Move aside, Smoothie King; there’s a new healthy beverage in town. Meet Abdallah and Omar Alaroudh, the brains behind Crazy Juice, a new juice bar tucked away in a quaint strip mall 15630 Manchester Road in Ellisville. 

The Alaroudh brothers began their Crazy Juice journey in Jordan, and after achieving success overseas, decided to bring their talents to America’s shores; in September, the two brothers opened a second location in Ellisville. 

The concept is simple: fresh juice and smoothies, made right in front of your eyes. No artificial flavors, sweeteners, preservatives or unnecessary chemicals are used, Abdallah Alaroudh explains. Place an order at the counter, and Alaroudh picks a fresh fruit from the buckets arranged at the front of the store. It is then taken behind the counter, where the fruit is diced and passed through a juice press. Within minutes, freshly squeezed juice is ready to go. 

The menu is expansive; choose from a wide selection of fruit juices, smoothies, slushies, milkshakes and desserts. During the winter months, grab a slushie from one of the six options offered: dragon fruit, watermelon, lemon, mango, strawberry and passion fruit. Once the weather warms up, there will be a wider selection of slushies offered, Alaroudh explains. 

The telltale sign of a fresh fruit slushie is the crunch of the fruit seeds, Alaroudh said, pointing to the striations of seeds clinging to the sides of the slushie machine. “It’s just fruit and ice, nothing else,” Alaroudh said.

“We are the only store [that has] healthy slushies for kids. My kids love slushies, but it’s kind of hard to find them a healthy slushie. So we made this for all [our] neighbors to try our healthy slushies,” Alaroudh said.

But the wildest delicacy Alaroudh offers is what he calls the Special Crazy Mix, and it is truly a sight, and taste, to behold. This elaborate concoction starts with a layer of chopped blueberries, blackberries, apple and mango, and is topped with a blended smoothie mixture of the same fruits. 

Sprinkled with chopped cashews and almonds, drizzled with pistachio paste and honey, the crowning glory is two pieces of bananas, a strawberry and a Pirouline rolled wafer that is balanced on top of the blended smoothie mixture. The Special Crazy Mix comes with a 26-ounce glass mug that can be taken home, Alaroudh said. 

They also offer fruit ice cream. Similar to Thailand’s stir-fried or rolled ice cream, the brothers Alaroudh mix cream, sugar and fresh fruits while stirring constantly to incorporate air into the dish. The result is a delicious and healthy way to beat the heat.

In addition to its namesake offerings, the cafe also features a selection of coffees and teas like Adeni chai, Karak chai and more.

Open all seven days of the week, hours are from noon to midnight on Mondays to Saturdays, and are open from noon to 10 p.m. on Sundays.

Follow Crazy Juice on Instagram and Facebook for more updates. 

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Tucked away in a strip mall just off Page Avenue is a Palestinian culinary delight that can’t be missed. Meet Pali Grill, a family-owned restaurant led by Ahmed Hasan, who has called St. Louis home for the past 12 years.

Pali Grill opened in July and has since attracted a steady stream of customers, especially families. One draw for patrons is its generous hours: Pali is open daily from 10 a.m. to 10 p.m. The restaurant sits at 10612 Page Ave., in the space that formerly housed Ms. Piggies Smokehouse. Hasan said he chose Overland for its central location.

“It’s in the middle [of St. Louis City and County], and it’s a quiet spot. I see families here, and they’re enjoying themselves. I see kids coming, even college students. It’s not modern or fancy, but we tried to make it peaceful and quiet,” he said.

Pali Grill has the cozy feel of a diner. The 1,800-square-foot space seats about 50 people, offering a relaxed atmosphere where guests can sit back and enjoy their meal.

“You can see all different people from different [backgrounds] here, and they try different [menu] items. That’s something different. It’s neat to me when I see four tables with people from four different nationalities; it’s something special,” Hasan said.

Everything about Pali Grill proudly reflects Hasan’s Palestinian heritage, from the logo and packaging to a shelf of trinkets and personal items from his life back in Palestine. Over by the booths, vibrant murals by St. Louis artist Adam Brink add a burst of color to the walls.

“I moved here 12 years ago. I’m still attached to memories back home. We want this place to feel like your second home,” Hasan said.

