Travelling While Muslim

WHAT’S COOKIN’ RESTAURANT REVIEW:

2007-07-02T18:23:00.000-07:00

Voted best in O.C., Niki’s offers authentic Indian cuisine

By Affad Shaikh, Contributing Writer

You might be thinking same old curry, same old naan - I will pass.

I would roll my eyes and sigh in consternation, but do you know there is an Indian restaurant out there that was voted Orange County’s Best for People’s Choice in September 2003, and it is totally zabiha?

Yes, neither did this food reviewer, until I heard about Niki’s Indian Food.

Located in an inconspicuous business area of Santa Ana, cloistered in what resembles a World Food Fair- with sushi, Mexican, American and fast food joints all around it; Niki’s is not a place to fit a large party.

It is decorated with hand-painted murals of Indian sights.

Upon arriving at the restaurant, I thought I would put the award to the test and see if it is truly "the best."

Walking in, I was impressed by the variety in the menu.

If you are new to Indian food, the choices might seem a bit overwhelming but not to worry.

The owner, Anjum, is an easygoing guy who will help you find what you want. Personally, what caaught my eye were the reasonable food prices and menu items, such as the Express combo and the family ‘Take Out Special’.

The combo meals are served from a buffet counter.

Although I am not a fan of Indian buffet, others can enjoy the paalak paneer (the spinach with cheese), samosas, biryani rice (a rice prepared with meat, yogurt and spices), and various other meat and vegetable curries.

The samosa, which is a fried triangular bread stuffed with either chicken, beef or potatoes, was spicy, which is not normal for many Indian restaurants that cater to the American palate.

Anjum, who hails from Karachi, Pakistan, took over the restaurant less than a year ago.

It was his decision to make all the items "zabiha."

He explained that what sets Niki’s apart from other Indian restaurants is the use of personally prepared spices as opposed to commercial prepackaged spices.

I decided to take that challenge and ordered a separate dish of chicken tikka masala, chicken tikka and beef kabab, along with an order of naan and raita (yogurt dip) that were not offered at the buffet.

The chicken tikka (tikka is chicken cut into small pieces) and the beef kabab are both prepared by being put on an open fire after being marinated.

I enjoy eating these with chopped onions sprinkled with lemon, breaking off pieces of the naan to eat portions of the kabab or tikka.

The spices did set them apart, but one important factor was the care with which they were prepared.

The chicken tikka was moist and juicy, while the beef kabab was heavenly.

It just melted in my mouth because of the tenderness of the meat and moisture; the taste had a distinct fresh ground coriander taste.

The chicken tikka masala consists of the boneless tikka meat but added to a thick gravy of cream and marination.

The richness of this dish was exquisite; however, for this reviewer’s palate, the taste was a bit too strong and was best complimented by the biryani rice that was prepared in a bland style with little spices and yogurt.

Food worth waiting for is food well worth eating is how I see it.

Good Indian food is differentiated by the special care put in preparing the spices and the style in which it is cooked; this is the hallmark approach at Niki’s Indian Food.

This is most probably a significant factor to Niki’s being voted Orange County’s Best. The special ordered dishes were flavorful and did not cater to American palates but rather stayed true to Indian standards of rich and vibrant flavors from fresh ground spices. However, I also believe two other factors help Niki’s – simple menu choices, including the Express and Family take out specials, and the quantity of food served at a reasonable price.

Get your Indian cuisine on and see if Niki’s lives up to People’s Choice recognition.

Leaving for San Francisco

2007-04-26T17:38:00.000-07:00

I am going to be travelling this weekend. I have to admit, I have not flown anywhere for close to a year now, man I miss flying so much. I do not know what this facsination with flight is all about- probably the idea of freedom, ability to go wherever and whenever you want too, yeh I do like that ability.

But I realized that many of the things relating to passenger carry-on have changed. So I visited the TSA (transportation security adminstration) website to make sure I was up to date on the new rules and that I brought myself to comply with them.

Being Muslim is difficult already when everyone suspects you for something, but at an airport that heightened sense of scrutiny is only further exacerbated if Muslims seem incapable of following directions, or God Forbid stopping and finding a place to pray before their flight. I encourage everyone travelling to re-aquaint themselves with the new rules and follow them to the letter. Its always better to be safe then sorry and in a unfortunate situation.

