Bollywood theater portland11/5/2022 He told us that he kept all those menus from his stint at Chez Panisse in a binder and he pulls it out every week. He’s now been to India a total of five times (now taking some of his staff with him as they research very specific dishes) and then brings what they’ve learned back into the kitchen. Like the challenges– and expenses - of importing many of these ingredients from India, some of which by air to ensure maximum freshness. It was so interesting to learn of those early first days and how genuinely surprised he was by their right-out-of-the-gate smash success - and some of things he discovered along the way. On the very same day he took his first ever trip to India to do research. Word carried, and before you knew it, things started brewing.Īll around him people started asking him when he was opening up a place of his own.īacking followed, and before you know it, he signed a lease for the Alberta location– Soon after, he started cooking here at Family Supper. He told us how he moved to Portland after talking to Tommy Habetz (then at Ripe, now with a Bunk empire and Pizza Jerk) at an East Coast wedding. He recounted how he came to realize that Indian cuisine was not one thing but rather a variety of different regional cuisines in no time, he became especially enamored with the dosas and street foods of Southern India.įor someone who proclaims to be shy, he’s a natural raconteur - and he held our small group spellbound as he talked of his journey. Troy talked about his four years at Chez Panisse and how he fell in love with Indian food after Vik’s Chaat and Market(a well-known but casual Indian restaurant, also in Berkeley) catered their company Christmas Party one year. We had the pleasure of trying these crackers with his signature Green Chutney, Tamarind Date Chutney, and perhaps my favorite, Rhubarb Strawberry Achaar (the consistency of which was somewhere between a salsa and a chutney). Just look at those lovely blisters of crunchy goodness - and those nigella seeds which give it such a striking flavor. When the crackers were cooked, they looked like this. It’s an expensive and time-consuming process but one Troy is fully committed to, despite its challenges. It was then extruded through a machine, much like sheets of fresh pasta.īefore I stepped back in here, I had no idea how much of the food at BT was made from scratch, even little things like these crackers. The whole wheat and nigella seed-laced dough had been made in a giant mixer, and then allowed to rest. I loved watching the evolution of the Papri crackers in the kitchen. Enormous bags of vegetables were prepped for cooking. Stepping back into the main room, I saw magic was happening all around me. We were encouraged to look around, and I toured the walk-in freezer, marvelling at all the deliciousness stacked up around me. The aromas of ground spices, fresh herbs and garlic wafting headily in the air. Pots being filled, cauldrons being drained. The rat-a-tat-tat of knives clicking on cutting boards. Giant saute pans simmering with fragrant braises. I loved my years at Greens and so walking back here felt both familiar and exciting to be surrounded by the bustle of a big kitchen.Įndless butcherblock counters with line cooks prepping. It felt so great to be back in a big restaurant kitchen. Here they crank out large scale food production almost eighty percent of the food served at the two Bollywoods is made right here. Now with a dozen of us assembled, Troy took us back into the kitchen. We had a few minutes before we headed into the kitchen so I first checked out the tiny retail space attached to the dining room.Ĭheck out just some of the Indian groceries for sale.Īlso a few snacks and cookbooks were for sale. Ginger Bourbon and Pomegranate - I was intrigued and then delighted by my choice. location, and the minute I found the group I was offered a cocktail. In a town with so many good restaurants, the loyalty and excitement still generated by their two places is impressive.Ī couple of lucky souls and I were invited to join Troy yesterday at the Division St. That’s a huge fan base of repeat customers. I’m not alone - between their two locations, they sometimes serve upwards of a thousand covers a night. It’s such a winning formula that I estimate I’ve been to their restaurants (their original is on Alberta and their second one on Division), about 15 times - perhaps more than any other restaurant here. When I was invited to join a small group in the kitchen at Bollywood Theater for a mini-cooking class and chat with Troy MacLarty (founder and owner), I couldn’t say yes fast enough.īollywood Theater, for those out of town or not familiar with this local phenom, is a darling here - lauded by critics, beloved by locals, and a must-try for visitors eager to get a taste of what’s happening here.
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