Buffalo, NY

Tantalizing Treats to Try at Taste of India

J.M. Lesinski

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The Taste of India dinner special at Taste of India in Buffalo, New York.Photo by J.M. Lesinski

Perhaps one of the most vital elements of Indian cuisine is the tandoori oven, a cooking staple that sears and chars a taste unlike any other into any dish that goes in. For a good tandoori-baked treat in Buffalo, New York, Taste of India offers up a number of specialty tandoori plates, alongside a vast menu with infinite flavor combinations.

The tandoori oven specialties are all items one must try and picking one to start with is a difficult task. The Taste of India Special is a personal favorite, featuring shrimp tandoori, chicken tandoori, chicken tikka, a boti kebab, choice of chicken or beef curry, and naan on a sizzling platter of onions and green peppers, for maximum sampling variety.

The chicken tikka is a standout feature of both the Taste of India and the appetizer menu. Marinated and skewered to perfection in the tandoori oven, the heat flares with each bite of the tender poultry dish, and the spices are a harmony unlike any other. The tandoori dinner is another sampler plate to try too, featuring tandoori chicken, chicken tikka, a boti kebab, naan, and choice of chicken or beef curry over sauteed onions and green peppers.

Traditional chicken dishes are perhaps some of the best menu offerings at Taste of India. The chicken tikka masala attains the perfect balance of buttery and sweet, prepared with tomatoes, ginger, onions, and bell peppers. The spice is a slow burn, no matter the level ordered, creeping over the taste buds after the initial bite.

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The chicken tikka masala at Taste of India in Buffalo, New York.Photo by J.M. Lesinski

Spice levels at Taste of India vary from mild, to medium, spicy, and extra spicy for the truly brave. The spicy is very spicy, thought not overwhelming if one is prepared. Any curry dish is a great way to sample both heat and flavor. The chicken curry is another favorite, boasting a complexity in the sauce that enhances the savory bites of chicken tenfold.

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The chicken curry from Taste of India in Buffalo, New York.Photo by J.M. Lesinski

Other chicken dishes that are exceedingly well prepared are the chicken vindaloo with tomato-based hot sauce, the chicken makhani with tomato, butter, cream sauce, raisins, and cashews, and the chicken jalfraize with onion, bell pepper, ginger, tomato, and lemon.

Like the chicken tikka masala, the beef tikka masala leads the pack in terms of tastiness on the beef menu. The keema mattar is another must-try, cooked well with green peas in a curry sauce for a hearty, earthy meal. Other beef plates that really deliver are the beef palak with curried spinach, the beef shahi korma with cashews, raisins, and homemade cheese, and the beef da plaza with onions and lentils.

Vegetarian specialties are also a homerun at Taste of India. Any paneer dish off the vegetarian specialties section is delectable, particularly the paneer malai with coconut cream for the unique flavor, and the paneer achari with pickle sauce. More commonly found in Southern American cuisine, the okra bhaji is a beautiful creation featuring notes of onion, ginger, and other spices alongside the fried delicacy.

Of appetizers, a special note should be made of the onion bhaji. It was at Taste of India’s now-closed Jamestown, New York location that I originally tried the chickpea batter fried delicacy. The flakey and sweet texture of the chickpea batter and the accompanying sweet and spicy sauces for dipping make it one of the most memorable dining experiences I had ever experienced.

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The onion bhaji from Taste of India in Buffalo, New York.Photo by J.M. Lesinski

Separate from the appetizers but very much a staple starter all its own, naan is a thing of beauty at Taste of India. Regular naan is buttery and bubbly where it should be, while the more unique spins like garlic naan and saag naan with spinach are also phenomenal creations.

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The naan from Taste of India in Buffalo, New York.Photo by J.M. Lesinski

Naan is just the beginning of the wondrous specialty breads at Taste of India. The puri offers a delectable whole wheat option, deep fried to perfection, and crispy around the edges. The paratha is also an incredible dish to share, as the multiple layers offer a great rip and tear experience. The gobi paratha comes stuffed with shredded cauliflower, while the alu paratha features potatoes for an even more filling pre-main course bread binge.

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Professional journalist for over five years, covering topics all up and down both coasts of the United States, including arts, music, food, politics, and culture. I have a B.A. in English from SUNY Fredonia with minors in Psychology and Creative Writing, as well as an M.F.A. in Creative Writing from California State University, Fresno.

Buffalo, NY
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