Spring Break
Tandoor India serves high quality
Sean Smith
Issue date: 6/5/09 Section: Arts & Entertainment
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Tandoor India, located on 40th Street, sits tucked in the middle of a street filled with ethnic restaurants galore. Probably only capable of holding 50 guests, this small, dimly-lit storefront offers a look into authentic Indian food for those willing to give it a try.
The strong smells of Indian cuisine have never really sparked much interest with me, but hearing about good food at a good price has never passed me by. I was told by many classmates that Indian cuisine might give me a new experience.
As I made my way up the three cement stairs to the restaurant's landing, I opened the doors to a quiet, somewhat grungy restaurant. Nothing too impressive about the décor stood out. Inside there were multiple four-top tables lined with green paper placemats and white paper napkins. I was taken care of by a meek waiter who quickly showed me to my table without saying a word while gesturing with his head toward the buffet line when I told him I was interested in their buffet.
An experience I will never forget, I nervously approached a buffet line that displayed curried goat, mushy mixes of spinach and lentils, flat bread that looked a little like pita, orange colored "Manchurian," chicken in a bright red-orange curry, mixed vegetables covered with more orange curry and fried milk that took the shape of baby carrots sitting in a vat of honey syrup.
I started off with some naan (chewy, baked flat white bread) that tasted good by itself or as an accompaniment to saag paneer (minced spinach mixed with a light cream sauce and a blend of spices).
I was later impressed with the makhani chicken curry (cubes of boneless chicken breast simmering in a bright red tomato based curry). This curry was packed with chicken and had just enough spice to give a kick without making customers beg for water. Something else worth trying is the tandoori chicken. The chicken in this dish may have been baked, but the chicken still came out juicy and very flavorful. Lastly, the goat was appealing because it was something very new and different for me. Though the meat was not tough or gamey, most of the dish consisted of large bones that yielded one bite of meat sitting in a liquid curry.
One vegetarian delight is the rasam (a traditional lentil soup). This brown colored soup was a mix of lentils and pinto beans in a broth that was flavored with a hint of coriander and cumin. Having the consistency of a vegetarian chili, I found myself having seconds. Another favorite is a vegetable samosas (deep fried dough filled with a mix of potatoes, green peas, fennel seeds and some cumin). Somewhat similar to a empanada, these are a delight for anyone.
One thing to pass up is the vegetable "Manchurian." Nothing too fancy, this tasted like a ball of rolled up chickpeas mixed with thin slices of cooked onions and cabbage coated in a sweet and sour curry sauce.
The buffet unfortunately did not have a wide selection of desserts. I was left to try gulab jamun (fried milk balls served in warm honey syrup). A very sweet dish, customers can taste the milk along with the almost overpowering honey. One serving should satisfy anyone.
After the meal, I was able to say that my stomach left feeling satisfied. Tonight's Indian food, for the most part, has been worth every penny. First impressions from smells to taste to visual appeal are key components to whether someone has a good or bad food experience, but sometimes second glances are worth giving. With that being said, it's time to bite into something new and taste the world.
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