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Is exotic food your thing? If yes, then make your way over to Tanjore Indian Cuisine! They offer a delicious array of authentic Indian foods inspired by the diverse region of South West India. Typically cooked delicacies from tandoori to lobster tails are served in a cool and hip new-age restaurant. The Peacock Lounge is the name of their bar area with inside and outside stools and a great spot for people watching The Lotus Room is the outdoor patio space roomy enough to fit 100 guests and available for use for a private party. The main dining area encompasses all the necessities of comfort and elegance with cushy booths and tables.
Sitting at a table with my food blogger friends, I was impressed at the quick arrival of the tasty Tanjore specialty cocktail called, Boca Sunset, containing champagne, elderberry and blackberry liquor and a maraschino cherry.
New World India Arrives in Boca Raton
By Shana Overhulser
garam masala and hung yogurt. It added a little spice to the night and a fragrant flavor. Shabnam Curry is a vegetarian dish containing mushroom and green peas cooked in mild tomato and onion gravy. The last tier contained Jeera rice, which was perfectly cooked with a hint of jasmine.
For starters, we enjoyed papadum. A thin, crisp, disc-shaped food from the Indian subcontinent. It comes served with three dipping sauces; mint, tamari and mango. Next, we all enjoyed our individual board of Indian tapas, as I call it. Small bites of Amristari Murgh Tikkey Chicken, Malai Kabab chicken, Jhor Jhinga prawns, Bhatti Di Paneer (cheese) and Lasooni Gobi. All foods offered a nice and even seasoning. I loved the extra zing of Indian spice in the Jhor Jhinga prawn and Amristari Murgh Tikkey Chicken. The Lasooni Gobi was a lovely crispy cauliflower tossed in tangy garlic and tomato sauce and had an addictive quality. I paired the tapas with a nice 2016 Chilean Cabernet from El Emperador Chile Wines. It stood up to all favors, even the real spicy ones, extremely well and had a marvelous raspberry undertone and velvety finish.
It was a nice surprise to see our main dishes served to us in a four tiered metal tiffin lunch box! Great for left-overs. The Chicken Tikka Masala was very mild with double cream and nutmeg. Kadai Ghosh Lamb contained caramelized onions, black cardamom, whole roasted
An authentic Indian meal is never complete with out naan as an accompaniment! It was offered to us in three different preparations: Onion, Rosemary and Garlic Naan, which I used to soak up all the savory and tangy sauces in the dishes. We shared a succulent lobster tail in fresh tomato-based and herb vindaloo sauce, served inside half of a coconut, and a plate with Malai Halibut served in a creamy curry coconut sauce. The allure of automatic spices was intoxicating and married very well with each fish. See recipe below.
A sweet ending to the meal included Rasmalai, pressed Indian cheese, reduced milk and rose water syrup and Gulab Jamoon with dried milk pastries in a honey and cardamom syrup. Each so refreshing and unique. If you’re looking for an exotic experience with fascinating and delicious Indian cookery then Tanjore Indian Cuisine is the perfect place to go. They are located at 500 Via De Palmas, #79, Boca Raton, Florida, 33432. Call ahead for reservations at 561-288-5800 and view updated menus and events on their web site. http://tanjoreusa.com
• 2 pounds halibut (fillet in to 1 inch thick slices)
• 1 teaspoon turmeric
• 1 lime, juiced
• For the sauce:
• Peanut oil, for frying
• 2 green chiles, seeded
• 1 inch piece ginger, peeled and thinly sliced
• 5 or 6 cloves garlic, peeled and crushed (do not chop, crushing gives the curry better flavor)
• 1/2 medium white onion, thinly sliced
• 3 fresh curry leaves
• 2 stems lemongrass chopped
• 1/2 teaspoon turmeric
• 1 (14-ounce) can coconut milk, solids separated from the liquid
• 1 tomato, quartered, plus 1 tomato sliced thinly, for garnish
• Cooked rice, as an accompaniment
Malai Halibut : Fish in Fragrant Coconut Milk
Recipe courtesy Christopher Corda
• Rinse the fish fillets in water. Drain off the excess water and place the fish in a bowl. Add turmeric powder and a large pinch of salt. Add lime juice and mix. Cover and refrigerate for 25 minutes. Shallow fry the fish for 8 mins each side.
• Heat the oil in a deep saucepan over a medium gas flame until seriously hot, but not burning.
• Add the lemongrass, chiles, ginger, garlic, onion, and curry leaves to the oil. The curry leaves must be added in at the beginning, so the flavors can infuse with the other ingredients. Stir lightly until onions are transparent. Add 1/2 teaspoon of turmeric powder, and stir. Add enough liquid coconut milk to cover the ingredients in the pan. Do not add the thick coconut milk yet, as it will curdle. Add the fish and a pinch of salt. Bring to the boil, reduce heat, and simmer for 6 to 7 minutes until cooked.
• Add the quartered tomato and the thick coconut milk. Garnish with sliced tomatoes and serve with boiled or steamed rice.
Total: 45 min • Prep: 30 min • Cook: 15 min • Yield: 4 servings
All images appearing in this blog are photographed by Shana Overhulser, property of BocaLocals.com and CoastalLocals.com
Inspired by a most intense dynamic chemistry brings forth a most palatable array of foods by Chef Adam Polisei, a 'rising star' as described by FSR Magazine, at Ocean Prime in Tampa.
Just in time for Valentine's Day, emerges a special menu incorporating savory favorites with a pretty little twist.
The cocktail offers are the Berries and Bubbles Martini, which I adore. It's made with Belvedere Citrus Vodka, Marinated Blackberries, House Made Sour, Domaine Chandon Brut and Dry Ice Smoke for a magical show right at the table. It bubbles right until the last sip! And, you could never go wrong with a glass of amazing Caymus Cabernet.
Entrées on the menu include your choice of a 10oz Imperial Farms Reserve Wagyu NY Strip Steak with Truffle Scalloped Potato, Haricots Verts, Cipollini Onion and Bordelaise Sauce, tender and moist Sautéed Chilean Sea Bass with extraordinary King Crab Fingerling Hash, Onion Marmalade and Champagne Shellfish Sauce!
The dessert shot me straight to the moon with the Salted Caramel Brown Butter Torte, Vanilla Mousse and Bourbon Caramel.
I really fell in love with the layout of the restaurant with large bar space and private rooms. When you enter Ocean Prime, you are greeted by a crossroads of a beautiful faux fireplace, wine wall, glass walls surrounding rooms and, my particular favorite view which is a lovely large lake with sparkling ripples. When the window shades are drawn upward they expose the surroundings of beautiful Tampa with manicured fields, corporate buildings and the hum of the hustle and bustle of every day life.
This is a must-visit when you come to Soutwest Florda. Ocean Prime is in the International Plaza. Address: 2205 N Westshore Blvd, Tampa, FL 33607. Phone: (813) 490-5288. Web site: https://www.ocean-prime.com/locations-menus/tampa