In the kitchen with Keith Sarasin

Keith Sarasin is a renowned chef, restaurateur and cookbook author who has dedicated more than a decade to studying the art of Indian cuisine. With a deep passion for the food and culture of the Indian subcontinent, he has honed his skills through extensive research and study, working with top food researchers like Dr. Kurush Dalal, and chefs like Maneet Chauhan and Chintan Pandya of Dhamaka, to expand his knowledge and abilities. Sarasin is the author of six cookbooks that offer a wealth of recipes and tips on topics such as meat cooking and preparation, the art of fermentation, and seasonal recipes using fresh ingredients from local farmers. He is currently filming a documentary-style show, Finding India, which chronicles his personal journey as a chef, from overcoming tragedy to rediscovering his passion for cooking.

What is your must-have kitchen item?

A Vitamix or a mixer-blender. It’s such an important tool to make smooth sauces, gravies and more.

What would you have for your last meal?

For my last meal? Pizza and a side of butter chicken gravy to dip the crust in. Because if I’m checking out, I’m doing it with the best of both worlds.

What is your favorite local eatery?

Chowrastha in Nashua. They are serving really great dishes from the Indian subcontinent without compromising anything.

Name a celebrity you would like to see eating your food.

Shah Rukh Khan. He is an incredible actor and producer who is a legend in the Bollywood world. The stories of his incredible work ethic are inspiring. I would love to share my passion for food that he grew up on with him.

What is your favorite thing on your menu, or for your pop-up dinners?

It’s like choosing a favorite child, but if I must, I’d say our signature Butter Chicken, because it’s the dish that made my taste buds throw a party and convinced me I had to share this magic with the world. Plus, we toast all the spices and it leaves you wanting more. Our version of the dish will change your world.

What is the biggest food trend you see in New Hampshire right now?

People are seeking out quality restaurants and food. From pizza to Indian, people are seeking to try new things and it is really encouraging.

What is your favorite thing to cook at home?

Simple Masoor Dal. It reminds me of my mentor Indira and how the first time she made it, it changed the way I thought of food.

Masoor Daal
“This recipe was handwritten by my mentor, Indira. It was the first dish I ever ate that she made, and it blew my mind,” Sarasin said.

Ingredients
3 Tablespoons canola oil
Pinch of hing (asafoetida) – available online or in Asian markets, this is a very pungent spice, used in small quantities, to give a subtle depth to Indian and Middle Eastern dishes
2 teaspoons cumin seed
2 teaspoons ajwain (sometimes known as carom) seeds – available online or in Asian markets.
1 cup chopped onion
3 teaspoons minced ginger
2 teaspoons kosher salt
3 teaspoons turmeric
2 Kashmiri chilies – these are deeply flavored, hot-but-not-intensely-hot red chiles
3/4 cup chopped tomatoes
1/4 cup water
3 cups of masoor dal – Indian red lentils
1 Tablespoon kassori meti – dried fenugreek
1 teaspoon garam masala
1/4 cup chopped cilantro

Directions
First, wash and rinse the dal well. You want to wash this with clean water several times till the water runs clear.
Heat 3 tablespoons of oil in pan.
Once the oil is hot, add a pinch of hing into oil.
Add cumin and ajwain seeds.
Once they pop, add the onion and salt and fry until translucent.
Add ginger and Kashmiri chiles and cook for 2 minutes.
Add 3 teaspoons of turmeric and ¾ cup of chopped tomatoes.
Add ¼ cup water.
Add 3 cups of dal and cover the mixture with water.
Cover dish partway and cook for 20 minutes on low heat or until the dal absorbs all the liquid and is mushy.
Add kassori meti and garam masala (1 teaspoon).

Stroll in the summer

Nashua presents a new downtown event

Kathleen Palmer, Communications & Events Specialist for the Office of the Mayor in Nashua, spoke about the Summer Stroll in Nashua scheduled for Saturday, July 27, from 3 to 8 p.m. The event is presented in partnership with Positive Street Art and funded by local sponsors. A two-block section of Main Street will be closed off from 2 to 9 p.m. Check out Nashua Summer Stroll on Facebook.