Place your order at the register and grab a drink before finding a table. Try a can of Pali soda, available in lime or cola, or try a yogurt drink: cold, tangy and refreshing.

One of the cleverest aspects of Pali Grill is Hasan’s effort to reinterpret traditional Palestinian dishes through familiar American formats. The restaurant’s namesake Pali Burger is a perfect example: a Palestinian-inspired lamb and beef patty on a classic hamburger bun, topped with signature Pali sauce, a mayo-based condiment that adds a tangy, zesty bite.

The rest of the menu features similar fusion items, such as arayes (a Middle Eastern pita sandwich stuffed with ground beef and lamb, onion, tomato, and parsley) and the grilled chicken liver sandwich.

For purists, the all-day breakfast menu offers 25 traditional Arab dishes “made the Palestinian way,” Hasan explained. Try shakshouka, a dish of spiced, sautéed tomatoes and garlic served with sunny-side-up or scrambled eggs, or ejjeh, scrambled eggs with parsley, tomato, onion, and mixed spices.

Makdous – eggplant preserved in olive oil and stuffed with nuts, garlic, and pepper – might even convert eggplant skeptics. The olive oil used to preserve the eggplant is sourced from Qusra, Hasan’s village in Palestine. It softens the eggplant and gives the makdous a deep, earthy aroma. For the perfect bite, tear off a piece of pita, dip it into some labneh, and top it with makdous for a taste of culinary heaven.

What gives the food its umami depth and richness is the olive oil and za’atar that Hasan and his team use, both imported from Qusra. Bottles of olive oil and za’atar are currently available for retail purchase, and Hasan said bottles of sumac will be available soon.

Many of the lunch and dinner dishes cater to adventurous eaters, but for those seeking something familiar, Pali also serves American staples such as nachos and French fries. No matter what you order, each bite showcases Hasan’s thoughtful blend of Palestinian and American flavors.Visit Pali Grill on Instagram and Facebook for updates.

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Across the street from the Wildwood B&B Theater is a unique fine dining restaurant serving a pan-Indian culinary experience. Chulah Indian Hearth & Bar opened its doors at at 16721 Main St. in Wildwood to the public in September. The restaurant is owned by three partners: Chandra Mohan, Naga Indukuri and Dinesh Batula.

The name “Chulah” represents the hearth of traditional Indian kitchens, symbolizing authenticity, heritage and the warmth of home cooking. And that’s what Mohan wants Chulah to be: a representation of all the flavors reminiscent of home.

“We just wanted to take the authenticity from our villages and get the actual flavors right, without any additional ingredients or any additives in it,” Mohan said.

Behind the kitchen door is where the magic happens. In the backrooms of the kitchen, a spice rack seven feet high is lined with seasonings imported from India: a box full of dried red chiles, coriander seeds, mustard seeds, turmeric, and chile powder, among others. Nearby sits a huge sauce pot, filled with the freshly made tikka sauce. These herbs are used to craft a variety of dishes, from kebabs, chicken wings, flatbreads, curries, rice dishes, noodles, pizzas and pastas. 

“I want  people  to try out everything when they come to Chulah… it’s like celebrating and sharing culture,” Indukuri said.

At Chulah, it’s all about experimentation. That sense of innovation is found in Indukuri’s blue-and-green striped recipe book, where he fine-tunes those classic, homestyle Indian recipes. Pages upon pages are filled with recipes recorded in English and Telugu, some of which are written by Indukuri’s own mother. 

It’s the texture of the curry that makes all the difference, Indukuri explains. The secret lies in the incorporation of a paste made from cashews. This gives the curries a rich texture that pairs beautifully with any of the rice dishes, which include a layered rice dish called biriyani, a one-pot rice dish called pulav, or fried rice.

Chulah also boasts that their samosas are made from scratch and use a fresh onion filling rather than the more common potato filling. The crispy, flaky crust, paired with the aromatic onion filling, transports one to the cinemas of South India, where samosas are served as a movie snack. Or try the veggie cutlets, a nostalgic Indian canapé typically served on trains. It took multiple rounds of experimentation to get them just right, Indukuri explains. 

“I won’t give [them] to an adult [for feedback]. I know people have different taste buds. What I do [instead] is I give it to a kid first, because kids will be honest. If it’s spicy or something, they [will be honest],” Indukuri said.

