"Imlee" means tamarind in Hindi and is served as a dark brown chutney on your table. It is prepared daily with a variety of exotic spices including dates. Accompanying this is our green chutney (ingredients include cilantro and mint leaves) and a red tomato and spice cool dip followed by crispy papadams (lentil wafers blended with black pepper).
SPICES
Indian spices are indispensable to Indian cuisine. Most Indian dishes are based on the interplay of different spices on your palate. Indian spices are, as such, the basic building blocks of Indian recipes. They contribute aroma, strong taste, consistency, color and flavor to food, making it infinitely more interesting.
The word garam means hot and masala means a mixture of spices. The hot in this case does not mean hot like chilies, but rather warming to the body. Garam masala is a blend of ground coriander, cumin, ginger, black pepper, cinnamon, pimento, cardamoms, bay leaves, cloves and nutmeg. Garam masala is often added to a curry towards the end of the cooking to reveal a fresh spicy taste.
A good curry can awaken your palate and introduce your mouth to a whole new world of sensations…on that note, please advise your server as to the degree of “spiciness”.
Most of our dishes can be prepared mild for the beginners through super hot for the brave and everything in between.
TANDOORI COOKING
Tandoori Cooking is an ancient art of barbecuing that originated in Northern India. A tandoor is a clay wall, oven shaped like a vase with flaming charcoal at the bottom. This is an excellent method of baking meats, poultry, fish and bread.
The meat, poultry or fish is first marinated in our roseate spice mixture, and then impaled on 2 feet long skewers that are lowered into the tandoor. Sheets of bread dough, called Naan, are also slapped against the sides of the oven and peeled off when crisply charred and blistered. |