From the Spice Islands with Love

2007-03-30T11:05:00.000-07:00

By Affad Shaikh

I admit, this intrepid food reviewer has a palate yearning for the “exotic” and on my most recent trip I went to another uncharted cuisine. You might have read about Sri Lankan curries, or Thai pannang in my previous restaurant reviews. This time we head further South East to visit Toko Rame Halal restaurant in Bellflower to get a taste of the far off Spice Islands of Indonesia.

Toko is fairly small, and the compact size makes it difficult to take large groups. More of a family environment you are greeted by a warm and smiling woman wearing the Hijab and service is prompt and courteous. Beware; they take cash and only cash, however, twenty bucks can feed four people easily. The food list is extensive- vegetarian choices are numerous- but spicy means spicy. Hours are short; the kitchen closes 15 minutes before closing.

Speaking of kitchens, the Indonesian kitchen is one of the first to use spices like cloves, nutmeg and mace. Indonesia's indigenous techniques and ingredients are influenced by and have influenced cuisine in India, the Middle East, China and Europe. Its 190 million people comprise some 50 large ethnic groups and 18,000 islands make up Indonesia. That makes for one busy kitchen at Toko Rame Halal, where you can find selections from across the Indonesian islands- I ate food from Java, Sumatra and Bali.

I began with an appetizer- Lumpia, a fried egg roll. Like egg rolls found at Chinese or Thai restaurants, Lumpia was served with a chili paste sauce that was slightly sweet very spicy, and I found some portion of beef scattered inside the rolls. I quickly moved on to my Lunch special which was Nasi Rendang Padang.

For 6 dollars you get a serving of rice, beef curry, potato cake and a vegetable curry along with some brightly colored rice chips. The serving is great for the price. Padang cuisine, anything with that word, is ubiquitous to spicy, fiery-hot West Sumatran food from the Minangkabau people. These people were most influenced by the Indian and Arab traders and quickly adopted their versions of stews, curries and kebabs into their diets. The beef was prepared in a dry curry, with strong tastes of coriander and cumin, and it lacked the “kick” that most Indian spices have. The vegetable curry was sweet in taste, while the potato cake was dry and bland a perfect match for the stronger tasting beef and vegetable curry.

My next meal, Curry Noodles- was a mountain of surprise- reflected the Chinese and Indian food that is found in Jakarta where meals are lighter in spices, and lean on the sweeter side using sweet soy sauce or palm sugar in the main dish. The curry was very light and aromatic, nothing like Indian or coconut curries I have eaten. It had a very light taste that was punctuated by the strong ginger, garlic and basil found in the meal. Served with angel hair pasta, the curry was a mouth watering delight; however, there are cut chilis, surprise pineapple pieces as well as cabbage and bean sprouts. The meal could feed two people, and was under $7, I was very pleased with this choice.

My final dish was a Bali favorite and those Bali cooks add hot chills with complete abandon because this food reviewer found himself panting and gasping for breath and water after eating the Ayam Bumbu Bali. I take Bumbu here meant, super spicy knock your shocks off sort, because I started off sensing this very distinct sweet taste and found the chicken to be very flavorful, but then this train of hot chili blasts into my mouth. Bali Chicken perked my taste buds and played around with my senses, sweet yet distinctly spicy I recommend only to those who can handle spicy.

Indonesian spices long fought over by the world, can now truly be enjoyed in the mix of cuisine that is Toko Rame Halal. A rare and exotic treasure trove of various foods and possibilities to choose from are near endless, and very inexpensive, this food reviewer highly recommends trying Toko Rame Halal.

New Passport Rules

2007-01-22T17:18:00.000-08:00

Dont Forget your Passport!

By Affad Shaikh

New brings new laws and policies. One that affects all of us is the US policy on travelling. According to the State Department, all travellers to Mexico, Canada and the Carribeans must have a passport with them upon entry to the United States.

So that means: You must take your passport, but you dont need a visa. You have to present your passport when you are arriving back into the United States, but you should still take all precuations you would take when travelling with such an important document.

Muslims have faced "interviews" with Customs agents frequently, but those who can not produce a passport will be interviewed by customs agents, who will decide whether to let them into the country. I wonder if the treatment metted out to Muslims will also be visited upon these negligent air travellers.

