Indian traditional flavours
Coriander, cumin, turmeric, black mustard, and cayenne pepper are the primary Indian spices, and in varying ratios, they can create some of the most heightened and delectable flavors known to man.
New tastes
Vegetable Samosa* # 2 Indian pastries fill with potatoes, peas and spices served with mint chutney and tamarind sauce.
New spices
Spices in Indian food run the gamut from the familiar nutmeg and vanilla to the less common (in the USA) garam masala and turmeric.
New dishes
Indian dishes are also heavily influenced by religion, in particular Hinduism, cultural choices and traditions.
Traditional cuisine made easy
Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits.
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Tikka chicken
Chicken tikka is a chicken based dish which originated in South Asia. $14.95
SOUP OF the day
Tomato Soup: Tomato ranks among the top three flavors of soup whereas in India Tomato soup is the most tasty $7.95
PLAIN PAPADUMS
Product Ingredients: Lentil flour, water, salt, sodium bicarbonate, asofetida and sunflower oil. $1.95
YELLOW CURRY
Boneless skinless chicken breast. Sweet Vidalia onion. Garlic. Ground turmeric $15.95
CHicken curry
It is common in the Indian subcontinent, Southeast Asia, and Great Britain, as well as in the Caribbean $12.95
SPICY MEatballs
Spicy meatballs are boldly flavored with garlic, cumin, paprika, and cayenne. $18.95
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Biryani
If there’s one dish that almost everyone knows in Indian cuisine, it’s biryani. The origin of this aromatic mixture of rice, spices and meat is usually credited to the Mughal kings who once ruled the subcontinent, but it’s now a popular dish all over the country. The meat (and vegetables, if used) and rice are cooked separately before being layered and cooked together with a mixture of spices. The type of meat used varies; goat, chicken, beef, lamb, fish or prawns are used according to the region, with eggs and potatoes sometimes added as well.
States across India all cook this quintessential main dish in different styles, with Delhi biryani and Hyderabadi biryani being popular varieties. It is also served with a regional twist in countries such as Pakistan, Bangladesh, Afghanistan and Burma.
Curry
If you ask any Indian about a curry, chances are they’ll reply, “Which one?”
“Curry” was a blanket term used by the British during the era of colonization for the wide variety of foreign dishes they couldn’t identify, and while you might find a generic version of curry in the UK, Indian cuisine simply doesn’t have one singular dish called curry.
The word generally refers to a spicy gravy preparation—for example, South Indian-style egg curry, which uses curry leaves and coconut milk, or Konkan fish curry, a coastal preparation heavy on coconut milk and tamarind popular in the states of Maharashtra and Goa. You might also find variations like the Sindhi kadai, a version made from garbanzo bean flour originating in the neighboring country of Pakistan.
Korma
Like biryani, korma can be traced back to Mughlai cuisine, which specialized in meat-heavy, creamy dishes, though the current milder version most likely originated in the UK. The word comes from the Persian word qorma, which means “braise.”
For this preparation, meat (usually chicken) or vegetables are braised over high heat with yogurt or cream, and then cooked long and slow. The dish’s spices are usually tempered by the dairy to make it milder, and much like curry, it has variations in different regions. For example, in South India, dried coconut is often added to the dish.
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This is my absolute favorite restaurant in (CN). The food is always fantastic and no matter what I order I am always delighted with my meal!
Linda Steward