In our long journey to discover the ideal Indian-style restaurant in the Dallas area we were directed this week to yet another offering in the Las Colinas area. Irving and the surrounding region is a hot bed for delicious Desi cuisine. This week we ventured to one called Bombay Sizzlers, now located at 397 E. Las Colinas Blvd. We say now because they recently moved from a freestanding location nearby that was razed to make way for yet another service station. In speaking with the owners they seemed much more pleased with their new plush environment. Continue reading
Tag Archives: Indian Cuisine
A happy find in Indian cuisine comes out of Plano and Fort Worth with a tiny restaurant called Maharaja. The very tidy and well appointed restaurant serves up a very fine version of both Northern and Southern Indian cuisine. That means the restaurant is strong for both vegetarians and omnivores. For the latter you will find beef, seafood, lamb and chicken dishes to satisfy those meaty urges, all in your favorite comfort sauces which is perfect for the turning weather. The dishes will definitely warm you up on a breezy Fall evening.
You will want to start your evening off with a cup of madras soup, the coconut-tomato soup with a hint of spice. This is definitely the ultimate in tomato soup. Also the raita salad is particularly cooling when set against some of the spicier dishes. This is made with fresh yogurt, whipped and blended with shredded cucumber, tomatoes and chopped cilantro. Continue reading
by Steven Doyle
Serving Dallas since 1985, India Palace has been a mainstay for freshly prepared Indian cuisine. The dishes offered at India Palace are a combination of subtle tastes with flavors as varied as India’s climate and as exotic as India’s people. Fragrant, zesty, and warm spices India are delicately blended. Fresh and natural ingredients are used and the menu includes many gluten-free and vegan selections.
The restaurant has recently undergone a spiffy upgrade in decor as well as the menu. On our most recent visit we enjoyed the freshly updated dining which is as bright as some of the new offerings. We tackled a good portion of the menu including a variety of kabobs and a sampling of flavored naans which included the Palace Naan infused with raisins and nuts, an eye opening Habanero Naan stuffed with onions and spices, and Keema which has lamb. We absolutely loved the variety of Parathas, a buttery whole wheat bread. Continue reading
by Steven Doyle
Vijay Sadhu began his culinary career in 1993 in Hyderabad, India at the ITC Grand Kakatiya Hotel & Tower where he learned the Royal Cuisine of India under Master Chefs Vikram Sihma and Irfan Qureshi. Locally, the chef Locally, Sadhu owned and operated the much ballyhooed Bukhara Grille, served as Executive Chef at the Clay Pit in Addison and Executive Chef of Samar by Stephan Pyles. More recently, he owned Pepper Smash, which he eventually sold to his partners. Since, Sadhu has been on a bit of a journey, travelling back to India and Singapore.
We caught up with Vijay Sadhu, who is now ready to open his next venture, and this one sounds incredibly different and super exciting. Look for Samudra to open next week where Sadhu will be serving what he calls Indian Ocean Coastal Cuisine. When we visited with the chef, he was sampling a few menu items, preparing for the opening. He was kind enough to show us around his new digs, which is in the former space occupied by Chennai Cafe. Chennai outgrew the Plano location, and took exit to Frisco. Continue reading
My search for the best Indian restaurants in Dallas brought me to Underground Indian Cuisine last night where I sampled some of the the tastiest dishes I have had in ages. What made it particularly special was the fact is was different than any style I have sampled to date. Underground is a northern Indian-style restaurant, which means they use a variety f meats, but also include many vegetarian options. I dined with a vegetaran friend last night and we both enjoyed the experience without heitation.
The chef Amit Paul studied in India under Master Chef Imtiaz Qureshi who has literally cooked for kings and presidents. The actual cuisine style Amit Paul has mastered is called Dum Pukth.
Dum pukht is a style of Indian cuisine that is slowly cooked over very low flames. Typically they will use a round, heavy bottomed pot, a handi, in which food is tightly sealed and cooked over a slow fire. There are two main aspects to this style of cooking; bhunao and dum, or ‘roasting’ and ‘maturing’ of a prepared dish. In this style of cuisine, herbs and spices play an extremely critical role. The process of slow roasting gently persuades each to release maximum flavor. The sealing of the lid of the handi with dough achieves that maturing. Cooking slowly in its juices, the food retains all its natural aromas and becomes imbued with the richness of flavors that distinguishes the dish. Continue reading
by Andrew Chalk
Irving is one of the two top destinations in the Dallas area for Indian food (the other being Plano). However, most establishments are content to survive on a combination of a lunchtime steam table and an à la carte evening menu constructed around stereotypical Indian dishes (much as hoards of Italian neighborhood restaurants turn out an endless repertoire of “me-too” red sauce dishes).
As much as I love the bargain that is the Indian lunch buffet and the favorites on the stereotypical Indian menu, my greatest excitement is engendered by the discovery of a restaurant doing something new, even bordering on ambitious. Continue reading