In celebration of the Indian “Festival of Lights,” Whole Foods Market stores throughout Florida are offering a larger selection of authentic Indian cuisine. While Whole Foods Market offers a wide variety of Indian cuisine year round, the Florida stores are stepping it up for Diwali with an extended menu in the Prepared Foods department, cooking demonstrations and pop-up carts.
Known for its fresh and wide variety of produce, prepared and package foods, Whole Foods Market prides itself on offering an array of international cuisine, which accurately represents various countries that inspire the market chefs’ recipes. Whole Foods Market carries popular Indian food item brands such as Organic India, Tandoor Chef and Patak’s, which are purchased due to their use of quality ingredients and authentic taste. The markets’ hot and cold salad bars typically offer curry dishes and other Indian fare that all ethnic food-lovers can enjoy – especially vegetarians and health-conscious individuals.
From now until November 8, Whole Foods Market stores in Florida are celebrating Diwali, the five-day Hindu “festival of lights,” with special Indian cuisine offerings galore. On Diwali, holiday observers light clay lamps filled with oil, a symbolic representation of the triumph of good over evil. Lamps are kept on overnight, while houses are cleaned to welcome Lakshimi, the Hindu goddess of wealth and prosperity. Firecrackers are set off to ward off evil spirits as families gather for celebrations that include festive dress, candy and traditional Indian cuisine.
Chicken Tikka Masala at Whole Foods Market at Bay Hill / Dr Phillips Crossing / Orlando
In celebration, Whole Foods Market stores in Florida are offering even more authentic Indian fare and a cultural cooking demo, teaching patrons how to make healthy, flavorful Indian dishes at home. The hot food bars include Punjabi Large Potato & Mixed Vegetable Samosas – deep-fried pastries with savory vegetarian filling; Goan pork vindaloo – a popular, fiery curry dish from the Indian coast; Hyderbadi Chicken Biryani – a rice dish made with traditional Indian spices such as cardamom, cinnamon, cloves and nutmeg; Firangi kale dale – a hearty kale stew; and Mumbai Bhaji – Indian vegetable fritters. The cold salad bars offer Kovalam cole slaw and curried Madras Potatoes. Dheli Dal Saag – a curried stew of spinach and split pigeon peas, is available as a specialty soup, while chef cases display tender tandoori chicken satay; a light Madurai mango & coconut chicken salad; and delicate farm-raised tandoori salmon. Kovalam beach wraps and playful tandoori pizzas made of tandoori chicken and mango chutney are also being offered.
Call ahead to find out what is offered that day!
In addition to the cultural cuisine available in the prepared foods sections, select Whole Foods Market stores in Coral Gables, North Miami, Coral Springs, Carrollwood and Bayhill are featuring pop-up Indian street foods carts, featuring quick and easy Indian dishes “Hot to Chaat” – a sweet, tangy, spicy minute-dish made with chutneys, yogurt and fresh garnishes; and “Pav Wow” – a gravy-topped, sizzling, traditional fast food.
Recipes in celebration of Diwali from Whole Foods Market
Tandoori Chicken Satay
1 Packet Sukhi’s Tandoori Marinade
2 tbsp of plain yogurt
2 lbs. skinless boneless chicken
Blend yogurt and Sukhi’s Tandoori Marinade. Cut chicken into 1.5” cubes and marinate for 2-3 hours.
Thread meat onto skewers and broil for 2-3 minutes on each side.
Garnish with cilantro and lemon slices and serve hot.
Goan Pork Vindaloo
1 packet Sukhi’s Vindaloo Curry Sauce
1¼ lbs. pork
1 cup water
½ cup coconut milk
4-5 mint leaves (optional)
Boil pork. Add Sukhi’s Vindaloo Curry Sauce and coconut milk to one cup left over water and the pork. Mix ingredients together well and simmer on medium high heat until pork is cooked and thick gravy is formed. Serve with Sukhi’s Naan or over rice with Sukhi’s Chutney.
¼ cup yogurt
¾ cups water
1¼ lbs bonless chicken
½ packet Sukhi Korma Curry Sauce
½ packet Tikka Masala Sauce
4-5 Mint Leaves
3 lbs rice
5 Bay Leaves
3 Black Cardamoms
3 tbsp Butter
Rice: Cook rice with bay leaves, cloves, cardamom and butter.
Chicken: In a saucepan, add chicken, ½ packet Sukhi’s Korma
Curry Sauce, ½ packet Tikka Masala Sauce, yogurt and water.
Mix ingredients together well, and simmer on medium high heat.
When chicken is cooked, mix in cooked rice and add mint leaves. Cover and let it steep for 10 minutes. Serve hot.
Chicken Tandoori Pizza
1 pizza dough ball
1/2 lb Chicken Tandoori Sukhi
8 ounces Mozzarella shredded cheese
4 ounces Sukhi mango chutney
0.15 lb red slivered onion
0.15 lb diced FC tomatoes
0.25 fl oz Seasoning Pizza Oil
0.13 oz Italian herb blend
2 tablespoons pre-washed cilantro : CHOPPED NO STEMS
-Roll dough until it is 16 inches
-Spread mango chutney onto dough, leaving ¼ inch of dough on sides
-Top with mozzarella cheese
-Top cheese with Tandoori chicken strips
-Top chicken with red onion
-Cook in oven until done
-Finish with diced tomatoes and cilantro for garnish
-Top with itlaian blend