Post 54: Sushi for the Soul (SD: Pacific Beach)

It's been a while since I've had a nice meal.

I've come to realize that I need a nice meal every so often just to rejuvenate my soul.  It doesn't necessarily have to be an expensive meal or have extravagant presentation, and it doesn't require swift customer service.  It's just got to feel healthy.  And by healthy I don't mean five fruits and vegetables or whole grains... I mean emotionally and mentally healthy... something that's just good for your soul.

So after a brisk run on the sands of Ocean Beach, Allie and I chased our workout with a nice breakfast at To The Point Café.  The replenishment was a chicken apple sausage egg sandwich held together by a buttery croissant with pesto cream cheese.  And the reward came in the form of mimosas... a traditional one for me and a lavender lemonade mimosa for Allie.  Thumbs up for Sunday mornings.

But that wasn't our nice meal.  Our nice meal was spent at Sushi Ota in Pacific Beach.  We sipped hot green tea, eavesdropped on the conversations from neighboring tables, and watched the quick movements of the Japanese restaurant.  And we did this while enjoying a platter of fresh yellowtail (hamachi) sashimi, a deluxe chirashi, and the fisherman's roll.  That was definitely some sushi for the soul.



The hamachi, a favorite for both me and Allie, was fresh enough to melt in your mouth.  Five beautifully carved, diamond-shaped pieces fanned out across the porcelain white plate, each piece that stood behind the first increased in size on a mound of shredded daikon and shiso.  And a drop of wasabi adorned the corner of the plate like the mole just above Niki Taylor's lip.  Simply beautiful.  And who cares if the yellowtail was from the radiated waters of Japan? I'm ready for my superhuman power, preferably the power to move things with my mind.



Our deluxe chirashi included that same yellowtail, sweet shrimp (ebi), salmon (sake), whitefish, octopus (tako), sea urchin roe (uni), squid (ika) stuffed with fresh crab meat, tuna (maguro), freshwater eel (unagi), fatty tuna (toro), and egg (tamago) that was stamped with the Ota authentic seal of approval.  Staring at this stunning box of rice and fish I completely forgot about the pickles (tsukemono) and the salmon croquette off to the side.

The fisherman's roll is what sealed the deal for us.  Whitefish and avocado hide within the rice and nori, and two kinds of onion sit atop of the roll.  Onions that were fried to a crisp provided the foundation for the topping of expertly sliced, raw green onions.  More yellowtail? Yes, please.  Slices of the beautiful sakana hung over each piece of sushi... like the smiling cheese from an In-N-Out Double Double... like the tongue of a hungry dog waiting for a juicy steak... or more like my tongue hanging out of my own mouth.  Man, just look at that sushi.  I'd hang a picture of this on my wall any day.

If that's not sushi for the soul, I don't know what is.  Replenished, stuffed to the brim, and happy as a clam, I declared, "I don't want to go to work tomorrow!" 

But I knew I was ready for Monday morning.  Until the next nice meal, let's all get S.O.F.A.T.

ML - 20110522

Post 53: National Doughnut Day 2011

Last Friday was National Doughnut Day.  I wrote a post on National Doughnut Day last year after opening my eyes to some simply amazing doughnuts in Seattle.  Okay, scratch that.  I wrote two posts.  Counts on fingers.  Yes, that's right... two posts.  So to celebrate the big culinary holiday this year, I thought about heading to a local donut shop to purchase a dozen for the office... but I was running late, so no donuts.  But I walked into the office with a resounding chorus of, "Where are the donuts man?"

I have a habit of wanting to feed people until they balloon to human-sized chubby marshmallows, so I think everyone expects me to bring food in.  But lucky for me, I walked into our kitchen and found two boxes of Krispy Kreme, courtesy of colleagues on the other side of my cube wall.  So, "hey, uhhh... there are donuts in the kitchen!"

So happy National Doughnut Day to everyone.  No special doughnuts to celebrate with this year.  But I have found a few places in the Orange County area that require a visit.  In the meantime, check out my So Cal Krispy Kremes and my NYC Dunkin' Donuts.



