Boston Globe, 03/08/01, continued
... say the owners, along with a liquor license.
Taste of India is not a restaurant that makes one all-purpose sauce and then adds various ingredients to make the different dishes. The food here is made by two Bangladeshi chefs: Faoz Uddin, who worked in New York and New Jersey for 10 years, and Tipy Khan. There are some surprises - like fresh herbs and heavy cream - that make the food both aromatic and rich.
When you sit down, you're served a little tray of sauces and relishes. The thin, bright green sauce was made with
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cilantro and green pepper. A loose brown sauce contained tamarind. A chunky red chutney, which looks hot but isn't, was made from red onions seasoned with paprika and the fire-engine red that goes into dishes cooked in the clay tandoor oven. With the relishes came sheets of peppery pappadums (think Indian chips) to scoop them onto.
But you also need bread. Poori ($1.49), made from whole-wheat flour shaped into a round, then deep-fried, was gloriously puffy. Aloo paratha ($2.99), a big, crisp turnover, was stuffed with potatoes. Tandoori roti ($1.49) wasn't as showy,
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