Over the holidays, I listened in on friends’ reflections of the past year and goals for the year ahead.  I started to feel guilty, as both concepts usually evade me.

I don’t possess enough patience to reflect on the past. And as for the future, I’m often too consumed with juggling the present to set goals or worse, when I do, I end up disappointed or burned out trying to meet them.

Nonetheless, I tried a little introspection and goal setting this year based on the Scoville Chilli Pepper Scale.  The scale measures the heat factor of each chilli pepper, so I decided to compare myself with the Chilli Pepper scale.

My goal for this year is to trust that I’m a naturally moderate person and not feel bad about the occasionally wild swings of moodiness.   My tastes, cravings and temperament range anywhere from the Sweet Bell pepper (a big fat 0 on the scale) to the Thai Birds Eye Chilli, which we use for our Kasa Hot Sauce (50,000- 100,000 on the scale!).   The Birds Eye Chilli, while potent, is quite moderate in the grand scheme of the Scoville Scale.  Like me! (That was the introspection part.)

I’m also going to think more in terms of ranges like the heat of chillies, which are often based on external factors out of our control.  Ranges feel better to me than absolute values.   I feel like I’m going where I’m going and not in any particular linear way that I can try to force.  Like the chillies, I am innately who I am and am going to flow with it.  What’s more, I like where I am.

Anything higher on the Scoville Scale than Kasa’s Birds Eye chilli is just too hot and painful for me to handle. Despite being in absolute awe of the power of the Indian Ghost Pepper a.k.a. Bhut Jolokia (800,000 to 1,001, 304) and the Trinidad Scorpion (almost as hot as the common pepper spray), there is just too much stress involved to get there.

As for YOUR goals, humble readers…

For those afraid of the Kasa Hot Sauce who want to push outside your comfort zone, I recommend trying little dots of the Kasa Hot Sauce in your Kati Rolls to reap the benefits. And don’t forget the Raita to cool it down!

For those searching for more, I could work on a limited edition hot sauce with the Indian Ghost Pepper.  The problem is just that I’m too scared to actually taste it!  Leave a Facebook comment or drop us a line at info@kasaindian.com if you want this!

To get you in the mood, enjoy this informational and funny video on eating the Scorpion Pepper.

Anamika

I remember these days fondly as it was the one time in the year that my brother, Anamika and I could play with fire and create huge explosions with our parent’s permission; a ritual that played out in the same way every year throughout our childhood.

It would begin with the three of us piling into my dad’s car and driving to Southall Broadway to shop for fireworks. We would cajole and hassle my dad until he gave in and bought us the loudest and biggest rockets, sparklers and snappers. Next stop would be the famous Indian sweet shop – Ambala – where we would choose sticky jaleebis, syrupy galab jamuns and different coloured barfi for dessert. On the way home we would stop by the Gudwara. With a huge marquee set up outside to accommodate the rush of people and the flames of all the diyas glittering in the darkness, it was an atmosphere of energy and action.

Then the discussion about the menu would begin. Food is central in most Indian households but for my mum, aunt and Anamika, it took on new heights with endless debating about what to cook and a lengthy post-meal evaluation. I would often eat and run away from the post-meal dissection but Anamika would always stay to listen. It’s no surprise to us that she became a chef and is running her own restaurant! Whatever the final meal, it always included our family favourite of Butter Chicken or Chicken Tikka Masala with daal. We’re proud that Anamika is sharing some of our family recipes with San Francisco’s most discerning palates.

With the eating out of the way, the real fun of Diwali began. We would all wrap up warmly and bravely venture out into the garden and into the bitter cold. We would take it in turns to light the fireworks and run away as fast as we can to watch it soar high into the sky and explode into multi-coloured patterns. For me, throwing snappers at the feet of unsuspecting adults was the highlight! As Diwali fast approaches (13th November) I’m looking forward to creating new memories with my San Francisco family and of course – eating! Happy Diwali to all our Kasa Customers!

I arrived in San Francisco from London last week and have spent much of my time following my cousin, Anamika, around on her errands and sipping chai at Kasa whilst she works. This sweet and spicy concoction can be found all over India. At street corners served by chai wallahs, people who carve a career out of making and serving the perfect cup of chai, at restaurants and cafes and most importantly, in every Indian household across the world.

Interestingly, as I wander in and out of cafes sampling San Francisco’s legendary food offerings, I’ve come across many versions of the humble chai. Some are a unique take on the original and others taste completely different to the drink I’ve watched my mum make for her many guests over the years. But it did make me think about chai and how such a simple beverage came to be so popular in India and beyond.

