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Where When How May/June 2017 : Page 126

ABOVE: LAMB ROGAN JOSH PANEER PASANDA a slice of green pepper and onion, the paneer has a love-ly texture, consistency and colour that soaked up the seasonings like a sponge. Shrimp Tandoori is marinated in yogurt and herbs and cooked in the tandoor, rendering these inherently sweet crustaceans absolutely divine. The Peri Peri Chicken was the star of the Tandoori Platter. Tangy and spicy, with just the right heat, it was served on a Lacha Paratha (layered flatbread) that mel-lowed the spice. I asked Ajay what gave this dish its palat-able heat and interesting colour. Pimentos, scotch bon-net peppers, vinegar, cilantro, and whole spices like cumin, garam masala, and coriander powder. My fellow diner suggested I should have just asked what wasn’t in it. A soup shooter of Dal Shorba made with yellow lentils proffered rich and BELOW: NARGISI KOFTAS warming flavours with turmeric, lemon, cilantro and cumin. This paired beauti-fully with a clean and crisp Chateau Ste Michelle Sauvignon Blanc. Next, a well-balanced and aromatic 2014 Louis Jadot Chardonnay and three Offerings of the Sea beginning with Prawn Tikka Masala. Tikka means a bite or morsel and Masala means a mixture or blend of spices. Add succulent prawns cooked in a yellow onion sauce and you have perfection. Fish Kerala Masala was sensational. Named for the state in India, the mild and flakey fish was perfectly done, light-ly seared and finished in a rich and heavenly onion-based curry sauce. Fish Amritsari originated as a snack or side dish in Punjab where the famous golden temple is located. Tender chunks of snapper are marinated in lime and coated in a deliciously crispy chickpea batter with a lavish sprinkling of chaat masala. Try it dipped in yoghurt and mint or tamarind sauces. Marvelous! I don’t usually get excited about rice, but this Coconut Rice was outstanding. Absolutely light and unbelievably fluffy. The coconut added a hint of sweetness that com-plemented everything. The secret? They use only basmati rice in the Garam Masala kitchen. And our last main indulgence on this culinary crusade, or so we thought, a Tasting of four Curries together with the ultimate and essential ‘utensil’ …naan bread. Paired with Duckhorn Decoy Cabernet Sauvignon, this was a per-fect wine with Indian food, particularly meat-based curries. Dal Makhani is a mix of three lentils with tomato, garlic and onion pastes slow cooked overnight on the tandoor for at least twelve hours and finished with cream, butter and fresh tomato paste. When we saw Lamb Rogan Josh on the menu, we all smiled. A moment of silence ensued for this melt-in-your-mouth dish of tender cubes of meat cooked in a brown onion sauce with herbs and light spices. 126 • • • • • MAY/JUNE 2017 “Where When How -Turks & Caicos Islands”

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