![]() ![]() ![]() ![]() We flagged down the waitress and paid for our drinks (10 Euros!) and we left. At that point we had been in the restaurant for close to two hours and we were done. Finally my husband walked up to the exposed kitchen and checked on the food being prepared-our dinners hadn't even been started. After over an hour we attempted to flag down the waitress to check on our food or get some drink refills and we were ignored. The long wait then began-we sat and sat and sat some more. She started to walk off, but we managed to catch her and order dinner (pasta and a pancake-nothing difficult or complicated). Another 20 minutes passed before our drinks arrived. After about 15 minutes she finally came over and took our drink order-water and hot chocolate. sat down and waited and waited for a waitress to take our drink order. Our first sign of trouble was the fact that only 2 of the many tables were filled. The menu outside had several attractive and reasonably priced options so we went inside. My husband and I arrived at this restaurant on a weeknight about 6:30. Red Light District (De Wallen) Restaurants.Peking Duck in Red Light District (De Wallen).Museum Quarter (Museumkwartier) Restaurants.Late Night Restaurants in Centrale Markt.Canal Ring (Grachtengordel) Restaurants.American Restaurants for Breakfast in Canal Ring (Grachtengordel).Restaurants with Outdoor Seating in Amsterdam.Restaurants for Special Occasions in Amsterdam.Restaurants for Group Dining in Amsterdam.Italian Restaurants with Delivery in Amsterdam.Irish Restaurants with Outdoor Seating in Amsterdam.Caribbean Restaurants for Families in Amsterdam.Hotels near (AMS) Amsterdam-Schiphol Airport.InterContinental (IHG) Hotels in Amsterdam.“It didn’t matter if we got just two or three hours of sleep.” Their goal was to present Indian food to the public in a fresh new way. “Getting started was extremely exciting,” she recalls with a smile. “All the partners are very passionate and picky about how the food should taste,” says Rao, who was a software engineer but now is “retired” and has served since its opening as the Mynt catering director. There’s the appetizer Makhmali Murgh Satay, which is chicken marinated in yogurt, cream and traditional spices and served on skewers a salad of shredded papaya with peppers, onions and cilantro in special sauce with roasted peanuts an entrée of tomato mozzarella kofta – a tomato-based cream sauce over mixed vegetable fritters stuffed with cheese rosemary and olive oil naan (leavened bread cooked in a tandoor) and a dessert of mango-flavored mousse. For a $25 fixed price, a choice may be made from each of seven categories on the menu. Based on their feedback, part of the menu includes non-Indian food, such as the Italian- and Asian-influenced dishes that make up a fusion menu. “Our friends come from a variety of backgrounds and cultures,” Rao says, noting that many are part of inter-ethnic marriages. The winning dishes became the menu, and Oliver Cardoza and George Godinho, both natives of Goa, became the chefs. The groups voted for their favorite dishes cooked by different chefs trying out for a permanent position with the eatery. Now 40-something, Ram Ramgiri of Fremont, Uday Urmila of San Ramon and Krisha Katikaneni of Saratoga wanted to present their native food in a new light.īefore opening, they conducted food taste trials with groups comprised of friends, passersby and parents at Argonaut Elementary and Redwood Middle School in Saratoga where the children of Katikaneni and wife Nandini Rao are students. The Mynt was founded in June 2006 by three Silicon Valley software engineers who grew up together in Hyderadad, India. Package deals start at $15 a person for vegetarian fare and up to $20 for fish and chicken. Local party planners are learning that fusion puffed pastry appetizers and skewers of marinated chicken, lamb and sea bass are a way of awakening palates gone flat from too many spaghetti and hot dog feeds. The 3-by-3-foot, barrel-shaped ovens can be rolled into events ranging from home parties to large school and community functions. Folks at the Mynt Indian restaurant, located near the corner of Saratoga and Prospect avenues, will venture out from their sari-draped, fine dining eatery to serve fare baked in clay tandoori to up to 700 guests. Californians are used to seeing portable barbecues, but tandoori ovens on wheels are a surprise. ![]()
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |