i ate at sajna two fridays ago -- about 11 days after the initial report by jim. anyway, got there around 1:30/1:45. i wasn't really hungry but i didn't know when i'd have another opportunity to do queens. i managed to sample almost every dish however. ; )
ok, let's start with the temperature since that's been brought up a lot lately. basically nothing was dramatically hot, nor alarmingly tepid. of course, the time it took for me to march my uncovered plate up the stairs and across the stadium-sized upstairs dining room may have contributed to the lowering of temperature.
the food: the salsa dish was tasty with a slow, lingering heat. actually it tasted a little "off" to me. i have a freaky sense of taste though so i could have been wrong. i'm usually right though. everyone i asked about it called it just "tomato". nothing mysterious or exotic in the name and a straighforward, though new (to me), condiment. i hope it tastes fresher next time though 'cause it was a refreshing but mellow accent to the other dishes.
on my first trip i went straight for the whole fish heads and tails in caramelized onions. interesting. good but not great - not spicy enough for me really. i was ok with the starkness of the dish. i kind of liked that part. very economical and ecological (i would imagine) to use the end bits. also, i admire whoever made that mound of carmelized onions. the prep work involved in that is not slight. in a way this dish has a chinese food aesthetic - time consuming preparation of cheap ingredients (like animal parts). i tasted the chicken just to see what it was like but it was nothing special. that day it was stewed pieces on the bone - but not like stewed whole chicken pieces. possibly returned to the table from the day before? the chickpeas were indeed firm and had a slightly dusty, almost smoked flavor. charcoaley but slighty and very deeply imbeded. they were not particularly oily. :)
the naan was wonderful. it was served about 1/3 of the way through my meal and was large enough, for me to make it last till the end. (i sometimes stuff naan with rice pudding for desert.) i'm partial to 'roti', the whole wheat grilled bread. well, compared to that, this tasted like tissue paper at first. it grew on me though. densely layered within and blistered and burned on top, chewey and light. a little marshmellowey at times. really good. i made a mini sandwich with fish, salsa and chickpea on naan. these dishes (witht the possible exception of the salsa) were better on their own. even the bread tasted best alone.
i'll be back in october for the buffet or for dinner. so has anyone tried anything off the menu lately?
buffet accompli (for now anyway)