I've eaten there twice, and both times was very impressed by the quality of the food and the subtlety of the spicing. I've never been to India, so can't judge the authenticity, but the food is the best of any Indian restaurant I've been to in the East Bay, and compares favorably with things we've made at home following recipes from one of Madhur Jaffrey's cookbooks, which usually involve a lot of labor-intensive grinding and roasting of spices. Manish K. wrote: > > Hmm, that is strange. Me and my friends came back with a very positive > impression although we tried only the vegetarian entrees. I'm Indian (and > so were all my friends) and I can say the food is authentic, the vegetables > fresh and well prepared without being overspiced or over-masalaa'd like > most Indian restaurants. The different rotis and parathas were pretty > good too. > > I'd be interested in knowing what other people thought about it. > > 'mk
San Francisco Bay Area, CA
Avoid "Breads of India"
As long you enjoy the food, the authenticity is secondary. As for Ms. Jaffery, she makes her recipies unecessarily complicated. While her methods do make a difference - my grandparents generation swears by similar techniques - most people use simpler techniques. Unless you are really picky, it is hard to tell. Someone wrote: : I've eaten there twice, and both times was very impressed by the quality : of the food and the subtlety of the spicing. : I've never been to India, so can't judge the authenticity, but the food : is the best of any Indian restaurant I've been to in the East Bay, and : compares favorably with things we've made at home following recipes from : one of Madhur Jaffrey's cookbooks, which usually involve a lot of : labor-intensive grinding and roasting of spices. : Manish K. wrote: : > : > Hmm, that is strange. Me and my friends came back with a very positive : > impression although we tried only the vegetarian entrees. I'm Indian (and : > so were all my friends) and I can say the food is authentic, the vegetables : > fresh and well prepared without being overspiced or over-masalaa'd like : > most Indian restaurants. The different rotis and parathas were pretty : > good too. : > : > I'd be interested in knowing what other people thought about it. : > : > 'mk
NNTP-Posting-User: spp Path: Xref: alexander.INS.CWRU.Edu ba.food:29307 Hassan A. wrote: >As long you enjoy the food, the authenticity is secondary. As for Ms. >Jaffery, she makes her recipies unecessarily complicated. While her >methods do make a difference - my grandparents generation swears by >similar techniques - most people use simpler techniques. Unless you are >really picky, it is hard to tell. Interesting; thanks.... >Someone wrote: >: I've eaten there twice, and both times was very impressed by the quality >: of the food and the subtlety of the spicing. > >: I've never been to India, so can't judge the authenticity, but the food >: is the best of any Indian restaurant I've been to in the East Bay Well, that isn't saying a whole heck of a lot. The eastbay is awash with crummy Indian restaurants. The only two worth recommending that I've come across are Ajanta and VIK distributors, and neither is capable of satisfying everyone as they are both a bit limited in repetoire. I'm among those who has been impressed with *some* things at Breads of India -- I think I posted here about their coming up with some saffron Nan that was simply heavenly -- however the main courses (curry-type dishes) are sort of lacking in both interest and value for money. Also, my wife reported some inferior Nan from a later visit to Breads of India... not a good sign... I'd steer folks to Ajanta instead. Both have a sort of conservative style but I think Ajanta is more careful. Speaking of which. Some of the Indian places in the U.K. will have "pathia" dishes i.e. Lamb Pathia, Chicken Pathia, etc. This would be a dish that is about as hot as a Vindaloo, but also vinegary and somewhat sweet. I've never seen anything like it around here --- anyone know why? Steve