It would be hard to deny that S and I love good Indian food– after all, the above picture is from our wedding, which we held at an Indian restaurant. (If you are in Milwaukee, you should check out Maharaja).
It is surprising, however, that we have waited this long to check out Almaty’s Indian restaurants. In our defense, we planned to go multiple times, but people kept dropping out last minute. Indian is definitely a cuisine I like to go to in groups– that way I can mix and try more flavors!
Last week, we finally got to go to Namaste when our friends T and M were in town from Armenia. We liked it so much that we returned 4 days later! They may not have Shahi Paneer on the menu (my favorite), but the food was quite good and for Almaty prices, reasonable.
S noticed that they had free delivery. I was very excited about this development and we requested a take out menu. They don’t have one. You just have to know. I guess next time we go back, it will be with a pad and pencil.
Despite having not visited an Indian restaurant in Almaty, we have had Indian food. For the wedding, I got a great Indian cookbook that focuses on 5 spices (5 Spices, 50 Dishes: Simple Indian recipes using five common spices). One particular recipe jumped out to me, because dill is huge in local cooking– not to mention cheep and easy to find. The recipe was easy and came out delicious:
Chickpea Curry with Fresh Dill Leaves
2 tblsp canola oil
1 medium yellow onion, fineley chopped (about 1.5 cups)
1 tsp cayenne (or less)
1 tsp coriander seeds, finely ground
1 tsp finely grated fresh ginger
1 tsp finely ground garlic (about 2 large cloves)
1/2 tsp ground turmeric
1 medium tomato, finely chopped (about 1 cup)
3 cups finely chopped dill leaves and tender stalks (about two bunches)
one 15.5 ounce can low-sodium chickpeas (garbanzo beans) drained
1/4 cup water
1 tsp salt
Directions:Heat the oil in a medium saucepan and saute the onion over medium heat until it has softened (5 minutes). Add the cayenne, coriander, garlic, ginger, and turmeric and stir for 3-4 minutes. Mix in the tomato and cook until it is soft (5 min). Add the dill, chickpeas, water and salt and simmer until the dill is soft and tender (5-8 minutes). Serve warm.