There are many different stories of the origin of tea, however, what is interesting is that Indian Chai is not just a brew of water, milk and spices but also a fascinating product of British Colonization. In the 1830’s, China was the main supplier to England’s insatiable desire for tea. Desperate to break their monopoly the British began to cultivate the tea plants that grew wild in the Assam region of India. This was a successful strategy that broke China’s hold on UK drinkers, but consumption of tea within India, where tea was traditionally seen as a herbal medicine, remained low. A clever promotional campaign, which encouraged Indian workers to take tea breaks and supported independent chai wallahs, seemed to do the trick.  Once chai drinking was established, the Indians adapted it to their own palate – adding key spices used in Ayurvedic medicine, more milk and sugar – much to the dismay of the British who saw less tea used as less sales.  And so masala chai was born.

As time moves on and the migration and mixing of people bring forth new ideas, it is interesting to see how established brands such as Starbucks are introducing this simple beverage to the American market. Adapting it to local palates and adding coffee to the blend to make such versions as chai tea latte. As I sit in Kasa and watch people drinking Anamika’s own recipe of chai – ginger, cardamom, loose-leaf tea, cinnamon, sugar and milk – I feel proud that although we may be far from India, we are introducing customers to real chai and doing some justice to this simple drink that is so central to Indian life throughout the world.

For those who want to see a chai wallah in action, check out this video:

My kids Karam and Jiya, tying Rakhri

Coming up on August 2 is one of my favourite Indian Festivals: Rakhi, or as we call it in Punjabi - Rakhri.

Rakhi celebrates the relationship between brothers and sisters.   I think it’s so very beautiful to have an entire festival dedicated to the love and special bond between brothers and sisters.

The central ceremony involves the tying of a rakhi (sacred thread) by a sister on her brother’s wrist. This symbolizes the sister’s love, her willingness to look after him and prayers for her brother’s well-being, and the brother’s lifelong vow to protect her.  Traditionally, the brother also gives his sister a gift or cash.  Of course, there is always Indian food and sweets to mark the celebration!

Though I was an only child, I didn’t miss out on Rakhri.  I tied it on my first cousin Amardeep, who I grew up with.  This celebration solidified our bond even further.   I have such fond memories of him as a kid wriggling about and complaining that the thread was too tight or embarrassingly ornate.  Of course, the more he complained, the more gaudy the Rakhi I would buy him and the tighter I would tie it!  :)

It’s so touching to watch the cycle come around, and watch my own son and daughter every Rakhri do practically the same thing…and I even hear the same complaints from my son about the unfairness of the festival.  He gets a thread, and his sister gets paid??  In the midst of the usual ongoing loving sibling wars, I remind them of their eternal love and bond to each other, and I know they are listening

I’ve shared a couple of pictures of my family from recent Rakhris. For my Jiya, the Gulab Jamuns are the highlight of the event!

My son Karam with his cousin Henna

]]> http://kasaindian.com/indian-restaurant-sf/2012/07/celebrating-the-indian-festival-of-rakhi/feed/ 0 http://kasaindian.com/indian-restaurant-sf/2012/06/kasas-gobi-aloo-named-one-of-best-things-to-eat-in-sf-sf-weekly/ http://kasaindian.com/indian-restaurant-sf/2012/06/kasas-gobi-aloo-named-one-of-best-things-to-eat-in-sf-sf-weekly/#comments Tue, 05 Jun 2012 05:55:10 +0000 Anamika http://kasaindian.com/indian-restaurant-sf/?p=878 Last month, SF Weekly proclaimed our Gobi Aloo as one of the top 13 things to eat in SF.  There are a few reasons that this thrilled us here at Kasa:

1) Vegetables beating out meat!

Gobi Aloo is an Indian vegetarian, vegan homestyle dish.  It’s peasant food.  I’m just thrilled to see it called out above even our own Chicken Tikka Masala Kati Roll. It means that the hard work we put in to turn San Franciscans on to Indian vegetarian food is working!  It’s so good for you, and often gets missed when put next to CTM!  Don’t get me wrong, I love the CTM too

San Francisco Supervisor Scott Wiener is working hard to oppose the proposed law, arguing that this would effectively wipe out food trucks from the vast majority of SF without solving the root issues related to kids eating habits.

On the other hand, and what I’m super curious about since I have two children in San Francisco public schools, is the rationale behind this proposed law. Assemblyman Bill Monning (D-Carmel), who introduced the legislation, believes this works on his goal of reducing childhood obesity and associated health risks AND would also keep food trucks from competing financially with the school districts’ lunch programs.

Parent groups say the plan will just make it easier for kids to snack on unhealthy meals.

The result, in my opinion, is that we tighten the noose even more around small businesses, another knock down against people’s entrepreneurial spirits and greatly reduce the vitality and diversity of food in SF.

