For the past months the “Visiting Chef” series at John Novi’s legendary Depuy Canal House has been jumping! Thinking "out of the box" Novi has humbly opened his kitchen to both ethnic and international chef's to create unparallel gourmet cuisine to appeal to the food savvy Hudson Valley diners.In February, local Kingston Chef, Graziono served Italian flavors, March was Thai; executed by Suntree Perkins and for April, Indian cuisine; by the charming and truly glamorous Chef Kiran Ramgotra-Sancious.
Novi and Sancious work seamlessly together combining her classic family ingredients & special spice blends with Novi’s modern techniques. Chef Ramgotra, takes pride in continuing to blend Indian spices handed down from her Grandmother’s recipes such as her Gram Marsala a spice blend with a subtle warmth of heat. Sancious likes to work with the ever-potent Habanera Chili, which she explains has just that hint of hot, but not too much. The Lamb Shank Vindaloo and Roasted Alu Gobhi and a few other selections on this month’s menu reflect the subtle heat.
My date, Barbara Hallam, and I enjoyed and witnessed our meal and the rest of the house meals prepared in front of us! The Chef's table is a wonderful place. The aroma of the fresh ingredients being sautéed and simmering on the stoves fire as the large antique copper stockpots and pans that hang from the rafters dating back form the 1700’s simply add to the dining experience.
Barbara and I ordered the same selections of the Three Course meal (24 dollars) which included a complimentary Amuse Bouche of the
Grilled Chicken and Mango Chutney; a tender strip of chicken marinated in yogurt served on a small stove-roasted pappadum with small touches of the traditional green mango pickle salad and a mint cilantro sauce.For our first course we opted for a new edition on the menu, Whole Smelts in Chic Pea Batter. The small fish reminded me of my dad frying Smelts on Staten Island, freshly caught. The fish
were simply tender and tasty, the mix of the thick saffron colored fish chowder and the spicy kick of the pickled mango was an added surprise to each fork full. We watched as Novi plated our Main Entrée; Seared Cod Masala and Arugula, the intricate plating of the many different flavors on one plate included Basmati Rice, homemade Masala, wilted baby arugula leaves and finally an accompany of Chapatti that is lightly coated with ghee. We both tasted all the wonderful spices of the dry rub on 
the cod; cumin, coriander, turmeric, cayenne pepper, paprika and mango powder. Simply delicious!For dessert, our server suggested the Kheer, a creamy rice pudding made with basmati rice simmered in milk, cardamom, cinnamon, cloves and a small amount of sugar. The velvety creamed rice was then garnished with currents, slivered Almonds and a splash of rose water, delicious and not very sweet. Barbara ordered Kulfi a vanilla ice cream with almond milk cream garnished with fresh fruit. A very light and refreshing end to a wonderful Indian meal.
Reservations are highly suggested. The Depuy Canal House on Wednesday is a social scene, table-hopping and full of good clean fun. Word on the floor is that next up maybe Cajun….if it is Cajun you may find me, once again, sitting at the Depuy Canal House’s Chef’s Table!!!
Wednesday's in May, starting the 6th, John Novi welcomes Chef Geri Hapern serving Cajun Cuisine!
FOR RESERVATIONS: Depuy Canal House • Route 213 • High Falls NY 845.68.7700
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