And kick up your feet while bumming around to Bruno Mars', "The Lazy Song."  That's what I have on repeat lately.  Until the next culinary holiday, let's all get S.O.F.A.T.

ML - 20110603

Post 52.2: Hello Orange, Part 2 - Hello Potato Tacos (OC: Orange)

Now that I have been spending more time in the Orange County area, I have been able to wander around and discover some new food findings, the first of which is located right under my nose.  Okay, so 'right under my nose' isn't quite the exact GPS location, but this discovery did occur in the same plaza where the office is located... so it's really not that far from whatever is under my nose.

Pepito's Mexican Restaurant is not quite El Torito, not quite King Taco, but not quite El Pollo Loco either.  It's more like the kitchen and dining patio of your best friend's, little sister's, boyfriend's abuelita... just an open kitchen with counters made of tile, a cross between a restaurant and a café that serves authentic Mexican fare to locals.  It is not the kind of place that foodies would deliberately search and try, but it definitely is the kind of joint that gets the unsuspecting hungry coming back as regulars.  Pepito's is not a chain... it doesn't even have its own website.  But what it does have is an expansive menu complete with breakfast burritos and enchiladas... there are daily specials, Taco Tuesdays, a friendly staff with easily recognizable faces, cold cerveza, a fresh salsa bar, and holy hell... there are potato tacos.

So what is this infatuation I have with these newly discovered potato tacos? Well, you'd never know until you try.  I have come to love potato tacos because they are the most indulgent kind of tacos there are.  I mean... you can never go wrong with the house asada or the pastor that's made just right, but there's no amount of meat and tortilla that will make you feel like you're truly guilty.  If you polish off a 32 oz. rib eye with a side of mashed potatoes... you're a bad ass.  But if you polish off just two or three crispy shell potato tacos... hey, you're just bad.  

The root of your guilt stems from the potato itself.  Commonly made into French fries, tater tots, and bacon topped skins, it's not really thought of as the healthiest of vegetables.  Even though they are full of fiber, you know that it wasn't quite what your mom was referring to when she said, "eat your vegetables."  Whether or not you think potatoes are vegetables or corn tortillas are actually part of the vegetable food group, the lack of a true leafy green or a browned protein in your taco connotes a message that your meal is lacking some sort of nutrient.  

No matter.  Guilt is guilt.  If you get a chance to indulge in a crispy shell filled with a fluffy white vegetable more commonly thought of as carbs, then please don't let anything stop you.  You haven't lived until you've bitten into this ingenious invention.  It's one part grilled hash brown, a second part velvety mashed potato, and another part steamy baked potato... all wrapped within a crispy tortilla and doused with whatever salsa your heart desires.  (Not into spicy? Pepito's makes a Gringo salsa for the japaleño adverse.)  Oh, and did I mention the shredded cheese that comes on top? If you order the tacos for takeout, the cheese will melt in the container by the time you reach your destination (across the office plaza).  Ahhh... delicious, heavenly guilt.

Hola, Naranja.  Thanks for introducing Pepito's potato tacos.  I have a feeling Orange will be good to me.  Until the next carb-filled discovery, let's all get S.O.F.A.T.

ML - 20110411+0526

Post 52.1: Hello Orange, Part 1 - International Potluck

Because last year's international potluck was so successful, we decided to hold another one at work again.  Having co-workers that represent a diverse range of ethnic backgrounds allows all of us to learn and enjoy the cuisine from all different cultures.  Basically, it's good to have good food.  Here's a look at what the Orange office brought in for the picnic in the conference room... along with 5 words that they would use to describe the food from their culture.

Empanadas with chimchurri sauce contributed by Steven
Peruvian (empanadas), Argentine (chimchurri sauce)

Everybody knows a delicious empanada.  Whether it's Mexican or Cuban or from another Latin American nation, these baked hemispherical pastries filled with ground beef and shredded chicken are more than just tasty.  They are savory... inspiring... addicting.  Could I be a pathological empanadic? I believe so, and I think it's safe to say that I wouldn't be the first.  The ground beef within the empanada has a fervent personality.  It's rich in spices, and the flavor permeates the air around your oral cavity, which leaves a satisfying, lasting warmth.  

