Today was a day to experiment in the kitchen. We made a coconut rice with cinnamon, cardamon seeds, black pepper, and dry roasted pistachios. Saffron was added for some extra kick. We adapted this from the G. Ramsay book and some different traditional rice dishes profiled in the Krishna book. It came out OK. There is clearly a trick to cooking with basmati rice and I haven't gotten it down to perfection yet. I did a basic scrambled egg over the rice and shredded some pecorino ramano over the dish - kind of an Indian staple meats breakfast meets old school Italian meal. This is real comfort food and would go nicely as a breakfast with a copy of the New York Times Sunday paper and a good cup of tea.
On Saturday we are going to explore a place on the West Side called Electric Karma. The seating and decor look quite nice; and, our expectations are high it will be pretty authentic based upon some reviews we've read of it. Michael
