Tag: Indian

The Everest

The Joint

41 Craven Road
London W2 3BX

Cliff

This was a little place quite near our apartment at Apartments Apart that we spotted on the way to/from Paddington Station. The staff was quite friendly and the food was good and relatively cheap. My only complaint was that the quantities were so small; especially given the fact that the portions of rice were not included in the entrée.

Sarah

The staff here was so friendly and this was my first step into London’s Indian cuisine scene. I wasn’t disappointed by the food, but I was rather shocked at the tiny portion size and the fact that rice or naan bread doesn’t come with a meal – everything is a la carte. Given how expensive London is, I suppose it shouldn’t be a surprise, but I was thinking in terms of how food in restaurants is served in Germany (hugely). Just a difference we needed to note for future reference!

Aloo Gobi

recipe source: Bend It Like Beckham

1/4 C vegetable oil
1 large onion, peeled and cut into small peices
Large bunch of fresh coriander (cilantro), separated into stalks and leaves and roughly chopped
Small green chilies, chopped into small pieces (or one teaspoon chili powder)
1 large cauliflower, leaves removed and cut evenly into eighths
3 large potatoes, peeled and cut into even pieces
1 can of diced tomatoes
Fresh ginger, peeled and grated
Fresh garlic, chopped
1 teaspoon cumin seeds
2 teaspoons tumeric
1 teaspoon salt
2 teaspoons garam masala

Heat vegetable oil in a large saucepan. Add the chopped onion and on etablespoon of cumin seeds to the oil. Stir together and cook until onions become creamy, golden, and translucent. Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt. Add chopped chilis (according to taste). Stir tomatoes into onion mixture.
Add ginger and garlic; mix thoroughly. Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture
doesn’t stick to the saucepan). Ensure that the potatoes and cauliflower are coated with the curry sauce. Cover and allow to simmer for twenty minutes (or until potatoes are cooked). Add two teaspoons of Garam Masala and stir. Sprinkle chopped coriander leaves on top of the curry. Turn off the heat, cover, and leave for as long as possible before serving.

Chicken Curry

8 bone-in chicken breast halves, skinless
salt and pepper to taste
1 Tbs olive oil
2 onions, peeled and quartered
1 tsp finely chopped fresh ginger root
1 tsp crushed garlic
1 Tbs hot (Madras) curry powder
1 (15 oz.) can tomato sauce (443 ml)
1 (10 oz.) can coconut milk (295 ml)
4 whole cloves
4 pods cardamom
1 cinnamon stick
salt to taste

1. Rinse chicken and pat dry; season with salt and pepper to taste. Heat oil in a large skillet over medium high heat, then saute chicken until browned. Remove chicken from skillet and set aside.
2. Sauté onions in skillet until translucent; add ginger and garlic and sauté until fragrant, then stir in curry powder.
3. Return chicken to skillet and add tomato sauce, cocnut milk, cloves, cardamom and cinnamon stick. Season with salt to taste and stir all together.
4. Reduce heat to low and simmer until chicken is tender and cooked through (no longer pink inside), about 20 to 25 minutes.

Bombay Express

The Joint

Am Ölberg 3
93047 Regensburg
Germany

Sarah

I have become an Indian-food obsessive. I try to cook it (from scratch) and it never turns out right. Which is no longer that big of a deal, since the best Indian take-out in Regensburg is literally around the corner from us.

This is a tiny place, but impeccably clean and charmingly decorated. There are a handful of tables at the establishment, but they seem to do most of their business as take-out. The menu is a little limited, but everything they serve is extremely flavorful and the prices are unbeatable. And I think the proprietor has an encyclopedic memory of his customers. He seems to remember our order and the level of spiciness we prefer.

Ganesha

The Joint

Indisches Restaurant Ganesha
Maximilianstr. 23
93047 Regensburg
Tel: +49 (0) 941 5861994
Fax: +49 (0) 941 5861995

Cliff

Make sure you come hungry — it’s hard not to stuff yourself here. Get a Tandoori dish if you want a free side of Naan bread. Oh, and if you think you can hack it, try the garlic soup for a cold winter evening appetizer. Lately we’ve been hitting Ganesha on holidays like Christmas and New Year’s.

Sarah

This is the very first restaurant I ever ate at after we moved to Germany, so I have an extra soft-spot for it. It’s fairly formal looking inside – starched tablecloths, lots of silver and gold statuary and a riot of color from the artfully draped saris hanging from the ceiling. But it all pales in comparison to the food. They always start you off with pappadums (light, crispy tortilla-like flatbread made of – I think – lentil flour) and dips. The menu is extensive and varied. Cliff has tried nearly all of the tandoori offerings. I have ordered from the vegetarian, chicken, lamb and biryani sections – there is also a generous selection of curries involving fish and duck. The staff is friendly (although occasionally indifferent) and the prices, while a little higher than what we usually look for, are a value for the quality of ingredients and expert preparation.

Dishes to try:
-Alu Gobi (vegetarian; potatoes and cauliflower in mild sauce)
-Mutton Nilgiri (mutton chunks in mild coconut milk and coriander sauce)