With plenty of parsley, garlic, cilantro, oregano and bay leaves, the chimchurri sauce is tough enough to pair with the strength of the ground beef.  It's not as spicy as you would believe, but it's definitely full of flavor.  A squeeze of lime will help cut the oil that the herbs are swimming in and will give the sauce a bit of a citrus kick as well.  Truly delicious... break me open another empanada, please.

Medianoche sandwiches put together with Liz's personal spin
Cuban

Traditionally these heavenly sandwiches were served to the hungry in Havana after dancing the night away at the local discotheque, hence the name medianoche or midnight sandwiches.  Well, in that case I might have to attach the medianoche title to Korean tofu stew.  With cheese sprawled over the ham, a crunchy bite from the pickles, and butter melted over the top of these rolls, the savory sandwiches are enough sustenance to have during any meal.  In fact, one co-worker mentioned that the medianoche name should be changed to mañana or morning sandwiches.  Hmm... good idea.  I'd throw a fried egg right in the middle of all that cheese... and I'd make sure the yolk was runny too.

Matzo ball soup made by Molly
Jewish

The soup was actually made by Molly, a Chinese from Taiwan, but you'd never be able to tell that non-Jewish hands formed the matzo dough or that the chicken soup was concocted by the rotisserie chicken from Costco.  Authentic? Hell yeah.  It tastes like something I'd get at Brent's Delicatessen... sans the sodium and oil overload.  In fact, I prefer Molly's homemade chicken soup over the matzo ball soup at the local deli.  I wasn't even suffering from a cold, and I had three bowls.

Pork and vegetable steamed bao brought by Michelle
Chinese

If life is like a box of chocolates, then opening a steamed bao is like opening presents on Christmas morning.  You may have a good idea of what's inside, and chances are you are probably right... but there's no amount of shaking or peering within the wrapper that will confirm your suspicions.  But... surprise! Pork and vegetable filling? Sure, I'll take it.  The pork and veggies inside are just salty enough to complement the white bread on the outside.  Great balance... and not at all greasy or oily like the buns I had on the streets of Shanghai.  I could eat these all day.

Night market sausages with raw garlic supplied by Michael from SinBala
Taiwanese

I don't know a single person that has tried Taiwanese sausage and has not liked it.  It's impossible.  The lean pork sausage is bursting with savory juices and is surprisingly sweet.  Who knew? Probably Taiwanese locals and tourists who routinely tour the open air night markets after dinner each night.  Traditionally eaten with toothpicks and skewers, Taiwanese sausages may be treated as a night market snack, but it's hearty enough to top over rice as a full meal.  Sausage donburi anyone? The thinly sliced raw garlic is a smart ingredient to use not only to cut the sausage grease but to give the sweet sausage a contrasting bite.  Got to the party late? No worries.  Some co-workers say they this sausage is even better eaten cold.

Cabbage rolls with bacon presented by Doreen
Ukrainian

At last year's international potluck, the Irish-Polish cabbage rolls were a hit.  This year was no different.  The cabbage rolls were the talk of the conference room.  The only difference was that these were made with pork instead of beef.  Made from Doreen's family recipe that has been passed down for over 130 years, the cabbage rolls were stuffed with bacon, rice, onions and tomatoes.  This neatly wrapped, hearty dish may pair well with beer.  Wait... didn't I say that last year? Polish cabbage rolls in 2010 and no beer... Ukrainian cabbage rolls in 2011 and no beer... I should have known.  Alright, bring on the Russian cabbage rolls next year.  2012 I'm ready for you!

Nasch and chrusciki from Adam
Polish

Like a pu pu platter, the traditional Polish nasch plate comes with an assortment of goodies intended to help open the digestive system for the main meal.  Nasch can be assembled with any items in the kitchen or the pantry.  It's almost a welcome offering to visitors or guests.  Our nasch came with smoked summer sausage (sub for kielbasa), brie and cubes of smoked cheddar (perhaps a sub for korycinski or oscypek), pickles (sub for ogorek kiszony) and crackers.  Snooki or not, there's something on this plate for everybody.