Chulah Indian Hearth and Bar is housed in a 4,500-square-foot space that was formerly an Italian restaurant called Benedetto’s On Main. When Indukuri and his team took over the space, they were left with pizza ovens, which gave Indukuri the idea to craft Indian-style pizzas. After spending a couple of days learning the art of pizza making with the culinary team at Dogwood Social House, Indukuri was ready to put it on the menu. The pizzas are completely customizable and come with a choice of three toppings. The pizzas are brushed with Chulah’s signature tikka masala marinara sauce, which adds a nice little kick to each bite. 

Chulah further keeps the Italian spirit alive with dishes like the spaghetti tikka masala, or the penne arrabbiata, which combines Indian style ground lamb with a smoky charred tomato sauce and Italian mozzarella. 

If you’re craving something more Indian, don’t miss out on the naan flatbreads, which are cooked in a traditional tandoori oven, and then brushed with ghee and topped with finely chopped cilantro. It arrives at your table fresh out of the oven, the steam still rising. The specialty cheese naan has a soft chewiness that creates the perfect vessel for any of Chulah’s curries, like the paneer shahi korma: cubes of paneer (Indian cheese) that are slow-cooked in a rich cashew sauce with saffron and other spices.  Indukuri’s favorite is the saag curries, a savory spinach curry with a selection of lamb, chicken or paneer.

The decor of Chulah evokes a sense of comfort, reminiscent of traditional Indian homes, with wood finishes and brightly colored walls. “Back then, our house used to be made with wood, so as soon as we saw the place, [we saw that] a lot of wood was used inside [for decor], and we got the wood stained. So that’s how we wanted to keep it, like an old-style country home, like the traditional Chettinadu homes [in South India],” Indukuri said. 

Chulah’s capacious interior provides a space for everyone; in addition to regular indoor tables, there is a private dining area for parties, bar seating and an outdoor patio – and more to come, according to Indukuri. In the coming months, the outdoor patio seating area will be outfitted with a grill to whip up fresh lentil crepes, known as dosas. If you’re looking for a healthy grab-and-go meal, Chulah’s protein and vegetable-loaded bowls and wraps don’t skimp out on flavor. 

Follow Chulah Indian Hearth and Bar on Instagram, or visit their website for more updates.

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Qahwatea Coffee, located at 15957 Manchester Road, is Ellisville’s up-and-coming late night spot for coffee, tea and good conversations.

Qahwatea is a family-run business owned by Moe Safi, Hamzah Alshami and Tiger Safi. The idea bloomed over a Thanksgiving dinner between the two families, and soon developed into a reality.

“We joined forces and then we created a Yemeni coffeeshop. We both love coffee, we’ve known each other for such a long time, and every time we go out of town, we always [check out a new coffee shop and] get coffee,” Safi said. “So it kind of made sense that we would go into the coffee industry [together], and we joined forces to make some crazy [delicious] coffee.”

Qahwatea had a soft opening on Sept. 22, and their grand opening is planned for Saturday, Sept. 27. The cafe’s hours are 7 a.m. to 10 p.m. Monday through Thursday, 7 a.m. to midnight Friday and Saturday, and 7 a.m. to 11 p.m. Sunday.

Unlike other coffeehouses in the area, the nighttime hours provide a liquor-free alternative for friends to meet up. According to Safi, since there isn’t a strong party culture in Yemen, locals prefer coffee shops for their late-night hangout.

“People have meetings late at night. People have to study late at night. People want to come and chill late at night,” Safi said. “There’s so much stuff that goes on late at night that people don’t think about today.”

Qahwatea’s decor is meant to transport patrons into a traditional Middle Eastern home. Sip on your beverage while lounging on a hand-stitched Yemeni wicker chair, or opt for an Arabic-style seating area with cushions. 

“And this is what that [vibe] is in a [traditional Yemeni] coffee shop, which is the vibe you want to give: more of an ‘at home’ vibe,” Safi said.

As you walk around the cafe, the walls are adorned with Moroccan paneling, akin to a conventional Yemeni home, Safi explained. The wooden panels alongside the Arabic seating area are engraved with a beautiful, floral geometric pattern. Murals depicting different scenes of Yemeni life adorn the walls: murals ranging from native Yemeni Socotra dragon trees to a depiction of Old Sanaa, one of the oldest cities in the world. 