The only valid substitutes for a passport will be a NEXUS Air card, used by some American and Canadian frequent fliers; identification as a US Coast Gaurd merchant mariner; and the green card carried by legal permanent residents. Active members of the U.S. military are exempt U.S. Coast GuardThe policy signals a shift in how the United States controls the access to its borders by requiring all people to present proper identification in this case a passport versus what used to be a drivers liscence in the past. This policy will be further enhanced by January 2008, when all border crossings- land, sea and air- will require US citizens to have a passport upon seeking entry into the United States.

Party poopers indeed. Imagine all those drunk UCSD and SDSU students trying to remember where they left their passport, some coyote probably slipped them a pill, a hot mamasita and swiped their passport from under their nose- sucks to be intoxicated. This new measure will definatly dampen the cross border economy built on tourist and party animal money alike.

Win Thai: A Fresh Alternative

2007-01-11T15:21:00.000-08:00

A Fresh Alternative

By Affad Shaikh

Thai food is a wonderful alternative to the "where should we eat" question; there is always something for everyone.

The variety of dishes found at a Thai restaurant can be mind boggling for a hungry palate, so I’ll take it upon myself to guide you through the menu at Win Thai.

Win Thai is not the place to go if you are looking for service or ornaments. Down-to-earth and cheap are the two characteristics that define the Win Thai experience. What you are here for is food. The "halal" sign on the door should guide you here. There are no pork or alcohol dishes to contend with like many other Thai restaurants.

Lunch is quick in service and offers a well-balanced meal. It comes with a main dish, side of rice (steamed or fried) as well as your choice of a bowl of soup or salad. All of this is just under $6. The soup, Tom Kah Gai, is worth trying. A hot and sour concoction, flavored with chili, lemon grass and coconut milk, this soup creates a lip-smacking tart taste with chicken and mushrooms.

Quintessential to Thai food are pad thai, panang, and curries. If you have never had Thai food, these are the main dishes to choose from before experimenting with other options.

Pad Thai is a one meal deal from the streets of Bangkok. It’s a mix of rice noodles, fried eggs, bean sprouts, and cabbage (to name a few ingredients), in addition to a choice of chicken, beef, or shrimp. Prepared in a wok, seasoned to taste, and topped with peanut sauce, the dish is amazing in its blending of sweet and spicy. I find it quite filling. Pad Thai can be difficult to eat due to its consistency of noodles and vegetables, but the taste is tantalizing, though I have tasted better at other places.

In Thai cooking there are four flavors: sour, sweet, creamy and salty. Heat stirs the flavors up, and all tastes are basic and concentrated. For example, mint leaves means large mint leaves in the dish, but that is what creates the "sweet spots" where the flavor just tastes right. This is what makes Thai curries different from Indian curries.

I strongly recommend the panang at Win Thai, although it is an acquired taste. Chicken or beef is cooked with coconut milk. This basic ingredient is the base that gives a sweet and creamy texture to the dish, while the spice is found in the basil leaves and chili flavoring. However, put a touch of soy sauce on the rice because I found the salt lacking.

If you are not a sweet curry fan, then try the mint, ginger, garlic or green curry dishes. Each curry is built around the one defining ingredient and is spicy to taste. Green curry is a good replacement for the creamy texture of the Panang but without the sweetness. Keep in mind that each curry has a strong taste of the one main ingredient.

A King of Thailand once mandated to his cooks that no dish be served more than twice a year and that each meal must be different from the previous. At Win Thai, you can choose from a wide variety of exceptional flavors and have a different culinary experience with each visit. Win Thai offers a refreshing alternative to the Indian, Arab, American and Persian restaurants with little damage to your wallet.

Resturant Review: Curry Bowl

2006-10-13T20:44:00.002-07:00

Taste of

Sri Lanka

: Curry Bowl

By Affad Shaikh

I was discussing food with a friend of mine, and asked for something different, new, and unique- suggestion- Curry Bowl in Tarzana. More curries and basmati rice- being Pakistani, there is no need for “Indian” eats out when your Mom is the head chef.

