March 23rd, 2013 | by editor | afternoon tea, high tea, kiran's daughter
Mar
23
Kiran’s Daughter Chai Blend
Kiran’s Daughter Chai Blend is available in two sizes – 4 oz. and 8 oz.
A blend created by Chef Kiran Verma with five different teas. Each tea has its own unique characteristics but all originate in high altitudes and share flowery flavors and orange pekoe traits.
Earl Grey
Borengajuli
Keyhung
Lover’s Leap
Margaret’s Hope
Spices – Green and black cardamom, cloves, cinnamon and black peppercorn.
January 25th, 2013 | by editor | kiran's events, restaurant
Jan
25
Join us for Lunch or Dinner on Valentine’s Day
January 24th, 2013 | by Kiran | bar, signature cocktail series
Jan
24
Gregg makes excellent martinis. Today he is making “The Valley Express” using fresh Texas Ruby Red Grapefruit.
The Valley Express is one of Gregg’s creations
Enjoying a Martini together
November 12th, 2012 | by editor | kiran's events
Nov
12
Happy Veterans Day Monday, November 12, 2012 We will be providing a complimentary meal to Veterans on Monday. |
November 7th, 2012 | by editor | recipes
Nov
07
By Greg Morago | November 6, 2012 | Updated: November 6, 2012 5:52pm
Courtesy Kiran Verma
Makes 4 servings
4 medium beets, washed, trimmed and scrubbed
¼ cup crushed pistachios
3 ounces goat cheese
Black pepper, crushed
½ cup panko bread crumbs
Vegetable oil for frying
¼ cup whole cashew nuts for garnish
Pinch sea salt
½ teaspoon chile powder
½ teaspoon chaat masala (found in stores that carry Indian spices)
1 head red leaf lettuce, rinsed, dried and torn into pieces
Baby arugula
Hydroponic or regular watercress
2 navel oranges
A few shreds of thinly sliced red onion
1 tablespoon minced shallot
Rice wine vinegar
2 tablespoons fresh lemon juice
½ teaspoon fine fennel seeds
¼ cup olive oil plus two tablespoons
1 tablespoon honey
Instructions: Heat oven to 400 degrees. Lay beets on half of a large piece of aluminum foil. Sprinkle with olive oil and season with salt. Fold foil over to make a packet and roll edges to seal.
Place on a baking sheet and roast until tender, about 45-60 minutes. Let cool. Peel the beets and slice into ½-inch-thick wedges.
Keep oven at 400 degrees. Roast cashew nuts on baking sheet for 5-7 minutes. While they are baking, take a small saucepan, add two tablespoons of olive oil, red chili powder and chaat masala and cook for 30 seconds.
Pour over cashews when they are removed from the oven. Toss carefully. Sprinkle with sea salt. Make four equal balls from goat cheese and roll them in crushed pistachios, panko and black pepper.
Deep fry in vegetable oil at 375 degrees. Wash and dry lettuce, arugula and watercress and tear into salad bowl.
Zest one of the oranges for 1 teaspoon grated zest. Using a sharp knife, cut ends from both oranges, slicing just deep enough to expose flesh. Cut off peel and pith.
Working over a bowl, remove segments, cutting between membranes.
Place segments in a strainer to drain off excess juice. Save this juice for dressing. Whisk together dressing ingredients – shallot, roasted fennel seeds, salt, vinegar, honey, orange juice and lemon juice – in a small bowl, adding ¼ cup olive oil last, whisking as you pour it in so the dressing emulsifies a bit. Taste and adjust seasoning. Toss salad greens lightly with half the dressing. Toss beets and red onions separately with half the dressing. On a platter, arrange salad greens, top with beets and orange segments. Add goat cheese balls and garnish with chaat masala cashews. Serve immediately.
November 5th, 2012 | by editor | signature cocktail series
Nov
05
Chocolate Jalapeno Martini Recipe
November 3rd, 2012 | by editor | kiran's daughter, kiran's events
Nov
03
October 31st, 2012 | by editor | kiran's events
Oct
31
By: Ruchi Mukerjee
Jingling belly dancers, colorful lanterns and exotic flavors set the scene for the Spice it Up – themed March of Dimes Signature Chefs Gala at the Hilton Americas on October 18. The gala event was hosted by Honorary Chairs Sue and Lester Smith and Chairmen Stephanie Cockrell and Laura Davenport, the event broke the $1 million mark, making it the first in the U.S. ever to do so, and, again, securing the title of the largest Signature Chefs event in the country—both in terms of attendance and dollars raised.The $1,000,000 raised will go directly to support the March of Dimes’ whose mission to improve the health of babies by preventing birth defects, premature birth and infant mortality.
The March of Dimes Signature Chefs Gala, presented by Wells Fargo, is Houston’s original and largest culinary affair, attracting more than 800 of the city’s best-known and well-healed philanthropists for an evening of foodie and wine connoisseur heaven. Guests sampled tantalizing creations from 24 celebrated local chefs, including Culinary Honoree Michael Cordúa.
