After having lived in Hong Kong and London where you can find the best Indian food, I have been so disappointed with Indian food in Miami till Ayesha Indian Restaurant in Pinecrest, they have another in Key Biscayne! It was a hike, deep down south Miami but so worth it.
I get the feeling most of the Indian restaurants cook their meat separately and add ready made sauce on top. You can see and taste the meat hasn’t absorbed the sauce when you bite into the meat. Not Ayesha, my Lamb Apna were tender morsels soaked in a creamy tomato sauce, I noticed they used curry leaves which makes all the difference. Each sauce had its own distinct flavors and spices, that’s what I love about curries. It’s cooked over low heat for a long time so all the spices get to work their magic. The smell and taste of curry leaves made me so homesick for my mom’s cooking.
Well, you can’t have curry without naan. So, I fell off my paleo wagon (more about this in an upcoming blog) and had garlic naan to sop up all that sauce. I will be back to try more. It’s a little on the expensive side, mains were $16-$24 for whole fish. But when you think of all the work involved with the spices etc. They don’t have a menu on their own website, so you can view one here.
They have a private room (see bottom left photo) which makes me want to throw a party there!
Indian food makes me so happy! It was doubly nice to share this meal with super photographer, food blogger and Wok Star Brenda and her kids. Check out her review here.
What’s been your experience there? I want to hear what dishes you’ve tried?
Indian food
Veena's Market Vindaloo with Zucchini Raitha
My experiment with Veena’s Market Vindaloo was a huge success! Pork shoulder was very tender and tasty. If you want to have authentic Indian food at home, Veena’s Indian recipe Kits is the answer! Clear instructions with packets labeled a child could follow.
Few mishaps cause not used to following recipes: 1) I didn’t realize you have to marinade the pork overnight! 2) I threw the whole packet of chili powder in, oops. Thank goodness I made some zucchini raitha to cool our scorching tongues, not complaining, we loved it and helped clear our sinus. Demonstrating the use of a cast iron wok to fry/sear meats prior to stewing in my clay pot. Stir fried lots of veggies to go with Vindaloo. Enjoyed this meal tremendously. I rushed back from my beach walk, so excited to try.
Stir fried spices and onions.
Added marindaded pork shoulder.
Grated zucchini, mixed in yoghurt, mint, tiny sprinkle of Gomasio (Japanese black & tan sesame seeds & salt.)
Fried rapini, red bell peppers. Claypot with Vindaloo and pot of basmati rice.
A very authentic Indian dinner.
Sent from my iPhone
www.wokstar.us
Asian Culture Festival 2011 – Food
Vietnamese gals from Viet Style who know how to bring it!
Coconut dessert cooked in CAST IRON, the best material for cooking anything! The more you use it, the more patina & becomes a natural non-stick! I love the whole setup! They had a huge crowd just fascinated watching.
Wonderful idea, lots of work, stuffing bamboo stick with sticky rice & red beans.
Tammi makes fresh Thai curry puffs & banana leaf desserts! I bought some, see other Asian Culture Festival post.
Indian food.
Viet Style had the nicest booth display, with orchids, good job. It’s where the gorgeous gals are!
Chinese food.