This legislation is not in touch with the reality of the situation. For one, most kids (including all elementary school kids) are not even allowed out for lunch. Then the assumptions that all food trucks serve junk food are not based in reality. And how does this legislation deal with the fact that there are already corner stores, fast food restaurants and liquor stores right next to schools with no bans?

On school lunches, wow, that program really really is an absolute farce to be called healthy food. Mr Bill so and so, you have a LONG way to go. Focus on improving school lunch instead of wasting your time on meaningless bans.

I asked my kids to write me a short blog about their experiences with school lunch at their public school. They of course are utterly unaware of all the legislation going on. Check them out.

My 10 year old son’s blog about school lunch

I think that my school really needs to change and improve their school lunch. First of all the lunches are never made at the school. It’s always made by some big company. The school doesn’t even have a kitchen, just a room where they store all the food.

Also the food is very unhealthy. 60% of the time, it’s a lunch heavy on cheese, such as pizza and macaroni and cheese this food called pizza strips. Pizza strips are basically a giant amount of melted cheese and a thin layer of bread wrapping around the cheese. The other 40% of the time it’s meals heavy on carbs and processed meat. Such as hot dogs, burgers and bagel dogs. Bagel dogs are basically bagel bread wrapped around a hot dog.

A lot of the lunch is in bad shape. Like the lunch is always cold. Once my milk came out in chunks. Another time the cheese was so hard, I could take the cheese off.

I think that no-body should eat school lunch. If nobody had school lunch a lot of people would save money. With the three dollars they spend on lunch they could walk across the street and buy a nice roast beef sandwich or a bit of mediterranean food and a drink. My main point is that schools need to improve their lunch.

My 7-year old daughter’s blog about School Lunch

Sometimes I wonder why people get excited for school lunch? I don’t, do you? It’s often unhealthy too. Once my cheese on my pizza wasn’t there and another time it looked really fake. Another time my milk had ice in it. I think they should maybe make the food the night before so it’s more fresh. Or they could make the food more healthier. I like my home lunch better because I know someone actully put an effort into it. When mama gives me money for school lunch I sometimes say ”awww’ and ‘Mamaaa’ and last but not least ‘please don’t make me’. And that’s all I’ve got to say.

Here’s some of what we’re working on in the early parts of this year:

(Sincere apologies to our much respected Vegetarians for listing the dish on our Vegetable board — we are simply tight on chalkboard space!)

I’m excited to announce that due to countless requests, we’ve finally committed to a regular schedule for Chicken Kofte and will now offer Monday Meatball Mania every Monday dinner starting this Monday!

I can’t mention Chicken Kofte without also expressing my deep gratitude to Zaida, who works for my mum in the Indian Fashion industry in London.  Zaida first fed me this dish and shared the recipe with me.  As so often is true with food, there are memories and emotions so closely tied together with a dish that it becomes tough to separate the two.  In this case, it is impossible for me to think of Kofte without also always thinking of Zaida.

When Zaida finds out that folk here in San Francisco are eating, demanding and loving her Kofte, I know it will bring her immense pride and joy.  And if you knew what a gem of a woman she is, the Kofte would bring a deeper fulfillment than just their delicious taste for you too.

Thanks Zaida for everything.  Your calm, humble and dignified manner inspires everyone: genuinely visiting my grandma in the nursing home, working with my mum and dealing with all her diva clients with grace, and most of all for always feeding me and making me feel special.

Anamika

After months, I am finally able to breathe calmly after having gone back to back with:

1. Dealing with the city extensively for truck permits
2. The launch of the Kasa Indian Truck, aka The Kati Roller aka KIT
3. Three grueling days of vending at Outside Lands in Golden Gate Park
4. The sheer and utter madness of the SF Street Food Festival

In the midst of all this chaos, we’ve thankfully hired some great new additions to our team.  Welcome Charles, Mike, Sarah and Juan!

This post is a quick update to share that I am madly in love with the truck.  It is beautiful and bright and brings a smile to my face.  As an added bonus, being only 5′ 2″, I also love being taller than everyone else on the street for a change. It’s still blowing my mind that we’re able to simply load up and drive down to Berkeley or the Financial District or outside of a wine bar and further Kasa’s mission of serving up simple, delicious, Indian food from scratch.

