Ivan Orkin’s dashi-braised brisket is served with a Tokyo-style teriyaki sauce, scallions and an apple-ginger-honey chutney.
Tea smoked salmon and sweet potato curry.
Jews living in India experienced peace, tolerance and respect for millennia. The subgroups of Jews living there were quite distinct from one another in their practices, folkways and food.
This salmon is soft and tender, unctuously rich on the inside — like “buttaah ”— and the outside is a little bit sweet and a little bit salty and a whole lotta delicious. The tea gives it a gentle but noticeable taste that makes a little bit of cooking and a whole lot of waiting all worthwhile. If you have a smoker, by all means use it, but you can also make your grill into a smoker by following the simple instructions below.
Creamy and mild, this is Indian food that everyone—and I mean everyone—will love. One small warning—you should try to get fresh curry leaves and I know, it can be no mean feat. Indian and Asian stores often carry them in the refrigerator section. Dry curry leaves can be found at spice shops, specialty shops, in many ethnic stores and online. Fear not—they really take this dish from great to memorable.
This traditional cooked chutney is a versatile template. I’ve made it with pineapple, pears, apples and even apricots and peaches. In addition to salmon, this sauce is great with grilled chicken and any firm-fleshed white fish. For a fun appetizer, put a small piece of smoked salmon, a spoonful of the chutney and a small dollop of crème fraîche on toasted naan or crispy papadum.