Haveli Restaurant
If it has to be aromatic it clearly has to be Indian. The cuisine on Gange's banks is of a complexity and diversity equaled only by the Chinese cuisine.
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Haveli Restaurant
Having two Indian cooks and a Pakistani one, plus an owner from Kashmir, for them, Bucharest means adapting their food to European tastes, because not all Indian kinds of food can be tolerated by the inhabitants of the Danubian-Pontic area. But those that can be tolerated take you and your tongue to Paradise, and you won't easily escape their obsession. Haveli is beautifully decorated, it also has a terrace, and if you are lazy they bring your food at home. But a dish in a casserole does not compare to the one taken right out of the tandoor (Indian loam ovens), or to the one fried in the pan only one minute before. Be careful with the stars, you should ask for two, three at most, because the maximum level of spices is five stars. And when you order five-star food, you begin to wonder why your fork doesn't melt in those sauces that could set on fire everything that gets in their way. Cardamom, ginger, pepper of various types and colors, cheese prepared "in the house", the meet marinated with sauces so aromatic that they make you drool and drool Haveli is an experience, irrespective of whether you are familiar with Indian cuisine or not, and irrespective of whether you like the Orient or not. That's because, in a few thousands of years of history, their culinary art evolved and managed to achieve refinements to which us, Romanians, with our polenta and garlic sauce, made in "old Europe", couldn't really have access.
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