THAT MEAN SUMMER IS OVER? JOIN THE CONVERSATION WITH US
MONDAY AT 10 A.M.
>> Jason: I WAS SITTING IN THE
BACKYARD AND THE SUN IS SHINING
AND THE POOL IS OPEN AND CLEAN
AND WARM.
AND WARM. AND I THOUGHT TO MY SEVERAL, OH
MY GOD, I’LL BE COVERING THIS
POOL IN THE NEXT 6 WEEKS.
>> Tati: SORRY.
>> Jason: WAH, WAH!
>>> IT’S FRIDAY, AND FOR MANY,
THAT MEANS PIZZA NIGHT.
AND IT’S LIKE ANY AROUND TOWN.
>> Tati: IT’S A FUSION PLACE
BLENDING PIZZA WITH POPULAR
INDIAN DISHES, ONE OF MY
FAVORITE CUISINES.
FAVORITE CUISINES. HOW DID THEY COME UP WITH THE
IDEA?
IDEA? IT STARTED WITH INDIAN HARD
CHEESE, LIKE THIS.
>> Jason: LET’S FIND OUT MORE AS
MICHELLE OLIVER TAKES US TO
CANTON TO DINE IN THE D AT CURRY
ON CRUST.
ON CRUST. ♪
♪ >> WE’VE BEEN MAKING PIZZAS IN
MY FAMILY SINCE I WAS A LITTLE
KID.
KID. ONE DAY, ONE OF MY UNCLES
SUGGESTED TO MY MOM TO TRY
SOMETHING DIFFERENT.
SOMETHING DIFFERENT. AND IT WAS GREAT!
WE TRIED IT AGAIN AND CHANGED UP
THE SAUCE AND MADE MORE
INDIAN-STYLE SAUCE AND IT TURNED
OUT GREAT.
OUT GREAT. >> Michelle: AND THAT WAS THE
IDEA THAT STARTED CURRY ON
CRUST.
CRUST. CURRY IS A TERM THAT THE BRITISH
GAVE TO GENERALIZE THE GRAVIES
IN INDIAN COOKING.
WE TAKE YOUR FAVORITE INDIAN
DISHES AND PUT IT ON A PIZZA.
>> Michelle: CURRY ON TRUST
STARTED IN 2012.
>> MY TWO UNCLES STARTED
NEEHEE’S.
NEEHEE’S. AND THEY SERVE UP PIZZA AND
OTHER FUSION DISHES AND LIKE TO
INDICATE TORE THOSE WITH DIETARY
RESTRICTIONS.
RESTRICTIONS. >> WE HAVE DIET RESTRICTIONS AND
WE NEED TO CATER TO OUR OWN
FAMILY AND OTHERS AS WELL.
>> Michelle: WE START WITH SOME
SUMMONED PIZZA DOUGH.
>> WE’VE GOT THE BLEND WE MAKE
IN-HOUSE AND ADD IT TO OUR
DOUGH.
DOUGH. >> Michelle: DUST IT WITH FLOUR
AND PUT IT THROUGH THIS MACHINE
TO ROLL IT OUT.
>> WE CAN DOCK IT.
>> WHAT DOES DOCKING DO?
>> IT PUTS HOLES IN THE DOUGH SO
IT DOESN’T PUFF UP WITH THE
PIZZA BOILS.
PIZZA BOILS. IT’S GOT GARLIC AND GINGER AND
LOTS OF SPICES.
>> Michelle: THEN THE CHEESE.
>> AND TOPPINGS.
>> Michelle: VERY PRETTY.
>> YOU’VE GOT IT RIGHT THERE.
>> Michelle: THEY LIKE TO
SEPARATE THEIR ONIONS AND PLACE
THEM ALL PRETTY ALL OVER THE
PLACE.
PLACE. ONCE THOSE ARE CAREFULLY
ARED-FLAG WARNED, WE SPRINKLE ON
FRESH GARLIC AND ADD ON THE
SEASONED HARD INDIAN CHEESE.
THEY’RE COLORFUL.
THEY’RE COLORFUL. THEY’RE VERY PINKY RED COLOR.
>> WE MARINATE IT AND PORTION IT
OFF.
OFF. AND EVERY PIZZA IS GETTING THE
SAME AMOUNT.
SAME AMOUNT. >> Michelle: WE SPRINKLE ON THE
REST OF THE CHEESE AND INTO THE
OVEN IT GOES.
THEN WE PAINT THE CRUST WITH
GARLIC BUTTER.
GARLIC BUTTER. THIS MAKES CRUST TASTE SO
AAZING.
AAZING. AND FINISH WITH SPICES AND
CILANTRO.
CILANTRO. >> Tati: JOINING US TODAY IS THE
CO-OWNER AND MANAGER AT CURRY ON
CRUST.
CRUST. WHEN I TELL YOU THIS SMELLS SO
GOOD!
GOOD! IF YOU LOVE INDIAN FOOD LIKE ME,
YOU WOULDN’T BE ABLE TO RESIST
THIS.
