Back in India, I have temporarily left behind my chef's knife and any desire to cook. I am happy to taste home-cooking and the occasional restaurant meal. Eating out in India can involve a lot of grease and spice, but one can't go wrong with Tandoori, a popular Indian way of cooking in a charcoal pit. Yesterday we celebrated my brother's birthday at the Spice Route restaurant which is well known for it's kebabs and tandoori menu. A Mixed Grill platter comes with Chicken and Lamb Seekh Kebabs, Tandoori Shrimp, Chicken Tikka and Chicken Malai kebab. Served with a fragrant mint sauce and thinly sliced onions tossed in lemon juice and chili powder, the kebabs came out smoking over red hot charcoal.An accompanying bread basket consisted of Garlic Naan, Tandoori Roti and Methi Paratha. Naan is arguably one of the more popular breads universally, favored by people who may or may not love Indian food. The spongy texture and yeasty flavors complement any cuisine. The Tandoori Roti which is decidedly more healthy and my personal favorite is a wheat flat bread cooked in a Tandoor or charcoal pit. Last but not least is the Methi Paratha made with whole wheat and spiced with the pungent Fenugreek leaves which give them their green color and strong flavor. Not for the mild palate this last bread is flavorful enough to eat by itself. This great meal along with a frosty beer took us to a happy place and left us there.......
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