ASTORIA, Queens (WABC) --Are you looking for authentic Indian street food? Syed Houssain is serving it up in a casual setting at Tikka Roll House, located at 34-14 30th Ave in Astoria.
The menu is dominated by bowls and rolls that are a mix of protein or vegetables with rice and salad.
"We have Delhi, Calcutta, Guzrad," said Houssain, speaking on the different types of ethnic food available. "We take dishes from different regions of Indian Bangladesh."
The rolls, which can be meat or vegetables, are rolled up in a tender kati roll. A perfect example is the Bhuna gobi-roll.
Chef Kabir Mia starts by sauteing ginger paste, garlic, ginger and spices like chili powder and cumin in oil. Next, he adds in the gobi, or cauliflower. It's then moved to the griddle, where it cooks while the kati bread is lightly toasted.
The gobi goes onto the kati bread, along with cilantro, raw onions, lime juice and masala powder, all rolled up.
The bowls are particularly popular.
"I like the fact that you have a lot of protein here," a customer said, "and you're definitely going to feel full afterwards."
Houssain has two other restaurants in Kew Gardens and in Williamsburg, but he always wanted to open in Astoria.
"Astoria is a very mixed culture place," Houssain said, "And I wanted to bring my style to Astoria."
BHUNA GOBI ROLL
2-wok tossed cauliflower rolls
INGREDIENTS FOR FILLING
2 - 2 1/2 cups chopped cauliflower, blanched until al dente and then drained
4 cumin seeds
2 teaspoon vegetable oil
1 teaspoon garlic paste
1 teaspoon ginger paste
2 teaspoons white onion, chopped
1 pinch Turmeric powder
1 pinch Cumin powder
1 pinch Coriander powder
Salt to taste
INGREDIENTS FOR DOUGH
1 cup all purpose flower
1 teaspoon Ghee (clarified butter)
1/4 cup milk
1 teaspoon sugar
1 tablespoon water
pinch of salt
1 teaspoon oil for pan
PREPARATION FOR DOUGH
Mix together flower, Ghee, milk, sugar and water until smooth and then split the dough in half.
Make a small ball with each of the dough balls.
Roll out with rolling pin to create small, thin dough circles.
Heat sauté pan.
Add oil and make sure it is hot.
Saute the dough on each side until lightly golden.
Remove and plate.
PREPARATION OF FILLING
Heat sauté pan or wok.
Add vegetable oil, garlic paste, ginger paste, white onions, Turmeric powder, Cumin powder, Coriander powder, cumin seeds and cauliflower.
Cook for 3 minutes on medium to high flame, stirring as needed.
Spoon half of the sautéed mixture, filling on top of each of the dough rounds then roll.
Can be served with a variety of sauces.