Palak Pakodi Chaat's a pleasing hot and cold juxtaposition of warm crispy spinach dumplings and cool yogurt and sweet chaaty tamarind. Also a melange of textures, soft chick peas, crunchy stripes of fried wheat flour and cucumbers (iirc).
A somewhat more southern Indian dish of Jaipuri curry was merely ok, the spicing fine, even if the tangy mango powder that enriches this curry wasn't as deep. chicken was cooked to an appropriately succulent texture, but the seasoning was skin deep, the interior meat bland, needing much sauce for flavour. Honest, soulful dal on the side.
Very sweet rose lassi, but nice rosy flavour that raises it above cloying.
Tiny sharp squares of verdant bell pepper add colour and texture to their feijao tropico, dotted with bits of dried beef and bacon, spicing up the beans and cassava meal.
The ample richness of palm oil and coconut milk shines in the tomatoey xin xin de galinha, bolstered by fried onions, dried shrimp and chopped peanuts, all adding their fragrance to the chicken, which was unfortunately stringy and dry (mainly breast meat) but saved by a generous dose of the sauce.
Flan's good, suave gentle way, but not like the cheese-cake dense fork-standing ones at say, Casa de Pedro, which I prefer. Still very good in it's own way.
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