The aroma of onion, garlic and seasoning peppers added to a
screaming hot wok, tantalizes my nose. These aromatics create the
base for most of the items on the menu, adding both flavour and
colour to the dishes being prepared. Nasim incorporates lots of
cardamom, cumin, caram masala, curry leaves and cinnamon as these
are some of the “go-to” spices of Indian fare and are brought in by
friends and family to ensure the authenticity of Nasim’s creations.
The curry leaf has a unique spiced aroma, with a touch of citrus. This
can be grown here and Nasim boasts of his larger than life tree which
ensures he always has some on hand.
It was with great pleasure that I tried the Shahi Korma (royal
curried lamb chops with almonds and yoghurt), Pulao (spiced basmati),
Gujarati Dhal (curried split peas), Channa Aur Alu Kari (chickpea and
potato curry) topped with Kachumbar (tomato and onion pickle),
along with Makai Na Bharta (curried corn with tomatoes), Papadums,
mixed leaf lettuces and tomato-cucumber salad. I was truly impressed
with the individual flavours of this dish, but even more so with how it
all came together. With everything made from scratch, the end resu