Dreamy's Delights

It's all about the food!

Shalimar Restaraunt (Fremont, CA)

on November 3, 2012

Last night Jene and I headed out for dinner. I’ve not been feeling well this week (sinus infection, bleh) and wanted to try something different. Now, Indian food isn’t really “different” in this area since there are so many restaurants but we hadn’t eaten at Shalimar before. I am extremely glad we did. I was a little taken aback at first. It’s a big open room with tables scattered about and a line several people deep. There’s no sign of a menu until the line moves up a bit and you see a stack of pages on the counter. While the ambiance was a bit iffy, the place smelled fantastic. The rich spices that make up the various curries leave the room redolent with the knowledge that you’re going to eat something that tastes amazing. Or will if it’s not so hot I can’t eat it lol. Indian food and I have something of a love/hate relationship… I love the flavors but when it’s made by and FOR the Indian palate it tends to be a lot heavy on the chili peppers for me.

The first thing I noticed about Shalimar was that they list Brain Masala right at the top of the menu. I have never had the chance to eat brains. Being the culinary adventure seeker that I am, I decided I absolutely had to try this dish. Additionally, Jene ordered the Chicken Tikka Masala. We always try this dish to see how it compares to what we make here at home. And of course, we ordered Naan, garlic and plain. The naan serves as a scooper and helps cut the heat of the spices a bit.

Braaaaaiiiinnnnzzzz!!!! Braiiiiiiinnnnnnzzzz! Holy moly, this was some good stuff. I don’t have any pictures because it was so good I totally forgot to take any. The dish looked kind of like bits of scrambled eggs with a rich brown curry sauce. Taking a mouth full, the texture of the brains is lush and unctuous. There’s a rich and creamy mouth feel that makes me think of what cream would feel like if it was solid. The flavor was quite mild. The dish was made with lamb brains and there was none of the gamey flavor lamb is known for and it was just plain amazing. I WILL go get this again lol.

The Chicken Tikka Masala was ok. It was a very different style than what we usually get. The sauce was thinner and lacked the vegetable flavors that infuse most tikka masala sauces. For example, the recipe I use has tomatoes, bell peppers and onions and is then pureed with heavy cream. This particular recipe lacked those layers of flavor and the creamy texture. But, one of the fun things about Indian cooking is that it’s a HUGE country which means that recipes of the same name can vary to a large degree from region to region.

This also makes me think I’m going to have to delve into 660 Curries again. I love that book and I’m finding that I’m becoming more proficient in creating the recipes. Plus it would give me more to write about 😉


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