I started this day pondering whether I might try the navratan kormas and similar dishes at various Indian restaurants, including, but not necessarily limited to, Punjab, Bollywood Cafe, and Khushboo. In fact, I initially thought I might be a total pig/good researcher by getting this dish from all three places and bringing them back here to compare side by side. However, because it is so hot out, I decided to alter that plan and instead ordered vegetable korma and chicken tikka masala (should I be totally ashamed of myself?) from Bollywood Cafe for takeout. I was also persuaded to get some naan, although the other time I had had it at Bollywood, it was dry and not particularly worth eating.
The vegetable korma consisted of peas, chickpeas, green pepper, onion, broccoli, carrots, and zucchini (and possibly other stuff in the half I haven't eaten) in a very mild cream sauce that had a slight cilantro taste to it.
The chicken tikka masala was good with a fruity undertone to the creamy sauce. The large hunks of chicken were not dry but also not moist; although not particularly soft, they could be cut without a knife. Although the hunks looked like a shape I have seen on skewers in tandoors, the exterior of the chicken itself did not seem to be colored.
I ordered both of thes dishes mild, mostly because Khushboo's seasoning is so variable I never know what I am going to get there; I REALLY did not want to overwhelm the nuances of the dishes from Bollywood. What can I say? These dishes, were, indeed, mild. Now that I know that, I will try them at the medium level next time and see what happens. And yes, they were good enough to get again.
Now to the naan.... It looked auspicious as I opened the foil, but maybe that was merely because the naan accumulated moisture as I carted it home. Then I bit into it.... It was VERY salty! At first, I wondered whether it had been sprinkled with salt--or whether there was salt in the dough, but I eliminated the latter possibility by prying a piece apart and tasting the interior. Then, through means I won't describe, I sort-of decided that there must have been something salty on the tandoor--at least the saltiness seems to coincide with the charred spots on the naan. (Does anyone have any other theories? And does anyone know how they might clean tandoors, if the even get cleaned? I WAS the first customer of the day....)
Anyway, this is too bad, because I was thinking of diverting my research to stuffed naans as a possible school lunch for my daughter. (Has anyone tried the chicken or lamb naans at various Indian restaurants?) Now I'll start with Khushboo's instead.
Oh, btw, I've included a link to Bollywood's website.
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