January 14th, 2011

Flavor of India, Northern India Cuisine, Dover, Delaware, Authentic Indian Cuisine, Restaurant, Review

Back in September I was in Baltimore, Maryland.  Baltimore is known for its many ethnic restaurants and on that evening I went with friends to an Indian restaurant.  Once I write a post on my website I send the information to my Facebook pages; the personal and the one for AboutMyBeaches.  The post regarding my visit to the Indian restaurant in Baltimore got the conversation going on Facebook.  And, Ed suggested that there was an Indian restaurant in Dover, Delaware, that I should try because he thought it was very good.  Last night I tried it and I do want to thank Ed because it was everything he said it was and more. 

For the readers that do not know where Dover is I want you to know that Dover is the Capital of the State of Delaware and about half hour from Rehoboth Beach.  It is 90 miles south of Philadelphia and 90 miles east from Washington, D.C.

Dover was founded in 1683 by William Penn.  It is also a military town and the home of the Dover Air Force Base, which is one of the largest military freight terminals in the world.

There are really no Indian restaurants around the Delaware Beaches.  So, when I get the opportunity to have Indian food I go for it.

Flavor of India is located at 348 North DuPont Hwy., Dover, DE 19901.  Tel. is 302-677-0121.  Website is www.flavorofindiade.com.

Flavor of India specializes in the cuisine of North India.  This region has extreme climates and an abundance of seasonal fruits and vegetables.  Because of its geographical position, it has strong Central Asian influences in culture and food.

Their curries are thick, moderately spicy; the gravies are creamy.  Because of all the fruits and vegetables, they do have many vegetarian dishes.

North Indians prefer breads over rice.  The region is the home of the tandoori roti and naans, which are breads made in a clay tandoor oven.  The stuffed parathas are flaky breads with different kinds of vegetarian and non vegetarian fillings.  And, the kulchas are breads made from fermented dough.

When preparing rice, it is made into elaborate biryanis and pulaos, which are pilafs.

The aroma of Indian food is amazing.  Spices like coriander, cumin, dry red chillies, turmeric, chilli powder, cardamon, cinnamon, cloves, garam masala, aniseed/fennel are favorites among many others.

Tony was our host.  He was so friendly.  I introduced myself and told him I would be taking some pictures of my food.  He laughed.  Tony also told me that Flavor of India has a lot of customers from Rehoboth Beach and from Salisbury, Maryland.

The restaurant in decorated in a traditional decor.  Tablecloths on the table and linen napkins, as well.  The lighting was perfect; not too bright or not too dim.

Immediately Tony brought us some pappadom.  This is a wafer thin bread that is usually flavored with spices like cumin and pepper.  You can dip it in a sauce, like chutney, or eat it plain like I did.

My husband could not eat the pappadom.  Tony and the chef were very aware of the gluten allergy.

I was not sure what to get for an appetizer so Tony suggested we order the Chef’s Assorted Platter, which had a selection of cubes of chicken tikka, tandoori shrimp and seekh kaab.  We told him we like “spicy” and the dish came steaming hot from the oven. 

The appetizer was large enough for sharing and the combinations of the meats, onions and tomato sauce got our appetite going.

An Indian Sula Shiraz was ordered.  Sula Vineyards are northeast of Mumbai.  Want to know more why an enterprising, Stanford-trained engineer named Rajeev Samant quit his high-tech Silicon Valley job in 1993 to do some investigating?…then you should visit www.sulawines.com.

The Shiraz got very good reviews from my husband.

Every dish at Flavor of India is made to order, but it did not take long.

After talking to Tony about what to have as our entree the following was decided.

My husband decided on the Goat Masala.  It had fresh goat meat that had been marinated with spices and then cooked in a rich tomato, onion and cream sauce.  Tony had told us that the goat pieces had bone but the meat was so tender that it just fell off the bone.  We both loved it.  Perfectly seasoned and different from my entree.

Then for my entree I chose the Lamb Zafrani.  The lamb was simmered in a rich saffron flavored creamy sauce.  I really thought it was great; very well spiced with the perfect heat; and I don’t mean temperature.

The dishes came with a Basmati rice.  It was so fragrant.  I know that there are so many types of rice but I never get Basmati this good at the grocery store.

I assembled the rice in the middle of the plate and a bit of the 2 entrees on either side so that I could taste the distinct flavor of the 2 dishes.

There was no way I was having dessert but Tony twisted our arms and  brought us rice pudding, which was served cold and not overly sweet.  Perfect after having spicy dishes.

He also brought us a carrot pudding.  I had never had this before.  It had grated carrots, cheese and sugar.  It was warm, delicious and granular.  The color was very appealing.

I think that by now you know that I enjoyed immensely my dinner last night.  I really did.  I cannot wait to go back.

Flavor of India is open 7 days a week, 11:30 a.m. to 10:00 p.m.  They do have a lunch buffet Monday through Sunday from 11:30 a.m. to 3:00 p.m.  Also, on Tuesdays and Sundays from 5:00 p.m. to 9:30 p.m. they do offer a dinner buffet.  Last night, it was just dinner.

They offer banquet facilities, outdoor catering, party menus, vegetarian party menus and party trays.

You should note that Delaware Today has awarded them 4 years in a row Best Indian Restaurant in Delaware.

Have a great day….and again, thanks Ed…..

Note:  Some info. for this post was taken from www.cityofdover.com and from www.indianfood.about.com.

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.