People have been asking me about the phrase ‘Horn Ok Please’ on the back of our truck.  This was a nod to India and its many many trucks.  If you’ve ever visited India, it would be hard to miss this phrase painted colourfully on most trucks and commercial vehicles.  The origin of the phrase is not clear, but there are some interesting theories (Wikipedia):

• In WW2, trucks ran on kerosene engines. Kerosene, being highly unstable in nature, would cause the trucks to explode at the slightest accident. Hence a warning would be painted on the back saying “Horn Please, OnKerosene”.
• Most trucks in India are manufactured by TATA. In India, when wishing someone goodbye, one commonly says, “OK TATA!”, where TATA means goodbye. Since most trucks had the TATA logo on them, truck owners often painted the word OK above it. The HORN PLEASE phrase surrounds the OK TATA vertical combination. Thus, a person reading just the first line would read, “HORN OK PLEASE”.
• The Tata Oil Mills unveiled an economy detergent powder called OK. This brand had a symbol in a shape of a lotus flower. To market this detergent better, it is believed that the symbols were painted on trucks and lorries. Since the trucks had HORN PLEASE already painted on the left and right edges of the back flap, the lotus flower symbol and OK were painted in the center of the flap. That is what got OK in between HORN PLEASE, making it HORN OK PLEASE.

I believe the current use, other than for pomp and circumstance, is also to let cars know that they simply can’t see them and so they should horn if they want to overtake. Either way, if you are a Kasa fan and the bright pink colour brightens up your day, give us a horn too!

I’d love to see the Health Department’s reaction to this here in the US! I reckon the health inspector would have a heart attack! Although I can’t see any particular rule being broken.

As for the customers, they would either love it or be appalled. The customer in this video does’t even blink an eye You got to love India for this kind of stuff.

I’m dedicating this post to our seriously hard working and skilled roti makers at Kasa. Day in, day out, they are at our roti station labouring away at making freshly rolled rotis at high speed. Our guys are machines, rolling out around 800 rotis or more per shift.

Having watched this video though, hmmmm. Roti guys watch out. It might become a job requirement to entertain us in this manner too!!

We’ll do a small test run for the kitchen on Tuesday night and will tweet out the location earlier in the day.  Free food for anyone that shows up! Bring your friends,  kids, neighbors, whatever.  Probably 50 people’s worth of food will be cooked.

Separately, we’ve been catering these fun Bollywood sunset cruises in the Bay with the Red & White Fleet.  Yes, it is touristy, but you know it’s still breathtaking to be out on a boat in that magnificent setting.  Plus you get Kasa food, Indian dance performances by our dear friends at Cree8 Productions and you can have a few drinks before busting a move yourself.  Check the details here and email cruise@kasaindian.com as we may be able to get you an insider’s hookup!

We’re in the final sprint preparing for next week’s Off the Grid launch for the Kasa Indian Food Truck.  The truck is completely built out, the wrap is being wrapped as we speak, our Public Hearing is this Wed Jun 29 to secure our FiDi locations (not too late to help!), the initial menu is more or less decided and the operating plan is operating.

One of our goals is speed — we want to keep our (hopefully long) lines moving quickly!

At first, we figured we should keep it simple and launch the truck as cash only.  But that didn’t sit right with us for a few reasons:

1. We pride ourselves on being tech savvy.  You can’t have a Kasa co-founder from Google and be behind on this stuff!
2. We always try to do right by our customers.  You don’t always have cash, ATM fees suck and credit cards are more convenient.
3. Square made it so damn simple to accept credit cards on a truck!  Square is this super cool startup in SOMA designing beautifully simple transaction systems for local merchants.  We signed up on Friday, got a free square fob in the mail on Tuesday and were up and running swiping credit cards within minutes.
4. Even better, we shamelessly begged the Square team and got into the beta test for their new Square Register point of sale app on the iPad.  This hopefully will allow our truck customers to set up tabs where they can order and pay for our classic Indian street food without having to even take their credit card out of their wallet!

So…beta Indian food truck, beta point of sale system running on a 4G iPad 2.  Only in San Francisco!

Kasa turns 3 years old on June 18!

We’ve been thinking through how to celebrate and show how much we appreciate you.

Giving out sweets for special occasions is a wonderful tradition in India. Endless amounts of  mithai, gulab jamun, jalebis, halwas and ladoos are purchased from specialized artisanal mithai stores.  They are often covered with pure leaf silver, boxed beautifully, exchanged among friends and families,  displayed lavishly, and fed in small bites to whomever the celebration is in honour of.  Then of course they are consumed by everyone else too.  When Suresh and I got married, we both had major sugar overload as hundreds of people shoved mithai in our mouths!

We don’t make traditional Indian sweets at Kasa, but we still wanted to pass out sweets for our anniversary. And we offer two of the best sweet treats in San Francisco at Kasa, so…..

On June 18th, we’ll be giving out complementary Kasa Chai and cookies from our friends at Anthony’s Cookies!

No crazy purchases required or anything.  Supplies may run out at some point so come early.