Achaar is Indian pickles. Besides the puntastic name of the company, Chitra Agrawal and Ben Garthus make a delicious version of this Indian staple. No joke my Indian mother-in-law raved the entire time she cleaned out the jar. We’ve been smearing it on everything from sandwiches to fish. Word is a new flavor is in the works. You can pick up a jar in Brooklyn, obviously, bt there distribution is expanding quickly. Non-Brooklynites rejoice at one of these locations.
More Food Stuff
Impossible to drop into Montreal without some David McMillan and Frédéric Morin touchpoint. This trip, it was snacks and drinks at their newish wine bar Le Vin Papillon and some Joe Beef Butcher’s Blend. This souvenir was acquired at a local market in the Westmount proving that the Joe Beef dynasty reaches far from the humble, pioneering roots of Little Burgundy into even the shishiest of Anglo-Quebec ‘hoods. As it should.
This is what happens when an Indian woman finds a conduit in frozen cream. Thankfully this happened so we can now indulge in Pooja’s Malai Ice Cream flavors. I always explain Indian cuisine as complex because of how much prep goes into building the depth of flavor many Indian dishes so successfully share with our palettes. Taking that same development process and using ice cream base as the delivery vehicle is a brilliant idea. Not to mention the beauty in her packaging design and flavor combinations. Apparently Pooja’s been like this about flavor since she was a kid. When we met, mom was by her side to prove this true. All that said, the flavor descriptions do all the selling themselves. Rose with cinnamon roasted almonds, golden turmeric, orange fennel, of course, masala chai. My personal fav was her lemon cardamom. Two incredibly distinct flavors mixed perfectly. The list is 14 flavors deep. Each one an incredible mashup of distinct flavors. So much for our attempt to ween ourselves off of our ice cream habit.
We couldn’t decide between the bread and butter beets and the Mostarda as our favorites. Preservation Society Members Club allows you to not have to choose. Unfortunately we don’t have a Montreal address so this club wasn’t an option for us. Luckily we have friends willing to pick up (and probably eat) our club benefits. What we love most, besides the quality, unique ingredients and perfectly ripened tastes, is that theirs not secrets or pretension to the small batch brand. Camilla Wynne ♥’s canning and wants to bring that knowledge to as many people as possible. This club is one way she does that. Workshops, events and a tell all book are three others. Talk about approachable. Of course our approach requires a JFK to YUL flight path.
I didn’t even know that sweet pepper relish was a thing when I dropped a sample spoon of the luscious condiment on my tongue. After 3 hours walking the aisles of the massive Fancy Food Show, you get a little tasted out. By that point, you are not expecting to taste something that excites you the way this did. As my tastebuds transmitted the sweet and spicy to my brain, Andrew Schiavetti, founder of Fourth Creek Food Co., smiled widely as if to say, “I’ve been seeing reactions like this all day.” On second bite, I knew I was hooked. “What is this?” I asked as if it came from another planet. Ready with the answer, the rep, explained in detail but all I heard was “amazing”. The story I missed, because my brain was focusing on taste, was one of those my-mom-made-this-awesome-so-we-jarred-it-for-your-pleasure type stories. The best part is their whole line is this good and I am subsequently addicted to bruschetta made solely of their products. Thanks mom Fourth Creek.