Skip to main content

Stars in my eyes

If you are a New Yorker, stop reading right now. This post is only for tourists, specially the folks crowding the Times Square looking for a bit of Broadway magic. You can obviously capture your Broadway memories at one of the many excellent plays or musicals around where I am right now. But the perfect touristy thing to do will be to head out to Stardust Diner.

Stardust is a Broadway parody of American midwest style diners, all chrome tables and faux leather booths. I am sure they have excellent burgers and fries or other diner-like food that I haven't seen as a vegetarian. But despite the awful food, I do end up here one evening every time I come to visit the Big Apple. Two reasons : one, the drinks. They do awesome grown-ups milkshakes that come in a tall metal tumbler. I only always drink malted mudslide and can vouch for it being out of the world.

The second, touristy, cheesy reason is their singing waiters. So one moment, your waitress is taking your order, the next one she is up there singing to glory. All of these are Broadway aspirants and not exactly superstars but it's a great fun way to spend an hour.

Comments

Hetal said…
thanks for the wonderful information...
Sangeeth said…
Simran, I have been there as a tourist and all the info u gave is cool! a must see place I wud say
somebody is roaming places... cool... waiting for u to get back ... ur arusivai is waiting.... :)
Unknown said…
How interesting...will keep in mind for a future visit....:)
Priyanka said…
New York is a completely different world. The most amazing place in the world....i lived there for 3 years and they were the best years of my life....
hey babe you have something in my blog...check it out! ;)

Popular posts from this blog

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old. That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit. Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fru

Of Brun and Bun Maska

There is more to Bombay's breads than the pao that goes into pao bhaji and vada pao. There's Brun. and there's bun. We will get there. First, you have to get to know the city's Parsis. And Iranis, who are also Zoroastrians, but came to city a little later, in the late 19th or early 20th century. And when they came, they brought with them these little cafes that dot the city. I am no expert on Irani chai cafes. And I can't tell you whether Yazdani Bakery will provide you the best experience or Kyani's. But I can tell you a few things you need to ignore when you get there. Appearances don't matter; so ignore the fact that the marble/glass top tables and the wooden chairs look a bit dilapidated. Also ignore the rundown look the place sports. Instead, get yourself settled. And order a bun muska. This one's familiar to you as a first cousin of the soft hamburger bun. It's similar, but just a tad bit sweeter. Maska, of course, is the generous dollop o

Kadhi Chawal

I just can't think of what to write today. That's what my absolute favorite meal does to me, I just want to stop talking and dig right in. So I won't ramble and go straight on the recipe for kadhi. First, make the pakoras that would go in the kadhi. Slice an onion lengthwise. Make a batter with 1/2 cup chickpea flour (besan), salt, red chilli powder and water. Dip onions in this batter and deep fry until crisp. Keep aside. Now blend 1 cup yogurt and 1/3 cup besan into a paste. Add 3-4 cups water to make a very thin blend. Heat a tbsp of oil in a pan. Add a tsp each of mustard seeds, cumin seeds, ajwain (carom seeds) and methre (fenugreek seeds). Let splutter for a few seconds. Now add a large onion, cut lengthwise into thin slices and cook until browned lightly. Pour in the yogurt/besan mix and add 1 tsp turmeric powder, 1 tsp salt and 1/2 tsp red chilli powder. Bring to a boil, reduce the heat and let simmer for at least half an hour. You have to stir this occasio