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Indian/Pakistani restaurants serving jalfrezi or dopiaza?


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Indian/Pakistani restaurants serving jalfrezi or dopiaza?

rworange | Sep 12, 2006 05:50 AM

A new Indian restaurant opened near me and those are the two dishes that seem a little different to me. I'm planning on eating there again tommorrow and would want to try a dish that isn't on every Indian restaurant in the area.

If the two dishes above are common and I can get them anywhere then I'll go for the tandori mixed grill, the appeal to me is that it is served on a sizzling platter. I like sizzling platters in any cuisine.

So, what I know so far is that dopiaza is double onions and probably Hyderabad.

Jalfrezi is a dry fry.

Also Karahi or Karai or Kadahi, described as an Indian wok. Is that meaningful as in chicken kadahi? Or does that mean nothing?

At least the place was good to attach the words Punjabi and Kashmiri to some dishes. Also ... garlic chicken ... do Indian restaurants do garlic chicken? Who? Where? Is that those dishes that say Murgh?

Sorry for my Indian idocy. This looks a little different and the lamb naan I had was good. They also make their own kulfi and mango ice cream ... so I'm interested in trying them and then going to another restaurant in the Bay Area that does similar dishes well to compare how good this place is.

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