But what makes Yemeni coffee so different? According to Safi, coffee originated in Yemen; particularly from the city of Al Mokha, from which the word “mocha” was derived.

“If you want to come discover coffee’s origin, then you have to come to [a] Yemeni coffee shop. You can’t go to your typical [neighborhood] coffee shop,” Safi said. 

For the coffee aficionados, don’t leave without trying their specialty coffee drinks. The Qahwatea Latte, infused with traditional Yemeni spices, is described as a “mouthful of explosions of flavor on your tongue.”

The pistachio iced coffee is a beautiful cross-section of espresso, milk and pistachio cream at the bottom.  It is meant to be shaken vigorously before drinking, Safi explained.

The Jubbani coffee is unlike anything you’ve tried: light roast coffee with an aromatic flavor profile of cinnamon, cardamom, ginger and cascara (the peel of the coffee cherry). 

Looking for a coffee alternative? The Adani Chai comes to your table piping hot. The smooth black tea contains hints of cardamom, ginger, and vanilla that excites the senses. Or try the strawberry matcha latte, a drink that’s pleasant on both the eyes and the taste buds.

The drinks pair deliciously with Qahwatea’s pastries, such as the viral Dubai croissants, and a variety of cheesecakes, from strawberry cheesecake to Kunafa cheesecake. Don’t forget a Yemeni staple, the honeycomb bread: soft bread soaked in a sugar syrup and stuffed with cheese. For an Instagram-worthy dessert, order the fruit mousse. The mousse is almost like an edible Russian nesting doll; each layer brings with it a delectable surprise. The dessert’s chocolatey outer shell breaks with a satisfying crack, revealing the rich mousse inside. Dig a little deeper, and let your taste buds enjoy the third and final layer, the fruit jam. 

Qahwatea (pronounced Ka-Wa-Tea) is a wordplay between Arabic and English, Safi explained. In Arabic, ‘Ti’ means “my,” and it rhymes with the word “tea” in English.  When combined with the Arabic word “Kahwa,” which means coffee,the name Qahwatea cleverly translates in English to “my coffee.” 

Follow Qahwatea on Instagram, Facebook and TikTok for more updates. 

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Looking for a good time in West County? Head to Good News Brewing Co.’s new location at 2603 West Ave. in Wildwood for a pick-me-up of some hot pizza and cold beer. 

Good News opened its sixth location at the intersection of Old Manchester Road and Highway 109. With other locations in O’Fallon, Defiance, Augusta, St. Charles, and Alton, Illinois, the newest location marks owner Dan Tripp’s first foray into St. Louis County. 

“A lot of our customers are cyclists, so a lot of them are [on] the Katy Trail. They were urging me to find something in [the area near] Wildwood,” said Tripp.

 Responding to the public demand, the Wildwood location opened its doors in May and is packed with families, couples and people looking to kick back and relax.

Step inside the 2,000-square-foot indoor tasting room to be greeted by a minimalist design featuring black and white with wooden accents. Furnished with picnic tables and metal bar stools, the open space turns this brewery into a gathering place where family and friends can share the restaurant’s namesake “good news” over a pint. With drinks and fresh pizza just an order away, conversations tend to flow as freely as beer from the tap.

“One of my favorite things is to walk around and look at how many people are not on their cell phones. It’s a special thing that people are here to interact, to have fun. [Nowadays] people just aren’t going to restaurants, and [when they are], everyone’s just on their phones. You don’t see that here,” Tripp said.

As you take a step outside, the space transforms from a refined indoor experience into an outdoor backyard bash, with games like cornhole and bocce ball, along with a small stage for local musicians.  Pop in on a Friday night to enjoy the fall weather, try some local food trucks, and listen to local bands. Good News aims to be the backyard for Wildwood every Friday night, Tripp explains.

“Good News prides itself on having something for everyone,” Tripp said. “I like to call them approachable beers. You get someone in here who isn’t really a craft beer enthusiast, but there’s something for everyone.”

For those new to the craft beer scene, Tripp recommends the Belgian White with hints of coriander and orange. The beers pair well with the Jalapeno Popper Pizza, with the signature Boom Boom sauce, jalapenos, bacon and crushed Fritos that’s topped off with a drizzle of ranch.