Chrusciki or angel wings are crispy ribbons of fried dough that remind me of a flat, twisted doughnut.  Topped off simply with some powdered sugar, they are great to munch on after a meal with some tea or coffee or even by themselves.  Had I been the first to create these pastries, I'd make a chocolate dipped version for sure.  Ooh, I just had an idea...

Snickerdoodles baked by Rachel 
German

Who doesn't love cookies? Snickerdoodles are like a traditional sugar cookie but are bumped up by the touch of cinnamon and the cracked surface, which gives it a unique aesthetic appeal.  The name may be complicated, but the cookie is simply satisfying.

Carrot cupcakes crafted by Amanda 
American

Who doesn't like cookies? Well, who doesn't like cupcakes? The cupcake revolution has everyone scrambling for a $4 dome-shaped cake in a high income bourgeoisie location nearby.  But cupcake revolutionaries have left behind the less than a dollar homemade cupcake.  Amanda's carrot cupcakes were spiced up with ginger... and not just by a little bit.  The cupcakes are chock full of sweet and spicy ginger, which kept me coming back for more.  Why are they so good? Perhaps it's because Amanda's grandmother was a baker at Mrs. Field's back before the modern cupcake revolution.  Hmm... Amanda, is your maiden name Field? Methinks either Grandma owned the place or stuffed the recipe cards in her pocket on her way home each night.  Either way I may have to start a counter revolution.  Anti-red? Maybe anti-red velvet.  The carrot cupcakes brainwashed the words 'red' and 'velvet' completely out of my mental cupcake menu.

Chocolate eclair cake created by Deanne 
American

What do lasagna, Shrek, dressing in San Francisco weather, an onion, and this chocolate eclair cake have in common? Layers! Building the eclair cake involves layering graham crackers, Cool Whip and instant French vanilla pudding... a repetition of the same layering process, and a healthy (that's figurative in all aspects) topping of chocolate frosting.  After two slices of this at the potluck, I began to wonder why it wasn't called chocolate ecstasy cake.  The cake was a great way to finish off a gluttonous buffet of a meal.

Thanks to everyone who participated, contributed, and labored for this international potluck.  Our eyes were opened to new dishes and new cuisines, and I can safely say that we hope more co-workers join us next year for this tasty tradition.  Until then, let's all get S.O.F.A.T.

ML - 20110426

F.A.T. News 7: World's Largest Model Airport

I've been losing myself in this video of the model airplanes taking off and landing several times now, and around the one minute mark I start to believe that the model airplanes are real.

This trumps all childhood Lego sets:
World's largest model airport opens to rave reviews
article by Ben Mutzabaugh, USA TODAY



This is the coolest model I've ever seen in my life.  If I could have brought this home with me from Toys"R"Us as a child, I would have never asked for another toy or Lego set.  But then again the article says, the model airport took six years to build, and I'm sure I would not have had the patience or the attention span to build anything remotely similar to this back in the day.  That's major attention to detail... insane.  I'm going to click 'play' again now.  So cool.

ML - 20110506

Post 51: Lunch - Tupperware Jjajangmyeon Surprise... Coincidence?

Every once in a while, we come across one of those coincidences that makes you wonder if it's anything more than just a mere alignment of stars.  In my last post I wrote that I would have liked to have ground pork in the zhajiang noodles from Hot Wok.  I'm pretty sure that my dad doesn't read my blog... or does he? When I opened my family of Tupperware for lunch, I found this:

Instant Korean jjajamyeon... with a side of ground pork!

My mom made the ground pork, and my dad packed the lunch... so it was my turn to put in some cooking effort.  Fair trade, no? I was wondering why my dad decided to put an entire package of instant noodles into glass tupperware, but when I was looking for a bowl at lunch, my realization hit... it was right there in front of me.  My dad really does think of everything.

What's your most recent surprise or coincidence? Until next time, let's all get S.O.F.A.T.

ML - 20110419_21

F.A.T. News 6: Changes at the Airport

Here are two articles in last week's news about positive changes to one airport and changes that are needed at all airports across America.

