inactive
I try to cook Indian at home, but I’m a mere amateur who dabbles with a lot of failures. I love experimenting with spice blends a bit to put a new spin on common veggies in particular. Using a Bengali cook book as my guide thus far, I’ve learned to keep an eye out for sources of good Indian food (Seattle author – Bharti Kirchner “The Healthy Cuisine of India”). But I’ve not seen anything but the Royal India, which I admit I’ve not been into because I have the same hesitation/expectation, right or wrong, that the ultra-coagulated curry thing will be happening. I guess I should go try RI to be fair, I suppose.
If your curry is not the kind too many restaurants seem to end up with, which is the visually unappealing stuff which might taste just ok, but seems to have overly thickened in a most unappetizing way, I’ll be there.
I’m not a technical kind of cook, so I don’t know what those kitchens are doing to make sauces and curries appearance seem like that but it’s a total turn off to me. If you do something that is fresh and prepared to order as much as possible, you will definitely have an audience of one, at least, here in WS. :)
I think doing lunch specials would be a smart way to go around here too and not just because it’s a more economical way for many folks to eat out; it’s just that I’ve noticed restaurants in WS are hoppin’ busy then.
My two cents. Good luck.