last week i ate in an indian restaurant in berlin on a business
trip. the starter i had was new to me and absolutely delicious.

it was little balls of lentils & some chick peas covered in loads
of yoghurt/raita and little bits of tamarind sauce. the dish was
hardly warm and very refreshing.

i asked the waiter about it and he said this was a truely indian
recipe hardly avaiable anywhere in germany or europe.

does someone know this sort of dish and maybe could point
me to a recipe? that would be great! thx

bye


frank



http://tvc15.blogs.com

"Frank"  wrote in message 
news:f7iuv9$8p7$1@newsreader2.netcologne.de...
> last week i ate in an indian restaurant in berlin on a business
> trip. the starter i had was new to me and absolutely delicious.
>
> it was little balls of lentils & some chick peas covered in loads
> of yoghurt/raita and little bits of tamarind sauce. the dish was
> hardly warm and very refreshing.
>
> i asked the waiter about it and he said this was a truely indian
> recipe hardly avaiable anywhere in germany or europe.
>
> does someone know this sort of dish and maybe could point
> me to a recipe? that would be great! thx
>
> bye
>
>
> frank
>

Hi, Frank,

That sounds like dahi vada - dahi being the yoghurt sauce, and vada 
(sometimes spelled 'wada') being the lentil ball.

I have a few recipes for vadas (vadi is the plural, I believe).  This one is 
for the dahi vada that I believe you enjoyed.  If you want other vadi 
recipes (which you can eat with just chutney), let me know.  You can also 
get some very good mixes - GITS makes a good one if you want vadi but don't 
have the time.  I am not sure if GITS mixes are available in the UK, but my 
guess is they are.

Judy B - Rochester, NY, US

Dahi Vada



20 balls and serves 3-4


Vadas:


Soak 1 cup urad dal in warm water for 4-8 hours. Drain and process the dal 
in a food processor or blender to make a thick smooth batter. Add 1/2 tsp of 
salt and 2 finely chopped chillies to the batter and mix. Drop teaspoonfuls 
of batter into hot oil and deep fry to make golden-brown vadas. After 
frying, drop the vadas into a bowlful of warm water.


After soaking for a few minutes, remove each vada, press it between your 
palms to squeeze out excess water and then refrigerate them to chill.


Yogurt Sauce:


In a bowl, place 2 cups yogurt, 1 cup milk, salt to taste, 1 tsp sugar, 1/2 
tsp cumin seeds, 1 tbsp minced cilantro, 1/2 tsp coriander powder, dash of 
red chilli powder and 1/2 tsp chaat masala. Whip everything together into a 
smooth yogurt sauce. Chill till ready to serve.


To serve:



Simply place the vadas in a bowl and pour yogurt sauce on top. Add a 
spoonful of sweet chutney (such as tamarind or date chutney) and enjoy a 
tangy chaat.

"Frank"  wrote in message 
news:f7iuv9$8p7$1@newsreader2.netcologne.de...
> last week i ate in an indian restaurant in berlin on a business
> trip. the starter i had was new to me and absolutely delicious.
>
> it was little balls of lentils & some chick peas covered in loads
> of yoghurt/raita and little bits of tamarind sauce. the dish was
> hardly warm and very refreshing.
>
> i asked the waiter about it and he said this was a truely indian
> recipe hardly avaiable anywhere in germany or europe.
>
> does someone know this sort of dish and maybe could point
> me to a recipe? that would be great! thx

Sure it wasn't sagu (a mixture of root vegetables cooked with chilli and 
coconut and ginger) rather than lentils?

Something like that is served in a yoghurt sauce and is called 'Sabudhana 
vada'.

There's also something called 'dhai bata puri' which is puri (potato,  chick 
peas and chutney) balls served in  yoghurt sauce,  but it's sweet and hot 
and very much a Bombay speciality.

