On my second trip to LIG in Artesia, I had culinary epiphanies galore.
did u know that green mint/cilantro dipping thing, found in every indian restaurant, is supposed to be spicy/hot?
the garlic naan is non pareil. most indian restaurants will knead raw minced garlic bits into the dough and pan fry the naan that way. the garlic at LIG is somehow cooked in oil into a caramelized brown color, and somehow baked onto the surface of the naan by the cooking process, reminding me of a rich, crusty layer of parmesan cheese on baked bread (except it's just garlic).
plus they only use corn oil. you'll never miss the ghee.
eggplant bhartha has a deep spiciness and flavor missing in other indian restaurants. the vegetable kofta (like a yellow curry with battered and fried veggie dumplings--usually potato)...damn. you've never had masala potatoes until this.
it's sad to note that several people on this board have recommended ashoka on pioneer as good indian food. i guess you either get it or you don't.
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