SHOW & RECIPE FOR JUNE 2

YATRA COMES TO HOUSTON
The owner of Yatra Brasserie was enjoying considerable success with his Indian restaurant-nightclub concept in the posh Mayfair district of London when someone suggested he open a variation in downtown Houston. That, amazingly, he has done – a restaurant serving Indian and Pakistani cuisine good enough to delight even the pickiest Englishman – for whom a “curry” like chicken tikka masala is now the country’s national dish. Sonu Lalvani joins us in the studio for a tasting of Yatra’s best dishes.

ALWAYS LOOK ON THE BRIGHT SIDE
Longtime Monty Python member Eric Idle took the stuff dreams are made of, or at least the stuff their hit film “Monty Python and the Search for the Holy Grail” was made of, and turned it into a major Broadway blockbuster. Christopher Gurr, one of the stars of the musical “Spamalot,” sits down to discuss not only his role in the touring production now playing at the Hobby Center for the Performing Arts but the show’s lasting appeal.

WHAT’S NEW WITH BARBI
A few years back, Chef Barbara Farrar was the toast of the town – and considering the menu at her Chez Nous in Humble, that would mean she had to be French toast. In recent years, while consulting for quite a few successful food operations, the chef friends know as Barbi has settled on a much more casual approach to dining. In her latest incarnation, at a place called TTR Gourmet, she’ll make you a delicious sandwich but she sure won’t make you croque, monsieur.

This Week’s Delicious Mischief Recipe…
GERMAN APPLE PANCAKES

Pancake Batter:
1 ½ cup flour
¼ cup sugar
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon vanilla extract
1 cup milk
2 eggs
2 tablespoon melted butter
1 dash of nutmeg
½ cup sugar and ¼ cup melted butter for caramelizing the pancakes
½ cup vegetable oil

Apple topping:
3 medium-size Golden Delicious Apples
3 tablespoons sugar, mixed with 1-teaspoon cinnamon
1 tablespoon lemon juice

Peel and core the apples, cut the apple in quarters, then slice each quarter into thin slices. Place apples in a ceramic bowl and combine with cinnamon-sugar and lemon juice, set aside. Sift the flour, sugar, baking powder and salt into a mixing bowl, and make a well in the center. Whisk the eggs, butter, milk and vanilla, pour into the well and whisk until smooth and creamy. Generously oil a 10-inch Teflon sauté pan and heat over moderate heat, pour a quarter of the pancake mix into the pan. Tilt the pan first to one side, then to the other side, until the batter coats the bottom of the pan.

Arrange the sliced apples into the batter and cook the pancake, first on one side, then by using a spatula to turn on the other side. The pancakes should be golden brown, place on a heated serving platter and keep warm. Just before serving heat the melted butter, add the sugar and return each pancake for a few seconds into the butter – sugar mixture. Serve with vanilla ice cream. Serves 4.