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BERKSHIRE
LIVING
MAGAZINE |
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CURRY IS
ENGLAND'S
NUMBER
ONE
TAKEOUT
FOOD,
and
there
are over
7,500
Indian
restaurants
in the
United
Kingdom.
London
alone
has 1500
- more
Indian
restaurants
than in
Bombay,
Calcutta,
and
Delhi
combined.
England's
appreciation
of
Indian
cuisine,
however,
has not
yet
fully
crossed
the
Atlantic
to New
England's
Berkshires,
where
our
number
one take
out
choice
is still
pizza.
Tarun
Narula,
owner of
Spice
Root in
Williamstown,
Massachusetts,
is
optimistic
that the
craze
will
soon
catch on
here. "I
have
learnt
that
anyone
who says
he
doesn't
like
Indian
food
hasn't
really
tried
it",
says
Narula .
"Once in
the door
of a
good
Indian
restaurant,
you'll
be back
again
and
again."
Williamstown
residents
and
visitors
sure
seem to
love
Spice
Root's
modern
updates
on
classic
dishes.
Take the
following
exchange
between
two
Williams
college
students
while
serving
themselves
from the
lunch
buffet:
Student
#1: "I
am
really
going to
miss you
until
September".
Student
#2:
"Well
maybe we
can get
together
in New
York
during
the
summer".
Student
#1:
"Huh? I
was
talking
to the
Tandoori
chicken!" |
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Narula's
face lights up when
he mentions the
woman responsible
for there creation:
his wife Simmi. "She
is a great cook," he
gushes.
Spice Root's food
speaks to an India
of the future, with
Modern cocktails and
recipe tweaks
combined with
signature dishes
like chef's special
lamb chops, made
fork-tender with an
overnight marinade
of coriander, lemon
juice, and assorted
spices. Meaty,
skinless portion of
Tandoori chicken are
marinated for
Twenty-four hours in
a variety of spices
and yogurt to
produce flavorful,
orangey-red outer
crust. Baked in
special clay
tandoori oven, the
meat emerges moist
and juicy. The
deliciously
different Mangotini,
made with vodka and
imported mango
liqueur, or madras
monsoon, a perfect
combination of
vodka, melon
liqueur,
strawberries, fresh
lime juice, are
served in
multicolored
futuristic goblets.
The couple moved to
the Berkshires
shortly after
emigrating from
Delhi to New York
city in 1997. In
2002, they completed
Spice Root's
gorgeous tangerine
décor with
interesting gumdrop
colored lamps and
opened for business.
"I wanted guests to
feel like they were
walking in to an
Indian jewel box,"
Narula explains.
Written by
Francine Segan, who
profiled Ruth Reichl
for Berkshires
Living's Mar/ Apr
2006 issue. |
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