By Sue Baldani

When Kunal Sharma took over Neelam in 2021, he was proud to bring it back into the family after it was sold in 2011. The Indian restaurant has been a beloved staple in Berkeley Heights since 1984, when his uncle decided to bring authentic Indian food to the town. Today, Kunal carries on that tradition.

“The trend in today’s world, especially with Indian food, is fusion – combining it with other cuisines – but within that transition, the authenticity of the recipes is getting lost,” he says. “Indian food has so many spices and flavors, and it’s a process to make just one dish. So, if we do something different, it loses all the shine, all the great flavors that come about.”

Of course, for any dish to taste its best, the quality of the ingredients is of utmost importance. “I do not compromise on the quality of the ingredients,” says Kunal. “I always choose the best produce, meat and spices in the industry, even if it costs more. I want the best for my customers.”

Everything on the menu is made with fresh ingredients, never frozen, and all of the meats come from a Halal butcher shop, so regardless of religion, everyone can eat at Neelam.

Some of the most requested dishes, he says, are Chicken Tikka Masala and Butter Chicken, along with the Karahi Chicken and Paneer Makhani. “Palak Paneer is also very popular, as is the Chicken Tandoori Malai Kebab, Samosa and our Beetroot Tikki Kebabs.” There are also plenty of vegetarian options.

Plans are in the works to change up the menu and add some new dishes, but of course, the favorites will still be on there. “We are also planning to introduce lunch platters so people can choose what they want to eat. Right now, we are serving buffet, but sometimes people come in with a mindset of eating a specific dish, and it might not be in the buffet that day since we change the menu daily.”

The restaurant also offers full catering services, and not just in the local area. “We catered an Indian wedding with 400 people in Miami and just did one in Napa Valley. Word of mouth is spreading.”

When Kunal took over Neelam, his wife, Vandana Sharma, an interior designer, used her impressive skills to redesign and create a beautiful, comfortable and cozy atmosphere. The restaurant has a large repeat customer base, with new people coming in all the time.

“It’s not a fancy place; instead, I believe people should say it’s their favorite place. Our customers bring their girlfriends, or their family and kids, and they introduce us to them. It’s a big honor for us, because they want to show them that this is the place they love to go to have lunch or dinner or to celebrate birthdays and other special occasions.”

Kunal and his staff enjoy interacting and building relationships with customers. “We don’t just want to put the food down and leave, we want to understand what their needs are but at the same time give them space. And since it’s BYOB, they can bring their own bottle of whatever they like.”

To enjoy authentic Indian food in a friendly, family-owned establishment, plan a visit to Neelam soon. For more information, go to NeelamRestaurant.com.

Written for The Showcase Magazine in New Jersey.

Invite a master chef into your home and be a guest at your own party

By Sue Baldani

After winning two Food Network competitions, garnering other awards, and owning a couple of restaurants, Chef Lauren Covas is now a full-time in-demand caterer based in Long Branch. Regardless of location or cuisine, she brings parties to a whole other level.

What was your inspiration to become a chef?

I grew up in a very vibrant old school Portuguese family. I’m first generation and, as with a lot of European families, food is the centerpiece of our lives.

My mom and my grandmother are my biggest inspirations. They were always in the kitchen, so that’s where I got my first taste of it. I found such peace in the kitchen, so it just built that momentum for my future.

How do your dishes stand out?

A lot of times food can taste wonderful, but the presentation isn’t so great. I love art and working with my hands, and as a chef, you need both of those skills. You eat with your eyes first.

Everything’s homemade, and I love taking real ingredients and using those in multiple ways. Something as simple as cooking down white beans for a sofrito, or pureeing them for a creamy component of a dish.

Also, for holiday dishes, you don’t need to reinvent the wheel, but you can spruce them up. Everyone’s going to have the traditional sides or the things that they love, but I give them a new little flair.

For example, we can put the butternut squash soup in little shooters and garnish with pomegranate seeds. Or take that baked brie, and make it with a little bit of fresh raspberry compote, using it as a dip for crostini.

What are the advantages of having an event catered?

I take something off your plate and you get to enjoy your own party. We have full service as well as just delivery. We talk about what’s important to you before your event and I make sure that those notes are hit on.

I also give you tips and tricks. You don’t have to spend a fortune to do a great table setting. Use mason jars as your vessel for flowers to give it that rustic vibe, or place a piece of lace on your table as a runner.

Different accent pieces pull the table together and give you that all around total magazine feel. So, putting your appetizers on cake stands give that height difference on your table.

Tell us about your cookbook coming out in 2025.

Not Your Grandmother’s Table is a real homage to my grandmother and my mother and how I was raised. It also shows how I take the traditional dishes I grew up with and spruce them up for a more modern take.

Is your family involved in your career?

Yes, my husband Bill helps me with events when he’s not working, and my kids – Logan, who’s 14 and Gavin, who’s 11 – are both huge helps.

Check out @ChefLaurenCovas and schedule her for your own upcoming party!

Written for Chatham & Short Hills Lifestyle magazine in New Jersey.

Donations Needed for Gift Baskets

The Scotch Plains Rescue Squad Auxiliary is gearing up to host another amazing Pancake Breakfast on Sunday, February 23, 2025. To help make this annual get-together even more fun and exciting, donations are being collected for gift baskets that will be auctioned off during the event.

Only new items will be accepted, and no shoes, clothing or stuffed animals are needed. Please consider donating items for inclusion in the following themed basket prizes:

Baking – Wellness – Gardening – Sports – Pets – Health – Children – Scrapbooking – Coffee/Tea – Comic Books – Arts and Crafts – Italian Dinner – Games – Vacation – Holiday Items and Crazy Socks. Baskets and ribbon would also be very much appreciated.

We also encourage donors to put together their own gift baskets using the various themes above. This would be a great project for a family, a scout troop or other groups that would like to contribute to this worthy fundraiser.

The Auxiliary will be collecting donations on the following dates at the Rescue Squad building at 1916 Bartle Avenue Starting January 18, 2025 through February 15, 2025 on Tuesdays and Fridays from 7:00pm to 9:00pm and Saturdays from 10:00am to 1:00pm.

Thank you for your support!

The Scotch Plains Rescue Squad Auxiliary meets once a month, and its grass roots function is to assist the Squad in many capacities – from holding fundraisers and providing meals during crises to performing outreach to squad and fellow auxiliary members. Members also attend town functions, such as fairs, concerts and holiday events, in order to connect with the community and promote Squad interests.

If interested in becoming a member of the Auxiliary, come by the Squad building one evening to pick up an application, or email SPRSAuxiliary@scotchplainsrescuesquad.com.

Written by Sue Baldani, a life member of the Scotch Plains Rescue Squad