The culinary talents of various chefs left most of us flabbergasted and confused as to decide who was the best. Platinum Sponsor, Cordúa Restaurants offered a unique experience to tables at the $25,000 levels, with personal table service and a four-course tasting menu. Chef Kiran Verma’s tandoor–roasted rack of lamb with mixed berry chutney and bison sliders with vindaloo aioli was named “Best Culinary Creation” and Chef Mark Cox of Mark’s American Cuisine was awarded “Best Presentation” for his seafood torte with spicy sauteed shrimp.
Well if you are a foodie and you missed the gala make sure to make this your top priority next year. The March of Dimes-Houston Division were very grateful to the culinary sponsors for making the Signature Chefs Gala the most successful and fabulous one yet.
Story posted on October 31, 2012 @ 9:12 am
Filed under: Social Hour
Tags: Food, Fund Raiser, March of Dimes Signature Chefs Gala, Restaurant
People: Kiran Verma, Laura Davenport, Lester Smith, Mark Cox, Michael Cordúa, Stephanie Cockrell, Sue Smith
October 31st, 2012 | by editor | signature cocktail series
Oct
31
MIXOLOGIST WISDOM
BY MARCY DE LUNA
10.29.12 | 10:41 am
Get into the Halloween spirit with some spooky sips. These frighteningly delicious libations are more treat than trick, and are sure to summon your spirits.
Devilishly delicious, the Honey & Venom cocktail at Phil’s Wine Lounge (the rebranded, revamped first floor at Philippe Restaurant + Lounge) is a festive potion comprised of rosemary-infused gin, Riesling liqueur, lemon juice, and a splash of orange blossom water. Come in with a costume on Halloween night from 5 to 11 p.m. and get a free Honey & Venom.
Honey & Venom
Combine and shake the following in a martini shaker:
• 1 oz. rosemary-infused gin
• 1 oz. Riesling Liqueur*
• ½ oz. lemon juice
Strain over fresh ice and add a splash of orange blossom water. Garnish with rosemary sprig.
*To make the Riesling Liqueur simply reduce one bottle of German Riesling over low flame and combine with 1/2 cup brandy.
Sullivan’s Steakhouse‘s drink menu features several sinister beverages in honor of All Hallows Eve. Satisfy your thirst for blood with Dracula’s Kiss, a wicked libation made with Grenadine, Effen Black Cherry Vodka and Coke.
Forego the candy for the sweet Candy Apple Martini. It’s a mix of Skyy Vodka, sour apple schnapps, butterscotch schnapps and cranberry juice.
Candy Apple Martini
• 1 oz. Skyy Vodka
• 1 oz. sour apple schnapps
• 1 oz. butterscotch schnapps
• 1 oz. cranberry juice
Shake all the ingredients in a Boston shaker and strain into a chilled martini glass. Garnish with a cherry or apple slice.
Dracula’s Kiss
• ½ oz. grenadine
• 1.5 oz. Effen Black Cherry Vodka
• Fill with Coke
In a highball glass add grenadine then ice, vodka and coke in that order to create a distinct red layer at the bottom of the glass
Ghoulishly good, Reserve 101‘s Bloody Hatchet packs a bite. It’s a combination of Buried Hatchet Stout and Zing Zang Bloody Mary Mix. Reserve 101 serves it with a bacon salt rim. This haunting drink is normally priced at $10, but you can order one up during happy hour for only six bucks.
Halloween is a real treat at III Forks. The Pirate’s Punch cocktail is a potent concoction. Make by simply pouring Blue Curacao and pineapple juice over an island of Blueberry Boba and then topping off with Kraken Spiced Rum. You’ll be hooked.
This month’s signature ingredient, pumpkin, is front and center in Kiran’s Pumpkin Martini. A brew of Stoli Vanilla, pumpkin butter, cinnamon simple syrup, fresh orange juice and fresh apple juice, it’s sure to cast a spell.
Pumpkin Martini
• 3 oz. Stoli Vanilla
• 1 1/2 tsp. pumpkin butter
• 1/2 oz. cinnamon simple syrup
• 1/2 oz. fresh orange juice
• 1/2 oz. fresh apple juice
Fill a mixing glass with ice. Combine ingredients, shake and strain into a chilled martini glass. Garnish with nutmeg.
Also pumpkin flavored and jack-o’-lantern orange is Branch Water Tavern’s elixir, the Pumpkin Flip. Chef Grossman’s recipe combines an egg with pumpkin spice infused syrup, cream, allspice dram, Old Monk rum infused with dehydrated pumpkin, and Angostura bitters. Careful not to have too many or your frightful night will turn into an equally frightful morning.
Pumpkin Flip
Combine and serve in martini glass:
• One whole egg
• 2 oz. cream
•.75 oz. pumpkin spice infused syrup
•.25 oz. allspice dram
• 2 oz. Old Monk rum infused with dehydrated pumpkin Misto with angostura
Cheers and Happy Halloween from CultureMap!
October 30th, 2012 | by editor | signature cocktail series
Oct
30
Pomegranate Martini Recipe
21/2 oz Grey Goose Charbay Pomegranate
1 oz Pomegranate Juice (Pure juice, not blend)
Splash Triple Sec (if using Juice Blend)
Shake, strain into Martini glass. Garnish with Pomegranate seeds.
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