Beautification at SFO (the new Terminal 2):
San Francisco airport's new Terminal 2 'T2' dazzles
article by Ben Mutzabaugh, USA TODAY

Watch out for the little guy:
JFK runway collision spotlights dangers on the ground
article by Alan Levin, USA TODAY

The video of the Delta regional jet being tossed like a toy can be seen here.

On a positive note, the improvements at SFO seem to reflect Bay Area residents' strive for a greener environment.  If only the same changes could be made to Tom Bradley International Terminal at LAX.  I wonder when other airports will follow suit by allowing passengers to dump out their liquid at the security line instead of tossing the plastic bottle away.  That would definitely be a milestone for those who want a greener Mother Earth.

ML - 20110419

Post 50.3: Goodbye Thousand Oaks, Part 3 - Authentic Chinese (LA: Agoura Hills)

The Thousand Oaks area has plenty of cookie-cutter restaurant chains that serve cookie-cutter American food.  It's tough to find a good mom and pop shop that serves anything remotely close to the cuisine from the home country.  The first time I was introduced to a local Chinese restaurant, I sat down to find a placemat with the twelve signs of the Chinese zodiac and a shining, metal fork.  Now... I'm not against Western silverware, but the lack of chopsticks in plain sight in an authentic Chinese restaurant is a bit unnerving.  And disappointing.  The second time a co-worker suggested Chinese food, I walked up to a restaurant with two abnormally large horses guarding the entrance... not my definition of Chinese food.

Thankfully, another co-worker discovered Hot Wok, a small mom and pop restaurant run by an immigrant trio from the northeastern region of China.  Rather than serving overly soy sauced Americanized Chinese chock full of water chestnuts, Hot Wok (滾鍋) rolls out truly down home items like hand-made dumplings (手工水餃), scallion pancakes (蔥油餅), and spicy broiled (poached) fish filet (水煮魚片).  Here are some of the dishes from Hot Wok that have saved me from the panda and the horse in T.O.




Black bean noodles
listed on the menu as cha jiang mien (炸醬麵)

With plenty of cucumbers and bean sprouts, this noodle dish is a little bit Chinese... but with a simple black bean sauce, this noodle dish mixes in the characteristic of Korean jjajangmyeon.  My ideal version would include a good portion of ground pork, but the black bean sauce is enough to make me feel right at home.

Leek & pork dumplings
listed on the menu under (韮菜豬肉水餃)

Hand-made dumplings around the Conejo Valley? Unbelievable.  Not only do they come close to the real deal, they are the real deal.  Flavorful pork is blended with fragrant green leeks and filled into freshly made dumpling dough.  These eight little heavenly clouds with just a touch of soy sauce truly spark a bit of inner happiness.

Pan fried pork calzone
listed on the menu as imperial pan fried meat pastry (京都肉餅)

I've never actually had this item ever before, but ironically, this pork pancake hits close to home.  The imperial pan fried meat pastry, as Hot Wok calls it, is like a calzone in that it's stuffed with different ingredients and enclosed with a bread-like carbohydrate.  Like a lasagna, though, there are multiple layers; ground pork and thin pastry are placed over each other one layer at a time within the outer casing.  Soft, crispy, soft, crispy... savory, salty, savory, salty... the textures and flavors confuse my brain.  And I'm also confused about what to call this item... pastry? Calzone? Pancake? There's one thing my brain knows for sure though... this thing is delicious.

Beef wrap
listed on the menu as beef roll pastry (牛肉捲餅)

While the imperial meat pastry is something I've never had before, the beef wrap is something I've enjoyed throughout my adult life.  Wrapped within a Chinese tortilla are slices of braised beef and an explosion of cilantro.  It's relatively small compared to the beef wraps at other restaurants, but you know what that means? I can eat the whole thing by myself.

Cumin lamb
listed on the menu as lamb with tze lan herb (孜然羊肉)

The mix of cumin and chili peppers with fatty curls of lamb creates a truly tasty flavor.  The spiciness is more fragrant than biting.  It's an addicting taste.  You'll understand when you place the savory lamb over a bed of steamed white rice.  The rice soaks up the spicy oils from the lamb, taking away just enough grease so that you can continue shoveling bite after bite into your mouth.

