Last night five intrepid hounds met at Indian Aroma, which promotes itself as Serving the first Bangla-Cali fusion, a blend of health and taste. Two different service staff could offer no insight into the fusion aspects of the menu, but we did ascertain that Bangladeshi-style seafood is the specialty here.
Let me list the dishes we tried, along with the menu descriptions, and ask the hounds to add their comments on the meal.
Vegetable samosas, $2.95 crisp pastry stuffed with vegetables and fresh coriander
Seekh kebab, $4.95 (appetizer portion) lightly spiced mint (sic) patties
Chicken makhanwala, $11.95 tandoori chicken pieces cooked in a very mild creamy curry sauce with special herbs and spices
Lamb dhansak, $9.95 Persian-style boneless lamb curry cooked with lentils and hot spices
Tandoori trout, $11.95 Rainbow trout marinated Bengali style, barbecued on skewers in the clay oven and served as a whole on a hot sizzler
Bangal fish, $11.95 boneless fish (filets of basa) cooked with onions, garlic, tomatoes and bangal style spices
Shrimp bhuna, $12.95 king sized sautéed shrimp with garlic, ginger, onions, tomatoes and exotic spices
Okra bhaji, $5.95 okra sautéed with onions, tomatoes, and herbs, etc.
Alloo Kashmiri, $7.95 cubes of roasted potatoes cooked with coconut, almond, raisin, nuts and Kasmiri style sauce
Pillav rice, $2.00 imported Indian basmati rice cooked with onions and herbs, garnishes with peas, saffron flavored
Nan, $1.50 unleavened bread freshly prepared in a clay oven
Roti, $1.50 basic whole-wheat bread
Food cost was $19 per person, including tax and tip. Some of us shared a couple big bottles of Taj beer from India.
Weve had a run of poor desserts at recent curry-dives, so we decided to look elsewhere for sweets and ended up at Chai Yo on Polk near Pine. We shared some Thai ice tea gelato and a coconut ice dessert laced with kernels of corn, pandan nuggets, jackfruit, coconut jelly, and young coconut.
1653 Polk St.
Open 7 days a week for lunch and dinner