turning over a new (betel) leaf

Having grown up in New Guinea, betel leaf, with its highly addictive qualities is not new to me.  I spent much of my childhood stepping careful to avoid the just-spat scarlet sprays so when the lovely Varun bought out a bottle of curiously irridescently lime liqueur for us to finish yet another spectacular Indian feast at Manjits, my automatic response was to decline.

Yet there was something curiously compelling in way the colour spilled over the ice and once Varun unveiled its heritage, valour overcame discretion.  A waft of rose, a hit of musk and, then, wow, just like a great big liquid musk stick.  

Paan Liqueur is a combination of betel leaf, betel nuts, herbs and spices,distilled and combined in a sugar syrup & finally "diluted in the pure glacial waters of the Himalayas".  While the latter may just be marketing spin, there was elegance in balance, with just a slight hint of pepper at the end.  And there was definitely a risk of slipping into the second, third, and fourth glass but that must have been the pull of the betel leaf surely!

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Valentine's Day Manjits style

there's a lovely blend of old traditional and new innovation at work at Manjits.  Son of Manjits (sounds like it needs a theme doesn't it), Varun has a real passion for reinterpreting the classics.  He's currently playing with a whole lot of new gadgets, one of which produced this lovely little Valentine Day treasure

it's actually a very delicate raspberry puree, suspended in a heart, with a star just for you.  Happy Valentines! mwah

indian feasts

We go through regular food obsessions - Japanese, Thai, Vietnamese - but Indian remains a constant.  While we regularly debate the merits of masala dosa v chicken dosa (my choice), luckily our choices of dish align on almost everything else.

Manjits in Balmain is an institution within the Indian community in Australia - and has one of the largest catering businesses to boot as testimony to their ability to consistently deliver food that tastes the way it should. Plus, it's on the "must visit" list for English personalities and cricketers looking for genuine Indian away from home.
I try, time and time again, to choose something new but I'm a sucker for the mixed entree, particularly because of the succulent, smokey, juicy tandoori lamb cutlets (chewing the carmelised bone is required!).  Oh, and the bhaji, and, and, and...

Manjits Shahi Paneer is one of my favourite indian leftovers for breakfast.  crunchy cashews, creamy paneer, chili.

and while I'm not a dessert person, the decision to offer a "taste of India" is tempting, and removes the opportunity for that second "just a taste" spoon.

the staff know their food (and are brilliant with allergies) and Manjit and son, Varun, keep everything chuffing along as it should.