Stir fried loofah/luffa

listed on the menu as sauteed si qua (清炒絲瓜)

Luffa isn't your typical green vegetable.  It's not leafy like bok choy, and it's not as common as gai lan (Chinese broccoli).  I'm surprised this unique vegetable is even served outside of the San Gabriel Valley.  Not only does this vegetable turn into the exfoliating, body cleaning sponge once it's dried, it's also special in that it tastes more like a soft cucumber rather than the squash that it is.  Stir-fried lightly with just a hint of garlic, luffa will help you get your daily fiber intake in a tasty way.

Thousand layer pork
listed on the wall in Simplified Chinese only (笋千層肉)

The illusion of a thousand layers is created by slicing the fatty pork belly paper-thin and cutting the edges into the shape of ocean waves.  The thousand layers of pork belly sit atop a mound of young bamboo shoots, which are tender yet crisp to the bite.  Dig down deeper under the bamboo shoots, and surprise! You will find a bed of green spinach, which balances out the unhealthy fat of the pork.  The pool of brown gravy is another illusion itself.  Upon seeing the sauce, I thought that the dish was going to be overly salty, but a hidden sweet and savory flavor took over... if only the thousand layer pork was truly a thousand layers.

Sure, the first few items on the Hot Wok menu are orange chicken and kung pao shrimp, but hidden on the final pages of the menu are what save it from being tossed into the same category as Panda Express and P.F. Chang's.  Items that are also worth trying are a Korean style spicy seafood noodle soup (jjambbong) listed on the menu as three delicacies chow ma mien (三鮮炒碼麵) and Taiwanese beef noodle soup (紅燒牛肉麵).  I'm definitely going to miss this comforting lunch spot.  'Til next time, T.O., let's all get S.O.F.A.T.

ML - 20110416

Post 50.2: Goodbye Thousand Oaks, Part 2 - Bollywood in the Basement (LA: Westlake Village)

Okay, so I'll miss the commute with my cousin.  But what will I miss about the food that's actually by the office? Immediately, Bollywood Indian Restaurant comes to mind.  Authentic Indian restaurants in the Thousand Oaks area are already pretty hard to come by, but trying to find one that's situated in the basement of an unnamed office complex complete with man-made ponds and mini waterfalls is even harder.  Hidden gem? Yeah, I'd say so.

The restaurant is located within walking distance of the office, but I've only ever employed my lower body as transport once.  I'm usually too impatient to walk (or wait) for my beloved Indian food.  Sipping on sweet lassi and breaking up bits of papad helps pass the time while favorites such as chicken tikka masala, lamb vindaloo and dal tarka are being prepared.

If there's any meal that suggests that gluttony should be limited, it's lunch.  We've all experienced the post-lunch food coma that enshrouds us with the onset of impending sleep, and I'm almost certain that afternoon comatose is not conducive to the work environment.  Thankfully, Bollywood serves lunch specials in smaller portions.  However, I have no discipline in holding myself back from gorging on delicious Indian food.  Ergo, bring on the extra samosas!

Chicken madras

In a world where tomatoes are being skimped on in fast food burgers, it's comforting to find that fresh tomatoes aren't being left out of dishes that absolutely require it... like chicken madras.  No tomato in my burger? Extra lettuce please.  But no tomato in my madras? I can't bear to imagine.  After all, it wouldn't be chicken madras without fresh tomatoes.  What I like about the madras has to do heavily with the confused veggie-fruit.  Its flesh provides some relief from the spicy madras sauce.  The juices are untainted by the spices... cooling, refreshing... like water from the backyard hose on a hot summer's day.  The tomato is juxtaposed nicely against the sauce, teeter-tottering the spiciness on your tongue.

Chicken tikka masala

My co-workers and I usually ask for two orders of the tikka masala (a spicy version for the tough tongue and a mild version for the weaker one) just to make sure there is enough to go around.  And as if we didn't already know that's it's the absolute favorite of the house, the dish is highlighted in red on the menu just so patrons take note.  It's not even the chicken that holds our attention; it's the creamy tomato sauce.  Over rice, slathered on naan, or even doused onto a samosa, the tikka masala sauce cannot be passed up.

