A short video created by Nirdosh Bhandari
A short video created by Nirdosh Bhandari
Family makes life in this world bearable. Even if times are hard, if a family stands together as one, it can weather any challenge, ride any storm. The Bhandari Family is together again. Neerdosh and Gita joined Dilliraj, Asha, SSV, and Balika last August. What happy times.
We invite you to come dine with us on authentic delicious Indian food at India Palace Restaurant & Grill. We will welcome you with appetizers and great service. It is for you that we run and work this restaurant because we want to celebrate Freedom and Friendship – your friendship and our country’s freedom – by sharing with you our culture and cuisine.
We shall see you all soon. Namaste.
The greatest pleasure a restaurateur gets from the products and services his or her establishment offers is the sheer expression of enjoyment and appreciation of the customers. Whether the customer comes by themselves or with a group or with family for special occasions, the result remains the same. That a well fed, well served customer is a happy customer.
We want all our customers to be happy diners. We painstakingly spend time to refine our spice blends, to prepare authentic dishes, to serve the dish only when all flavors compliment each other rather than overwhelm and not before.
We look forward to serving you here at the India Palace. It is always our pleasure to serve you.
A well-groomed gentleman walked in to the small diner, got seated and began to survey the menu. The server brought him the welcome plate of mung bean wafers and condiments. “Good evening Sir. Welcome to our diner. May I bring you something to drink? Some hot tea perhaps? They say the Himalayan Green Tea harvest this year has been excellent and we received our shipment the other week.”
“That would be just fine. Hot green tea and while you’re at it, how about some garlic Naan.”
“Immediately Sir.” The server was off to the kitchen.
Breaking a piece of the blistered mung bean wafer, the gentleman quickly surveyed the condiments. He dipped the piece in the tamarind chutney, popped it in his mouth. Savoring the taste he closed his eyes. Faint traces of a smile formed on his face. He seemed transported far, far away.
The server came back to take his order. “Have you decided on what to order, Sir?”
The gentleman appeared to wake up from his reverie. “I’ll take the lamb curry, of course. You do have lamb curry, yes?”
“Yes Sir and we serve it with Basmati rice,” the server replied. “And how spicy would you like your curry prepared Sir?” The server waited patiently for the gentleman to decide.
“I like my curry mild…. Wait. I am feeling great today. Make it spicy. Yes. make it spicy…”
The server brought in the garlic Naan piping hot on a bed of clean napkins. The garlic oil glistened on the naan blisters. The gentleman smiled widely. He tore into a piece and zestfully dipped it in the tamarind sauce. He tore off another piece. This time he tried the onion pickled chutney and the yogurt. He enjoyed every bit of the naan with his green tea.
When his order of lamb curry arrived, he dipped his naan in the curry and savored it. “Delicious,” he murmured as he chewed his dipped naan. I am back in Kathmandu… o my… I am truly back in the Himalayas.”
“Would there be anything else Sir?” The server was about to leave.
The gentleman spoke. “The curry is delicious. But I will need more garlic naan. Could you please attend to more tea also?”
“Of course Sir.” And the server, smiling, was off to the kitchen.
At the end of the meal, the gentleman said while paying at the counter, “You know, it’s been years since I’ve had excellent Indian food. I thought I’d have forgotten the taste – but nope. The taste buds know… and my taste buds tell me this was an excellent lamb curry. I will be back. Thank you.”
“Thank you Sir. Come back and dine with us again soon.”
The staff brings you this basket of piping hot bread lined with napkins. One look at it reminds you of the moon’s surface but not ashen looking and not too pockmarked. The secret to naan is found in the lightness, the blistered surfaces of whites and browns, the delicate coloration. You pick up the steaming garlic naan to break off a piece. Dip it in the curry sauce like a chip and savor the taste. Voila… you break off another piece and dip it. You do it reflexively now… you cannot just eat one!
We had dined at India Palace Restaurant & Grill many times. During this visit, the table across from us ordered a sizzling dish of chicken; it was crackling, noisy and smelled real good.
After a while, we conversed casually with the customer who ordered the sizzling dish. “That was some dish you ordered,” I began.
“It was chicken tikka,” she replied smiling, “and the chef here knows best how to prepare it.”
“We’ll have to try that sometime; thank you.” I replied, dipping my garlic naan in the eggplant bharta.
Chicken tikka – bite sized chunks of chicken breast covered in yogurt and rubbed with spices, roasted in an oven, laid on a bed of sliced caramelized peppers and onions, and served on a super sizzling hot plate! You’ve got to try it sometime.
All week-long you’ve hustled, commuted, worked, ran errands, met deadlines, followed through with order shipments, and made the company money. You feel great; but a little tired of the wretched fare: warmed up pizza, soggy buns and limp French Fries. Even your favorite cold chicken legs for breakfast is getting to be monotonous.
In your spare time you’ve read about the benefits of turmeric – that yellow powder in curry dishes. You’ve searched and found short clips about the vast open market bazaars of Istanbul and their food vendors. You saw people eating sizzling, spicy colorful dishes – purple, ochre, yellow, orange, blue, indigo, white, green, lime – even gold. Your mouth watered imagining the tastes and flavors.
You are feeling bold and adventurous; it’s Friday. You find yourself seated in the India Palace Restaurant and Grill dining room. They bring out the appetizer dish of paper-thin mung bean fritters with tamarind, onion, and yogurt dips on the side. You glance at the other tables to see what the other customers are eating. The food looks great. You savor the aromas. You see something you like – looks like blistered bread, deep red chicken, vegetable curry dishes. You put in your order and wait.
Soon you will be feasting. . .
Authentic Indian Cuisine uses a variety of spices. A blend of spices, Garam Masala includes black pepper, cardamom, cinnamon, cloves, coriander, nutmeg, and turmeric. Garam Masala means “hot” or spicy or “warm” meaning mild. The chef adds Garam Masala at the end of the cooking to awaken the flavors and aromas of the dish.
Tandori chicken is a well-known and well-liked Indian dish. Prepared in a special oven – almost like a kiln, the heat is constant and held to a proprietary temperature level. The basted chicken pieces shine with their sweet and spicy glazes. A nuanced smoky flavor transports you to the banquet rooms in those far pavilions of India’s northern regions.