FLATIRON (WABC) -- If Basu Ratnam has his way, his customers would be eating his version of Indian food every day. The finance worker-turned-restaurant owner of the new restaurant Inday in the Flatiron District s bringing a fast, casual approach to the food he grew up with, and everyone is eating out of a bowl.
It starts with a base that can be something warm and hearty, or cooler and lighter like a salad. Then that base is loaded with pickled, charred and roasted veggies.
Next, you have the choice of five proteins and then the garnish and a pappadum.
For those choosing the salmon, coriander mustard seeds and kasmiri chilis are toasted and then ground to create a spice rub for the salmon, which is then grilled. Abhishek Honawar, who oversees the food program, says the shredded cauliflower and Brussels sprouts, or the so-called "not rice," is great for the base.
Inday Salmon with Coastal Indian Spices (serves 4)
2 lb. (or 4 6-ounce) salmon fillet
2 teaspoons coriander seeds
5 teaspoons white lentils (urad dal)
5 teaspoons mustard seeds
5 teaspoons fenugreek seeds
1 tablespoon red chili kashmiri
1 tablespoon kosher salt
1 tablespoon olive oil
Toast all spices and lentils in a skillet over low heat for 3-5 minutes. Grind the toasted spices and lentils to a fine powder and mix salt. Rub the powder onto the salmon evenly. Put rubbed salmon in the fridge for at least 3 hours. Preheat a skillet to medium heat with olive oil. Delicately cook for 4-6 minutes on each side, until the filet is flaky. Serve along with your favorite vegetables, grains and garnish
Neighborhood Eats: Inday in the Flatiron district
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