Popped in to this new restaurant the other night. I have virtually no experience with Indian cuisine, and thus have no point of comparison, but the entire experience was quite good. The space was previously Main Street Bistro; the upstairs is Courtyard on Main (catering hall). I don’t know whether the restaurant has taken over the catering business or not. I believe the group running the restaurant is involved in various operations in Edison (Mohgul catering, Mohgul express, and others).
The interior of the restaurant is very attractive. Banquets lining the walls, nice lighting, and a modern vibe. There were only a few tables occupied, so noise was no issue even though music was being piped in at a decent volume (more than just background noise). The meal started with an amuse, but the runner who brought it out spoke at such a low volume that I didn’t fully catch what it was. Believe it was a chickpea cracker with some seasoned meat. Tasty. We started with an appetizer of beetroot tiki, which was a lightly fried beetroot disc topped with goat cheese and tamarind. This was different and quite good, especially with the green chutney served on the side. Nice spice level, but not overpowering (we were not asked as to our preferred spice level). For entrees we shared off the appetizer menu tandoori lamb chops and off the entrees butter chicken, with an order of garlic naan. At $26, I expected a nice sized portion of lamb chops and was not disappointed. There were 5 very meaty chops spiced in a mixture of mint, ginger and mustard, with more green chutney. The chops could have been cooked a tad rarer (was not asked how I’d like them cooked), but were overall quite good and filling. The butter chicken was also good, and we sopped the left over sauce in the bowl of rice served with it. The garlic nann…how could you go wrong?
I could see myself returning to try more of the otherwise unfamiliar (to me) menu. The lambshank and fish curry in particular sounded like good choices. With all the recent chatter of Indian restaurants on HO, would be interested in hearing from others more experienced with the cuisine.
