Korma Sutra

Ronnie, Jeff, Jane, Jeana and I met for a lunch of spicy goodness at Korma Sutra, an Indian restaurant in Westport. The second we entered the restaurant, we were struck by the amazing aromas. The room's intriguing decor included Indian artwork and fabrics on the walls and ceilings. It took us a few minutes to realize that we not going to receive menus and that the buffet was the primary offering. Buffet food can be iffy but this was some seriously savory fare.

While we filled our plates, our server brought us a delicious drink called Mango Lassis. It was a sweet, creamy drink of mango, yogurt and spices and was quite refreshing. Our food was hot and delicious. I was quick to try their version of one of my Indian favorites: Tandoori Chicken. It was very good...marinated in yogurt and spices and baked in a clay oven. I also enjoyed the Korma Chicken, cooked in a spicy coconut sauce and the special of the day, Curried Beef. There was also a tasty Veggie Pakora, assorted fresh veggies dipped in gram flour and deep-fried in spices. From the salad offerings, I got a healthy helping of the cool raita, a yogurt sauce to accompany the vegetables and I'm glad I did as it helped offset the slap-you-in-your-face jolt of heat we got from the mixed vegetable concoction (I'm unsure of the name). This salad was yummy but wow, what a wake-up call.....everything else had a nice creeper heat but this made you sit up straight.

Jane said of eating it, "It's like wanting to pet this sweet dog and fearing it will turn on you."




My favorite offerings from the salad area were the incredibly tasty chutneys. One was a wonderful onion chutney and the absolute best was the tamarind chutney. I'm a bit puzzled by this one...researching tamarinds reveal their taste should be a mix of sweet and sour and I found it be neither...I thought it was incredibly savory. The fresh and warm garlic naan (traditional Indian bread, like a really fluffy pita) we were served with the meal was fantastic dipped in the chutneys. I wanted to buy a jar of that tamarind chutney.

Dessert included Galub Jamun, which were dry milk and homemade cheese balls, deep fried in light syrup and rose water as well as Carrot Halwa, which is grated carrots that have been honeyed, buttered and spiced. I was disappointed that there were no Vindaloo offerings on the buffet. Maybe next time...

After the meal, we sat, quite satisfied from the filling food and contemplated our newly opened senses thanks to those subtly powerful Indian spices.....spicy goodness, indeed. Check them out at http://www.kckormasutra.net/index.php.