How did the Summer Stroll get started?

Great American Downtown has manned, if you will, a winter holiday stroll for over 20 years now. One of the kind of half-jokes that people make after the event is ‘boy, I wish we had a summer one,’ because it would be, you know, better weather. The City of Nashua has a new director of economic development. Her name is Liz Hannum and she proposed last summer, ‘Well, why don’t we look into creating a city-run summer stroll component?’ A similar but different event. That’s what we are doing … to see if people are interested in coming down and walking around and checking out the offerings that we have this first year… This is a brand new event and we could not do it without the sponsorship money we received, because people do worry if this is going to be taxpayer money and it’s important for everybody to know we sought out sponsors.

How has the partnership with Positive Street Art affected the event?

The city partnered with Positive Street Art, which is a decade-long nonprofit here based in Nashua who does public art as well as classes and all sorts of art-related programming. About more than a decade ago they used to have an art festival on Water Street at Renaissance Park. However, this summer Renaissance Park is getting a beautiful and exciting overhaul in the riverfront project that Mayor Donchess has initiated, so the park is unavailable to lots of programming that used to happen there. So Positive Street Art asked if they could partner with us and make the Nashua Summer Stroll an event that’s focused on artists and local creators of different kinds.

What kinds of vendors will be at the Summer Stroll?

The majority of the vendors that will be having tents on Main Street will be artists, photographers, jewelry makers, crafters as well as home decor. I believe there’s a home baker that will be there.

What types of activities can participants expect to find?

Positive Street Art will have a lot of things going on. They will have live art battles where they have artists set up easels and they give them 90 minutes to create something and it’s really, actually very exciting to watch. They have a car that was donated by Best Ford of Nashua and painted for free by Precision Collision with this chalk paint so kids can draw on the car and kind of make it into a little standing art exhibit if you will. Positive Street Art is also doing a mural project that everyone can participate in. I believe it’s going to be cut-outs of hands and you can decorate them and then PSA will assemble them…. They’re going to have a paint splatter tent, which, I’m not exactly sure what that is but it’s a self-enclosed paint fun event for kids to do. There’s a whole bunch of art stuff…. We’re going to have a whole kids zone, which we’re spelling ‘kidzone’ all shoved together. We’re going to have a mobile gaming van. … It’s basically a giant van that has TV screens in it and kids can go in and play 20 minutes a game if they want to get out of the sun. There’s going to be other games, basketball, games of skill where they can get little prizes. There’s going to be several food trucks.

What type of live entertainment?

For entertainment, the City Main Stage is getting dropped right in the street at the intersection of the Pearls … and that’s going to have three live bands throughout the day. The first one is Latin Logic Salsa Band. Before and during their performance we have hired Theo Martinez from HTM Dance to teach people free little dance moves so they can have fun watching the band and they can do a little dancing in the street. The other two bands are classic rock bands with huge local followings…. Aces and Eights is the name of the band and they’ve been around for decades. The other band is called 4 R Souls. After the live music is done at 8, PSA has rented out the upstairs and the downstairs of Martha’s to have a DJ dance party, so the music is going to go on inside after that. So there’s stuff for pretty much every age group at the event and we’re hoping people will at least stop by and check everything out.

Where is the Nashua Summer Stroll?

The footprint of the event is from East and West Pearl to the intersection of Factory and Temple, so two blocks of Main Street and the two blocks of Main Street includes High Street, which is the street that Scontsas Jewelry is on, the corner of on Main Street, and that piece of High Street is going to be the kidzone.

Zachary Lewis

Nashua Summer Stroll
When: Saturday, July 27, from 3 to 8 p.m.
Where: Nashua’s Main Street between East and West Pearl and Factory and Temple. Road will be closed from 2 to 9 p.m.
Admission: free
What About Your Friends – Throwback Party
Presented by Positive Street Art and One 603 Entertainment on Saturday, July 27, 8:30 p.m. to 1:30 a.m. at 185 Main St., Nashua; $25 with other ticket packages available; shorturl.at/R66gV.