If you’re looking for something unique, try the Hazelnut Coffee Milk Stout, a perfect balance of hazelnut and rich coffee. Not a fan of IPAs? The Lime-Tangerine Sour, a crisp, bright, wheat-based ale, might be up your alley. Or, as the fall festivities approach, order their seasonal pumpkin brew, an amber ale with just the right hint of pumpkin spice. 

As business increases, Tripp has plans to open more locations in the St. Louis region, including an additional brewhouse at the Wildwood location, along with the company’s existing brewhouse in Augusta.

“Our goal is to get families and friends to gather and hang out and spend the afternoon together. That’s our focus and our priority, and that’s our mission,” Tripp said. “That’s kind of why we started, to be a light in a darkened world.”

Visit Good News Brewing Co.’s website, Facebook and Instagram pages for more updates. 

The post Good News Brewing Co. opens new location in Wildwood appeared first on Sauce Magazine: Intelligent Content For The Food Fascinated.

It’s that time of year when temperatures consistently reach 90 degrees, so head to Kwality Indian Eatery & Ice Cream to try some unique flavors and cool off.

Located at 2550 Highway K in O’Fallon, Kwality opened its doors to the public last fall, serving authentic Indian cuisine and Indian ice cream flavors.

“There are a lot of [Indian] restaurants on Manchester Road, but I didn’t see any on Highway K for the people who are living here,” Abbineni said. “I see [during] Covid, so many [people] moved to this location, but I didn’t see any [Indian restaurants] coming here.”

Kwality is the latest endeavor for the owners Koushik Koganti, Avinash Abbineni, Chandra Garimidi, and Hemanth Bezawada. Koushik Koganti and team own several restaurant franchises across the USA and Canada, such as Godavari, Madras Dosa Co., Khiladi, Vaanga, 1947, Boston Halal, United Telugu Kitchens, and Ishtaa.

In a conversation with Sauce Magazine, co-owner Avinash Abbineni explained that the idea for an ice creamery blossomed after New Jersey-based ice cream maker Kwality opened a location near their Godavari branch in Austin, Texas.

“When we opened Kwality, we wanted it to be more than just a place to eat,” Abbineni said. “We imagined a spot where parents could bring their kids after school, where families could enjoy a full meal and a sweet treat in one place, and where everyone, from every background, would feel welcome.”

While the two share a similar name, it’s not to be confused. Kwality Indian Eatery & Ice Cream sources its ice cream from the Kwality brand based in New Jersey, which produces 25 different varieties of traditional Indian flavors like paan, chickoo, butterscotch, beetroot halwa, and malai. Try the bright pink beetroot halwa ice cream, with a creamy, floral taste. Or cool down with the Ferro Rocher milkshake, with real Ferro Rocher chocolates blended with vanilla ice cream. Don’t leave without slurping down a falooda, a cold dessert made with milk, rose syrup, vermicelli, and sweet basil seeds.

One of Kwality’s defining features is what Abbineni describes as the “fast casual” dining experience. Inside the 2,800 square foot space, a projector plays South Indian music videos, groups of friends and families mingle in the open dining area, and enjoy ice cream in the sunshine under the rainbow-striped awning.

First time at Kwality’s and not sure what to order? Abbineni recommends the paneer pulao, a basmati rice dish with cashews and cubes of paneer, lightly spiced with black pepper that comes with a side of raitha, a yogurt condiment, and some chutney.

Feeling a little peckish? Try the paneer kati roll–scrambled paneer in a flavorful yogurt sauce, with lettuce, tomatoes, and onions wrapped in a soft, flaky flatbread.

The restaurant and ice creamery are open from 11 a.m. to 10 p.m. on weekdays and from 11 a.m. to 12 a.m. on weekends.

“You ask any time in the day, we will give you [breakfast items like] dosa, idli, vada. So we’re not closing during the middle [of the day]. So the [customers] can eat everything we have, like fast food, samosa, samosa chaat, street-style [foods], like vada pav. So customers can order all these [items] anytime,” Abbineni said.

Follow Kwality Indian Eatery & Ice Cream on Instagram and Facebook for more updates.

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Craving a snack after doing some grocery shopping? Come to Tatva Cafe at 15801 Manchester Road feeling hungry and leave feeling satiated. Located next to Bharath Bazar, the 1,300 square foot space has been whipping up delicious South Indian food since opening its doors to the public last fall.

