Style Magazine November 2019
‘Tis the season to reflect on what we’re thankful for. And though it’s easy to take our blessings for granted, November’s a prime time to recall the people, places, and things that bring us joy. Plus, studies show that giving thanks makes a person happier and healthier. Are you looking for ways to grow gratitude? This month’s issue is full of ideas—starting with The 10 Spot on page 20, featuring easy things everyone can do to give back—from picking up trash and assisting area food banks, to paying for the person’s coffee behind you. After all, helping others helps you and is a surefire way to cultivate contentment. Practicing mindfulness—by being aware and appreciative of the present moment—is another quick ticket to bliss. Do just that by venturing out of doors and soaking in some fresh fall air. In Take a Hike (page 22) we have the perfect trail to elevate your endorphins and mood. Up the fun factor by inviting a coworker, long-lost pal, or your pup along, too, and stopping for a pre- or post-hike pint (our region’s bevy of craft breweries is yet another reason to smile this season). Indulging in a memorable meal may quite possibly be the most obvious ingredient to happiness. In the pages that follow, we have a bounty of ways to satisfy your belly and soul, from five “souper” soups in town (page 87) to myriad recipes for one-pot dinners (page 88) and autumn-inspired sides (page 45) that are best shared amongst family and friends. As you savor the comfort food, comfortable clothes, and company of loved ones this month, remember to press pause and recognize all the positivity that surrounds us all each and every day. Cheers!
‘Tis the season to reflect on what we’re thankful for. And though it’s easy to take our blessings for granted, November’s a prime time to recall the people, places, and things that bring us joy. Plus, studies show that giving thanks makes a person happier and healthier.
Are you looking for ways to grow gratitude? This month’s issue is full of ideas—starting with The 10 Spot on page 20, featuring easy things everyone can do to give back—from picking up trash and assisting area food banks, to paying for the person’s coffee behind you. After all, helping others helps you and is a surefire way to cultivate contentment.
Practicing mindfulness—by being aware and appreciative of the present moment—is another quick ticket to bliss. Do just that by venturing out of doors and soaking in some fresh fall air. In Take a Hike (page 22) we have the perfect trail to elevate your endorphins and mood. Up the fun factor by inviting a coworker, long-lost pal, or your pup along, too, and stopping for a pre- or post-hike pint (our region’s bevy of craft breweries is yet another reason to smile this season).
Indulging in a memorable meal may quite possibly be the most obvious ingredient to happiness. In the pages that follow, we have a bounty of ways to satisfy your belly and soul, from five “souper” soups in town (page 87) to myriad recipes for one-pot dinners (page 88) and autumn-inspired sides (page 45) that are best shared amongst family and friends.
As you savor the comfort food, comfortable clothes, and company of loved ones this month, remember to press pause and recognize all the positivity that surrounds us all each and every day. Cheers!
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Chillibajji<br />
Spicy Dosa<br />
Ineed new friends—or at least friends with a<br />
broader palate who have the ability to drop<br />
whatever they’re doing and join me for lunch<br />
at previously unknown (to me), untested<br />
restaurants. And they should have a robust knowledge<br />
of Indian food too, because it’s frustrating trying to get<br />
someone to join me for a steamy bowl of aloo gobi or<br />
korma. Piqued your interest?<br />
One of those formerly foreign destinations on<br />
my radar was Curry Bowl in Folsom. As I entered, I<br />
was shown the buffet table—which looked fresh and<br />
ample—but opted to order from their menu instead. I<br />
followed my instinct as I selected chillibajji (basically<br />
a battered and fried chili pepper). As to the type of<br />
pepper, research tells me it’s a mirchi—two to three<br />
inches long and somewhat similar to a Japanese shiso.<br />
Cut into pieces after being battered and fried, it was<br />
served with a slightly<br />
sweet tamarind<br />
“TEARING PIECES OF THE<br />
chutney and a savory<br />
DELICATE, FIERY DOSA mint-chili chutney. As<br />
OFF AND PLUNGING my attentive server,<br />
THEM INTO ONE OF Frank, explained,<br />
“Chillibajji is a good<br />
THE ACCOMPANYING,<br />
conversation starter<br />
COOLING CHUTNEYS for the table.”<br />
LEFT ME LONGING<br />
Next, I stayed in the<br />
FOR MORE.”<br />
spice lane with the<br />
very, very large, Curry<br />
Bowl special: spicy<br />
dosa. This flaming<br />
rice crepe—its insides lightly covered in chili paste and<br />
stuffed with potato curry—lapped over both sides of the<br />
serving plate. Tearing pieces of the delicate, fiery dosa<br />
off and plunging them into one of the accompanying,<br />
cooling chutneys left me longing for more.<br />
At this point, I deviated and went all in on chicken<br />
tikka masala and garlic naan. Sometimes sticking with<br />
the “norm” has its dividends. This is the combination all<br />
entry-level Indian food newbies should start with. The<br />
tikka masala “gravy” was a succulent, mouthwatering<br />
amalgamation of garlic, ginger, turmeric, and garam<br />
masala in a creamy tomato-based sauce. Paired with<br />
the fragrant garlic naan, it’s unimaginable that anyone<br />
could pass up an opportunity to enjoy one of the<br />
world’s most popular Indian dishes.<br />
As I considered the wisdom of finishing with a<br />
homemade dessert (I couldn’t possibly though; I didn’t<br />
even have room for a mint), I once again pondered the<br />
folly of my reluctant friends. Spice is the variety of life…<br />
don’t miss out.<br />
HOURS: 10 a.m.-10 p.m.<br />
(daily)<br />
TRY THIS: Chicken<br />
65, Garlic Naan,<br />
Chillibajji, Spicy Dosa,<br />
Pani Puri, Chicken<br />
Tikka Masala, Lamb<br />
Vindaloo, Vegetable<br />
Biryani, Channa Masala,<br />
Tandoori Chicken<br />
DRINKS: No alcohol<br />
TAB: $$<br />
HEADS-UP: Happy Hour<br />
from 3-6 p.m.; daily lunch<br />
buffet from 11 a.m.-2:30<br />
p.m.; Tuesday Chaat<br />
Night from 4-7 p.m.; allyou-can-eat<br />
dosas on<br />
Thursdays from 6-9:30<br />
p.m.; Sunday Bollywood<br />
Movie Night from 5-9<br />
p.m.; catering available;<br />
vegan and gluten-free<br />
options<br />
1870 PRAIRIE CITY ROAD, SUITE 500, FOLSOM, 916-467-7675,<br />
CURRYBOWLRESTAURANT.COM<br />
NOVEMBER <strong>2019</strong> | stylemg.com 85
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