Featured image: Nashua Summer Stroll.

In the kitchen with Addie Leader-Zavos

Addie Leader-Zavos, Pastry Chef and co-owner of Eden’s Table Farm and Farm Store (240 Stark Highway North, Dunbarton, 774-1811, facebook.com/EdensTableFarm)

“I grew up in the middle of Washington, D.C. I loved to cook from a really young age. I got this book called Preserving the Seasons for my birthday when I was 9. It was fantastic, and the author was making things like apricots in lavender syrup, or brandied pears, and talking about walking out to the patio and picking fresh herbs. I was like, ‘That’s the life for me!’”

After exploring several different careers, Leader-Zavos went to culinary school at the Cordon Bleu in Boston and worked in fine dining restaurants that focused on seasonal menus. After being sidetracked by a back injury, she moved into pastry and opened a custom pastry and catering business specializing in dessert buffets and bespoke wedding cakes. After the Covid-19 lockdown, she and her husband, co-owner Michael Williams, bought Eden’s Table Farm in Dunbarton to focus on local and seasonal produce, locally produced farm products, and fresh baked goods.

What is your must-have kitchen item?

A digital scale. I love to bake, particularly now … there is no better way to ensure high-quality results than to be precise and consistent with measurements.

What would you have for your last meal?

Definitely my grandmother’s slow-cooked brisket with onions. My grandmother made brisket for every holiday and my mom makes it for holidays and every time she comes to visit. It’s just that instantly comforting meal that’s made even better by all the memories attached to it.

What is your favorite local eatery?

The Nepalese restaurant KS Kitchen in Manchester. The food is super-flavorful, well-crafted and perfectly seasoned, just absolutely delicious. Plus, I cannot turn down any form of dumpling and their momo is out of this world.

Name a celebrity you would like to see shopping at your farm store or eating something you’ve prepared.

Pastry chef and author Claudia Fleming. I really admire her style of baking and pastry-making; it’s very seasonal, uses lots of fresh local ingredients, and incorporates salty/savory notes.

What is your favorite thing you make or sell at the moment?

Our chocolate chunk cookie because it has such a great homey taste and texture, big chunks of dark chocolate and a nice kick of sea salt. We’re using regionally grown, freshly ground flours, chocolate from New Hampshire bean-to-bar chocolate maker Loon Chocolate, and an apple brandy from Flag Hill Distillery for top notes. It’s a classic that’s distinguished by the local ingredients we’re using and I hope we’ll be making it for years to come.

What is the biggest food trend you see in New Hampshire right now?

I’m really impressed with how New Hampshirites are coming together to improve opportunities for small farms and home-based food businesses right now. Last year HB 119 was passed, making it easier for small farms to have certain types of meat processed locally. Just a few days ago HB 1565 was passed, which makes it possible to sell pickles made in a home kitchen. Now the legislature is considering HB 1685, which would open up even more opportunities for small farms and food entrepreneurs. This trend of creating more opportunities for people who want to participate in the local food economy really benefits everyone who loves good food, so I hope we’ll see more of it.

What is your favorite thing to cook for yourself?

When I cook for the enjoyment of cooking, I take a dish and make it over and over again until I get it exactly the way I want it. But when I cook to feed myself I tend to keep it very simple — a fresh-picked cucumber sliced up and served with some homemade dip, a big bowl of roasted zucchini with a little soy sauce, or maybe a cheese omelet with fresh herbs and hot sauce. We have access to so many fresh, flavorful ingredients on the farm and through our farm store that I really don’t have to do much to create something very satisfying and enjoyable.

Featured Photo: Addie Leader-Zavos. Courtesy photo.

On The Job – Rachel Ovaginian

OWNER OF SEWOHVA

Rachel Ovaginian creates reusable plastic-wrap alternatives with beeswax and cotton fabrics in a myriad of print styles through her business, Sewohva. Find her on Facebook @Sewohva

Explain your job and what it entails.

I make beeswax wraps, which are an eco-friendly plastic wrap alternative. I am also a stay-at-home mom, so I started making wraps because I was looking for a reusable, sustainable option.

