SPICE UP YOUR CULINARY LIFE at BHOJANIC \r
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Who doesn’t love home cooking, especially when the foods are tasty, distinctive and quite memorable. Executive Chef and Owner Archna Becker brings her family’s amazing recipes to life every day at her two Bhojanic locations – Decatur and Buckhead. The only difference between the two locations is in the interior design; Decatur is a bit more rustic – the original location near Emory- as compared to the alluring décor of Buckhead, which opened March 2013. No matter which place, both are all about the foods which are mind-boggling in every way driving the senses insanely wild from the first whiff of curry that fills the air to the final bite that makes one think about doing lunch at one of the Bhojanics the next day. The cooking style that Archna has incorporated into her foods comes from the State of Punjab in Northwestern India, which is known for their robust savory flavors. \r
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There is nothing boring or tasteless about the food offerings on Bhojanic’s menu, no matter the choice you will hit a “six” (cricket’s analogy to a home run). All of the foods are meant to be shared giving diners the opportunity to try different dishes that offer something uniquely diverse. The Alu Tikki is two potato patties that are deep fried adding a crispy crunch that’s not in anyway greasy, and topped with a sassy chickpea curry, fresh mint, and a drizzle of tamarind chutney creating at least the first wow of the evening. Don’t miss the popular Indian snack food, Chicken 65, which is chicken tenderloin that’s marinated in a spiced yogurt and sautéed with mustard seed, curry leaves, and thinly sliced jalapeños, and finished with a dash of lemon juice – a total yum. In addition to the small plate offerings, there are some Chaat or street food offerings that makes the eating experience at Bhojanic both fun and personal, in other words finger foods. The puffed rounds that are mouth poppers known as Pani Puri are tapped opened and filled with a potato, chickpea mixture that’s quite spicy, not hot, and then topped with a splash of tangy mint water- what an explosion of mouth-filling sensual flavors. \r
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Of the larger offerings consider one of the Byriani of the day. These one-dish meals are considered the “Dish of Kings” known for their rich contrasting flavors and aromatic seasonings. Rice is infused with various Indian spices including cardamom and saffron, then layered with vegetables or meat such as lamb; once assembled the dish is sprinkled with rose oil giving it a lushness that words can not describe. The Scallop Curry is pure ecstasy on a plate; if this item isn’t on the menu, still ask for it. This otherworldly offering of scallops is like none other. Large fresh opulent U-10 scallops are sautéed in ghee (clarified butter) with tomato, garlic, and an onion curry and served with a rice pullao, papardam, and raita - absolutely delicious in every way. If this isn’t enough there are the Thalis selections, a complete and satisfying meal with the likes of a chicken masala or curry and a choice of vegetables, highly recommend the Saag Paneer- creamed spinach and cheese – or the Alu Bengan – eggplant and onion in a rich garlic, tomato masala, no matter what you choose it will be unforgettable.\r
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