There is more to chef Mohammad Rahman’s menu than the staples that diners have come to expect from an Indian restaurant, although crowd favorites do have reserved places. Rahman and his wife, Salma Khanam—who is the restaurant’s maitre d’—incorporate flavors from their homeland of Bangladesh, including fish fry combos and shak bhaji (made with custom-spiced spinach). Halal meats such as fish, lamb, goat, and chicken star in rich curry dishes, nicely accompanied by warm naan fresh from the tandoor oven. The eatery's lunch buffet pits stomachs against a bounty of dishes, piled high with delectables to reward diners who wore their nicest stilettos. Kitchen of India’s environment is warm and romantic, with white tablecloths serving as elegant yet neutral complements to colorful paintings and carved sculptures.
The Mediterranean region is home to a range of cultures and culinary traditions. Kiriakos Nikoletos and Tony Marianos decided to combine two of these traditions when they founded Bellagio Pizzeria and filled the menu with classic Italian and Greek dishes. Befitting the eatery's name, pizza is prominently featured on the menu's pages. Diners have the option to choose one of the specialty pies or build their own using any of the 25 traditional and gourmet toppings, including everything from imported ham and onions to shrimp and bacon. Other Italian classics?such as chicken parmigiana and baked manicotti?help round out the menu along with the distinctively Greek assortment of gyro platters, spinach pie, and julienned pages from Plato's Symposium. At the same time, Kiriakos and Tony honor their restaurant's Mid-Atlantic roots by adding crab cakes, crab soup, and other regional staples to the increasingly eclectic menu of homespun comfort foods.
Boudoir photography is for everyone. That's what the photographers at Vixen Photo Studio believe. Their photo sessions leave clients feeling empowered, confident, and sexy. And that's a combination they feel everyone should experience. In their studio equipped with professional lights, backgrounds, and rugs weaved from Fabio's mane, they customize boudoir sessions to each client's desires. Sessions can be arranged for brides or brides-to-be, or ladies just looking to express themselves. Clients can even bring their beau along for the shoot. To produce a vintage look, Vixen photogs also direct sessions reminiscent of 1940s pinup girls. For clients that feel more comfortable at home, all shoots may be set on-location, as well.
Every year on the first weekend of May, downtown Baltimore's streets bustle as tens of thousands of moviegoers visit local theaters to watch films shot, directed, and edited around the globe. The Maryland Film Festival, like a freakish hurdle sprinter, runs for five days and showcases about 50 feature films and 75 short pieces—ranging from documentaries to animations—many of which are presented by their respective filmmakers or celebrity guest hosts. Past hosts have included Ian MacKaye and Branford Marsalis, and legendary filmmaker John Waters regularly makes an appearance at the festival, hosting a feature film of his choice. Attendees may also stimulate and expand their sensory palates with special events that have included international flicks, three-dimensional movies, and vintage silent films synced to live music.
The Velleggia family first laid their roots in Little Italy in 1970, establishing a specialty grocery store where they began to sell a combination of imported and housemade Italian foods. Relying on time-tested traditions and natural ingredients, they continue their culinary venture in much the same manner today. The highlight at Casa di Pasta is the store's homemade and hand-cut pastas, from gnocchi and tortellini to 26 kinds of ravioli stuffed with the likes of butternut squash, lobster, or smoked mozzarella and mushroom. Premade pans of lasagna and frozen italian sausages round out the selection of homemade goods that customers can pick up for nightly dinners or to feed groups at parties. Coolers and shelves also brim with olive oils, vinegars, breads, sweets, and cheeses imported directly from the Old World.
In 1983, "Beefalo" Bob DiMartino began a small-scale catering operation built around no-frills, classic recipes of pit-roasted barbecue, growing his business to include a carry-out joint, sports bar, and even an upscale banquet hall. Bob's process is simple: slow cooking beef, ham, turkey, slabs of ribs and morsels of pork and chicken over smoking hickory fires and not cutting corners with gas jets or heat vision. The sports bar garnishes these backyard-style feasts with plates of oysters, lump crab cakes, and strip steak, as well as sports games on 20 big-screen TVs and rivers of cold beer.
True to its roots as a catering outfit, Beefalo Bob's supplies parties of up to 10,000 with bull roasts, crab feasts, and roasted pigs, as well as rentals of tents, tables, and moon bounces. Fancy occasions find a home in the 250-person Reflections Hall, decked out with chandeliers, DJs, a fireplace, hints of sparkly gold, and a wide-open hardwood dance floor.