BY VICTOR MARASSO From the Trump hotel empire to a successful brick and mortar shop in Astoria, noted chef and entrepreneur Andy Kumar brings traditional recipes, innovative cuisine and service with a smile to foodies and families alike. And they simply cannot get enough of it. Open for over four years and going strong, “Homemade Falafel “ café, located on 36th street and Broadway , brings together the flavors and spices of India , Nepal and Lebanon for an exotic treat that can’t be beat. Chef Andy offers good, wholesome food that emphasizes healthy ingredients. This is food with a difference. Recently, LIC Courier magazine had a chance to sit down with Andy to chat as well as sample some of his delightful dishes. From the start of our conversation, chef Kumar made it clear that this is not your Mom or Dad’s Indian cuisine. “There is no cream in any of our dishes, Kumar said. “People who are used to eating traditional Indian cuisine may be a bit surprised by that.” “I want a customer to come into the store and enjoy any item that’s on our menu and not have to feel bad about eating anything heavy,” he added. “All of the recipes here come from me or from my lovely wife Raju. One of the most popular items on the menu are Momos – dumplings made with his wife’s special sauce called Thimur, a seed and herb blend. They are available in several varieties including minced vegetable and marinated chicken. All too often, the phrase “homemade” is used as a trendy buzzword in the restaurant industry. But at “Homemade Falafel,” these words really mean something. “Try any similar restaurant,” Kumar said. “You won’t find the tastes that we have here. The secret is in our one of a kind creations and herb/spice blends.” This writer was given a small sample cup of their soup of the day, a wonderful roasted onion and tomato blend. It was so good, that I felt compelled to ask for a little more. Andy and his talented sous chef and partner Jackson eagerly complied. Andy and Jackson will soon be introducing several new dishes to the café including Dosas, which are naturally fermented lentils and rice in a Sambar sauce of coconut Chutney. A vegan dish, Dosas are a taste of Southern India on Broadway. LIC Couriers’ sampling was a true feast, indeed. The meal included hummus, tabboule, (chopped parsley, onion, tomato, olive oil and fresh lemon juice), baba ghanoush, (eggplant puree, tahini and lemon juice) as well as chef Kumars’ deservedly famous Falafels. Not at all dry, these falafels will go with any of the above dips. I was also treated to a dish of their colorful and healthy Basmati rice served with an array of home-made spices over succulent chunks of chicken. When you head over to “Homemade Falafel,”come hungry. There is so much to choose from including the signature Tilapia sandwich, Samosas, Kathi rolls and the ever popular chicken tikka masala. And don’t sleep on the Bhel Puri, which is puffed rice, tomato, onion and tamarind sauce with a touch of coriander. To wash everything down, Chef Kumar gave me a glass of mango lassi. Made to order, this drink consists of mango pulp, yogurt and sugar syrup. The lassi was refreshing and very smooth. You could taste the mango in every sip. “Food is my passion, except of course, for my wife, son Aryan and daughter Rivera,“ said Kumar, beaming with pride. “Homemade Falafel is my baby, but we are expanding our brand, as well.” An entrepreneur by nature, Kumar got his start in the hospitality industry at the Trump hotel in Manhattan. Young Andy took part in every department offered in his hotel management training course. He fell in love with food services and has never looked back. In fact, it was with a contact made at Trump hotels that landed Kumar his first big-time job – running the new food court at Stony Brook University. It was none other than Charles Wang, the famed real estate magnate and former owner of the Islanders hockey team, who hired Andy to create the menus for the food court and oversee a staff of 65 people including a group of foreign exchange students from India. Andy and Raju worked at the University food court for ten years and loved every moment of it. Always on the lookout for new ventures, Kumar is in negotiations to bring the Homemade Falafel brand to other college campuses and their food courts in New York State. Homemade Falafel will also be supplying the appetizers for an upscale bar on second avenue. Every day, Jackson and Andy will deliver a selection of four savory apps to the bar. No matter how hardworking he may be, one man cannot do it alone in todays’ business world. Thankfully, Chef Kumar doesn’t have to. His team includes partners Shane Winter, an internet entrepreneur, Sunieet ,who is in finance and the multi-faceted Vineet Kapool. One of Kumars’ earliest friends in the business is Chef Sushil. The owner of Café Spice on Britton Road upstate in Newburgh New York, Sushil supplies the Potato Nanwich that is causing a huge buzz on Home Made Falafels’ menu. “Home Made Falafel” is conveniently located, close to both the Broadway 31st street N and Q station as well as the R train at Steinway Street. The aroma from the food will seduce you while the home made taste will keep you coming back for more. And that genuine, friendly smile from Andy and Jackson, certainly doesn’t hurt.
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