Jars of freshly made snacks line the walls, and glass containers of achar, India- style pickles, sit behind the counter. Listen to the jingling of the colorful wind chimes hanging from the ceiling mingle with the traditional Indian music playing from the speakers. Owner Ms. Reddy says Tatva symbolizes the five elements of the universe. The decor is meant to evoke memories of traditional Indian cafes like Rameshwaram Cafe, a popular chain in South India.

“We wanted to make it South Indian authentic, like how you typically have the Rameshwaram Cafes in India,” Reddy said.

In the coming months, the cafe has plans to have a live pani puri station outside the cafe, just like in India, Reddy said. “So we’re waiting on some permissions [from the city right now]. Once that is done, probably we’ll have a live pani puri station like typical India, where people come and [eat pani puri] sitting outside,” Reddy said.

The mark of a good cafe is in its beverages, and Tatva Cafe’s chai is like no other. Reddy calls it Irani chai, and explains that the milk is boiled for 3 hours and uses “secret ingredients” to make the tea thicker.

“There are people who love our chai. They come all the way, like 30 miles from Lake Saint Louis. I have customers from Maryland Heights who just come for tea and go,” Reddy said.

Of course, chai time would be incomplete without the accompanying snacks like pakodas, vegetables dipped in a spiced batter, fried to crispy perfection. Or, try some punugulu, a crispy, savory snack from the South Indian state of Andhra Pradesh made with rice and urad dhal batter.

But what Tatva is known for is their dosas, a crispy, savory lentil pancake that’s typically made out of a fermented batter of rice and urad dhal.

“If you have tried dosas in any other Indian restaurant, those are crunchy, in and out. But ours are small sized, thick. We have special batter we prepare by our own chef,” Reddy said.

Tatva’s menu isn’t just limited to their tea and snacks; don’t miss out on the thali combo, which includes rice, flatbread, a choice of five curries, a lentil soup called Sambar, spicy pickle, a crispy savory lentil chip called Papad, and a dessert. Not feeling that voracious? Opt for a combo of rice, flatbread, and a choice of two curries for a few bucks less.

Or, if it’s looking to be a quick meal kind of day, pick up some steamed rice cakes called Idlis, or try Vada, a savory lentil donut fried to crispy, delicious perfection. And don’t leave without trying the poori, fried flatbread with a choice of a side of dal, curried lentils, chole, curried chickpeas, or a paneer side dish.

Tatva makes their food fresh, in-house, every day. The produce comes in fresh from neighboring grocery Bharath Bazar to craft their signature curries.

Reddy explained that while the ingredients might vary, the menu typically adheres to a vegetable fry, gravy gravy-type curry, a paneer side dish, and a lentil-based dal dish. “So we ensure we have all these four types of [curries]. But the vegetables change every day. One day it’s okra, one day it’s brinjal, one day it’s bottle gourd,” Reddy said.

Have a dietary restriction or allergy? Don’t hesitate to ask for accommodations, as Tatva offers egg-free and onion- and garlic-free options.

“I feel there’s no such space for them [vegetarians] where they can come and eat with freedom, like not thinking about what dishes we are using, whether we are swapping [between using] Veg or non-veg [utensils]. They are free from that stress. They just come enjoy the food,” Reddy said.

Visit their website or follow Tatva Cafe on Instagram for more updates.

The post Tatva Cafe serves vegetarian Indian cuisine in Ellisville appeared first on Sauce Magazine: Intelligent Content For The Food Fascinated.

Tucked away in a strip mall corner by Andy’s Frozen Custard, Fuad Khalil and his team have been quietly slinging dough and whipping up delicious and dietary-friendly pizza options at Mizan’s Pizza at 15523 Manchester Road. 

A long-time resident of Ballwin, Khalil noticed the lack of halal options for the local Muslim community. “Because when we go to order something for the mosque or any events, we have a hard time explaining to people like, ‘Hey, I need no pork,’” Khalil said. “Some people refuse. Some people, they [get] confused.”

Halal refers to a specific way an animal is processed according to Muslim law. Halal chicken has a different taste to it than regular chicken, Khalil explains. Experience the difference by trying Mizan’s signature chicken shawarma pizza: mozzarella cheese, tomato, pickles, parsley, and pieces of chicken shawarma drizzled with a creamy garlic sauce.

