India Gourmet bakes bread while you wait
The traditional Indian tandoor is a buried clay pot heated by coals to temperatures approaching 900 degrees F. In its interior, seasoned meats are dangled from skewers, while bread dough is hung to cook quickly on its walls.
India Gourmet brings its modern stainless steel-encased oven, along with organic, sustainable and local ingredients to festivals throughout the bay area. At Santa Cruz's downtown farmers market, there is always a line anticipating their flavorful specialties.
The baker pats squares of risen dough into disks, dredges them in flour, and slaps them noisily into thin rounds. With a padded paddle he quickly adheres the elastic white Naan ($2) onto the vertical surface of the cylindrical cauldron. As the bottom surface of the bread sears, its top puffs, the thinnest bubbles developing Naan's signature brown spots. With two hooked rods, he gathers the piping hot flatbreads and thrusts them into the kiosk.
My bulging Chicken Curry Wrap ($7) contained basmati rice and succulent chunks of chicken in a luscious masala of sweet and savory spices wrapped in a thick naan jacket. The vegan samosa ($1), a plump, triangular packet of thin dough, encased seasoned potatoes, peas and cumin seeds, deep fried to a bubbly-crisp brown.
India Gourmet also offers Rice Bowl Curries ($7) and Dinner Combinations ($12) with a selection of meat and vegan toppings, as well as "ready to cook" Curry Sauces ($10) to partner with your farm-fresh vegetables for an exotic meal.
India Gourmet, Watsonville. Email
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