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Review content:
09/09 The new Executive Chef, Kuldeep Singh, has reworked the menu so we had difficulty choosing from the listing of new entrees. Our first selection was the grain-fed chicken breast stuffed with wild mushroom and black prunes, served with cashew nut korma sauce accentuated with truffle oil and pulao rice. Our second entrée was baked baby eggplant in Hyderabadi sesame, peanut sauce tempered with curry leaves, mustard seeds and whole red chilies which included lemon rice. Our choice for bread was naan stuffed with sweet apricot and raisins. Everything was visually spectacular and equally delicious.
04/09 We were warmly greeted by Raja, the owner/manager, and his excellent wait staff. Raja told us the chef would like us to sample some dishes from their soon to be released new menu. We started off with papadum accompanied by tamarind and mint sauces which are always excellent. This was followed by panipuri, a popular street snack comprised of a round hollow “puri” fried crisp and filled with bits of potato and greens balanced on a thin shot glass filled with tamarind, spices and sparkling water.
Our next surprise was a tandoori sampler of lamb, chicken and shrimp with fresh sprouts. It was an amazing appetizer in terms of beauty, tenderness and flavor. We were asked how spicy would we like our entrees, I prefer spicy and Ann likes medium so we compromised and requested medium. – go figure. We again were the recipient of Raja’s generosity when the bartender presented us with glasses of fresh ginger ale made from scratch from ginger and lime mixed with sparkling water. These proved to be an amazing complement to our entrees of chicken makahani (butter chicken) and lamb Rajwari. Our entrees included black lentils, naan, basmati rice and salad greens. On exiting we went to the bar to complement the bartender and he gave us a small sample of his black cherry martini – wow! Should I ever end up on death row, this will probably be the last meal I request.
09/08 Update - This restaurant continues to be impressive on many levels, not the least of which is the owner?s willingness to improvise and update the menu. Raja recognized my name on the reservation and came over to say hello. He also sent over an order of BBQ chicken, the evening?s special appetizer, which was beautiful to both the eye and tongue. We were also served house made papadum with mint and tamarind sauces. Our shared entrees this evening were lamb raawali (boneless lamb with Indian spices, tomatoes, yogurt and a touch of cashew) and chicken Labrador (chicken delicately cooked in tomato gravy with a hint of coconut). The entrees were accompanied by a large bowl of black lentils, rice and Naan. Service throughout, as usual, was outstanding and the food sublime.
Pros: Innovative menu, excellent service and beautiful decor
Cons: none
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