How long have you had this job?

About three years that I’ve been actually selling to people outside of friends and family

What led you to this career field and your current job?

I think my day job has been a stay-at-home mom. I’ve been a stay-at-home mom for seven and a half years now. Looking to be able to help financially with our household. We are pretty eco-friendly in my house … I just kind of looked around to see what was out there … and realized I could do that and started making them.

What kind of education or training did you need?

Really, none. I do have my master’s in mental health counseling, but I’m not practicing as … It was a lot of trial and error to get the formula right and find the right type of fabrics to use but no special education needed to be able to do it.

What is your typical at-work uniform or attire?

Because it is hot wax, usually it’s shorts and T-shirts but then I have an apron to try and keep my clothes from getting wax all over them.

What is the most challenging thing about your work, and how do you deal with it?

I would say work/life balance because I am home with my kids while I’m making them. It’s something that I’m able to do one step of the process here and then help them with whatever it is they might need before to be able to go back and finish what I’m working on, so I think that is probably the most challenging aspect, but also trying to find patterns and prints and fabric that I think the masses will like and not just something that I personally like.

What do you wish you had known at the beginning of your career?

That it’s OK to have setbacks as long as you continue to make forward progression.

What do you wish other people knew about your job?

That is really fulfilling to have other people say that they really like my wraps, they use my wraps frequently, they tell people about them. And I like that my kids are seeing me do something that I’m passionate about — even though I am home with them, I am still able to do something that I really love doing.

What was your first job?

I worked at a Staples as a cashier.

Zachary Lewis

Five favorites
Favorite book: I like fantasy books.
Favorite movie: The Princess Bride
Favorite music: Country
Favorite food: Grilled cheese
Favorite thing about NH: The outdoors … generally being able to experience the outdoors at all seasons.

Featured photo: Rachel Ovaginian. Courtesy photo.

Mushroom hunt

Meet the NH Mycological Society

Christine Gagnon, founder of the newly formed New Hampshire Mycological Society and owner of the Uncanoonuc Foraging Co., shares her expertise on mushrooms. The New Hampshire Mycological Society will host an urban foraging walk in Manchester at Stark Park (550 River Road) on Saturday, July 27, from 1 to 3 p.m. Their mission statement is as follows:“Fostering knowledge, inclusivity, and enthusiasm for fungi, the New Hampshire Mycological Society unites a community passionate about mushrooms. Through education, exploration, and advocacy, we promote sustainable practices, deepen understanding, and inspire a profound connection to the mushroom kingdom and its ecology.” Visit uncforaging.com or the New Hampshire Mycological Society’s Facebook page for more information.

What is Uncanoonuc Foraging Co.?

I live in Goffstown close to the [Uncanoonuc] mountains so I just decided to use that as the name of my company. I basically started that company to teach others about mushrooms and about foraging. I lead a lot of walks, I give a lot of talks and presentations to different groups like the Boy Scouts or garden clubs, conservation boards, things like that.

What types of edible mushrooms can you find in the area?

In the hundreds, three digits. Quite a lot. But … as time goes on and you learn more, the numbers increase … for the easy ones, it’s easily 10 or 20 for people who are just out foraging for edible stuff. There are things like oyster mushrooms, or black trumpets, or chanterelles, or hen of the woods, or chicken of the woods, or Black Standing Polypore different milk caps. There’s just tons of different edible mushrooms … all kinds of yummy goodness in the woods.

What are some good safety tips when foraging mushrooms?

Don’t eat something unless you 100 percent feel confident that you are able to identify it on your own. That’s the No. 1 rule. Just don’t eat something because you think you know what it is. Eat something because you know what it is and you know that it’s safe.

Can you expand on what the New Hampshire Mycological Society is and any upcoming foraging events?

