October 4th, 2010

The Carlyle Club, Indian Cuisine, Restaurant, Review, Baltimore, Maryland

One of the things I like to do when I visit Baltimore, Maryland, is to try one of its many ethnic restaurants.  I lived many years ago in Baltimore and have very good memories; working downtown and watching the Inner Harbor come alive.

I was spending the night in Baltimore last week and Susie, Pam and I decided to go to The Carlyle.  This was the location of a Lebanese restaurant but it is now an Indian restaurant.  It is located at 500 West University Parkway, Baltimore, MD 21210.  Tel. 410-243-5424.  It is on the first floor of an apartment building by the same name, a few blocks from John’s Hopkins University.

I thought the restaurant looked pretty; a little formal, we were properly dressed, promptly seated and I could not wait.

Indian Cuisine is about 5,000 years old.  Cultural and geographical boundaries have changed, but its original identity has not been lost, it actually has become richer.

As you know, I live in Rehoboth Beach and we do have excellent restaurants but we are lacking an Indian one.  So, any time I can go to one, it is great.

We started with an appetizer of Vegetable Cuddy.  A cuddy is a widespread dressing in North India.  Spicy but soft enough thanks to yogurt and flour.  Can be used for salads and vegetables.

The cuddy is also considered an ancient ceremonial dish, served in temples throughout India.  Vegetables fritters in a turmeric yogurt sauce.

I cannot even tell how good this appetizer was.  I could just go and have this one as my meal.

The next appetizer was a Vegetable Samosa.  A samosa is a stuffed pastry.  It is usually a fried or baked triangular semi-lunar pastry shell with a filling consisting of either vegetables, ground beef or chicken.  It is served with a chutney or curd.

My particular samosa was stuffed with potatoes and peas.  It was good but I liked the cuddy better.

My choice for an entree was the Tamil Lamb Curry.  The Tamil cuisine is from the South of India.  Its distinct flavor and aroma is a combination of spices like, curry leaves, tamarind, coriander, fennel, and coconut, among others.  It is one of the spiciest, oiliest and most aromatic cuisines in India.

Mine was a fiery lamb curry cooked with fennel, tomatoes, poppy seeds, lime, and a touch of coconut milk.  I really liked it; the lamb was so tender.

Susie had the Shrimp Madrasi.  Madras is a fairly hot curry sauce, red in color.  It originated in the South of India; getting its name from the city of Madras.  It goes well with all foods, and can be used in any stage of cooking; marinade, grill or finish.  Easy to prepare, as well.

This dish had jumbo shrimp sauteed with garlic, ginger, chili, lime and fresh coriander.

Pam decided on the Bengan Bhartha.  From Northern India, this is a vegetarian dish; roasted eggplants mashed and cooked with coriander, cumin, onions and tomatoes.  Light and perfectly seasoned.

We decided to skip dessert.  Can’t have it all.

All three dinners were served with rice and the side order is spinach.  I tasted all the entrees and they had very distinct flavors.

I like the restaurant and would certainly go again.

Have a great day…..too much rain….talk to you later.