URBAN AGENDA NYC

Museum Café: Make An Art of Eating

Serai (the Rubin, 150 West 17th Street) takes its name from the overnight stopovers for caravans along trade routes like the Silk Road, where travelers could eat, drink and purchase or trade goods for their journeys. The same team that started Buddakan and Morimoto, the Starr Group, came up with the concept and the menu for this unique museum restaurant. Chef Ali Loukzada offers Indian wraps, sausage bao bu, and his own take on mac-and-cheese, among numerous other specialties inspired by the Himalayan region. On Wednesday nights when the museum stays open until 7 p.m., Serai has a happy hour with live music and special programs starting at 5 p.m. On Friday nights, the restaurant becomes the K-2 Lounge, with a special Pan-Asian tapas menu and a martini and wine bar. For more information, visit www.rmanyc.org or call (212) 620-5000 ext. 345

rubin gala october 16th 2012

Chef Ali Loukzada will be creating a menu and cooking at the nine river gala for Indian-born American physician and writer Deepak Chopra who is the honorary guest at the Rubin Museum!

IN NEW YORK

thank you for every ones support team Boldric...

As a company we have always prided ourselves on our customer service and I am sure that the ideas that you have put forward will make sure that we continue to meet the expectations of our customers. We are always pleased to receive new suggestions as yours and would encourage that any further ideas are always appreciated and we value every customer we have, and so would like to thank you for taking an interest in using Boldric as your company of choice to purchase knife bags.

The year is about to end and we would like to take this opportunity to get creative and introduce new bags as we have with our duffle bags. And we are looking to introduce lap top and messenger bags starting early spring so stay tuned!

Deliver custom knife bags to chefs around the world

                                                                                    Thank you Team Boldric.

The Wall street Journal

June 4 2012
Flow, Harmony, Salad at the Art Museum
Byron Smith
Byron Smith for The Wall Street Journal
The interior of Serai at the Rubin Museum of Art.
At the helm of Serai, the new restaurant at the Rubin Museum of Art, chef Ali Loukzada doesn't have to look far for culinary inspiration. He draws on the museum's Himalayan art collection to create "flow and harmony in the food," he says.
The Buddhist tomato salad ($9.50), with asparagus, cottage cheese and mango dressing, is a play on the round belly and red vestments of the Buddha himself, Mr. Loukzada, who was raised in Mumbai, says. "We add spices that I blend to make things unique and different."
Frankies, Indian wraps, are a favorite at Serai, like the Aloo Bhaji ($9) with potatoes, chick peas and cumin, or Tandoori Chicken ($10). Momos, Tibetan dumplings ($9.50-11), are also popular for sharing or as a light lunch. Large plates include the spicy Malabar shrimp curry ($14) and Shahi chicken korma ($11), a north Indian-style stew.
—V.L. Hendrickson
Serai, 150 W. 17th St.; open Monday and Thursday 11 a.m. to 5 p.m., Wednesday 11 a.m. to 7 p.m., Friday 11 a.m. to 10 p.m., Saturday and Sunday 11 a.m. to 6 p.m., closed Tuesday. 212-620-5000.
A version of this article appeared June 5, 2012, on page A22 in the U.S. edition of The Wall Street Journal, with the headline: Flow, Harmony, Salad At the Art Museum.

Wall street journal published an article on chef Ali!

http://online.wsj.com/article/SB10001424052702303830204577444721192958532.html?mod=WSJ_NY_LEFTForthStories#articleTabs%3Darticle

http://issuu.com/TotalFoodService/docs/april2012/17