Real Cool Time Records
Appetizer
Crab Rangoon
Crab Rangoon is an American-Chinese appetizer likely invented in the 1940s-1950s at Trader Vic's, a Polynesian-themed tiki restaurant in California, possibly by Chinese-American chef Joe Young. These deep-fried wontons are filled with a mixture of cream cheese, crabmeat, scallions, and garlic. The appetizer became a staple of American Chinese restaurant menus, representing the fusion of American ingredients like cream cheese with Chinese cooking techniques and wonton wrappers.
Calories: ~ 0 - 0 Carb: ~ 0 - 0 Fat: ~ 0 - 0 Protein: ~ 0 - 0
Dairy
Vegetarian
Appetizer
Fusion: American, Spanish
Patatas Bravas
A classic Spanish tapas dish featuring crispy, golden-fried potato cubes served with a bold, flavorful sauce. Traditionally, the potatoes are paired with a smoky, slightly spicy tomato-based bravas sauce, and sometimes with a garlicky aioli for added richness. With its balance of crunchy texture, savory depth, and tangy heat, Patatas Bravas is a staple in Spanish bars and restaurants, celebrated as one of the most iconic small plates of Madrid’s tapas culture.
Calories: ~ 290 - 350 Carb: ~ 45 - 56 Fat: ~ 9 - 11 Protein: ~ 6 - 7
Gluten
Vegan
Piece de Resistance
Indian
Chicken Karahi
Chicken Karahi is an Indian dish named after the karahi pan in which it is traditionally cooked, a heavy cast-iron vessel similar to a wok. This curry features chicken cooked in a rich tomato-based sauce with a distinctive finishing of green chilies, fresh cilantro, and julienned ginger. The dish is characterized by its bhuna-style cooking method, where ingredients are sautéed and reduced to create concentrated flavors. Commonly served with naan bread or basmati rice.
Calories: ~ 1,600 - 1,960 Carb: ~ 62 - 76 Fat: ~ 91 - 111 Protein: ~ 128 - 156
Dairy
Omnivore
Piece de Resistance
Indian
Dal Makhani Over Rice
A rich and creamy North Indian lentil dish, made with whole black lentils (urad dal) and kidney beans slow-cooked until tender. Simmered in butter and cream, it has a luxuriously smooth texture and a deep, earthy flavor with subtle smoky notes from its long cooking process. A staple of Punjabi cuisine, Dal Makhani is traditionally enjoyed with naan, roti, or steamed rice, making it a beloved comfort food across India and beyond.
Calories: ~ 650 - 800 Carb: ~ 93 - 114 Fat: ~ 19 - 24 Protein: ~ 39 - 47
Dairy
Vegetarian
Piece de Resistance
Korean
Korean Fried Chicken over Rice
A crispy, flavorful dish known for its thin, crunchy coating and juicy interior, a characteristic of using potato starch to coat the chicken. A perfect balance of smoky, sweet, and mildly spicy flavors. Traditionally made with a blend of soy sauce, garlic, ginger, sesame oil, and gochujang (Korean chili paste).
Calories: ~ 740 - 910 Carb: ~ 93 - 112 Fat: ~ 10 - 14 Protein: ~ 65 - 78
Gluten Sesame Soy
Omnivore
Piece de Resistance
Fusion: Korean, Thai
Korean Fried Tofu
A perfect balance of smoky, sweet, and mildly spicy flavors. Traditionally made with a blend of soy sauce, garlic, ginger, sesame oil, and gochujang (Korean chili paste).
Calories: ~ 530 - 650 Carb: ~ 93 - 112 Fat: ~ 9 - 13 Protein: ~ 17 - 20
Gluten Sesame Soy
Vegan
Drink
Indian
Chai
a fragrant, rich Indian beverage made by brewing black tea with a blend of aromatic spices like cardamom, cinnamon, ginger, cloves, and black pepper, then typically simmered with milk and sweetened with sugar for a warming, full-bodied, and invigorating drink. Its flavor profile is spicy, zesty, and often malty, with unique notes from its core spices
Calories: ~ 120 - 150 Carb: ~ 12 - 15 Fat: ~ 0 - 0 Protein: ~ 0 - 0
Dairy
Vegetarian