Customers are most excited for the American Hottest pizza, which has turkey-based halal pepperoni, Khalil said. Traditionally, Muslims avoid eating pork because it is forbidden in Islam.

Don’t leave without trying the gyro pizza, where each bite features perfectly spiced, juicy gyro meat drizzled with a creamy tzatziki sauce. 

Grab a bite of the latest addition to the menu: the chicken tikka pizza. It’s Khalil’s favorite dish to order at Indian restaurants, so he put it on a pizza. 

A new day means new dough, and Mizan makes theirs fresh daily. Like its name Mizan, which means “scale” in Arabic, each ingredient is measured out and proofed overnight to ensure a soft yet crispy crust. 

Not a pizza lover? Mizan also offers a selection of wings, burgers, calzones and salads. To satisfy the sweet tooth, try some specialty baklava. 

Since opening its doors to the public this spring, Mizan Pizza has already garnered several regular customers and a bustling takeout business. “Some people ask, like, hey, what’s halal? And we explained to them, and they’ve been like a customer now, they come from regularly like, ‘Hey, your food is great,” Khalil said.

The post Mizan Pizza serves halal-friendly pizza options in Ballwin appeared first on Sauce Magazine: Intelligent Content For The Food Fascinated.

In a day and age where terms such as “girl dinner” dominate the internet and quick, on-the-go meals lack nutritional density, St. Louis-based chef Ashok Nageshwaran is trying to make food healthy again.

By day, Nageshwaran creates delectable dishes through his multifaceted catering business, Food Raconteur, which he founded in 2017 to provide catering, consulting, education and private chef services in the St. Louis area.

 “Come as strangers, go as friends,” is how Nageshwaran describes his latest creative endeavor, a series of three-hour workshops aimed to connect wellness and food. “At least explain to the people what’s on the plate. Where does it come from? You have remedies [all] around you. You don’t need to pop a pill every time [you fall ill]. But it’s very simple meals,  we are not preaching anything, veganism, vegetarian or animal [diets], nothing,” Nageshwaran said.

The workshops aren’t just centered around food. It’s all about revitalizing forgotten recipes, traditions, cookware and more. That message is reflected in the decor of Nageshwaran’s studio, which is adorned with copper accents and shades of green and brown that emanate an earthy and grounded mood. 

Eight to 10 participants gather at the Olivette studio (the address is shared with attendees once tickets are purchased), a homely space for two-hour sessions that are followed by a meal prepared by Nageshwaran. 

Every month features a new menu and a new host besides himself, Nageshwaren explains. The next workshops will take place on Jan. 25 and 26 with a focus on breathing exercises and will be led by Melissa Gaia, a breathwork facilitator. March’s workshop connects music and food, and another workshop connects alternative medicine and food. 

“Every country has given its old, 1,000-year-old recipes and things like that. Mexico, and  China, have a wonderful, wonderful history,” Nageshwaran said. “The idea is community. If someone has a skill and they want a space, I think they can always just use the [studio] space.” 

The debut workshop in December focused on mindfulness and mindful eating and featured an hour-long yoga session led by Costa Rica-based yoga therapist Alana Oritiz and a brief talk on mental wellness by Dr. Ravikumar Chockalingam. 

The group of eight arranged their yoga mats in the living room space as Ortiz kickstarted the session with a discussion on doshas, an Ayurvedic principle that describes a person’s physical, mental, and emotional characteristics. 

“Because Ayurveda is such an incredible tool, practice, and a healing art,  it’s important that we learn another map to understand who we are. Because Spadia is [the Sanskrit word for]  self-study, I think different people grasp onto different ways and road maps of their lives,” Ortiz said. “I think that the doshas help identify what I was saying in class. How do we find balance?”

The group flows through a series of exercises that focus on balance within oneself, and with others. “The pose starts when you want to exit,” Ortiz exclaims as she stops to correct a participant’s pose.

As the yoga session concludes, guests are treated to their first delicacy of the day – an energy bite crafted with dates, coconuts and almonds. 