-- 
William Black


I've seen things you people wouldn't believe.
Barbeques on fire by the chalets past the castle headland
I watched the gift shops glitter in the darkness off the Newborough gate
All these moments will be lost in time,  like icecream on the beach
Time for tea.

thx judy, i´ll give it  try one the weekend,
sounds very much like the dish i had!

bye


frank



http://tvc15.blogs.com/

thank you william! but the german title of the dish
said lentils balls. why made me nosey and order it.

bye


frank



http://tvc15.blogs.com/

"Frank"  wrote in message 
news:f7iuv9$8p7$1@newsreader2.netcologne.de...
> last week i ate in an indian restaurant in berlin on a business
> trip. the starter i had was new to me and absolutely delicious.
>
> it was little balls of lentils & some chick peas covered in loads
> of yoghurt/raita and little bits of tamarind sauce. the dish was
> hardly warm and very refreshing.
>
> i asked the waiter about it and he said this was a truely indian
> recipe hardly avaiable anywhere in germany or europe.
>
> does someone know this sort of dish and maybe could point
> me to a recipe? that would be great! thx
>
> bye
>
>
> frank
>

Hi, Frank,

That sounds like dahi vada - dahi being the yoghurt sauce, and vada 
(sometimes spelled 'wada') being the lentil ball.

I have a few recipes for vadas (vadi is the plural, I believe).  This one is 
for the dahi vada that I believe you enjoyed.  If you want other vadi 
recipes (which you can eat with just chutney), let me know.  You can also 
get some very good mixes - GITS makes a good one if you want vadi but don't 
have the time.  I am not sure if GITS mixes are available in the UK, but my 
guess is they are.

Judy B - Rochester, NY, US

Dahi Vada



20 balls and serves 3-4


Vadas:


Soak 1 cup urad dal in warm water for 4-8 hours. Drain and process the dal 
in a food processor or blender to make a thick smooth batter. Add 1/2 tsp of 
salt and 2 finely chopped chillies to the batter and mix. Drop teaspoonfuls 
of batter into hot oil and deep fry to make golden-brown vadas. After 
frying, drop the vadas into a bowlful of warm water.


After soaking for a few minutes, remove each vada, press it between your 
palms to squeeze out excess water and then refrigerate them to chill.


Yogurt Sauce:


In a bowl, place 2 cups yogurt, 1 cup milk, salt to taste, 1 tsp sugar, 1/2 
tsp cumin seeds, 1 tbsp minced cilantro, 1/2 tsp coriander powder, dash of 
red chilli powder and 1/2 tsp chaat masala. Whip everything together into a 
smooth yogurt sauce. Chill till ready to serve.


To serve:



Simply place the vadas in a bowl and pour yogurt sauce on top. Add a 
spoonful of sweet chutney (such as tamarind or date chutney) and enjoy a 
tangy chaat.

"Frank"  wrote in message 
news:f7iuv9$8p7$1@newsreader2.netcologne.de...
> last week i ate in an indian restaurant in berlin on a business
> trip. the starter i had was new to me and absolutely delicious.
>
> it was little balls of lentils & some chick peas covered in loads
> of yoghurt/raita and little bits of tamarind sauce. the dish was
> hardly warm and very refreshing.
>
> i asked the waiter about it and he said this was a truely indian
> recipe hardly avaiable anywhere in germany or europe.
>
> does someone know this sort of dish and maybe could point
> me to a recipe? that would be great! thx

Sure it wasn't sagu (a mixture of root vegetables cooked with chilli and 
coconut and ginger) rather than lentils?

Something like that is served in a yoghurt sauce and is called 'Sabudhana 
vada'.

There's also something called 'dhai bata puri' which is puri (potato,  chick 
peas and chutney) balls served in  yoghurt sauce,  but it's sweet and hot 
and very much a Bombay speciality.

