I love food.
I sweat while I eat. I would learn sign language just to be able to chew and talk at the same time. So when I went to Alyse's Kitchen in Wynnewood, PA, the standard was high.
What I ordered was one main dish, Murgh Chicken, and I have to say, I was worried this wouldn’t be enough for me. When it came out, though, I couldn't have been more satisfied. The portion was plentiful and I could almost taste each spice. Alyse Frosch, head chef and owner, served the food herself in this small, homey operation in rural Pennsylvania. Marinated for three hours, this traditional south-Indian dish takes much preparation and diligence. The chicken must first marinate in some of the spices, then in the yogurt, then slow-cook in a shallow pan.
Alyse served the dish over sticky rice in the back of her romantically-lit restaurant. It's set up almost like your waspy neighbors' house, complete with authentic turn-of-the-century portraits and wooden chess board in the corner. Alyse was extremely talkative and forthcoming with all her secrets to making many of her menu offerings, including the advantages of cinnamon sticks over the spice’s loose version.
"It's easier to maneuver," she says, "and less of it lasts a longer time. I can even reuse some of the sticks if they don't get too messy!"
I won't be surprised if I end up eating some of the same sloughed-off spice from the cinnamon stick she used today. I'll definitely be back, and soon.
