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Passage to India followup to other thread


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Passage to India followup to other thread

bacchante | Feb 15, 2005 08:43 AM

”The puffed rice dish is bhel puri. The sliced fried noodles (deep fried,like a cracker, perhaps?) may have been chaat (often served with chickpeas, in which case it is chaat papri). These are popular Indian snacks which must be prepared fresh, or else they do get soggy. In your case, if the dish was served in a molded form, then that could cause the dish to become soggy too quickly. Such is the price of presentation.

I'm curious to find out about the flavor of these dishes at Passage to India. Where I have had them, they are extremely pungent and spicy concoctions with all kinds of tart, sweet, and hot flavors attacking the mouth. I always fear that a fancier place will make these dishes tame. How did they taste to you?”

Steve, I’m sorry I missed your question until now, so I’m reposting.

That sounds exactly like what we had. If there were chickpeas, they were ground up. Everything was tossed together and then presented in the papadum with the minty yoghurt on top. Delicious! It did have all those kinds of tastes melded together. Perhaps not as extremely spiced, though, as one might find in India. That said, I thought the food was pretty well spiced, judging by how many tissues I went through. It took a while to get soggy, and we had finished most of it off before the entrees came, while it was still crispy. It was when I went back to it later that I noticed the sogginess. But what could I expect? I’m sure there was some liquid left in the yoghurt, too, assuming it was the same stuff they served it on the side with the papadum when we sat down.

Do you know what part of India the dish is from, by the way?

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