-- 
William Black


I've seen things you people wouldn't believe.
Barbeques on fire by the chalets past the castle headland
I watched the gift shops glitter in the darkness off the Newborough gate
All these moments will be lost in time,  like icecream on the beach
Time for tea.

thx judy, i´ll give it  try one the weekend,
sounds very much like the dish i had!

bye


frank



http://tvc15.blogs.com/

thank you william! but the german title of the dish
said lentils balls. why made me nosey and order it.

bye


frank



http://tvc15.blogs.com/

"Frank"  wrote in message 
news:f7iuv9$8p7$1@newsreader2.netcologne.de...
> last week i ate in an indian restaurant in berlin on a business
> trip. the starter i had was new to me and absolutely delicious.
>
> it was little balls of lentils & some chick peas covered in loads
> of yoghurt/raita and little bits of tamarind sauce. the dish was
> hardly warm and very refreshing.
>
> i asked the waiter about it and he said this was a truely indian
> recipe hardly avaiable anywhere in germany or europe.
>
> does someone know this sort of dish and maybe could point
> me to a recipe? that would be great! thx
>
> bye
>
>
> frank
>

Hi, Frank,

That sounds like dahi vada - dahi being the yoghurt sauce, and vada 
(sometimes spelled 'wada') being the lentil ball.

I have a few recipes for vadas (vadi is the plural, I believe).  This one is 
for the dahi vada that I believe you enjoyed.  If you want other vadi 
recipes (which you can eat with just chutney), let me know.  You can also 
get some very good mixes - GITS makes a good one if you want vadi but don't 
have the time.  I am not sure if GITS mixes are available in the UK, but my 
guess is they are.

Judy B - Rochester, NY, US

Dahi Vada



20 balls and serves 3-4


Vadas:


Soak 1 cup urad dal in warm water for 4-8 hours. Drain and process the dal 
in a food processor or blender to make a thick smooth batter. Add 1/2 tsp of 
salt and 2 finely chopped chillies to the batter and mix. Drop teaspoonfuls 
of batter into hot oil and deep fry to make golden-brown vadas. After 
frying, drop the vadas into a bowlful of warm water.


After soaking for a few minutes, remove each vada, press it between your 
palms to squeeze out excess water and then refrigerate them to chill.


Yogurt Sauce:


In a bowl, place 2 cups yogurt, 1 cup milk, salt to taste, 1 tsp sugar, 1/2 
tsp cumin seeds, 1 tbsp minced cilantro, 1/2 tsp coriander powder, dash of 
red chilli powder and 1/2 tsp chaat masala. Whip everything together into a 
smooth yogurt sauce. Chill till ready to serve.


To serve:



Simply place the vadas in a bowl and pour yogurt sauce on top. Add a 
spoonful of sweet chutney (such as tamarind or date chutney) and enjoy a 
tangy chaat.

"Frank"  wrote in message 
news:f7iuv9$8p7$1@newsreader2.netcologne.de...
> last week i ate in an indian restaurant in berlin on a business
> trip. the starter i had was new to me and absolutely delicious.
>
> it was little balls of lentils & some chick peas covered in loads
> of yoghurt/raita and little bits of tamarind sauce. the dish was
> hardly warm and very refreshing.
>
> i asked the waiter about it and he said this was a truely indian
> recipe hardly avaiable anywhere in germany or europe.
>
> does someone know this sort of dish and maybe could point
> me to a recipe? that would be great! thx

Sure it wasn't sagu (a mixture of root vegetables cooked with chilli and 
coconut and ginger) rather than lentils?

Something like that is served in a yoghurt sauce and is called 'Sabudhana 
vada'.

There's also something called 'dhai bata puri' which is puri (potato,  chick 
peas and chutney) balls served in  yoghurt sauce,  but it's sweet and hot 
and very much a Bombay speciality.

