Flavor To Savor At Cuisine Of India

Cuisine Of India; The Only Indian Restaurant In Town That Features A Full Bar

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A bowl with a spoon beckoned where one stands to await being seated. The smiling Buddha looked on as I dipped the spoon into the bowl and put some roasted, slightly salty fennel seeds in the palm of my hand and tossed them in my mouth. Usually, I don’t like licorice, but this is what licorice tries to be. It was an omen of flavor sensations to come.

The warm, rich-colored walls invited me in. I ordered a masala chai, a mildly spicy, creamy hot beverage served in a beautiful cup. I drank in my surroundings. An impressive full bar of honey-colored wood presided over the double room. Bollywood dancers and music played unobtrusively on the screen overhead. Tasteful art pieces adorned the walls.

The luncheon buffet contained over a dozen items. My absolute favorite was an amazing cumin-colored yellow dish called Navratan Korma, savory vegetables cooked in cream with almonds and a hint of raisins, tomato, ginger, exotic spices; much more than the sum of its parts. You have to taste it to believe.

One fabulous dish featured generous meaty chunks with an almost beef-like flavor, tender and sublime, sauced lightly. I had never eaten goat before, but now I must have it again. My dining companion, who had recommended we dine at this restaurant, pronounced this his favorite dish. More personality than veal, but more mild than beef. You must try it.

The tomato soup was bright and pure, a touch of sunshine. It cleansed the palate between dishes. Chicken Rogan Josh was deliciously different, tender, with a sauce of curried tomato and yogurt. Perfectly spiced. FYI: The kitchen can turn up the heat if you are one who likes it spicy. I always order mild. The buffet seasonings were just right.

Whimsical little puffs called pakora, like tempura-battered vegetables, were delicious. They reminded me slightly of egg foo young. Accompanying sauces were a suave mint chutney, tasty tamarind chutney, extremely hot mango and pickled pepper condiment, refreshing raita (yogurt and cucumber sauce). Tandoori chicken, its lobster red marinated bone-in meat over onions with lemon, was flavorful but a little dry. The 900 degree tandoori oven also produces pillowy naan, white clouds of bread lightly brushed with butter ghee. Mutter paneer, made with the house’s own homemade cheese, is a meltingly good dish curried with peas. Chana Masaledar, a red brown chickpea dish with garlic, ginger and onion, was classic. Snowy basmati rice was perfect.

Now, to make the end more sweet. A delight called Sooji Halva made from semolina is a dessert unique to India. Little pearls of goodness tickle the tongue in a pudding-like texture. Unexpected. It made me blink. Then, heaven in a bowl: kheer, a rice pudding with rose petal syrup, blushingly pink. And the fragrance, it was so rhapsodic! I think I almost proposed marriage to the server at this point. Again, tasting is believing.

Keep in mind that Cuisine of India can feature as many as 55 dishes, as they did on Mother’s Day. How to choose?  It is best just to dive in and try everything: organize your plate like a clock-face from 1 to 12, and take a teaspoon-size portion of every dish left to right, top to bottom. Then fully enjoy as much as you like of your newfound favorites. To gild the lily, diners at the weekend dinner buffets receive a complimentary glass of champagne. And the price is nice.

You can also order off the menu, if you know exactly what you want. There are a hundred items on the menu, ingredients listed. Vegans and vegetarians are amply accommodated.

Gracious hosts Abhay and Jagruti Shah have created a rare dining experience. Chef Johal Lama shows his passion toward food in excellent execution. Alok Ghising demonstrated his deft technique for handmade tandoori-baked naan. A truly dedicated staff. Enjoy their offerings.

Cuisine of India, 6857 W. 130th St., Parma Hts. (440)842-5907 Lunch: Tuesday-Friday 11:30 a.m.-2:30 p.m., Saturday and Sunday 12 noon-3:45 p.m. Dinner Tuesday-Sunday 5-10 p.m. Catering, Party Hall available.