Nageshwaran explains that the menu varies depending on the session. For this month’s menu, Nageshwaran was inspired by the sattvic diet, a plant-based Ayurvedic diet.  The morning session’s food featured Khichdi, a South Asian porridge made with lentils and oats, chia seed pudding made with coconut milk, and a bowl of ripe melons and persimmons, with a cupful of moringa leaf tea. 

Guests at the evening class enjoyed a coconut milk-based vegetable stew paired with flatbread, a kale quinoa Khichdi, a salad of carrots and beets, beans and asparagus sautéed in a touch of ghee and a hint of pepper, a spicy pickle made with ginger and turmeric, and a yogurt drink made with rose and saffron to wash it all down.

“The menu should have all six different taste components. Salt and sweet, bitter,  pungent, sour and astringent,” Nageshwaran said. 

The studio kitchen reflects Nageshwaran’s passion for revitalizing forgotten cookware and cooking styles. On the stove sits a South Indian stone pot called the kalchatti, which was used to create the kale quinoa Khichdi. Guests are invited to experience an ancient South Asian tradition that uses copper vessels to drink water infused with vetiver root, which is known to cool the body down.

“So that was a very nostalgic thing for me, because growing up in Chennai, when it’s tropical, it’s really hot in the summers. So I grew up drinking that water during summer, right? My mom used to tie the [vetiver root] in a cloth and put it in the water pot, and that’s how we drank it. I haven’t had that in 30 years. So that was very nostalgic,” said Meera Saranathan, an attendee of the Dec. 7 workshop.

But it’s not only the food itself that intrigues the taste buds, it’s the way it’s presented. Each dish is served in a handmade, Indian-style Thali, a round brass platter where side dishes are served in individual cups. The Thali provides an easy way to control portion sizes, Nageshwaran explains. As guests try each dish, they’re also treated to a presentation about the traditional vessels used to craft the meal presented before them. 

For Nageshwaran, the workshops provide a way to blend ancient wisdom and modern discoveries and present them in a way that’s accessible to everyone. “The meal is a medium to bring everyone together. The meal is seen as a medicine, rather than indulgence, we always do that [indulge] in the other seven days [of the week],” Nageshwaran said. 

For a taste of mindful eating and more information on future workshops, follow Food Raconteur on Facebook and Instagram for more updates.

The post St. Louis chef Ashok Nageshwaran hosts wellness workshops in Olivette appeared first on Sauce Magazine: Intelligent Content For The Food Fascinated.

Exit 11 Coffee is a familiar sight for anyone driving through the I-44 corridor, with storefronts in Washington, Union, St. James and more, along with its newest location in Eureka, which opened at 527 N. Central Ave. opened in early December.

Owner Angela Garland said this is the eighth location since opening its initial Washington location in 2015. 

“We’ve been looking at Eureka since 2019 because we knew there was a need, just because the only other drive-thrus are Panera and McDonald’s,” Garland said. “It’s been incredible. Of all of our first-day openings, this was the best. And everyone’s so kind.”

Order any of Exit 11’s specialty coffee drinks and get a taste of their house-made organic syrups, which pair perfectly with their locally roasted coffee beans. 

“We accommodate the mom with the carload of kids who wants her vanilla latte with cold foam and caramel drizzle. Also, the guy or gal that just wants a basic black coffee,” Garland said.

Not a fan of coffee but craving a midday pickup? Garland recommends the Rave energy teas made from botanical coffee bean extracts.

Exit 11 also offers gluten-free, vegetarian, and keto-friendly food options, including a popular breakfast burrito made from locally sourced organic ingredients.

“Because we’re still small, we can utilize local resources, because [for one], we get our meat from Williams Brothers [Meat Market] out in Washington,” Garland said. 

Garland explains that the 280-square-foot space isn’t here to compete with other local coffee shops like The Orange Couch Coffee House, a popular coffeeshop in the area.

“You do your drive-thru when you’re out and about, but you go to the coffee house because you want to sit, visit, get something to eat, and hang out. I’m hoping it doesn’t affect them [Orange Couch Coffeehouse] because that’s certainly not our mission.” 

Exit 11 in Eureka is open from 6 a.m. to 2 p.m. Monday to Friday and 7 a.m. to 2 p.m. on weekends. Follow them on Instagram and Facebook for more updates. 

The post Exit 11 Coffee opens drive-thru location in Eureka appeared first on Sauce Magazine: Intelligent Content For The Food Fascinated.