Nancy's Tastes & Trips - Chakra Indian Cuisine (Beverly Hills)

“Chakra”, a Hindu concept, means a force or energy from a physical body. Chakra is also the name of a fine Indian restaurant in Beverly Hills - Chakra Indian Cuisine. When dining at Chakra, the energy that surrounds you is happiness, beauty and color.


As soon as you shed your jacket, cell phone and other paraphernalia, you immediately dive into these bright and delectable chutneys - tamarind, mango and cilantro are everyone's favs. They're served with "pappadam" or crackers made with lentil, chickpea and rice flour. The Samosa Trio, each filled with potato, mushroom, corn & cheese, are hot and crunchy.



The Chicken Tandoori is exquisite. It's marinated overnight in yogurt, cumin, ginger and other spices and baked the next day in a clay oven. It's no wonder that the chicken is not only tender, but totally saturated with rich, subtle flavors. I like this dish because the spices are not overpowering.



"Pulao" is Basmati rice that is lightly infused with fennel. Can you see the tiny seeds peeking at you? A side of carrots and peas with just the right amount of coconut is a perfect go-with for the Lamb Pepper Fry (no worries - the peppers in this sauce are sweet).



Take at look at this unique dessert - "Kala Jamun" are homemade dumplings that are fried and served in a delicate rose cardamom syrup. One bite and you won't share. Since one of Chakra's fortés is its meal enders, you're better off ordering at least two desserts.



Now, did I convince you that this is fine cuisine? Chakra's delicacies are from the northern and southern regions of India.

And btw, my favorite time of day at this restaurant is at night - both the illumination and exotic colors will enchant you. As stated in Chakra's menu, you will enjoy "tempting food, tantalizing decor and teasing beats".*

Check out Chakra's Lunch Buffet served Monday through Friday (not expensive). The manager, Vadivel Perumal known as "Vel" and his staff are warm & friendly restaurant professionals.

Chakra Indian Cuisine
151 S. Doheny Drive
Beverly Hills, CA. 90211
Tel (310-246-3999
www.chakracuisine.com

*Chakra's website photos with white chairs & tablecloths are from its Irvine location. The Beverly Hills location has orange and red hues surrounding both the tables and "loungy" booths!

Mango Salsa

Prep time: 15 to 20 minutes
Makes 3 cups

Mangoes are my favorite fruit. They are commonly grown in areas of Asia, Mexico as well as in other warm countries. The flesh of a mango is bright yellow or orange, juicy, sweet and slightly tart (when half-ripened). This sensory experience usually makes me forget that I'm merely eating a fruit. I often incorporate the exotic mango in my Indian, Mexican and California dishes.

In my home, this "hot" Mango Salsa is in such high demand that it doesn't last very long. When preparing the salsa, you won't be able to stop yourself from "tasting" at least half of it. Be sure to double up on the ingredients when you go shopping or there will be nothing left for your guests!

Buen Provecho (Spanish, for "Bon Appetit").

2 large, ripe mangos, peeled and diced
2 to 3 tablespoons finely chopped red onion
2 tablespoons finely chopped green bell pepper
2 tablespoons finely chopped red bell pepper
½ jalapeño pepper, minced
Juice of ½ a lime or lemon
Dash chipotle ahumado powder* (optional)
1 tablespoon white Balsamic vinegar
1 tablespoon olive oil
1/8 teaspoon salt

Combine all ingredients in a 1 or 2-quart mixing bowl. Taste and adjust seasonings.

Stir and serve immediately. Alternatively, the salsa can be refrigerated 2 to 4 hours before serving.

As an appetizer, serve Mango Salsa with tortilla chips or tostada shells.
Mango Salsa can be served as part of a salad course or as a side dish, complementing poultry, meat or fish.

Note: Mango Salsa is best served the same day, but will keep refrigerated up to two days. Overnight, the mango's texture becomes soft and the salsa mixture is slightly watery but still delicious.

*Chipotle ahumado powder can be purchased online at gourmetsleuth.com.

Text & Photograph © 2011 Nancy Real

Potato Ghosts

Prep Time: 25 to 30 minutes
Inactive Prep Time: 20 to 25 minutes

Last year The Kitchen Buzzz featured Halloween Tombs & Cupcakes made with white chocolate candy and chocolate cake.

This year, our Halloween team shifted from sweet to healthy. Our treats are made with potatoes which are loaded with potassium and vitamin B6. In our test kitchens, we had Moms boil and mash the potatoes. The kids had a blast as they swirled the piping bags onto baking sheets to shape their little Potato Ghosts. Setting the eyes and watching the ghosts "disappear" in no time was the funnest part.

Have fun at your spooky Halloween dinner and stay safe when you go Trick or Treating!

Ingredients:
3 medium-large Russet potatoes (peeled & cut into one-inch chunks)
1 teaspoon salt
1 tablespoon butter or margarine
1/4 to 1/3 cup milk (whole, 2% or 1% milk)
32 to 40 whole, black peppercorns
Plastic piping bag fitted with a large star tip
One large baking sheet, greased & floured

Put potato chunks in a 4 to 5-quart saucepot. Cover with cold water and bring to a boil over high heat setting (covered).

Uncover saucepot and boil/cook on medium-high heat 9 to 10 minutes or until potatoes are cooked through. Drain drain potatoes completely and return them to the saucepot or place in a mixing bowl. With a hand beater (or in a stand mixer), beat the potatoes on high.

Stir in the butter or margarine and the lesser amount of milk; continue beating until potatoes are smooth and uniform. The potato mash should have a firm consistency as opposed to being too creamy. Taste and adjust salt level, if needed.

Set potato mash aside to cool 7 to 10 minutes. Transfer potato mash to piping bag.

In a circular motion, pipe a continuous circle on baking sheet, beginning with a 3-inch diameter and tapering up to a point, about 3 to 4 inches high. Repeat until 16 to 20 Potato Ghosts have been shaped. For the eyes, carefully set two peppercorns in each of the ghosts' heads.

Set baking sheet with ghosts on top oven rack, positioned six to eight inches away from top oven grill element. Broil 3 to 5 minutes or until top of Potato Ghosts turn golden.

Carefully remove Potato Ghosts with a spatula and serve immediately as a side to meat, chicken or fish.

Text & Photograph © 2011 Nancy Real