It’s very newly formed. Right now we’re working on deciding on board members and what the job descriptions, so to speak, would be for each … and then from there we will start filling out all the paperwork to apply for a nonprofit status so that we can continue to grow and offer events in different places…. There are two other small mushroom groups in New Hampshire. One is out in the Monadnock region and one is in Sunapee. We kind of felt a need to form a group that might reach out to different parts of the state and one of the things that’s important to us too is spreading the word and including people in cities who might not necessarily have access to trails out in the country, because there is a lot of foraging that can be done in urban centers. So for our first walk we decided to go ahead and plan one in Manchester in the park so people in the city can get a different point of view … to say, ‘Hey look, these things are out here in your city and you probably weren’t even aware.’ Just to bring that knowledge and that love of mushrooms and fungi to people who can’t always get out of the city. I think we want to expand that at some point and we may do some in Nashua and some other big cities as well and not always focus just out in the country, out in the suburbs.

What are your top two or three favorite mushrooms?

Chicken of the woods. I’m just going to give you common names. Chanterelles, oh goodness, can I give you four? Hen of the woods and black trumpets. Then there’s more, though, because I also like hedgehogs and I also like the milk caps.

Zachary Lewis

Urban mushroom foraging walk
Hosted by New Hampshire Mycological Society
When: Saturday, July 27, from 1 to 3 p.m.
Where: Stark Park (550 River Road, Manchester)
Free and limited to 30 people ages 10+; advance registration is required.
Register at uncforaging.com.

Featured image: Photo by Christine Gagnon.

In the kitchen with Griffin Starr

Bartender, 815 Cocktails and Provisions (815 Elm St., Manchester, 782-8086, 815nh.com)

“I’m 24 years old, born and raised in Manchester, New Hampshire,” Starr said. “I got the opportunity to start working at 815 Cocktails and Provisions in 2022, where I began learning the trade of being a bartender. Through this and the help of some of the loveliest people I’ve had the opportunity to work with, I’ve had the pleasure of serving some unique drinks. Being able to make cocktails is great, but really the best part is the experiences you share with new people every night and I’m glad I get to do it.”

What is your must-have kitchen/bar item?

I feel like good glassware is a must. I’m always hunting around second-hand shops, trying to find good coupes or a new tiki mug. Who doesn’t love having a funky little cup to drink out of?

What would you have for your last meal?

Scallops with risotto was always a special treat growing up, so if I’m going out I’m going out thinking about all the good scallops I’ve had. The pizza they eat in A Goofy Movie is my backup option.

What is your favorite local eatery?

This is a really loaded question, but Alley Cat Pizzeria has always had my back through thick and thin. Whenever I come back from a trip, I go and get a pie as a way to bring on that feeling of being home.

Name a celebrity you would like to see drinking one of your cocktails.

I feel like getting to serve David Byrne would be a once in a lifetime experience. His music has been a part of my life for so long that it would be such an honor to create something for someone who has unknowingly created a lot of memories for me. Finding a glass worthy of his style would be the hardest part.

What is your favorite drink on your menu?

‘Tacos Sold Separately’ is a drink we launched earlier this year that was a lot of fun coming up with. It’s a tiki drink with Myers’s Rum, Cynar, orange juice, lime, coconut, vanilla and nutmeg. I just love the melody of flavors that goes on with the fruits and spice while the dark rum kind of guides you through.

What is the biggest drinking trend in New Hampshire right now?

There’s been an increase in people who have been hopping on the mocktail train, which has been cool to see. I think what a lot of people are looking for today is a way to have that fun experience of going out without dealing with the side effects that alcohol can bring. I have definitely seen bartenders around the state upping the quality and care they put into their mocktails, because everyone deserves to have a good time out.

What is your favorite thing to make at home?

I’m pretty boring when it comes to making myself drinks, to be honest. Usually I just sip some rum or mezcal over ice. What I really love doing after a shift is making nachos with whatever random ingredients I may find in my fridge. No recipe, varying results, always a good time.

Classic Daiquiri
from Griffin Star
With the rapid rise in temperature I think everyone should know how to cool off with a basic daiquiri:

¾ ounce fresh lime juice
¾ ounce simple syrup (I really prefer demerara or a brown sugar syrup)
2 ounces of your favorite rum
Shake that up with some ice and strain into a chilled coupe.

Featured Photo: Griffin Star. Courtesy photo.

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