Indulge in zesty Indian fare at this cozy and comfortable new spot
[2008-7-18]
Tag : indian onion
Sitar adds a second Indian dining option to the Highlands, alongwith Kashmir. I pried my co-worker Javacia Harris away from herhusband for a romantic date there after a recent workday.
Well, it felt like a romantic date, anyway. The place was dimly litand formally decorated. It has a much more upscale, subdued feelthan Kashmir, which is the place to head to if you're craving naanand curry along with a few beers and some friendly banter on thepatio. Sitar is better suited for a long, quiet conversation andthe indulgence of attention to detail in food, service andatmosphere. (A few small patio tables are available here, too --but anticipating spice on a humid evening, we opted for theair-conditioned indoors.)
We were seated immediately at a cozy booth. Our server brought us aplate of papadum (crisp, thin lentil bread) with onion and mintchutneys, which we nibbled while perusing the menu.
Javacia opted for the chicken sultani, boneless chicken cooked in acream sauce flavored with ginger. She liked the dish; it was cookedmild at her request and the meat was tender and juicy.
I'm a sucker for what Indian chefs do with spinach, cooking it downwith cream into a soft, rich, savory confection that I devour inthe same altered state of food bliss with which 10-year-olds regarddrippy triple-scoops of ice cream.
I ordered the chana sag, the magical Indian preparation of spinachpaired with chick peas and spiced with ginger, garlic and otherspices. I requested it mild, and it was indeed mild but with enoughheat to balance the creaminess -- perfect.
Sitar adds a second Indian dining option to the Highlands, alongwith Kashmir. I pried my co-worker Javacia Harris away from herhusband for a romantic date there after a recent workday.
Well, it felt like a romantic date, anyway. The place was dimly litand formally decorated. It has a much more upscale, subdued feelthan Kashmir, which is the place to head to if you're craving naanand curry along with a few beers and some friendly banter on thepatio. Sitar is better suited for a long, quiet conversation andthe indulgence of attention to detail in food, service andatmosphere. (A few small patio tables are available here, too --but anticipating spice on a humid evening, we opted for theair-conditioned indoors.)
We were seated immediately at a cozy booth. Our server brought us aplate of papadum (crisp, thin lentil bread) with onion and mintchutneys, which we nibbled while perusing the menu.
Javacia opted for the chicken sultani, boneless chicken cooked in acream sauce flavored with ginger. She liked the dish; it was cookedmild at her request and the meat was tender and juicy.
I'm a sucker for what Indian chefs do with spinach, cooking it downwith cream into a soft, rich, savory confection that I devour inthe same altered state of food bliss with which 10-year-olds regarddrippy triple-scoops of ice cream.
I ordered the chana sag, the magical Indian preparation of spinachpaired with chick peas and spiced with ginger, garlic and otherspices. I requested it mild, and it was indeed mild but with enoughheat to balance the creaminess -- perfect.
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