For the past couple of months, there have been rumblings of an Indian food night coming to the Martha’s Vineyard Chowder Co. in Oak Bluffs. The notion of spicy, tasty Indian grub to get us through this cold, dismal winter on an Island with limited ethnic food options was promising. Last Thursday the anticipation culminated with the restaurant’s first installment of its weekly culinary departure to the country known for its distinct cuisine.
Upon entering the Chowder Co., the intoxicating aromas of curries and chutneys filled the air. For a Thursday night off-season, the bar was well attended and the dining room tables were full, with seating on a 25-minute wait; it was clear the Indian-inspired offerings were a popular draw.
The menu features a variety of traditional fare, including appetizers and a selection of vegetarian, chicken, and shrimp entrées. Making selections was not easy.
After much consideration, we chose to begin with the Tandoori Chicken Wings ($12) from the appetizer menu. Despite the lack of a traditional tandoor oven, the wings were prepared deliciously, spicy but not overwhelming, and with the perfect amount of crispiness and tenderness.
For the main course we had been hoping to try the Saag Paneer, a classic Indian dish of cooked spinach with paneer, or Indian farmer’s cheese, but by 7:40 pm the popular entrée had sold out. Instead we ordered the Shrimp Korma, which comes with your choice of saffron or lemon rice for $13, and were not disappointed. The dish featured a satisfying amount of tender shrimp in a creamy curry sauce with saffron rice, topped with chopped onion, tomato, and parsley. Again the meal delivered with both sweet and spicy flavors, a good combination of textures, and a pleasing presentation, satisfying both the palate and the eye.
Of course no Indian meal would be complete without naan, the leavened, oven-baked flatbread popular in the cuisines of West, Central, and South Asia. The Chowder Co.’s version included eight triangle pieces of buttery bread, paired with three sides, tamarind chutney, mint chutney, and raita sauce, for a reasonable price of $7.
As we cleaned our plates, we saw others being cleared the same way, a good indication of happy customers and a successful menu offering.
The menu, which according to Chowder Co. general manager Eli Giannakopoulos will maintain traditional Indian staples from week to week, will also be supplemented with a selection of featured specials. While you’d be crazy to not order from the Indian menu on Thursdays, you do still have the option of the restaurant’s pub menu, and perhaps you’d prefer to pair your curry with a lobster roll.
If you’d rather stay home altogether, but still crave the rich flavors of the East, stop by Cronig’s for their selection of prepared Indian simmer sauces by cookbook author Maya Kaimal, including tamarind, curry, korma, tikka masala, and coconut curry flavors. The sauces can be easily sautéed and simmered with meat or vegetables, and served over steamed rice or paired with some naan of your own. (Maya Kaimal sauces can be found in the meat and cheese aisle of the Vineyard Haven Cronig’s for $8.39.)
