Question of the week: Best restaurant products for home use?

Pat and Don and their amazing corner-cutting pizza crust.

At last night’s fun dinner at Pat and Don Hysko’s house, Pat shared her secret about buying Knolla’s pizza dough raw whenever she wanted to make homemade pizza. Her theory: If a restaurant can sell you something it takes a while to make (or that you can’t make any better) and it’s inexpensive and good quality, why NOT cut a corner when you can?

I realized that I do that with several things. If I make Pad Thai, for example, I purchase spring rolls from Saigon. You can’t make naan for your Indian meal better than Passage to India can. Buy it there! My friend, Kim, always has several bottles of Le Monde’s fattouch salad dressing in her fridge. And who doesn’t buy N&J’s pitas when serving a Mediterranean meal?

Are there any restaurant products that you like to buy to use when you’re cooking at home? Let me know what they are and why you like them so much.

Share your find in the comments section below.

Passage to India to reopen in new space this week

Passage to India co-owner and chef Kuldip Singh.

Passage to India, the popular Indian restaurant that has been closed since Oct. 16, should reopen by Friday of this week in a newer, fancier space.

Owners have been working for a week to move the restaurant from the cavernous space it has occupied for the past eight years at 6140 E. 21st St. to a space at 6100 E. 21st St. formerly occupied by Golden Dragon restaurant. The new location, which is in the same strip center, is a bit smaller, said Kam Singh, son of operator and co-owner and chef Kuldip Singh, but it’s been completely remodeled and will offer a more upscale environment. “We wanted to make it more of a fancy restaurant,” he said. “Everything is new in there.”

When Passage to India opened in 1994 , it was Wichita’s first Indian restaurant. This will mark the restaurant’s third move in its 17-year history.

Its famous buffet will remain the same but the set menu will change a little and will include more vegetarian and vegan items.

The hours will be 11 a.m. to 2:30 p.m. for the buffet Tuesdays through Sundays, 5 to 9:30 p.m. Tuesdays through Thursdays, 5 to 10 p.m. Fridays and Saturdays and 5 to 9 p.m. Sundays.