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Walk into your average mall's food court, and you can order fast Chinese, fast Mexican, fast Italian, even fast Middle Eastern (hummus and falafel). There are certain cuisines, however, that have stubbornly refused to become fast. And Indian cooking, with its intricate tapestry of spices and arcane cooking methods, has epitomized "unfast" food for centuries.
An experience several years ago underscored this phenomenon for me. A friend and I arrived at a now-defunct Indian restaurant in Tampa at 1 p.m. on a weekday to find the place deserted. No patrons. No workers. Nobody except two very small children, blissfully unaware of our presence, utilizing the cash register as a jungle gym. When they finally sensed us, their heads jerked up in alarm, their eyes widened, and they screamed in unison, "People! People!" in fetching, high-pitched Indian accents. They slid down the register, hopped off the counter, and ran helter-skelter into the kitchen, from where the owner emerged several minutes later. Over the next two hours, we remained the place's sole customers and were treated not only to a feast but a few lessons in Indian cooking and a family history as well. Fast it was not.
Enter a new concept. Three-month-old India Chicken Tandoori Restaurant in North Miami Beach is billed as "a new restaurant with a new concept in Indian cuisine." In other words, Indian fast food. The patron is promised "excellent and delicious taste, modern decor, and cleanliness, with low, affordable prices." And this is precisely what the patron gets. But it's not quite that simple.
First the decor. Located a few doors down from a Carvel Ice Cream shop in a strip mall, India Chicken is a cross between Pollo Tropical and the Shalimar, an Indian restaurant in Kendall. Sitar classics and popular modern Indian tunes play in the background, and a reassuring waft of turmeric and cumin hits the patron immediately upon entering. Like so many things Indian, the restaurant has a kind of tragic vibrancy to it: bright orange walls with banks of shiny, golden baffles; six red booths that seat a total of twenty; scuffed, white floor tiles; and enough fluorescent lighting to illuminate a Marlins game through all nine innings.
The clientele on a recent weekend night was 90 percent Indian, which portended good things. Corpulent, smiling Indian businessmen; young couples; children with big, gorgeous, brown eyes. One woman walked in wearing an elaborate sari, gave the owner a hug, and walked behind the counter to help him whip up the orders.
Owner and mastermind of the India Chicken concept, Firoz Chunara, is originally from Bombay, where he owned a Chinese restaurant some years ago. He envisions this as the first in a chain of fast-food restaurants specializing in Indian cooking. And his establishment does have all the prerequisites in place -- an overhead menu board, cafeteria-style trays (bright orange, of course), ready-made food, and a superabundance of plastic utensils and receptacles of all sizes. The latter are used to hold a stunning variety of condiments, as many (and as tasty) as you'd find in any of the tonier Indian joints in town. Personal favorite: achar, spicy Indian pickles in oil. The raita was served in one of these dainty plastic cups as well, and I wished only that the portion were larger, because it was some of the best I've ever had, laced with cardamom and other subtle spices that did not, however, detract from the intended cooling effects of the yogurt-based dish.
One might think, given the name "Tandoori Restaurant," that a tandoor, or clay oven, could be found on the premises; that, unfortunately, is not the case. "We use a rotisserie," concedes Chunara, "but it's the same concept as tandoori, with no difference in taste." I don't know. The tandoori chicken (served with potato and salad) was on the dry side and didn't boast the traditional seared-in salmon color of the tandoori variety. The clay-oven-fired fare found in other Indian restaurants has been tastier, the herbs more thoroughly baked into the meat. Maybe it's psychological, but seeing two birds spinning in an aluminum box didn't set the mood for a mogul's feast.
Other dishes, though, were remarkably good. All dishes are cooked in the Bombay style, which, with its blending of spices and specialties from several regions, is the most popular throughout central and southern India. The vegetable samosa appetizer was moist, aromatic, and, at 75 cents, a real deal, with bits of vegetable inside that were notably crisp (crispness being at a premium in Indian cooking).
Main courses, served from buffet-style bins behind protective glass, included eggplant alloo-masala, which, though decidedly not the best eggplant west of the Ganges, was still flavorful and satisfying. The biryani platters heaped with a mixture of basmati rice, tender chunks of meat, vegetables, and an amalgam of tangy spices, were perhaps the best choice of the evening. The chicken curry-rice was fall-off-the-bone moist, and the kofta (Indian meatballs swimming in pungent juices) were everything little round bits of meat should be. Indians are famous for their bean dishes, and the lentil dal and chickpea sides did not disappoint. One item noticeably absent: the delectable cubes of light cheese used in such traditional offerings as sag panir.