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2013-01-08
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My low tolerance for extreme spiciness is often an obstacle to enjoying Indian food, but thankfully, our meal here was painfree for my tastebuds. Amritsari machli, battered fish fillets deep-fried in mustard oil. Not a healthy choice, but OK for snacking. Fish wasn't super-fresh or moist enough though. Lahori seekh, a lamb dish tinged with cinnamon, nutmeg and cardamom. Kinda on the dry side, with not much hint of complex flavours. Garlic naan and Goan prawn curry with coconut, garlic and ginge
My low tolerance for extreme spiciness is often an obstacle to enjoying Indian food, but thankfully, our meal here was painfree for my tastebuds.
Amritsari machli, battered fish fillets deep-fried in mustard oil. Not a healthy choice, but OK for snacking. Fish wasn't super-fresh or moist enough though.
Lahori seekh, a lamb dish tinged with cinnamon, nutmeg and cardamom. Kinda on the dry side, with not much hint of complex flavours.
Garlic naan and Goan prawn curry with coconut, garlic and ginger. A very mild curry that suited us perfectly fine!
Pulao steamed rice with peas and Daal Gharwali (combo of five daals).
Murg Mahkani, a Punjab speciality of Amaretto-marinated and tandoor-grilled chicken tikka, simmered in tomato gravy. Decent but forgettable.
Flaming Sambuca Vaccari and Camino Tequila.
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