Priya Indian Cuisine
Jun 11, 2009 01:12PM
● By Super Admin
Photo by Dante Fontana.
As a first-time connoisseur of Indian cuisine, I was unsure of what to order, or even what the menu would entail, but after dining at Priya Indian Cuisine, I have a newfound love and appreciation for this fine fare from the East.
The extensive menu lists a variety of Northern and Southern Indian dishes. With the help of our excellent and attentive server Andy, and the English descriptions of each dish, my husband and I narrowed down our options according to our tastes. We were presented with an assortment of sauces ranging from sweet to spicy to fruity and veggie. We ordered an appetizer, the assorted Vegetable Pakoras, deep-fried, mildly spiced vegetables, accompanied by another compilation of sauces in a variety of hues and flavors.
For our entrees, my husband chose the Tandoori Mixed Grill, which consisted of fish, shrimp, chicken and lamb, delivered on a sizzling platter (much like fajitas). I decided on the Chicken Tikka Saag with mushrooms, grilled chicken breast pieces cooked in a mild spinach sauce with mushroom added. We both ordered our entrees “Thali,” as opposed to a la carte, which, for three more dollars, includes Dal Curry (split lentils with spinach, onions and tomatoes), Samabar (a thick lentil vegetable soup), Raita (a homemade yogurt with onions and cucumber), Tandoori Nan (a delicious flatbread), and a dessert! It sounds like a lot... because it is!
Before our main entrees arrived, the Nan (flatbread made in a Tandoori oven) was delivered, warm and moist, with the most delicious array of dipping sauces. The amount of food we had was overwhelming, but we savored the blend of authentic flavors and spices. While I was too stuffed for dessert, my husband chose the Gulab Jamun, which is much like a donut hole marinated in sugar syrup. He was delighted by the bite-sized perfection. Overall, we had a wonderful experience learning the names of sauces and entrees, and thoroughly enjoyed consuming wonderful ethnic dishes!