Withouta doubt, Indian Dining has really good food at unbelievably low prices. It is one of those unassuming places where if you could, you’d take off your shoes and kick back. There is even a heightened sense of privacy.

Indian food is popular, the world over. Its authenticity comes into question in some restaurants but Indian Dining knows their food.

Not typically designed as an Indian restaurant, this establishment provides guests with seating enclosed in gazebo like structures. It felt more like sitting in a traditional African hut. The far end comprises of a large dining area that can cater for large functions. My conclusion here is that this outfit is not selling decor, they are all about food.

Traditionally, Indian food is served one part sauce one part starch or whatever else you have opted for. The sauce usually comes in a copper pot atop a stand with a candle nestled inside to keep the sauce hot. Not the style I encountered at Indian chef. These guys do away with the frills.

On the day of my visit, the service was absent. Present was one waiter struggling to attend to just two groups, one of which I was part of. Perhaps his colleagues were attending to the large dinner party in the dining. Whatever the case was, the service left me shaking my head.

The chicken curry and vegetable rice were a wonder to behold. Honestly, this was the best curry I’d eaten in a while. The combination of ginger, garlic, cayenne, paprika, yogurt and curry powder was balanced to near perfection. The chicken was cooked right through but tender. Hat off to the chef. My curry definitely second fiddle to his or hers.

Indian Dining is not busy, and I was a little confused by the lingala/zouk wafting out of the speakers but cared less. Good food for those prices, I’ll eat there any day.

Perhaps Indian Dining needs to look into its staff problem. I shudder at the thought of what would befall them in busier times.

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Chef’s Recipe : Chicken Curry

INGREDIENTS

•3tablespoons olive oil

•1 small onion, chopped

•2 cloves garlic, minced

•3 tablespoons curry powder

•1 teaspoon ground cinnamon

•1 teaspoon paprika

•1 bay leaf

•1/2 teaspoon grated fresh ginger root

•1/2 teaspoon white sugar

•salt to taste

•2 skinless, boneless chicken breast halves - cut into bite-size pieces

•1 tablespoon tomato paste

•1 cup plain yoghurt

•3/4 cup coconut milk

•1/2 lemon, juiced

•1/2 teaspoon cayenne pepper

PREPARATION

Heat olive oil in a skillet over medium heat. Sauté onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yoghurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.

Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.