The Radjhani Express is the finest passenger train service that rupees can buy and remains a reliable source that quickly connects the traveler from New Delhi to various Indian state capitals. Likewise, Radjhani restaurant in Artesia aims to serve a direct beeline of Gujarati thali to as many hungry heads as possible from abierto to cerrado. While the elaborate spread here may bring to mind the hokey banquet scene from 'Temple of Doom', there are a few things to remember about eating thali. It is typically vegetarian, it's sometimes served on a banana leaf, and most importantly: it never stops. Indeed, there is always a smiling face nearby eagerly waiting to refill the tiny stainless bowls or tong over another layer of chapati. Tonight the thali consisted of several types of dal, a lemony curry, mango sauce, puri, onions, peppers, papadam, pico de gallo (oddly enough), chapati, rice (after you've gorged on the breads), and Chaas. If you have never had this last little item, I'll give a brief summary. Chaas (often called 'buttermilk' in the states) is a beverage by-product of making butter. Salt, cumin, and sometimes diced green chiles are added to the usually ice cold bebida to enhance the flavor. I'm not actually sure what to make of this lactose laden concoction. It maybe that it reminds me of drinking milk with every dinner as a young lad. Would you have a nice plate of spaghetti nowadays and wash it down with leche?: not gonna happen. My suggestion is to go like the wind and find your neighborhood thali spot. If you don't have one, perhaps try dining at any Indian place and ask nicely if they will bring the food out by the ladleful. Never mind the strange looks, you have the makings of a thali!
No comments:
Post a Comment