Kabbabish on Orleans - a fine Indo-Paki Cabbie Hang-out
Kabbabish on Orleans - a fine Indo-Paki Cabbie Hang-out
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Kabbabish on Orleans - a fine Indo-Paki Cabbie Hang-out
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Post #1 - October 4th, 2004, 1:34 pmHi,
Someone PM asking me to locate this old post of mine, which I share with you:
Cathy2, August 8, 2003 wrote:Inspired by, "In all, I was out nine bucks for a good meal, good company, and a new place for me to eat and my wife to avoid."
I couldn't resist any longer. I telephoned my sister and proposed dinner out for $6 each. Knowing my sister's frugality and her desire for dinner out, it wasn't a hard sell to go to Kababish. Truth in packaging, I did advise it was a Pakistani-Indian Cabbie hang-out. I also promised if she was uncomfortable, then we could head north for some kebabs instead. What I didn't tell her was how close to the loop we were going. Since she had just returned from the city, this could be the only turn off. Fortunately, she didn't ask until we were just about there!
The smells of Kababish were sensed before we even saw the sign. Though Gary' post had advised where free parking was, we found a street spot nearby. Now here we have some disagreement with my sister, she claims I had her walk in to Kababish first like a human sacrifice. I thought I was being polite to a guest.
When my sister and I walked in, it was a parting of the waters. Everybody moved to get a better look at the two women who just arrived. We immediately started asking questions about the food. They wanted to know if we wanted take-out. They were quite taken aback when we advised we planned to eat on the premises. I think they kept waiting for us to back out or advise we were joking.
Once they realized we were serious, then they began making helpful explanations of their food. The meat main courses included at least 3 chicken dishes simmering in sauces. There was one meat on the bone goat dish simmering in a sauce. There was a meat simmering in a yogurt sauce but none of them could explain what the meat was. We beelined to the fried fish, which was warmed in a microwave then additional spices applied. We also had their fried chicken, which was really very good. Instead of rice, we requested the freshly made raita, which we liked as-is and I used to make fish tacos a la VI. We also were given potatoes simmered in an oily red sauce. Plus we had one dal of each type available.
After we sat at our booth to eat, each new arriving guest would stop short upon seeing us. They made jestures to the staff who affirmed and confirmed our presence. One guy placed his order, turned his back on the staff and just stared at us eating. My sister and I would just look at each other and laugh.
What pleased and surprised me most was the food wasn't so spicy I couldn't eat it. The fish, which they claimed was perch, was boney. Despite my care for removing bones, I carefully chewed to identify a few lurkers I had to dig out. As VI suggested, this fish with raita made for an excellent fish taco. I agree.
Our tab including cokes was $6 each. Everyone invited us to return again soon. After we drove away, I asked my sister if she would really return, she agreed it was pretty good food for the price.
I took her up to Argyle to show her the Vietnamese bar which serves strong meats. I advised that is our next place to conquer! Afterwards, she bought me dessert at Taste of Heaven, whose cake slices are on sale for $3.25 each.
Thanks for the inspiration guys!
Kababish Restaurant
Pakistani-Indian Cuisine in Downtown
Vegetarian & Non-Vegetarian
939 N. Orleans
Chicago, IL 60610
312-642-8622
Open 24/7Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
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Post #2 - October 7th, 2004, 3:47 pmI have three things to say about Kabbabish, the tiny 24 hour steam table joint in Cabbie Alley along Orleans:
Perhaps the biggest never ending debate amongst foodies is the authentic thing. I sympathize slightly with the team that underplays authenticity because, of course, it matters most how it tastes. And if you futz with recipe in a way that produces something delicious, why argue. The problem, as those on the authenticity team point out readily, is that when things are made "authentically" or the way it has been made, it tastes better. In other words, there is a reason things have been done one way. Kabbabish tastes so good because it is authentic. It may not be totally authentic in a sense of ingredients or cooking tools; they offered canned peas today. But it tastes the way it is supposed to taste (judging by its clientele, I really have no idea how it is supposed to taste).
The very fact that I love Kabbabish so is testament to the chowhound process. Hounds like ReneG scouted out the various cabbie places, singling out Kabbabish for me to enjoy, and hounds like Zim helped me learn so much more about the product being offered. As was noted in today's Reader, we are a tribe that likes to eat AND talk about eating, and believe me, the latter is just as important. Kabbabish is a prime example of the actions of talking and eating.
Ah, but the eating, today once again I ate so well at Kabbabish for the never changing price of $6. Today's table featured a bit of leftover orange semolina (halwa), two forms of goat curry, a chicken curry in a very dark sauce, ground beef (keema), grilled chicken, a vegetable (canned peas with potatoes) and a yellow thick dal, plus the away from the table, superior fish tacos. Starch could be rice or fresh made chapatis. I went with the keema, Pakistani sloppy joes (or in today's multi-culti society, Pakistani picadillo), a mixture of sauteed hamburger, whole cinnamon sticks, tiny whole dried peppers (the ones that look almost like crabapples Zim), intriguing black cardamon, bell peppers, tomatoes, and a bit of Kabbabish magic. I kicked up a few notches by asking them to take a bowl of chopped jalepenos that was sitting around doing noting, and toss it on my beef. Like ceviche and papaya salad, keema is the kind of dish I cannot make too hot.
VI