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Jul 29, 2012 06:06 PM

Indian Grill [split thread]

I drove by the empty storefront of Mo's tonight... seems to me there were "coming soon" signs in the window and on the door.. but I wasn't able to make them out. Anyone have any clue?

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  1. The signs say, an "Indian Grill."


    10 Replies
    1. re: RGR

      Well, that's pretty weird. Thanks, RGR! At least it's not Italian. :)

      1. re: MarlboroMan

        Since there is already a pizza joint in that strip, it would have been unlikely that it would be Italian.

        I've never heard of an Indian "grill." Maybe it's bbq with an Indian flair?

        1. re: RGR

          Indian Grill (the actual name) is now open. I stopped in and picked up a menu. Wide-ranging with all the usual suspects. The interior space looks about the same as when Mo' Greens was there (sans the bbq-related stuff on the walls, of course). We'll probably try it for lunch.

          1. re: RGR

            I just got a take out of their Lamb Platter lunch special.
            I am not familiar with Indian food but it was good. And a good bargain too. ($9:60 including tax)

            It comes with Rice with dal (lentil stew), a small portion of Lamb curry, a little bit of salad which consist of raw onion and lettuce dressed in an interesting salty dressing and two decent size pieces of Naan. It really was a lot of food.
            Like I say before, I am no expert in indian food but everything tasted good. The thing i enjoyed the most is actually the rice with lentil stew. The rice was really fluffy and it tasted really good with the stew over it.

            The menu has a lot of stuff in it including Dosa which is something I would like to try next.

            The place was totally empty when i walk in right around noon. It just opened and it really hasn't even advertised in any of the flyer/magazine yet so I guess it is expected.

            Anyway, I recommend giving this place a shot.

            1. re: yCf

              Thanks for the report, yCf. Sounds promising. As I said in my previous post, we do intend to try it. Though I wouldn't consider myself an expert re: Indian cuisine, during the past few years, we've really expanded our experience with it in various NYC Indian restaurants. What we've had in them has been uniformly excellent, so that sets the bar pretty high for us.


              1. re: yCf

                (Note: I replied on the other thread, but when the moderators split this off, they didn't include my post, which is not there either. So, reconstructing here....)

                Thanks for the report, yCf. Sounds promising. As I said in my previous post, we do intend to try it.

                While I wouldn't consider myself an expert on Indian cuisine, during the past few years, we've expanded our experience with it quite a bit dining in various NYC Indian restaurants. The food we've had in them has been uniformaly excellent, so that sets the bar pretty high for us.


              2. re: RGR

                Wide-ranging with all the usual suspects.

                In other words, pretty much a typical Indian menu. :) I tried it on Saturday. Wife and kid got Chinese from Panda House, I thought I'd try the Indian (though I also had the chicken coconut soup and shrimp toast from Panda House).

                I thought the prices were a little high, considering there's really no atmosphere there. But I ended up getting the Chicken Tikka Masala. Ordered it mild, and it was pretty spicy, more like a medium. I didn't mind so much, I like spicy, but I wanted my wife to try it, which she wouldn't, once I told her how spicy it was.

                It appears to be owned by a husband and wife team.. he is the friendlier of the two. He was nearly insisting I get bread, since the dish "comes with only a little rice." I passed on the bread. The rice was nice and fluffy, and an adequate amount. The Tikka Masala was actually the best I've ever had. Very complex flavors, very creamy. I would get it again.

                They knocked out one of the bathrooms, but put nothing in it's place.. I'm thinking "future buffet area".. but I didn't ask. I intend to try the lunch specials, maybe I'll ask about the possibility of a buffet when I go back.

                Oh, and $1.61 for a single can of Diet Coke is a little much, in my opinion.

                1. re: MarlboroMan

                  Ha! We were there yesterday.

                  We shared the following: Samosas stuffed with potatoes and peas, Chicken Tikka Masala, Dal with yellow lentils, and Onion Kulcha.

                  The samosas were excellent and came with two very good dipping sauces, one quite spicy, the other sweet. The Onion Kulcha was also excellent. Although flat rather than puffy, it was greaseless with a tasty onion filling.

                  The Chicken Tikka Masala was far from the best we've had but decent. I didn't care at all for either the texture or flavor of the Dal. Rice, which was very fluffy, comes with each dish, so we got two bowls. All portions were more than adequate for us to share.

                  My mango lassi was delicious. However, there was a mix-up in communication. When Mr. R. ordered his Diet Coke, he asked for ice. When our drinks were served, my lassi had ice cubes in it. I've had many mango lassis but never any with ice. Obviously, when the wife took our order, she misunderstood Mr. R.'s request and thought I wanted ice in my lassi as well.

