You can learn a lot by eating at India Palace. In fact, regular customers are probably qualified to teach a brief course on Indian geography, culture and cuisine. That's because manager and owner Narendra "Nari" Kloty inserts information on these subjects into the restaurant's menus. The topic of spices, for example, is spread across at least five separate sheets (you get one per menu), with descriptions of basil, mint, cumin, cinnamon and many others—where they come from and how they are used in Indian cooking.

The food offered at India Palace originates from the Punjab region of northern India, and Nari's staff keeps to traditional recipes and techniques. Foods are cooked with mesquite charcoal in the Palace's 800-degree tandoor, not conventional gas ovens. Even the breads are baked in the tandoor. Dishes are prepared with traditional Indian ghee (clarified butter) rather than more common cooking oils, although alternatives are available for vegan diners. Everything, including cheese, yogurt and various delicious sauces, is made fresh daily. For dessert, try the rasmalai (cheese patties in a sweetened milk sauce) with a cup of masala tea, or perhaps a homemade mango lassi.

Not a bad educational environment, eh? (JA)

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