The waitress soon brought us papadum and some chutney’s. The mint one looked like something out of Star Trek, it was a bright minty green that just didn’t seem right (esp. compared to the other mint chutneys I have had and made before). Nonetheless it was a wonderful tasting chutney.

For an appetizer we had Gobi Pakoras, they were the ugliest little things-which is normal for Indian fare-but were very good. They are basically cauliflower fritters, but “Indianized” with paprika, cumin, turmeric and chile flakes. For the main course we ordered Cheese Naan, Raita, Aloo Gobi, Tandoori Chicken and rice. The cheesy crispy flat bread, Cheese Naan was to die for especially in combination with the cucumber yogurt sauce, Raita. Yum-yum-YUM! Oh, and then the Aloo Gobi! It was very good, cauliflower and potatoes with the warm (not spicy hot) earthy Indian spices swirling around my palate. The Chicken Tandoori was great as well, tender chicken in creamy sauce with onions. The rice was average, not as light and fluffly as others I’ve had. We finished it all of with some tasty mango ice cream.

I give this restaurant a 3.5 out of 5.

Ingredients

• 1 cup cream
• 4 eggs
• 1 lg package crumbled feta (I like the garlic and herb flavored kind)
• 1 16oz bag grated 4 cheese blend (also called Mexican blend–not the kind with spice!)
• 1 large onion-chopped
• 4 cloves garlic-chopped
• 1/2 stick real butter
• 2 medium sized broccoli crowns, cut into florets
• pepper to taste (no salt, the feta adds enough!)
• 1 pre-made pie crust (or make your own if you are a better baker than I!)

Directions

• Beat together 4 eggs and 1 cup cream, set aside
• Roll out pie dough into pie pan, crinkle edges and set on cookie sheet
• pre-heat oven to 350 degrees
• Saute the onions and garlic together with 1/2 stick real butter over medium-high until they start to brown. Take off heat and quickly add broccoli, feta and about 2/3 of the grated cheese. Mix together thoroughly and then fill pie crust. Spread evenly around. Pour egg mixture in carefully. Stopping halfway thru to incorporate the egg mix and filling together with a fork. Make sure filling gets to the edges. Finish pouring in the egg mixture and again make sure the filling is mixed in well and evenly spread throughout the pie.
• Put in oven for 15 minutes, remove and sprinkle the top with a layer of grated cheese, put back into oven for 45 more minutes.
• Take out and let sit for 15 minutes to cool. I also use a papertowel pressed on top to get some of the *grease* that tends to pool there. I press a paper towel into the top until it is saturated, then repeat a couple of times.

Enjoy!

Aloo Gobi

INGREDIENTS

DIRECTIONS

• Heat the oil in a medium skillet over medium heat. Stir in the cumin seeds, garlic, and ginger paste. Cook about 1 minute until garlic is lightly browned. Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt. Cover and continue cooking 5 to 7 minutes stirring occasionally.
• Mix the cauliflower into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking 10 minutes, or until potatoes and cauliflower are tender.
• Serve with some yummy ginger Basmati rice (cook Basmatic rice according to directions and add soem fresh minced ginger, or a 1 tablespoon ginger paste)
  

I found then after following this recipe, there wasn’t enough liquid for me. So I added about 2 cups of water, 1/2 stick of butter and re-added all of the seasonings (in the same amounts as listed) to make a good sauce. It was excellent the way it was, but I think the sauce makes it much better and is lovely with Basmati rice.

What to try next?