Temptations: The Hot and Happening Restaurant in Ann Arbor, Michigan

Kavita Chhibber on why this culinary experience remains an irresistible Temptation!

The first time I walked into Temptations, the newly opened restaurant last October while covering a concert by Pandit Hariprasad Chaurasia, I was very touched by the humility and warmth with which the owners served Hari ji and all of us, keeping the restaurant open way past midnight, and bringing in special delicacies, for all of us to savor.

Hari ji loved the food and the hospitality, and kept telling me how much he remembered the restaurant where the owners were so loving, and the food, the best he had had in a long long time.

Each time I walk into the spacious and airy interiors of the restaurant, I see the smiling face of Joydeb Bose (pictured left), the man who started it all, and the food remains consistently good.

Joydeb grew up in Maharashtra and came to the US 6 years ago with his wife. He was a businessman back home and then worked as a software engineer in Michigan until September 11 and its aftermath, had many companies downsize. Joydeb became a casualty.

The one thing that didn’t stop was his passion for cooking, when he would churn out mouth watering dishes for friends and family. Joydeb confesses to being a diehard foodie. “ I love to eat and love to cook. When I was in India, I would cook for my friends at home and when they had parties in theirs, they would request me to come and cook for them.

That didn’t change even in Michigan, until one of his friends Sharmila Shreyan, a speech therapist asked him why didn’t he start a restaurant since he enjoyed cooking so much, instead of dabbling in the business of supplying Indian handicrafts which Joydeb had been doing since losing his job.

‘I told her if you help me I will,” says Joydeb. Shreyan became his partner as did another software engineer and accomplished cook Srividya Natarajan.

Then came hours of research, consultations with business advisors and doing the rounds of banks for loans. ‘ Not a single bank gave us a loan in spite of acknowledging our excellent credit rating,” says Joydeb. The reason- statistics show 80 percent of restaurants close down within 6 months of opening and no one wanted to invest in a losing proposition. Several wealthy Indians showed interest but wanted a partnership, in the venture. “ We weren’t comfortable with that.” The trio then maxed out their credit cards, remained quite clueless about doing business in America and lost all their working capital in the unexpected delays that occurred along the way. “ It took us 1 and a half years from the time we decided to open the restaurant to when we actually did.”

When the doors finally opened on 25th September 2004, the trio had no working capital. “It was a big gamble to start business that way, but we did very well. Within days we got an order to cater for 1000 people at the annual Bengali durga pooja. We did such a fine job, that today I do a big catering for the large Bengali community every week.” Joydeb says his chef is the only Bengali chef in the Michigan area and knows every single Bengali dish. While 80 percent of his clientele is American and loves the fact that his dishes are not Americanized and remain authentic, Joydeb says after 8.30 p.m. a large number of Indians only order from his very extensive Indo Chinese menu. The Americans frequently order the Chef’s special creation-lamb Methi. “We cater to corporations, major Indian events and have also become very popular with the Japanese community.”

The work is never ending. “In the beginning I did not leave the kitchen for 2 months,” says Joydeb. ‘ I would check every dish to make sure it was the way I wanted it. Now I try to take Sunday off even though we are open 7 days a week, but I just get called in nevertheless with some problem or the other.”

The large banquet facility is also the only one in Ann Arbor. The restaurant has become a Mecca for a large number of students who can easily afford the boxed meals the restaurant provides for 5 bucks. In addition, the lobby of the restaurant contains an impressive collection of imported Indian arts and handicrafts for sale. Joydeb's previous clientelle for imported goods had included Pier 1 imports among others.

The restaurant which was not named after the Temptations tour by Shahrukh Khan and company, but after Joydeb’s favorite restaurant back home in Nagpur, will mark its first anniversary next month. “ It has been a very exhausting but exciting time, and though my wife is beginning to complain about my long hours, I have loved every minute of this experience.”

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SPECIALTY RECIPES

KavitaChhibber.com presents two specialty dishes (one non-vegetarian and one vegetarian) from Temptations Restaurant courtesy of head chef Jiban Chakraborty (pictured left). Jiban has a 3 year diploma from IIHM ( International Institute of Hotel Management and Catering Technology), Kolkata and has over 25 years of culinary experience. In addition to his experience at Temptations, he has served at Maurya Sheraton in Delhi, Bassera Hotel in Secunderabad, Swosti Hotel in Bhuvaneshwar, Classic Residency in Jwalapur, New Delhi Restaurant in Taipei, Taiwan Handi Restaurant in West Vancouver, Passage to India in Mountain View, California and India Bistro in Modesto, California.

LAMB ROGAN JOSH (A BRITISH FAVORITE)

Ingredients : 5lbs boneless lamb ( For approx. 15 people ), ½ lbs ginger and garlic, 2tbsps each of chilly powder, cumin powder, coriander powder, turmeric powder, onion 4nos., whole kashmiri chilli 4-5 nos, 1tbsp salt, 4 pieces each of nutmegs, cinnamon stick, black cardamom, bay leaf, 1 cup tomato puree, 1 cup oil, 1 cup yogurt and 6 cups of lamb broth.

How to make broth : Remove the bones from the meat. Cut tender pieces, wash and keep aside. Boil 5 liters of water and in boiling water put all bones, bay leaf, cinnamon sticks, black cardamom, 1 piece ginger and 5-6 cloves of garlic. Keep it boiling for upto 5-6 hours on a slow flame. If water starts drying up you can add more water.

Cooking Procedure : Heat oil in a heavy bottom pan. Put one cup ginger and garlic paste and 4-5 nos. whole kashmiri chilly. When it starts to splutter add the boneless lamb. Cook in slow heat for about 15 minutes. Add all the spices and salt as per your taste. Put tomato puree and cook for another 5 minutes. Put the lamb broth and yogurt and a pinch of crushed nutmeg. Cover the pan with a lid and cook on low heat till the lamb is tender. The delicacy from the northern state of Kashmir is ready to eat.

PANEER BEGUM BAHAR

Ingredients : 1 lb cottage cheese ( Paneer ). Cashew, raisin, minced mix vegetables (each 100 gms), 1 cup tomato puree, 1 tbsps each of salt, ginger garlic paste, chilly, cumin powder, turmeric powder, 1 tbsp all purpose flower and oil for cooking.

Preparation : Cut cheese into 4 thin square slices. Put cashew, raisin, minced mixed vegetables on top of one slice and then cover it with another slice on top. Make two sets.

Make a batter of the all purpose flour mixing it with water.

For Gravy : Heat 2tbsp oil in a pan. Put ginger garlic paste and fry till brown. Add tomato puree and cook upto 20-25 minutes. Add all spices and salt as per your taste. Add chilly powder as per your taste. Add one cup whipped cream and keep aside.