I have always found that the best foods are in places you do not expect. And Indian Tandoor Restaurant proved that theory.

Located at 232 Harrison St., a short walk or bus ride from campus, the space was not necessarily the nicest. That said, having opened a couple of months ago, the walls were newly painted in red with green trim, along with a black and white checkered tile floor. To add to the décor and cultural feel, Bollywood posters hung on the walls. But most noticeable was the whiteboard, which teaches customers a daily Hindi word as they enter the restaurant. Friday’s word was “dil mann”, or heart.

What the store lacked in atmosphere, though, it made up for with its food. Freshly made Indian cuisine was ready to serve into lunch boxes — small Styrofoam boxes — filled with rice. After sprinkling some seasoning on top, the dish was ready to eat in the store or on the go. We ordered a variety of dishes at the counter.

To start, we tasted the chicken tikka masala. The chicken in the dish was a little firm from being roasted in a tandoor oven, but was still flavorful. The strongly spiced tomato and coriander-based sauce featured onions and other vegetables. If you are looking for a jumping off point into Indian dining or like to stay with classic flavors, this dish is the right one for you.

Next we tried the lamb shish kabob. Balls of lamb meat were seasoned and served with sautéed bell peppers and onions over rice. The lamb tasted a little over-powering, making it hard to eat full portions all at once. But the vegetables were tender and had a sweetened flavor to them.

We also decided to order some garlic naan — a staple to any Indian meal. The bread was served in a hefty portion, with plenty to share. Crispy yet doughy, the naan was seasoned with garlic and parsley and lightly brushed with oil. The best part: it was served warm, fresh out of the oven.

Seemingly aware of that we were reviewing the food, the owner served us with special care. But his attitude was genuine. He was informative and humorous throughout our meal, cracking jokes about our large eyes but small appetites. Observing him with other customers, he also made sure their needs were met.

Also, at the beginning of the meal, he brought us a taste of aloo gobi as a kind gesture. Aloo gobi is a dry Indian dish served with Indian-spiced potatoes and cauliflower. Flavored with turmeric, the dish had a yellow color and included other flavors like garlic, onions, cumin and coriander. The dish’s flavor tasted similar to curry, since turmeric is a major component in curry spice. It made a nice vegetable side but did not stand out in general compared to the rest of the meal.

Hands down, the paneer cheese — an un-aged non-melting curd cheese with green beans in a curry cream sauce — was the best dish. The cheese was so tender. The sauce tasted creamy and buttery and had a silky texture. I was beside myself when the owner of the restaurant offered to put more gravy on top of my leftover rice.

To complement the meal, I tried an Indian Coca-Cola product called Thums Up. The owner described the flavor saying, “It’s like Coke, but at the same time completely not.” And boy was he right. The packaging and flavor were similar to the American drink, but the carbonation seemed a little flatter and the drink had a hint of ginger.

Overall, the meal was tasty and well priced. Walking out with leftovers to last for days, we ate a two-person meal for $33. If you ever need a quick fix for food but desire something out of the ordinary, give Indian Tandoor Restaurant a try.

Published on September 30, 2013 at 12:24 am

Contact Nicole: nlfisher@syr.edu