Chicken tandoori

Numerous times a friend or co-worker has exclaimed that the chicken tandoori looks dry.  Well, friends, let me tell you... after one bite you'll know that the chicken, as white as the meat is, is as juicy as a pear.  The combination of garam masala, garlic, ginger, cumin and cayenne pepper along with yogurt give the chicken the special taste, and the mixture of red chili pepper and turmeric give it the color.  After being garnished with sliced onions and a wedge of lemon, the tandoori dish becomes unbelievably mouth-watering.  You'll be able to smell the exotic spices and the fresh citrus scent on your fingertips for hours after lunch is over.

Lamb korma

If the chicken tikka masala is the house favorite, the lamb korma is mine.  The korma is much creamier than either the madras or the tikka masala.  In fact, if you bring the plate close to your nose and take a whif, the korma has the distinct smell of butter.  What I really love is not the creamy, buttery fragrance but the bits of ground almond that sit throughout the gravy.  Every so often I'll bite into the bits of almonds, which conjures up images of biting into the hazlenut bits in a Ferrero Rocher.  Firm but soft to the bite, the almonds make all the difference.

Lamb vindaloo

Seeing aloo in the name of this dish means that the dish contains potatoes; potatoes with curry... what a tasty concept.  Toss in some lemon juice, and you've got a dish with a truly spicy kick.  The lamb vindaloo is the spiciest of the dishes thus far, so I would suggest tasting it after tasting the other sauces.  Like the lamb korma, the meat is slightly gamey but as tender as chicken.  The strong spices and the firey kick definitely help reduce the gaminess of the lamb though.  And to help reduce the fire? I'm sure glad I have some of that mango lassi left.

Lamb tikka

Like the chicken tandoori the lamb tikka is roasted with herbs and spices in a tandoori oven, and it's anything but dry.  Break open the lamb, and you'll see for yourself.  Glistening, gleaming meat juices flow down the nooks onto the plate.  The juice from the meat along with the freshly squeezed lemon juice create a sauce in itself.  Have it over the long-grain Basmati rice, and you may forget about the other dishes.

Dal tarka

I'm not particularly fond of vegetable only dishes, but I ordered the dal tarka once, and it completely blew my mind away.  The menu description is simple: lentils cooked with garlic.  But upon arrival at the time, I know it's not as simple as it sounds.  There are bits of red and splotches of green, probably from the chilis and the cilantro or parsley, floating atop the backdrop of yellow lentils.  Chopped slivers of garlic running throughout give this dish a warm and inviting taste.  It's neither as spicy as the others nor creamy either.  The dal tarka was the turning point for my anti-vegetarianism (the saag paneer and the eggplant bharta are great veggie dishes as well).  Dip the naan into the dal until the plate is running on empty.  And when that happens, bend the naan just a little bit more so that the taste of home can be scooped up by fluffy carbs and into your cavity of gluttony.

Pistachio ice cream

Many apologies for what I'm about to say.  The pistachio ice cream looks like cat food.  Why it's cut like Fancy Feast is beyond me.  But what I do know is that I prefer leprechaun green pistachio ice cream from Rite Aid much more than I prefer this.  It's worth the try, but if you can't stomach the color or grainy texture, try a different dessert item, or order another lassi for dessert.  I'll pass on this one... my food coma is about to hit anyway.

Each time the staff at Bollywood sees us, they probably wonder if their lunch menu has any relevance with us.  I'm sure they designed a lunch menu that tries to prevent the onset of food coma (light on quantity but heavy on flavor), but my Indian food gluttony absolutely defies their goal.  Sorry Bollywood, you're food is too good.  

Each time I walk out of this restaurant in zombie-like fashion, I realize why the restaurant is located in a dungeon of a space but happens to be surrounded by calming waterfalls and ponds.  It's the perfect place for the post-lunch, food coma nap.  Ooh, I see a bench.

Until next time, let's all get S.O.F.A.T.

ML 20110326+0402