THIS. TELL US ABOUT THE WONDERFUL
SPREAD.
SPREAD. >> WE HAVE SOME OF THE MOST
POPULAR, CHILI PANIR, AND BUTTER
CHICKEN UP THERE.
>> Tati: CUT UP AND PUT OR
PIZZA, GOOD IDEA.
>> AND IT’S THE DISHES EVERYONE
LOVES AND PUT THEM WITH PIZZA.
>> Tati: AND WHAT’S HERE?
>> THIS IS A GOOD & FREE PIZZA.
BUILD YOUR OPEN WITH EGG ATLANTA
SAUCE, AND IT’S DIFFERENT, NOT
WHAT YOU TYPICALLY FIND BUT IT’S
A POPULAR OPTION.
AND THAT ONE IS ACTUALLY THE
VEGAN PIZZA.
VEGAN PIZZA. SO WE HAVE ABOUT 9 DIFFERENT
VEGAN OPTIONS.
VEGAN OPTIONS. >> Tati: AND THAT’S VEGAN
CHEESE.
CHEESE. >> RIGHT.
>> RIGHT. >> Tati: AND WHAT IS THIS IN.
>> THAT’S OUR CHICKEN DIKA, AND
IT HAS MADE US FAMOUS.
>> Tati: SO LET’S LEARN THE
DIFFERENCE, IT’S TIKA NOT TIKA.
>> IT’S A SHORT "I" SOUND AND
EMPHASIS ON THE "KA."
>> Tati: AND HOW IS PANIR USED?
>> IT’S FIRM AND DOESN’T MELT.
IT GIVES YOU FULLNESS WITHOUT
HAVING THE NONVEGETARIAN ASPECT
TO IT.
TO IT. >> Tati: AND YOU HAVE SOME
SPICES.
SPICES. >> CURRY IS A GENERALIZED TERM
THAT REFERS TO A BLEND OF SPICES
COOKED INTO A GRAVY.
THERE’S AN INNUMERAL AMOUNT OF
CURRIES.
CURRIES. AND WE’VE GOT SOME CHILI POWDER
AND HARD SPICES LIKE CLOVES,
CINNAMON STICKS AND CLOVES.
>> Tati: SO CURRY IS NOT ONE
THING.
THING. AND THE OTHER ITEMS?
>> THOSE ARE VEGGIE PUFFS, OUR
MOST POPULAR SIDE ORDER.
THEY HAVE A FEELING OF PEAS,
POTATOES, ONIONS AND PUT THEM IN
A PUFF PASTRY AND BAKE THEM.
AND THIS IS OUR WINGS ON THE
SIDE, VERY POPULAR, INDIAN-STYLE
CHICKEN YOU’LL FIND IN MANY
RESTAURANTS.
RESTAURANTS. THESE ARE CHILI CHICKEN WINGS.
>> Tati: I LIKE IT.
LET’S BRING IN YOUR AUNT.
AND COME IN THE MIDDLE.
>> GOOD MORNING.
>> Tati: NICE TO HAVE YOU HERE.
>> THANK YOU.
>> Tati: SO TELL US HOW YOU CAME
UP WITH THIS IDEA.
>> ME AND MONEYA AND MY OTHER
SISTER, WE WOULD MAKE WITH
LEFTOVER CURRIES AT HOME AND HAD
A SPACE AVAILABLE NEARBY OUR
HOME AND THEN WE DECIDED TO MAKE
THIS CURRY ON CRUST.
>> Tati: I ALWAYS SAY THE BEST
FOOD COMES FROM LEFTOVERS.
A WHOLE CUISINE AND RESTAURANT
WAS STARTED.
WAS STARTED. AND WHEN I TAKE INDIAN FOOD HOME
AND HEAT IT THE NEXT DAY, IT
TASTES EVEN BETTER.
>> WE’RE IN CANTON ON CANTON
CENTER AND FORD ROAD.
>> Tati: VEGAN OPTIONS,
VEGETARIAN OPTIONS.
VEGETARIAN OPTIONS. IF YOU WANT TO TRY IT OUT, WE
HAVE SIX $25 GIFT CERTIFICATES.
GO TO OUR "LIVE IN THE D"
FACEBOOK PAGE OR THE CONTEST
PAGE AT CLICKONDETROIT.COM AND
WE INVITE YOU TO JOIN OUR DINE
IN THE D FACEBOOK GROUP WHERE
YOU CAN LEARN ABOUT ALL THE
GREAT PLACES TO EAT AROUND TOWN.
JOIN US, SHARE YOUR FAVORITE
PLACES.
PLACES. WE’D LOVE TO HAVE YOU.
>> Tati: NEXT ON "LIVE IN THE
D," THE BATTLE FOR THE SONG OF
THE SUMMER CONTINUES.
SEE WHICH ARTIST IS RELEASING
NEW MUSIC AHEAD OF HER BIG