I won't give a very detailed post, since this restaurant has been a regular subject of messages here, but the necessity of keeping its name in people's minds, so that they'll go and ensure it doesn't close, overwhelms any concern I have about failing to offer anything new.
I went with 7 friends, with a reservation, at 9 last Saturday. The reservation, as Jim Leff predicted in a post responding to my inquiry on the subject last week, was unnecessary, but it was very welcoming to see our table all set up and waiting for us.
Every single thing was delicious, none of it like Indian food I've had elsewhere. Highlights that I haven't seen mentioned were the keema aloo (texturally luscious, with a lively mix of flavors), and the shrimp malai something or shrimp something malai. The onion kulcha, praised elsewhere on this board, didn't wow me, but that could just be the variability in the preparations that's often been discussed, or my tastes, and in any event it was still very tasty and my slight disappointment in it was more than compensated for by the extroardinary delectability of everthing else. The baigan bharta (sp?) was silky and yummy.
Perhaps because we came in the latter part of the evening, there were no difficulties with delays or temperature of the food. The only downside was that dishes and breads requiring the tandoor were not available. (I assumed this was because we were there on the later side, and not because of a technical problem, but I don't really know.) The benefit of this, though, was that it allowed us to focus on the rest.
Our party contained two chefs, one of whom was summarily and vehemently dissing other places I thought well of, and they were both enthusiastic. I want to go there every day.
I envy those who are going for the group visit there, and I can only hope it inspires people to make regular trips, as I plan to. The fact that 8 of us could have waltzed in without a reservation on Saturday night at 9 (which admittedly may be a bit late for the neighborhood) makes me feel like encouraging people to go is important.
Jim Leff, if you see this--sorry not to have tossed you a samosa as requested. Even if you were there and I knew what you looked like, I think I might have had trouble letting one go.
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