I've been searching for "Katmandu rich sauce" since we left Washington DC in 1991. Katmandu, a Nepalese and Indian restaurant near Dupont Circle was a favorite, with its tender chicken simmered and served in a rich, creamy tomato curry the color of burnt orange. I always wondered what secret ingredient led to its addictive quality.
My search is finally over. Katmandu rich sauce has reappeared as Rangoli's butter chicken and the secret ingredient turns out to be fenugreek. I couldn't help myself - two trips to the "all you can eat" buffet for lunch, and a take-out order later in the week for dinner. But that's not all. The menu at Rangoli goes beyond the usual suspects of masalas, vindaloos and biryanis. We tried mushroom kaju mutter, for example, a surprising combination of mushrooms, fresh green peas and cashew nuts in a fragrant sauce of tomatoes, garlic and toasted coriander seeds. Lamb simmered in Kashmiri-spiced almond and yogurt sauce made for a delicious roganjosh.
Our piping hot take-out order for two, complete with pappadum and little containers of chutney and raita, came to about $45 - with enough left over for my lunch the next day!
Rangoli, 1392 Yonge Street, south of St. Clair, 416-967-4111
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