Thursday, February 13, 2014

Their two biggest passions are cooking and traveling. Combine them every day in the kitchen, prepar

From the notes grouponowych bloggers: How to find the Indies in Katowice? > Groupon Polish Blog
The restaurant consists of two rooms: a large with tables and corners with couches and smaller, in which attention is drawn wooden bar reminiscent of an English pub. Since we had a choice, and a large hall a few tables were already occupied, we opted for the small room with a bar, which could also curl up on the sofas with cushions.
Before you come to the table menu had some time to look at better décor of the room. We were able to pick him several Indian motifs, among which were in the lead elephant figurines in various sizes.
The restaurant menu was not bloated, so it was very clear. Denmark was divided into sections such as a tasty starters, biryani and tandoori specialties. In addition, each dish had a description, so if someone can not decipher what's under the name Papadam finds out that they are crispy pancakes made from flour with a variety of black beans called carnet smithfield urad, which is baked over a flame. We really liked the logos at each meal, which report on the extent and focus of the food or dish is vegetarian or meat.
Because we wanted to try different flavors and consistency, it is at the beginning we decided to order some appetizers: the already mentioned pancake papadam, samosas with chicken carnet smithfield and vegetarian, golden shrimp, eggplant fritters and potato patties. The dishes were delicious, and in the case of the food is important, but we believe the chef should work on a presentation, since the use of only two colored grated vegetables to gain the dishes makes it look practically the same, and hence not very encouraging.
From the main courses we chose three dishes: Tikka Masala that is marinated in yogurt and spices, then baked in the oven tandoori chicken, which is administered in a spicy sauce with tomatoes, cilantro, carnet smithfield sour cream and coconut milk, Kolhapuri or chunks of beef in a spicy curry sauce the addition of green chili peppers to the Pyaza or marinated in Indian blend of spices, then baked chicken pieces with a dominant flavor of mustard with onions and leeks. Like the starters all the dishes were delicious, and worth mentioning also well prepared basmati rice, which was added to all three dishes.
Finally ordered a coffee and delicious desserts: Indian small donuts in syrup with a hint of cardamom rice pudding with raisins and almonds and sweet royal toast with peanut sauce milky. The last dessert was for us not only something new, but it has also become a cause for jokes, he resembled a little ... scrambled eggs.
The Masala House spent three nice hour: tasted some tasty dishes and a nice backdrop to the talks was roam the Indian music. In our opinion, the local has a lot of potential, but could use a change of design to one that would carry even more guests in the colorful world of India.
Their two biggest passions are cooking and traveling. Combine them every day in the kitchen, preparing dishes from all over the world, and the real traveling far and near, provide them with culinary inspiration. It has long been passionate about their cooking, and the greatest experience gained, leading from November 2007 culinary blog - http://grumkolandia.pl/. Since 2009, culinary travel around the world with a fork. Every year, visiting another continent carnet smithfield and test approximately 300 rules coming from countries located in the corner of the world. They travel well in fact, and each long vacation or a shorter trip documented verbal and photographic relationship.
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