MOUNT KISCO, New York (WABC) --Neighborhood Eats is profiling not one but four restaurants all on the same street owned by the same woman!
The types of cuisines served cover the globe.
When the owner moved to the states, she hadn't planned on opening restaurants, but lately she's on a roll.
Some reflect her Indian background, while others feature dishes from her travels.
"The first restaurant I opened was Little Kabab Station in 2011," said Bonnie Saran, the owner.
Little Kabab Station started what is now a mini empire of restaurants along Main Street in Mount Kisco, all owned by Saran who came to the U.S. on a whim 14 years ago.
Her family owned a catering company in India, and her first career was marketing. You might say her restaurants are a combination of the two.
There are kebabs and lots of Indian inspired dishes at Little Kabab Station.
Spices, teas, Indian snacks, juices and lassies at Little Spice Bazaar.
Next door is Little Crepe Street with an array of savory and sweet options.
And last year, Saran opened Little Drunken Chef, which features plenty of cocktails, tapas, and riffs on street food.
"I've tried to make the menu eclectic, affordable and provide good quality of food," Saran said.
Nothing at any restaurant is more than $14.
"Money should never define how well a person should be able to eat," Saran said.
Perhaps that's one reason her places are so busy. She says she even gets recipes from her customers, but the recipe for goat curry is her own.
The meat mixed with an array of spices, including cumin and coriander, minced ginger and garlic, while a little yogurt mellows it out.
It's simmers it on the stove top for hours and plated with rice, plantains and pineapple.
But with so many offerings there's something for everyone.
Saran has two spots in Pleasantville as well for a total of six restaurants in all.
GOAT CURRY: By Bonnie Saran
For the Goat Marinade
- 4 oz. ginger-garlic paste
- 8 oz. homemade yogurt
- 4 oz. house blend (combination of cumin, coriander, cinnamon, bay leaf,
nutmeg, maze, clove, cardamom, roasted and blended)
- 1/2 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp chill powder
- 1/2 tsp roasted cumin powder
Directions: Marinate the goat for 2-4 hours minimum. Overnight is better.
For the Goat Curry
Heat a pan with 4 oz. of oil.
Add 4 oz. of garlic and ginger paste.
Add 1 oz of cumin seeds.
Add 2 cloves, 3 to 4 bay leaves, and 1 cinnamon stick.
Add 4 chopped onions and sauté on low heat until golden brown.
Add 2 chopped tomatoes.
Add the marinated goat and let cook on high heat for 5 minutes.
Lower the heat and let it continue cooking.
After 10-15 minutes, add 8 oz. of tomato paste.
Add 10 oz. of yogurt.
Add 2 tsp of house blend spice mixture (see earlier directions).
Add salt to taste, approximately 2 tsp.
Add 8 oz. of chopped cilantro to garnish.
Serve over basmati rice and enjoy.