Curry Bowl is not an “out of the ordinary” name, but it’s a new world- with sunsets along beaches, the tropics and a bag of distinct spices found in Sri Lanka. People often associate the Tamil Tigers, recent tsunami and possibly the thirty years of civil war, but Sri Lanka is an island nation off the southern tip of the Indian peninsula- colonized by the Portuguese, Dutch, and British, and populated with two distinct groups- the Singhalese, Tamils, with a healthy Muslim minority.

Rukshan Pillai and his business partner Rajiv Lecamwasam assumed ownership of the restaurant four years ago. They have fostered the Sri Lankan atmosphere lost by years of war- harmony, inclusiveness and some incredible food.

Pillai says that most people approach Sri Lankan food as being an extension of Indian food which is a critical mistake; and he shares the joys of Sri Lanka, its food and people. Instead, as I found out, adventurism and a sense of so an open mind is necessary, because the curry here is nothing like Indian food and you might be disappointed if that is what you want.

One thing that Sri Lankan food shares with Indian food is how hot it can get- except here its more built in taste that is experienced as you chew- much like South Indian food from Kerala and Tamil Nadu. So beware of the food it’s all based on the “mildly medium hot” scale.

The meat is halal, but I tried the veggie dishes from the buffet. (Ask about the veggie dishes offered they are not on the menu).There are nine dishes to choose from in the buffet, and each day the dishes vary, so there is wide variety of choices on any given visit. One thing that is incredible is this banana bud sauté that is truly unique in flavor. The food has a stronger hint of cardamom, cloves, and coconut milk, creating a soothing aroma appealing to the taste buds.

Yes, much like Thai food, coconut milk is a staple ingredient; most meats are marinated in it before being cooked. But there are distinction, and these distinctions matter.

For instance one thing that is great is this light and pleasant dish referred to as “hoppers”. A decent description of hoppers is like vermicelli noodles often cooked in coconut milk, and eaten as a replacement to Indian Naan and/or basmati rice- either shredded and mixed with vegetables (prepared like rice) or made into small pancakes (like naan). Hoppers are light; to an extent bland-so they absorb the spice- and are not different.

If you heart is out for a bit more adventure, then I suggest two other dishes that are sure to knock your taste buds around: kottu roti and Lampries.

Kottu roti is a dry curry of your choice of meat mixed with carrots, hot peppers, bits of egg and chopped flatbread. With curry flavorings and roti bread diced in, the dish is much like a large dish of hash browns mixed with extras. The food is very rich and greasy and comes in large servings.

Lampries, is an amazing dish meant to take you into a state of awe- simple, tastier when kept over night and re-heated, this is the Sri Lankan answer to a TV dinner with class.

Lampries is prepared by wrapping a banana leaf around rice, chicken curry, eggplant and plantain curries, a couple of sambols (hot, sour, spicy coconut, there are three types you can also have for appitizers: Pol, Katta and Seeni Sombol, which I will leave for you to discover) and a fish cutlet and then is baked to mingle the taste. Whether eat hot, or taken home and re-heated it will be a dish that will keep you coming back to the Curry Bowl.

With no sea view like Columbo or Galle, the Curry Bowl does make up the Sri Lankan experience with the authenticity of the food and above all the love and care the owners place in the service. Prices are decent, and the ambience is mixed- but the center piece here is the food.

find the article in the November issue of Infocus

Weekend Trip: Yosemite National Park

2006-10-09T23:22:00.000-07:00

Weekend Road Trip

Yosemite Valley view from look out point.

Yosemite National Park, is referred to as "the incomparable valley" and with over 1200 square miles of wilderness and 800 miles worth of hiking trails you can imagine the solitude and immensity of this preserved natural wonder.

There are really two ways to see Yosemite, by car in the happy valley and meadows and the villages of Curry and Yosemite, or the involved process of climbing and hiking the trails. Most people are content with the first mode of sight seeing, which I recommend to families with small children and elderly family members- but here I will focus on hiking half dome.

Like any trip, I suggest a certain degree of preparation. Plan a weekend retreat. There is a park entrance fee, but by purchasing a National Park pass, will allow access to all National parks in the US. Plan to avoid critical weekends- Fourth of July, Labor Day, Veterans Day, Memorial Day- ideally your weekend visit should be before or after these weekends which is still during peak season- May to September.

