{"id":5560,"date":"2012-03-29T14:45:16","date_gmt":"2012-03-29T18:45:16","guid":{"rendered":"http:\/\/www.ibiblio.org\/carrborocitizen\/mill\/?p=5560"},"modified":"2012-03-30T15:00:18","modified_gmt":"2012-03-30T19:00:18","slug":"taste-of-the-town-11","status":"publish","type":"post","link":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/2012\/03\/taste-of-the-town-11\/","title":{"rendered":"TASTE OF THE TOWN"},"content":{"rendered":"<p><a href=\"http:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-content\/uploads\/2012\/03\/Taste2.small_.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-content\/uploads\/2012\/03\/Taste2.small_.jpg\" alt=\"\" title=\"Taste2.small\" width=\"80\" height=\"66\" class=\"alignright size-full wp-image-5561\" \/><\/a><br \/>\n<strong>Saffron<\/strong><br \/>\nUpon entering Saffron, one is immediately transported out of Chapel Hill, surrounded by brightly colored, detailed d\u00c3\u00a9cor more like what one would find in an Indian palace than in an East 54 restaurant.<!--more--> Warm aromas filling the space hint at the culinary delights that await diners, and the dishes \u00e2\u20ac\u201c pleasing to both the palate and the eyes \u00e2\u20ac\u201c\u00c2\u00a0don\u00e2\u20ac\u2122t disappoint.  <\/p>\n<p>Following his work as part of the opening team of New Delhi\u00e2\u20ac\u2122s Bukhara in 1977, Executive Chef Durga Prasad has spent the past 35 years traveling the globe lending his experience in opening fine restaurants and hotels. <\/p>\n<p>\u00e2\u20ac\u0153Chapli\u00e2\u20ac\u009d means sandal or flip-flop, but in the case of Prasad\u00e2\u20ac\u2122s Tuna Chapli Kebab it refers to \u00e2\u20ac\u0153crushed\u00e2\u20ac\u009d spices. For the dish, spices are crushed instead of ground, providing a texture to the kebab that wouldn\u00e2\u20ac\u2122t exist with powdered spices.<br \/>\n<figure id=\"attachment_5562\" aria-describedby=\"caption-attachment-5562\" style=\"width: 350px\" class=\"wp-caption alignright\"><a href=\"http:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-content\/uploads\/2012\/03\/Taste1.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-content\/uploads\/2012\/03\/Taste1.jpg\" alt=\"\" title=\"Taste1\" width=\"350\" height=\"233\" class=\"size-full wp-image-5562\" srcset=\"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-content\/uploads\/2012\/03\/Taste1.jpg 350w, https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-content\/uploads\/2012\/03\/Taste1-300x199.jpg 300w, https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-content\/uploads\/2012\/03\/Taste1-120x80.jpg 120w\" sizes=\"auto, (max-width: 350px) 100vw, 350px\" \/><\/a><figcaption id=\"caption-attachment-5562\" class=\"wp-caption-text\">Saffron Executive Chef Durga Prasad puts a lamb skewer in Saffron\u00e2\u20ac\u2122s 750-degree tandoori oven. Photo by Alicia Stemper<\/figcaption><\/figure><\/p>\n<p><strong>Tuna Chapli Kebab with Aam Sorso (serves 4)<br \/>\n<\/strong><br \/>\n<strong><em>Tuna Chapli Kebab<\/em><\/strong><br \/>\n<em>Ingredients<\/em><br \/>\n1 pound fresh ground yellow fin tuna<br \/>\n1\/2 cup chopped bell pepper<br \/>\n(red, green and yellow)<br \/>\n1\/4 cup chopped scallions<br \/>\n1\/2 cup chopped red onion\u00c2\u00a0<br \/>\n2 tablespoons finely chopped ginger<br \/>\n2 tablespoons finely chopped garlic<br \/>\n2 tablespoons chopped jalapeno<br \/>\nCilantro (to taste)<br \/>\nSalt and pepper (to taste)<br \/>\nCrushed masala (1 tablespoon each of coriander seed, cumin seed, green chili)<br \/>\n<figure id=\"attachment_5563\" aria-describedby=\"caption-attachment-5563\" style=\"width: 300px\" class=\"wp-caption alignright\"><a href=\"http:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-content\/uploads\/2012\/03\/Taste21.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-content\/uploads\/2012\/03\/Taste21.jpg\" alt=\"\" title=\"Taste2\" width=\"300\" height=\"200\" class=\"size-full wp-image-5563\" srcset=\"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-content\/uploads\/2012\/03\/Taste21.jpg 300w, https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-content\/uploads\/2012\/03\/Taste21-120x80.jpg 120w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><figcaption id=\"caption-attachment-5563\" class=\"wp-caption-text\">Chef Durga Prasad\u00e2\u20ac\u2122s Tuna Chapli Kebab with Aam Sorso. Photo by Alicia Stemper<\/figcaption><\/figure><\/p>\n<p><em>Method<\/em><br \/>\nMix all ingredients together. Mold into four 6-ounce patties and pan sear. Top with chilled aam sorso to serve. <\/p>\n<p><strong><em>Aam Sorso (Mango Mustard Chutney)<\/em><\/strong><br \/>\n<em>Ingredients<\/em><br \/>\n1 cup pureed mango<br \/>\n1\/2 cup brown mustard\u00c2\u00a0<br \/>\n1 tablespoon mustard seeds\u00c2\u00a0<br \/>\n1 tablespoon garam masala<br \/>\nSalt and pepper (to taste)\u00c2\u00a0<br \/>\n<em>Method<\/em><br \/>\nBlend ingredients together. Chill, then drizzle over tuna kebab to serve. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Saffron Upon entering Saffron, one is immediately transported out of Chapel Hill, surrounded by brightly colored, detailed d\u00c3\u00a9cor more like what one would find in an Indian palace than in an East 54 restaurant.<\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[319,225],"tags":[],"class_list":["post-5560","post","type-post","status-publish","format-standard","hentry","category-featured","category-food"],"_links":{"self":[{"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/posts\/5560","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/comments?post=5560"}],"version-history":[{"count":3,"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/posts\/5560\/revisions"}],"predecessor-version":[{"id":5566,"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/posts\/5560\/revisions\/5566"}],"wp:attachment":[{"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/media?parent=5560"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/categories?post=5560"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/tags?post=5560"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}