Header Ads

Breaking News

Tastes From Asia, Not Easy to Find in New York. Until Now.

From Goa, India, comes Paisley, the newest restaurant from Eric McCarthy, a veteran chef and former “Chopped” contestant, who has worked at Tulsi and the Michelin-starred Tamarind. One dish on his menu, pork sorpotel, is marinated with toddy vinegar, made from the nectar of coconut flowers, and cashew feni, a strong home-brewed liquor made from fermented cashew fruit. To make the vinegar, young people climb trees, cut off the coconut flowers and tie clay pots underneath to catch the dripping nectar. A month later, chefs drop a piping-hot roof tile into the pot to turn the nectar into vinegar.

“It’s basically fermented coconut water,” Mr. McCarthy said. “This is not a commercial process. It’s a homestyle process of making vinegar. It’s what I learned from my granny.”

“It’s my dream to do this," he added. “I want New Yorkers to come and experience and taste something very different.”

Ahgassi 315 Fifth Avenue (32nd Street), third floor, November.

Don Wagyu Bowery Market, 348 Bowery, September.

Dhamaka Essex Street Market, 88 Essex Street, October.

Paisley 429 Greenwich Street (Laight Street). September.

Sarashina Horii 45 East 20th Street, November.

Toko 49 West 32nd Street, November.

Thai Diner 186 Mott Street (Kenmare Street), October.

Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook, YouTube and Pinterest. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice.

Source link

No comments