just enough acid from the lime.  And in true Peruvian style, he throws in plenty of fresh veggies including corn to make it the island Conch Salad to beat.  The equally outstanding tuna Sashimi made this choice a tough one.

Seaside - conch salad

Romaine Lettuce at Lupo –  We all have our routines right before heading to Turks and Caicos.  Mine is having my fortune told.  “You will choose wisely” was a common theme, and I have to tell you readers, those fortune cookies are correct more often than not.  So I went against my comfort zone more often and ordered things that I normally never do, like this play on Caesar Salad.  Quite possibly the best Caesar you will ever eat.  Smoky Romaine, sharp Parm and crispy Pancetta bits round this piece of deliciousness.  Nicely done Lupo!

Lupo Romaine

Kerala Chicken Masala at Garam Masala – Garam is becoming a regular for us due to its splendid kebabs and colorful curries such as the Dal Makhani, Chicken Tikka Masala and this South Indian delight from the Kerala region.  Bright, complex, flavor packed dish we couldn’t get enough of.  In a strange way it reminded me of white Alba truffles as in a similar matter I was still enjoying this hours later via a series of pleasant little burbs.  Much to the chagrin of the NJ couple I met on the Beach a the time.  I suppose I could say its payback for the smells of Central NJ, but I’m too much of a professional to say or write something like that

Garam Masala - Kerala

Fettuccine with Guanciale and Black Truffles at Via Veneto – The fatty, deliciously salty Guanciale (pork cheeks) plays an important part here.  But its all about that truffle essence that tells the brain “now this is gonna be yummy (foodie technical term)”.  Just like when you put your shoes on and it feels sort of wet inside and you suddenly remember that your toddler was playing hide and seek again in the closet the night before and got a wee bit excited, your brain tells you its time to remove those shoes from your feet.  Via Veneto is quickly becoming another Italian force to be reckoned with.

Via Veneto - Fetuccinne

Sautéed Whole Snapper at Bugaloos (top)- A Snapper a day keeps the doctor away… and brings the creditors closer.  Take your creditors to Bugaloos so they could understand.  Freshly caught Red Snapper doesn’t require too much handling.  Some coconut milk, onions, pepper, garlic, and simple seasoning is the best compliment for the mouthwatering perfectly flaky piece of fish.  The inner barbarian Ziggy came out to attack this one with full force.  While the inner feminine Ziggy required an emergency cookie stop 20 minutes later.

Categories: Turks and Caicos | Tags: , , , , , , , , , , | 2 Comments

Turks and Caicos – Garam Masala

Garam Masala2

January 19, 2014 Update:

Garam delivered yet again.  The new manage who I call “The New Vinni” (because I keep forgetting his name) took good care of us.  The new standout dish this time was a very nice Kerala Chicken Masala that was growing on me until I grew a little.  Complex, flavor packed stuff that I was enjoying more an hour later via a series of pleasant little burbs just like the ones after the Alba White Truffles at the NoMad a few months ago.  The infamous conch Kebabs are no longer on the menu.  A shortage of fresh conch according the New Vinni.

BTW, Old Vinni is up to something but not quite sure what.  Stay tuned! (dont know to what exactly, its just an expression)

Garam Masala - Kerala

Garam MasalaGaram Masala - naanMarch 16, 2013 post:

I was dead wrong about Garam Masala!

As you probably guessed by now, I, Ziggy, just Ziggy no last name, like Seal, LOVE to eat.  I love to eat and I really care about what I’m eating on a holiday (No worries I didnt turn British, just play one on the Telly).  And while away we often try to eat things that are not easily available back home (e.g., Grouper, Conch).  So you see where I’m going with this.  Indian, Thai, Chinese food is something we eat almost on a weekly basis back home, and therefore it’s the last thing I consider eating while on vacation.  Garam MasalaAlso, after many years of trial and error, and palate refinement, I sort of figured out where to get some pretty darn good Indian, Thai, Chinese, Sri Lankan, middle eastern, you name, it in NYC.  Therefore, when I see an Indian restaurant on an island somewhere where its quite possibly the only Indian there, 3 thoughts come to mind…

1)  This cant be good.  They have no other competition here.

2)  I would probably eat here weekly if I lived here and its decent

3)  I’m sort of getting hungry

Similar thoughts crossed my mind when I saw the new Shawarma and Falafel place that just opened right next to Patty’s Place at Ports of Call.  Yours truly is truly a Shawarma and Falafel whore snob fan.

So as you can imagine I needed a little convincing from various island friends over the years to come to Garam Masala.  I was very close last year, and this year I finally took that pilgrimage to Tikka Masala Holy Land (i.e., 10 minutes from the Seven Star beach – its hard to leave that beach in the middle of the day)

Garam Masala - outsideFirst of all the place looks very modern.  Last year they closed for a few months to renovate and it really looks very inviting now.  Part owner Vinnie, former food and beverage head at Amanyara knows his stuff and is very passionate about what he’s serving and how.  Everything is made to order using “real” ingredients which he purchases in Chicago every few months.

Garam Masala - Conch kebabsGaram Masala - PizzaI can honestly say the food was absolutely delicious.  Started with some nice and spicy conch kebabs (above) which had the texture and flavor of the best Falafel you will ever eat. Their Chicken Tikka “pizza” on naan bread was very satisfying.  We are naan junkies and their garlic naan is some of the best we’ve had.

Chicken Tikka Masala (below) is perhaps a dish I’ve eaten more than any other in the world.  I’ve had it mostly in various restaurants in NYC, in London (Indian food heaven) and eat it by my work often.  I could tell when this one arrived by its color that it will be good.  The only not telling part was the tenderness and texture of the meat which can be often dry and chewy.   This was as close to perfect as I can remember.

Garam Masala - dishesDal Makhani was probably even better.  They cook the lentils for 12 hours each night and the result is a flavor festival.  As with the Tikka Masala, heat is not very present and not very needed (Indian food is not necessarily about heat).  Lamb Kadhai, thick stew like with some heat and big complex flavors was another winner.  I kept going back and forth between the lamb and and the Dal saying “this is my favorite. No this is my favorite”, while the Masala was staring at me going “come to Mama..”.  Another tasty snack here is the Chicken kebabs, although if I have to choose I’ll take those conch kebabs thank you.

Garam Masala

After the meal I did not feel like I just ate something heavy as I often do at home.  A fantastic lunch!  This is closer to some of the better Curry Hill or even Michelin Star establishments in NYC.   To understand the type of dedication by Vinnie all you need to do is ask him about how he found his chefs.  He went back to India to look for the chefs that worked in the restaurant he frequented as a kid with his parents, only to find that one of them is working in Japan while the other in Dubai.  The story itself is worth the price of admission.

So yes, I was wrong about this one, and highly highly (thats 2 highlys!) recommend Garam Masala in Providenciales.  Cant wait for more.

Categories: Turks and Caicos | Tags: , , , , , , , , , | 7 Comments

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