Also plan for California weather, I personally prefer visiting after Labor day weekend, where the weather is slightly cool yet warm, the snow has largely melted- which might make the falls less spectacular possibly dry, but in my opinion, it does not take away from the beauty of the park.
A simple itinerary I suggest is to arrive early Friday evening, get situated and well rested. Saturday should be the physically intensive day of the trip. Sunday, should be a late start with a short visit or stop to a part of the park for “drive by” sight seeing, with departure depending on the drive back. There are various variations of activities; the following is what I suggest for those visiting the park for the first time.

Accommodations range, but I suggest the cheapest and most efficient is to set up a tent at one of the numerous camp sites. Make sure you reserve your camping spot in advance. Also if camping, I advise arriving early enough to set up your tents while there is light out, so plan your drive to the park accordingly on Friday.

Looking for more comfort then a tent can offer? Then there are alternatives which include lodging in the park as well as several outside lodges, bed and breakfasts, hotels and motels on the outskirts of the park- but remember that entrance fee. Peak seasons require you to have a two day minimum stay and advance booking.

Call for quotes before finalizing a place but remember to something based on minimum requirements of your family and an idea of the planned activities, because there is one gas station at the entrance of the park with miles of one way highways and steep inclines. After settling down, visit Yosemite Valley and enjoy the sunset and stars but head back to get your rest since Saturday will be a physically challenging day.

Being the main day of the trip, I suggest the hike to Half Dome. This hike is strenuous, and I suggest people who are physically fit should attempt the full climb. I have seen kids as young as eight years climb to the top and people who are elderly also. The hike is long (17 miles roundtrip), steep (close to 5000 foot elevation gain from where you begin to the top), and high in altitude (8842 feet from sea level).

Fit hikers take 8 hours to make the round trip; less fit and experienced hikers can take up to 12 hours. The trip is ideally a day trip goal should be to make the downhill trip before sunset, and your goal should be to make it to the peak no later then 3 PM.

Sign Posts ENCOURAGE or Discourage you along the way.

The first starts off as a very innocent walk in the park especially as you go up to Vernal Falls on Happy Isles trail along the east bank of the Merced River. You will get an inkling of what lies ahead- ie, the distance the water is tumbling down is only half the distance to the top of where you have to. At this point you will find water and restrooms. You will find many casual walking for this first mile of the trail. The second part are the staircases, a series of switchbacks scaling the majority of the first elevation rise close to a four mile hike taking you up 2000 feet in elevation, on the John Muir and Mist Trails. This will take you up to Vernal Falls and provide you a breath taking view of the shear canyon rock walls and Nevada Falls.

Nevada Falls and Half Dome in view from trail.

The top of the second part of the trail is a break where you have a spectacular view of half dome, the Nevada falls and a beautiful rest area Take your shoes off, soak them in the river, sun bath and eat some trail mix and if time- pray. If there is a large crowd at the top of Nevada falls, you can proceed to the next part which is a short hike past the rest rooms. There are several spots along the river where you can rest and enjoy the water.

Meadows along the Merced River line the path circling around the back of Half Dome.

The fourth part of the trip will be behind half dome, which is not spectacular but the last two miles will be rocky switchbacks through a forested spiraling route taking you up to half dome. At this point the altitude starts to bother people- shortness of breath, feeling dizzy- take your time and rest in order to acclimate to the altitude. When you are in view of half dome, you have made it to the final, fifth part of the accent to half dome, and from this point on I can not speak from experience because I did not make it past this point- being physically fit is crucial but when you have muscle cramps it is a painful struggle.

There is half a mile more of hiking, of which the last quarter is more of a climb. I highly recommend making it up to this point no later then 230pm, and in fact you should try to make it to the top of half dome by 1pm. After a series of small switchbacks, you will reach the base of half dome, where you will wait for your turn to use the cables. These infamous cables are used to the 45 degree steep granite dome.

Half Dome and the infamous CABLES....

I found it easy to park at Curry village and take the bus to the Happy Isle Trail head where the Half Dome hike begins. Remember that the free shuttle service ends at 10PM, so you don’t want to arrive no later then that from the top. For gear, I suggest bringing plenty of water- a camelback pack is a good investment- trail mix and Gatorade. Also have good sturdy hiking boots, but worn in protective sneakers will do for the one time hike up- however your downhill trip will be painful for your ankles. Bring a pair of sturdy gloves, because the last quarter mile requires that you hold onto a cable. People have left gloves at the base of the dome to use, but brining your own might be more sanitary. Finally, bring a flashlight just incase your decent is after sunset.

