On the day I went it was Diwali, the Indian festival of lights. The beginning of a new year and a celebration of new beginnings for many that follow the Hindu faith. So, I did what any red blooded American country boy would do. I ordered a cheeseburger.

Okay that last line was a lie. Today, we are pushing limits and discovering something new. Growing up you could find me daily in the lunch room eating a white bread sandwich with ham and cheese loaf, and a spackle’ing of Miracle Whip 4 years straight in High School. That doesn’t make for a good review, and let’s face it, it’s not 2am and I haven’t injested or inhaled any substances that would encourage a lazy sandwich.

While I want to get dangerous and eat outside the normal limits of what I would call comfort food, I play it safe with an order of Butter Chicken. Butter chicken or Murgh Makhani is a curry of chicken in a spiced tomato, butter and cream sauce. Served on Balsamati Rice, it’s a savory almost sweet kind of dish. This is a perfect dish for hangovers or those recovery days.

But what would this review be without trying a little more out of the box? For my second dish. Kadai chicken which is well-known for having a strong, spicy, and profound taste. Kadai chicken gets most of its flavor from ingredients like garlic, ginger, and red chilies but there are a lot of warming spices that make the aroma so unique. An aroma that carries through the store and invites you in and dares you to try and stop eating this amazing dish. The spicy is just right for me. Enough to remind me this isn’t high school lunch.

Because this is Diwali, I share a bowl of Galub Jamun (which I pronounced perfectly the first try) with an old middle school friend who has met me for this incredible meal. Abashik is camera shy but says “hello” and Happy Diwali. Gulab jamun is popular Indian dessert and is often referred to as “Indian doughnuts.” This treat consists of soft, melt-in-your-mouth, fried dumplings that are traditionally made of thickened or reduced milk and then soaked in a sugar syrup made with rose water. It hits the spot, not being overly sweet and the rose water aroma and taste compliment the heat that still resides in my mouth.

All in all this has been a great lunch. Cost is about 10$ to 13$ a plate and is prepared in traditional cooking methods. Stop in and enjoy a plate, and try something new. You may just love it.

Your friend in food,

Doc