The Coastal Star

The Plate: Chicken vindaloo brings on the spice

The Plate: Chicken vindaloo
The Place: Flavor of India, 1516 N. Dixie Highway, Lake Worth; 582-8600.
The Price: $14.95
The Skinny: Long ago, a friend of mine who does not care much for spice ordered chicken vindaloo. He later described the experience as “vindaloovian.”
It simply was too much heat.
I love spice, so it’s almost impossible to make something too hot for me.
And that had been a complaint about Flavor of India — forget Clara Peller asking, “Where’s the beef?” It was me asking, “Where’s the heat?”
Well, things have changed my last couple of visits to this restaurant, the closest East Indian restaurant to our readership north of Delray Beach.
Vindaloo is a complex curry — with garlic, onion, cinnamon, cloves, cumin, mustard seed, turmeric, tamarind paste and other savory ingredients.
Combined, they create a fiery sauce that coats the tender bits of chicken and chunks of potato in a rich tapestry of flavors. You’ll want to order naan to soak up the aromatic sauce.  
We also enjoyed tender, slightly smoky tandoori and cooled it all down with a Kingfisher ale.
I’ll be back.
— Scott Simmons

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