Seven Questions for …
Chef Marcie Turney, of the Gayborhood’s Lolita, and its new Indian sister spot, Bindi.
1.Your of-the-moment ingredient of choice right now:
Oh, definitely fenugreek. We’re using it at Bindi a lot right now. You can use it fresh, or use the leaves dried, or use the seeds toasted, or ground, or use it as a powder. We use it in a lot here, the seeds, in the lamb meatballs. The dried version, we use to marinate meats, like the chicken chana masala. It’s interesting because all the forms smell different and have different flavors to them.
2. One trend that you’re just totally over:
All of this chemistry cooking — the foams, the gels, the gelees. It’s one thing to go somewhere where it tastes good, but I’ve been out to eat places where someone’s just using the methods, and it doesn’t taste like anything.
Chef Marcie Turney, of the Gayborhood’s Lolita, and its new Indian sister spot, Bindi.
1.Your of-the-moment ingredient of choice right now:
Oh, definitely fenugreek. We’re using it at Bindi a lot right now. You can use it fresh, or use the leaves dried, or use the seeds toasted, or ground, or use it as a powder. We use it in a lot here, the seeds, in the lamb meatballs. The dried version, we use to marinate meats, like the chicken chana masala. It’s interesting because all the forms smell different and have different flavors to them.
2. One trend that you’re just totally over:
All of this chemistry cooking — the foams, the gels, the gelees. It’s one thing to go somewhere where it tastes good, but I’ve been out to eat places where someone’s just using the methods, and it doesn’t taste like anything.
Twenty years ago this summer, Patrice Rames opened