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nosh

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the

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eats | drinks | sweets

Jewish-Indian Food Truck

Nu Deli
brings a
new taste
to Detroit.

Allison Jacobs

S

ummer is right around the
corner, and food truck season
is in full swing. Newer to the
round of local food trucks is Nu
Deli, which boasts some delicious
deli-style eats with an Indian twist.
Southfield native Matt Daniels
can be spotted cruising around in
his vibrant orange truck from May
through October in Metro Detroit.
While he often watched his
mother, Ruth, whipping up deli-
cacies in the kitchen during his
younger years, a food-related
career was not his initial plan.
After graduating from Harvard,
Daniels jetted across the globe to
start his own graphic design firm
in Mumbai, where he also trained
students without computer skills
in graphic design work.
On the side, he began delving
into the food world in Mumbai. He
dabbled in food writing and cook-
ing, lending a hand to a pop-up

Larry, they approached the
dinner program called the
ABOVE:
organizers at Hebrew Free
Secret Supper Project.
Matt Daniels
and his wife, Loan about their new business
Soon after meeting
Meghana
endeavor. They were granted
his significant other and
Shrivastava,
a small business loan to help
fellow foodie, Meghana
and his parents, make Nu Deli a reality and hit
Shrivastava, the two
Larry and
the ground running in July
decided to open their
Ruth Daniels. 2016.
own restaurant, known as
Last season, Nu Deli was
Verandah. This quaint eat-
ery sits along the northern beaches spotted at numerous events
in town, including the Dream
of Goa, attracting tourists from far
Cruise, the Detroit Jazz Festival
and wide.
and Hazon’s first annual Michigan
Soon after Verandah took off,
Jewish Food Festival.
Daniels and Shrivastava found
“We just got our feet wet last
themselves smitten with their new-
year, and we were really lucky
found roles as restaurateurs.
Since the tourist season in Goa
despite there being a lot of trucks
on the road,” Daniels says.
is short-lived, the couple decided
Nu Deli captivates crowds with
to extend their food careers year-
its creative menu, featuring funky
round. They packed their bags last
hybrids of deli-style sandwiches
April and headed to Detroit, eager
with fresh Indian seasonings.
to take on a brand-new project —
Growing up, Daniels associated
creating the Nu Deli food truck.
Jewish food with deli-style eats.
After months of brainstorming
“Aside from holiday-specific food,
with Daniels’ parents, Ruth and

deli trays were basically how occa-
sions were celebrated in my family.
Even during my seven-year stint
as a vegetarian, I’d sneak the occa-
sional Reuben.”
With a desire to base the menu
off of deli favorites from his child-
hood, Daniels simultaneously adds
his favorite elements of Indian
cuisine.
The fresh slaw he whips up,
known as koshimbir, features hints
of curry leaf and green chili. In
Goa, koshimbir is a huge staple,
served alongside their most popu-
lar dish — fish curry and rice.
The zesty slaw can be found in
many Nu Deli features, like the “Nu
Reuben,” which strongly contrib-
uted to the truck’s growing popular-
ity. The hefty sandwich is served
with either thinly sliced Sy Ginsberg
corned beef or turkey, melted swiss
cheese, the famous slaw and chili
mayo. Dollops of tandoori butter

continued on page 42

jn

June 22 • 2017

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