Atlanta etc.: Marilyn Wolf's Food Blog and Restaurant Blog

A visit to Atlanta isn't complete without a stop at Patel Plaza. Gokul Sweets is one of my favorite places thanks to its quality, variety, and simplicity. My lunch was hearty, very tasty, and rib-sticking good. Thank you!

We enjoyed a good discussion and excellent dinner over dinner at The Oven in South Lincoln. I ordered the vegetarian thali. It was both large and very flavorful. The spinach was possibly my favorite dish. Everything was nicely spiced; I also ate all the yogurt to keep my mouth in shape for all of the tastes.

Food trucks are a global phenomenon. I managed to catch Spice Boat on the DTU campus just as it closed. The owners were very accommodating and kept the oil going for a few more minutes. My samosas were hot and aromatic. One this hot shows off the essential pleasure of the samosa: a very crunchy outside containing a soft, comforting center. Many foods around the world aim at this goal. I think that a good samosa comes as close to the bullseye as any of them.

I enjoyed a leisurely dinner at Himalayas at their (relatively) new Chamblee location. The meal started, of course, with papadum and chutney. I can never decide which chutney I like best... My malai kofta was very enjoyable. The spices were very forward. I think that ginger was one of the principal notes. Their tender texture makes for great comfort food. Garlic naan made an excellent complement. Their assorted appetizer platter provided a wide range of temptations.

My UNL friends took me across the street to the Haymarket and lunch at The Oven. We enjoyed engaging discussion and very good Indian food. I started with a smooth and aromatic mulligatawny soup. This dish went by a different name on the menu but it sure seemed like chana masala to me. The chick peas always make for a very hearty dish. The spices were up front and very pleasing. My bread came out piping hot and very tasty.

Indian food is a reliable English treat. After a day of touring, I enjoyed a nice dinner at Indian Lounge near King's Cross. I started with some veggie samosas. My main course was chicken korma and garlic naan. The naan, with its buttery smell, was particularly enjoyable.

My friend Milu made a delicious lamb curry using a simple Instant Pot pressure cooking technique. She started by browning the meat. Next, the potatoes and some chicken stock went into the pot for a round of pressure cooking. Next, the larger vegetables were pressure cooked for a few minutes. The smaller vegetables didn't receive any pressure cooking time, just a few minutes cooking time at room pressure. The result was delicious. The vegetables were perfectly cooked: soft and tender but full of flavor and just the right amount of texture.

My friend Milu showed me how she makes her lamb kebabs. The mixture is simple: ground lamb, chopped onion, a few herbs and spices. The mixture is shaped simply. Milu keeps them short because she doesn't cook them on a skewer. Instead, she cooks them in the air fryer. The fat of the meat is enough to provide texture and heat conduction. The results were great---these tasty treats are great out-of-the-air-fryer for dinner or out-of-the-refrigerator for breakfast. Thanks, Milu!

Himalayas has been a mainstay of Indian food in Chamblee for years. They just moved to Peachtree Road, the main drag of Old Chamblee, across from the MARTA station. Their new place provides an upgraded decor. Their friendly, welcoming service remains. The menu has been simplified somewhat and relies more on a pick-and-choose approach. Those huge, multi-course dinners seem to be gone. I started with papadums and some excellent chutneys. The plating shows their new style. The garlic naan was pillowy soft and nicely scented with garlic. This is my vegetable korma. The preparation seems a little richer than in the old location. The sauce was very smooth and spicy without being overwhelming.

I stopped by Passage to India, located on El Camino on the north side of Mountain View, for a satisfying lunch. Their buffet includes meat and veggie dieshes. As a nice surprise, it also includes several Chinese-Indian dishes, including my favorite hot chili corn. My naan was very fresh and pillowy soft.

I decided to give Salt Lake City's Indian food a try. I was very pleased with my meal at Bombay House. I started with an order of papadum. They came in this folded shape that I don't think I have seen before. How does one fry them folded without sticking? My main dish was the vegetable coconut curry. I asked for hot and the server confirmed by asking "Indian spices, correct?" The result was nicely spiced but not burning. That was good because it allowed the coconut to come through very nicely, giving an extra bit of richness to the curry.

Chai Patti is located in Patel Plaza in Decatur. They have remodeled their store with a bright, lively new design. They have also redesigned their menu since my last visit. I thought that they deserved a new report. My vegetarian thali was a very enjoyable meal. Everything was very fresh; I particularly enjoyed the lentils. The puri were crispy and light; I love tearing them apart. The meal was a good value, too.

I really enjoyed my meal at Monsoon Masala. It is located at the corner of Clairmont and Buford Highway. The staff, who were very courteous and helpful, told me they have been open about eight months. The meal started with papadum. Check out that wonderfully chunky chutney. I finished it off with my spoon. I ordered the vegetable korma, a favorite. I asked for spicy and they hit just the right level, a nice burn but no pain. The sauce (gravy? We are in the South…) was very rich and creamy with nicely cooked vegetables enrobed within. This was one of the better kormas I have had in Atlanta. This whole wheat naan was a good complement to the korma---I used it to scoop out the sauce.

During our Bengali breakfast session, Milu showed me her spice tray. All the spices here are whole and unground, allowing them to stay fresh for longer. She explained that this type of tray is standard issue in Indian kitchens. But the tray only her first line of defense in her never-ending war against boring food. This is her pantry. You can see the vast array of spices and flavorings that make up the core of her stock. I can't think of a better illustration of the palate of flavors that make up Indian cuisine.

My friend Milu gave me a wonderful lesson on how to make a Bengali breakfast. You can see more details on her blog Nutmeg and Coriander but here are some lighlights. This lesson was a real treat---breakfast is the hardest meal to learn about in most cultures. These vegetables---potatoes, cauliflower, peas, onion--- are sauteed until tender. They will make the filling for luchi. Luchi is a fried puffy bread but made of white flour, in contrast to puri which is made from whole wheat. We also made uttapam stuffed with tomato, onion, coriander, and a little green chili. Here is our breakfast ready to eat. It was beautiful, delicious, and wonderfully hearty for a cold morning.

Al Amin is near the intersection of Buford Highway and I-285. It includes both a restaurant and a grocery store. It has been on my list to visit for quite some time and I’m glad I did. The restaurant serves both meat and vegetarian dishes. My vegetable korma, stocked with mushrooms, potatoes, and other vegetables was creamy and satisfying. My garlic naan was excellent: tender, warm, and garlicky. The grocery store stocks a variety of Indian items with a middle Eastern twist (think dates). It is small but carries a good selection. I left with a quart of Indian yogurt, always a treat.

Diya and Shuvra introduced me to Ananda, a large and popular Indian restaurant outside of Baltimore. The design and decoration are sumptuous, slightly old world. We sat on a veranda with the doors raised. The fall evening was beautiful. The food is Indian with twists---familiar dishes often sport new ingredients or spices. We started with these figs dressed in a thick, rich balsamic vinegar. A dollop of goat cheese was served on the side. I am a sucker for fresh figs. The balsamic vinegar made for an inspired offset to their sweetness. For the main course, Shuvra ordered beef, Diya chicken, and I ordered the lamb korma. The lamb was very tender and the korma sauce perfectly balanced cream with spices. The spinach on the side had a hint of tamale, which worked very well. Our naan was delicious. Our dessert was outstanding: cardamom ice cream with masala tea. The cardamom wasn't overly strong---it complemented the cream without fighting it. The masala tea was co...