Finally, after hiking all day, you might want to take advantage of eating out. For twelve dollars you can enjoy a variety of food at the Buffet Cafeteria at Curry Village, or a pizza. There is a grocery store located at Yosemite village, but the cafeteria is a good way to wind down after a hard day of hiking in the sun. Also for campers, there are shared showers you can use at Curry Village located at the rear of the Cafeteria, but use at your risk- bring a LARGE towel, slippers, and your own soap, and try not to touch anything you don’t need to touch.

For Sunday, I suggest visiting some of the sight seeing spots or leisurely hikes or the Ansel Adams Museum, most of which you can drive to. There are numerous places you can visit. Also to get an idea of the beauty of the park, the Gene Autry Museum is holding an exhibit Yosemite: Art of an American Icon from September 2006 to January 2007.

For links, more inside information and other places of interest at Yosemite, or to get general questions addressed please visit my blog at http://muslimtravelguide.blogspot.com/.

Camping ground reservations:

http://reservations.nps.gov

Park lodges:

http://www.yosemitepark.com/Accommodations.aspx

Park info:

http://www.nps.gov/yose/

Resturant Review: Great Zucchini

2006-08-31T21:15:00.000-07:00

On one of my post-Friday prayer lunch hunts, I ran across The Great Zucchini. You can drive right past it—unless you see the Halal BBQ sign outside—and not have known it existed. The décor and arrangements are simple; no complicated interior design, no museum-like setup, but rather you feel like you’re home.

Its hidden location adds to the feeling of being detached from the busy street- and world-outside. For the past two years, Zahid Khan has been serving a rare mix of American, Mexican, and Pakistani food. With 17 years of experience working in the American fast food industry, for Khan, running the Great Zucchini is a dream come true. "I would eat at different restaurants with limited choices of halal food, and would find the food lacking freshness," says Khan. "What we offer at the Great Zucchini is fresh food that has a touch of flare and great

The menu is filled with these hybrid dishes, and with choices like Desi Macho
Nacho’s, one wonders how the hybrid of ethnic foods might taste, I began with the Great Zucchini Combo appetizer. Fresh fried onion rings, zucchini and cheese sticks. The appetizer was well-breaded, making it crunchy all around. Choley Chat Masala, a zesty garbanzo bean appetizer that makes your mouth smack with delight is also a great appitizer.

I started my main course with classic American items, the Cheese Steak Sandwich and a Sloppy burger. With Khan’s experience in fast food, these items are close to the real thing. Here, however, you can enjoy the classics; don’t expect "in and out" service.

I then tried the Beef Birayani, a rice and meat dish flavored with tomatoes, saffron and spices, which is a special Pakistani dish that hits your taste buds in all the
right places. Sprinkled with fried onions, it is a delectable fusion of tastes.

Usually, I stay away from Pakistani food because nothing compares to my Mom’s Pakistani cooking, but this birayani had all the right tastes.

Not expecting much from the Mexican food after some good Pakistani food, the Wet Burrito turned out to be a surprise in a nicely wrapped tortilla. The inside is filled with basmati rice and beans, along with well proportioned chicken and a hint of spicy salsa. This was by far my favorite dish. I had a chance to also try chicken
tamales, and, if available, I highly recommend them. Made in traditional Mexican
fashion, the mixture of green chutney, a Pakistani chili condiment, flavors the
tamale into a world of tastes.

This off the beaten path restaurant is a culinary gem because of the twist on
ethnic foods. The food is mild for those who do not eat spicy food, but can be made
to suit your taste. I would have enjoyed more spice in my meals. However, the
service is cozy and familiar, the food fills the happy stomach and you walk out with
a sense of adventurism for the next visit.

The Great Zucchini Desi BBQ
765 S. State College Blvd. #B
Fullerton, CA 92831
( 714 ) 879 - 8522
Monday – Thursday (11 am to 8pm)
Friday – Saturday (11 am to 10 pm)
Sunday: Closed