Taste of India on Wickenden Street serves exquisitely tasty New Delhi-style Indian Cuisine, and Rhode Island’s best smokey-succulent Tandoori Chicken.
Indian cuisine is among the most tantalizing, aromatic ways to enjoy healthful, nutritious Food, Glorious Food,
If you love Indian flavors, and especially love the heady-rich New Delhi/Northern Indian preparations (we do!!) then
You’ll happily go out of your way to visit Taste of India
which has been quietly tucked away on Wickenden Street for decades, and lately ignored by the press (because, media coverage goes to what’s trendy–restaurants recently opened; chefs with new cooking shows and recently published cookbooks).
Frankly, we don’t care about what’s trendy. We care about what’s taste and value.
While picking up art supplies at Utrecht, we got hungry and decided to try
Taste of India’s lunch buffet (Mon-Thurs $9.95; Fri-Sun $10.95)
and oh, my, my — now we’re devotees. Here’s why:
1) The Tandoori Chicken at Taste of India
It’s moist and smokey as the best Dixieland barbecue chicken, and marinated in exotic aromatic spices (we’re guessing ginger, cumin, coriander, garlic, a hint of cardamom) and yogurt. The meat is carefully cleaved so you can, if you know what’s good for you, easily scoop out a bit of marrow…
2) The range of dishes on the Taste of India buffet offers contrasts in flavors and textures:
Enough to offer variety,
but not too many (which would cause us to doubt the quality of ingredients and care of preparation). No kitchen can stock and tend a large buffet without a large (expensive) staff and correspondingly expensive prices. Memorize this equation: Large + inexpensive = cheap filler-ingredients and blah taste.
On the day of our visit the buffet offered tandoori chicken, scrumptious chicken tikka masala, the best alu palak I’ve ever tasted (spinach and diced potatoes in creamy aromatic sauce); wilted cabbage and onions with a blend of spices including turmeric; and an addictive, perfectly nuanced (creamy-smooth with a hint of sweet, a hint of tart, and a nice bitter note of cooked green pepper) called Baigan bharta–a Punjab delicacy of oven roasted eggplant (seriously–you’d never guess eggplant!) with onions, tomatoes, red and green peppers and a secret blend of magic spices.
Obviously, careful thought has been given to orchestrating a satisfying array of contrasting tastes and textures.
In addition to the five main courses there was naan; basmati rice; vegetable pakora; raita; salad; and chutneys—tamarind; mint; spicy onion; plus rich cardamom rice pudding–kheer–for dessert). And the large menu is even more tantalizing than the buffet–plus there is a full bar.