Indian/Pakistani restaurants serving jalfrezi or dopiaza?
A new Indian restaurant opened near me and those are the two dishes that seem a little different to me. I'm planning on eating there again tommorrow and would want to try a dish that isn't on every Indian restaurant in the area.
If the two dishes above are common and I can get them anywhere then I'll go for the tandori mixed grill, the appeal to me is that it is served on a sizzling platter. I like sizzling platters in any cuisine.
So, what I know so far is that dopiaza is double onions and probably Hyderabad.
Jalfrezi is a dry fry.
Also Karahi or Karai or Kadahi, described as an Indian wok. Is that meaningful as in chicken kadahi? Or does that mean nothing?
At least the place was good to attach the words Punjabi and Kashmiri to some dishes. Also ... garlic chicken ... do Indian restaurants do garlic chicken? Who? Where? Is that those dishes that say Murgh?
Sorry for my Indian idocy. This looks a little different and the lamb naan I had was good. They also make their own kulfi and mango ice cream ... so I'm interested in trying them and then going to another restaurant in the Bay Area that does similar dishes well to compare how good this place is.
Shalimar has Jalfrezi dishes (both beef and chicken), as well as Chicken Karahi. Lots of places have Karahi dishes, including of course Lahore Karahi which is named after the dish (though they also seem to only have one version, Chicken Karahi, on their menu). Murgh just means chicken, it's not referring to any type of cooking method in particular.
Serving Tandoori mixed grill on a sizzling platter is a Western fusion invention, I don't recall ever seeing that in India. Tandoori meats are traditionally served with raw or pickled onions.
What's interesting about this is that some places jalfrezi is like another's dopiaza. Well, maybe with more carmelized onions. Many offer one or the other, but not both. So, it might be interesting to have them side by side to see how they distinguish the cooking method and spices incorporated. And, do try the chicken kadahi/karahi for another style of dry curry, cooked in a wok. The versions I've had around here usually have some fresh ginger in them that sets them apart, but I don't know if that's the individual chef's choice or a standard recipe.
re: Melanie Wong
I believe that rworange is right - that the dopiaza is double onions. At least is how I always understood it.
My English friend had the Jalfrezi at Darbar last week which is described on the menu thus:
"Chicken Jalfarezi delicately cut pieces of chicken sauteed with tomato bell peppers onions and flavored with darbari spices"
he was very happy with it, although i didn't try it. Their naan had improved a lot since my last visit.
If anyone ever finds a dish called "Chicken Rezala" or something like on a Bay Area indian menu please let me know. It was my favourite at my local in London, but I am hard pushed to find it anywhere else in the UK let alone here. It is a mix of lemon tomato and onions with the chicken.
Prawn Puri? Thats another thing I would love to revisit. Anyone ever seen it here? I must try and make it myself...