Skip to main content

Doraville: Calcutta Palate

Calcutta Palate just opened and I very much enjoyed my meal. It took me a little while to figure out where it is---a separate building on the north side of the Buford Highway Farmer's Market. It's a large space with plenty of tables and they seem to be putting in a bar. The service was very helpful and friendly, although still a little disorganized. I met one of the owners coming in; I also met the chef as he walked around the tables to check on the diners.

I started with papadum, always a crunchy favorite. The tamarind sauce was tasty, not overly tamarind-y.

The chef sent out this small plate of delectables to keep me busy while my entrees were being prepared.

As an example of the rough edges, I ordered the vegetarian thali but ended up with two entrees. The vegetable korma was suitably creamy. The okra was my favorite; the spices and oils combine very well with the green of the okra.

I asked for a small bit of raita to cap things off, which I enjoyed.

And I finished with a rice pudding, which was creamy and just sweet enough without being overpowering.

Calcutta Palate on Urbanspoon

Calcutta Palate

Labels:

Comments

  1. chefhelenJanuary 17, 2015 at 10:03 PM

    We went today for lunch on your recommendation. $5.99 per person for a small, but really good, buffet! The sag (spinach) was EXCELLENT!

    ReplyDelete
  2. UnknownJanuary 26, 2015 at 11:42 AM

    Thank you so much for your feedback! We are happy to hear that you enjoyed and appreciate it for bearing with us during our opening weeks. We hope to clean up any rough edges soon as we should be fully renovated and our restaurant fully and properly staffed within the next month. Thank you for taking the time to review our restaurant and your comments will be taken in mind as we strive for full customer satisfaction. We hope that we can serve you again soon!

    ReplyDelete

Post a Comment

Popular posts from this blog

Eating Around Georgia Tech: Ecco

Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course) ...
Post a Comment
Read more

DCA: Cava Mezze Grill

Cava is a DC area chain with light Mediterranean food. Saibal encouraged me to try lunch at their airport location and I was very happy with the experience. I ordered falafel on SuperSalad with assorted other toppings. The falafel was tasty. The SuperSalad was light, flavorful, and very easy to eat. Overall, a healthy and enjoyable lunch, something you can't always say about airport eating.
Post a Comment
Read more

Pressure Cooker Candied Ginger

I made candied ginger a few years ago. It's not something I would do every day but I had a lot of fun doing it. I recently acquired a pressure cooker and it inspired an interesting idea to me: why not make candied ginger in the pressure cooker? It should be very soft and flavorful. Here is the result. I peeled two large ginger roots, cut them into small cubes, and put them in the pressure cooker with heavily sugared water. The traditional method first boils the ginger in plain water to soften it and then again in sugar water to candy it. The resulting candy was very tender but still with the characteristic ginger texture. It was also sweet without being overpowering. The traditional method leaves a lot of sugar crystallized around the ginger. The pressure cooker gives a much more subtle result. The ginger stays moist even after it cools but you can dry it in the oven at 350 degrees for about 10 minutes. That inspired me to dip it in chocolate. While I was in the b...
2 comments
Read more