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Is there life outside the 'Tandoorloin?'

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Is there life outside the 'Tandoorloin?'

toppers7777 | Sep 19, 2003 12:03 AM

Thank you JohnnyP for your recommendation on 'Darbar' on Polk.

This is my first post here, so bear with me. Or heck, Regulars: Just blame everything on me anyway. I am used to it!

Poll:
Best Lamb Seekh Kabab in town

Rules:
1 Lamb/'Mutton' only. (No lamb and beef, which is mostly half and half of each, i.e., one lamb/goat to one cow.)
2 Made in a real tandoor. (Origin of the tandoor maker is of no consequence. English, Indian, Pakistani, Turkish, Terrestrial or Other.)
3 Made in-house.

Five categories: Freshness, Succulence, Texture, Taste and Heat.

Optional Category: Comment.
(Comments, terse, pithy or nasty set the tone for the overall ambience of the place.)

On a scale of 1 to 10, Darbar added upto 50 points.

Comment:
The flavors danced. A hint of Cumin paired well with the Cinnamon. Mustard seeds melded well with the Black Pepper. The 'Garam Masala,' a traditional five spice mix including Mace and Nutmeg was nuanced. The Green Chilli Peppers were muted. The Onion strips looked ferocious but were surprisingly mild. The Lemon Wedge was just jealous because the fresh Cilantro laughingly replaced its place in the pantheon. Why mess with Perfection?

Next up: Best Lamb Samosas. Same rules, one additional category: Crisposcity. (Once known as Crispness.)

Heck, why make it simple?

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