Concord -More on Namaste North & South Indian Cuisine ???
- rworange Sep 25, 2006 12:23 AM
In a post about another Indian restaurant, Kitchen Imp was quite enthusiastic about this restaurant mentioning they also have a great buffet. She likes it so much she drives from Berkeley to eat there:
In the second post, she links to a 2004 Chronicle update about the restaurant.
The original 1999 review
Seems like a shame that it would get buried in other posts. It gets a few one sentence thumbs up on Chowhound. Any other fans of Namaste out there?
Namaste 1671, Willow Pass Road, Concord, CA 94520 Ph 925-687-7874
I've listed Namaste as one of my five favorite restaurants. It is, in fact, my Number One. We followed the cook when she left another Concord restaurant almost 10 years ago to open her own place with her husband. Her daily lunch buffet menu (well over 20 dishes including pakoras, nan, soups, veg. and non-veg. entrees, salads, desert, fruits, etc.) is always varied, delicious, and balanced in Ayurvedic terms. The regular clientele covers the breadth of the South Asian subcontinent, plus lucky westerners. It's a real bargain at $8.99/person. Sounds so good, we'll head there right now, and I'll write more when we get back.
We're back, full and happy. Here's today's (9/25/06) eat-all-you-dare menu:
mixed veg. pakoras
lamb kofta curry
mango soft ice cream
Had to try everything just to make sure the quality was as good as last time (last week). 'Twas.
re: Melanie Wong
Fortunately/unfortunately, in your list only the lemon pickle is a certainty -- as are most of the cold things and the soups(s - when the rasam is there, too), appetizers (some days samosas, some days hot idlis), and other basic side dishes such as channa masala, dal, tandoori chicken, etc. Personally, I prefer the dry okra to the cabbage, but I've never had a dish there I didn't like. We love being surprised by the combinations of dishes she offers; some old favorites, others new, novel, and delicious.
re: Kitchen Imp
Basically just whole hardboiled eggs in a (tomato-based?) curry sauce. I always find it hard to describe the flavors in her curries, because the balances are so subtle that even though every one is different it's hard for me to identify a "primary" spice in the blends. I recognize the mix, have ones I like "best", but probably don't even know the names of the ingredients she uses to create them.