                  I can live with the very brown and very bland décor. But what really put me off was the fact that cups, plates, and utensils are plastic. (They're also serving everything in plastic bowls.) When I mentioned how I felt to the wife, who we found to be just as friendly as her husband, she told us that they had not really envisioned Indian Grill as a restaurant per se but, rather, as more of a take-out joint because of, she said, its location next to a bus stop. Since they've discovered that people do want to eat in, they’re going to make some changes so that eating there will be more agreeable (well, at least, to me). In addition to bringing in more tables, there will be real glassware, plates, and flatware. No mention about a buffet. She also told us that they own a restaurant in Toms River which she described as "fine dining." I didn't ask the name.

                  Indian Grill photos:


                  1. re: RGR

                    RGR, I agree.

                    We had the samosas and found them delicious. Flaky but not greasy, and a tasty filling.

                    I ordered Lamb and Goat Vindaloo and it was quite spicy. Especially with only ordering it "medium level". That being said, I appreciated the flavor profile, and I realize the complaining that my dish was slightly too spicy for my liking is a moot issue - especially when most other ethnic eateries in this area refuse to honor requests for even higher spice levels. My only contention was the meat itself was too tough and the bones from the goat made it more difficult to eat.

                    The owners are extremely nice people, and I hope they succeed. It is in the same space as Mo Greens BBQ was; so if you expect a "sit down" experience, you may be disappointed. If you are looking for some standard but tasty Indian fare, this is a great local alternative.

        2. We went back to Indian Grill again yesterday, this time for a late lunch. It was around 3:30 p.m., so no surprise that we were the only ones there.

          We ordered the following: Lamb Samosas, Aboo Gobi (Cauliflower & Potatoes Cooked in Indian Herbs & Spices), Paneer Tikka Masala (Homemade Cottage Cheese Cooked in Mild Tomato Cream Sauce), Rice, and Onion Kulcha.

          The lamb samosas were fried just as competently as the vegetable samosas we had last time, and the lamb filling was very tasty with just a hint of spiciness. The Onion Kulcha was also as good as previously. I've had paneer in other Indian restaurants, and this was an excellent version. However, the Aboo Gobi was new to me, and it was delicious.

          We were asked how spicy we wanted the food. Had Mr. R. been ordering just for himself, he would have chosen very spicy. Since we were sharing, in deference to me, we asked for medium, and the level was perfect. Mr. R. was given a little cup of spicier sauce on the side.

          Real plates and flatware were used for the main courses but not for the samosas. They're also still using plastic for drinks and for serving the food. I presume that will change soon as well.

          Note that the couple running Indian Grill are business partners, not husband and wife. She owns the restaurant in Toms River called Aamantran.

          Photos of our lunch at Indian Grill:

          7 Replies
          1. re: RGR

            Thanks for the information. I always thought the food at Amantran was rather flaccid when it came to the spice. Is there any overlap in the kitchen?

            1. re: MGZ

              At Indian Grill, there appears to be just one cook. I have no idea if he's cooked at Aamantran.

              When you've eaten at Aamantran, did they ask you what level of spice you prefer? That issue aside, what do think of the food? Is the menu different from ordinary Indian restaurants?


              1. re: RGR

                They asked, but the question seemed to be more about chile heat level than spice level - the latter seemed not quite "there" regardless of my asking for "very, very spicy, authentically spicy?". As I said the food wasn't bad, considering I only had to go to Toms River, but for such a cuisine, I think I need to cross at least one or two rivers for it to be really good, or better. As to Indian menus in NJ, there seems to be very little variety, Amantran did not seem to me as too divergent from the norm.

                1. re: MGZ

                  To be honest, I don't understand the difference between the two.

                  Have you been to Junoon, in NYC?


                  1. re: RGR

                    Of course, if you want REALLY spicy (perhaps even excruciatingly so) in NJ...


                    1. re: RGR

                      Perhaps in my haste yesterday, I was less than clear. As you are aware, there are myriad spices involved in the cuisines of South Asia. In my experience, those spices are always most effective when freshly ground, permitting a less homogenized taste and texture in, say, a dish like curry. My perception with "spice" levels is that certain, better cooks will alter the general mixture so as to maintain balance when increasing the chile heat whereas lesser ones simply employ the same blended, often even preblended, dull mixtures and add dried chiles. The result of the latter is unwarranted heat compared to the totality of the spice level of the dish - sort of like the result of having to treat a bowl of diner chili with a lot of Tabasco.

                      I have seen mention of Junoon on the NY Board, and am interested, but have not been.

            2. Saw the sign they now have buffets? Anyone tried?

              1. Where is this restaurant located?

                1 Reply
                1. re: nizza

                  Route 9, North bound, in Manalapan/Marlboro.
                  In the Bagel World plaza strip mall.