The original plan was to attend a Chinese New Year Market following my return. This excursion was postponed to the next morning instead.
Being housed in private lot automatically meant ample parking space. Moreover, it was apparent that the oncoming freezing rain had prompted temporary hibernation for many suburban households.
After much debate, we decided upon the Butter Chicken and Pindi Ribs. Dinner Plates were, interestingly enough, available for purchase outside of regular dinner hours and boasted sides of rice, naan, and a choice of fries or salad.
The bottle of mango-flavoured Yaman apparently lent a refreshing dose of fruitiness, with a bit of crunch from the basil seeds.
We picked a lengthy table by the doorway. Shortly afterwards, a different member of staff came by with a large jug of water and a stack of plastic cups.
The slices differed from naan as I had known it before. Quite frankly, the variation in visual representation was stunning: the hole-bearing, uniformly-browned oblong slabs from kabob restaurants were entirely dissimilar. Aunty's Kitchen's version offered texture and less plushness, while Naan & Kabob's was softer and thus easier on the digestive system.
Ridiculously aromatic and delicious, the Butter Chicken had me captivated at first bite. The flavours weren't exactly mild - I furiously downed sips of Mango Lassi between bites - but rather a stimulating combination of spice and creaminess. While I cannot determine the specific ingredients in the formulation, I can confirm that it had been returning for more.
A bed of fresh greens would have also been appreciated to neutralize one's culinary palette.
Served alongside was a pungent mint sauce that was as creamy as it was garlicy. Consistency-wise, it was somewhat tzatziki-like, but retained a profile laced with indescribable spice.
As a moderately-spiced chai, we couldn't help but compare the cup to Hong Kong-style milk tea. The crafting process seemed extremely similar, those the difference lay in the details. Hong Kong Milk Tea generally utilizes a black tea with underlying notes of floral (and sometimes citrus), causing it to be more aromatic than the typical Assam or Sri Lankan black. Evaporate milk is the traditional creamer of choice. In contrast, Dood Patti comprised of deeper, darker notes of cardamom; its profile was velvety smooth, though a little less milky. Nonetheless, it was enjoyable and an interesting alternative to a tried-and-true family favourite.
I rather liked this dish, but admittedly found it a tad heavy to consume following an already substantial meal.