-- 
William Black


I've seen things you people wouldn't believe.
Barbeques on fire by the chalets past the castle headland
I watched the gift shops glitter in the darkness off the Newborough gate
All these moments will be lost in time,  like icecream on the beach
Time for tea.

thx judy, i´ll give it  try one the weekend,
sounds very much like the dish i had!

bye


frank



http://tvc15.blogs.com/

thank you william! but the german title of the dish
said lentils balls. why made me nosey and order it.

bye


frank



http://tvc15.blogs.com/

"Frank"  wrote in message 
news:f7iuv9$8p7$1@newsreader2.netcologne.de...
> last week i ate in an indian restaurant in berlin on a business
> trip. the starter i had was new to me and absolutely delicious.
>
> it was little balls of lentils & some chick peas covered in loads
> of yoghurt/raita and little bits of tamarind sauce. the dish was
> hardly warm and very refreshing.
>
> i asked the waiter about it and he said this was a truely indian
> recipe hardly avaiable anywhere in germany or europe.
>
> does someone know this sort of dish and maybe could point
> me to a recipe? that would be great! thx
>
> bye
>
>
> frank
>

Hi, Frank,

That sounds like dahi vada - dahi being the yoghurt sauce, and vada 
(sometimes spelled 'wada') being the lentil ball.

I have a few recipes for vadas (vadi is the plural, I believe).  This one is 
for the dahi vada that I believe you enjoyed.  If you want other vadi 
recipes (which you can eat with just chutney), let me know.  You can also 
get some very good mixes - GITS makes a good one if you want vadi but don't 
have the time.  I am not sure if GITS mixes are available in the UK, but my 
guess is they are.

Judy B - Rochester, NY, US

Dahi Vada



20 balls and serves 3-4


Vadas:


Soak 1 cup urad dal in warm water for 4-8 hours. Drain and process the dal 
in a food processor or blender to make a thick smooth batter. Add 1/2 tsp of 
salt and 2 finely chopped chillies to the batter and mix. Drop teaspoonfuls 
of batter into hot oil and deep fry to make golden-brown vadas. After 
frying, drop the vadas into a bowlful of warm water.


After soaking for a few minutes, remove each vada, press it between your 
palms to squeeze out excess water and then refrigerate them to chill.


Yogurt Sauce:


In a bowl, place 2 cups yogurt, 1 cup milk, salt to taste, 1 tsp sugar, 1/2 
tsp cumin seeds, 1 tbsp minced cilantro, 1/2 tsp coriander powder, dash of 
red chilli powder and 1/2 tsp chaat masala. Whip everything together into a 
smooth yogurt sauce. Chill till ready to serve.


To serve:



Simply place the vadas in a bowl and pour yogurt sauce on top. Add a 
spoonful of sweet chutney (such as tamarind or date chutney) and enjoy a 
tangy chaat.

"Frank"  wrote in message 
news:f7iuv9$8p7$1@newsreader2.netcologne.de...
> last week i ate in an indian restaurant in berlin on a business
> trip. the starter i had was new to me and absolutely delicious.
>
> it was little balls of lentils & some chick peas covered in loads
> of yoghurt/raita and little bits of tamarind sauce. the dish was
> hardly warm and very refreshing.
>
> i asked the waiter about it and he said this was a truely indian
> recipe hardly avaiable anywhere in germany or europe.
>
> does someone know this sort of dish and maybe could point
> me to a recipe? that would be great! thx

Sure it wasn't sagu (a mixture of root vegetables cooked with chilli and 
coconut and ginger) rather than lentils?

Something like that is served in a yoghurt sauce and is called 'Sabudhana 
vada'.

There's also something called 'dhai bata puri' which is puri (potato,  chick 
peas and chutney) balls served in  yoghurt sauce,  but it's sweet and hot 
and very much a Bombay speciality.

-- 
William Black


I've seen things you people wouldn't believe.
Barbeques on fire by the chalets past the castle headland
I watched the gift shops glitter in the darkness off the Newborough gate
All these moments will be lost in time,  like icecream on the beach
Time for tea.

thx judy, i´ll give it  try one the weekend,
sounds very much like the dish i had!

bye


frank



http://tvc15.blogs.com/

thank you william! but the german title of the dish
said lentils balls. why made me nosey and order it.

bye


frank



http://tvc15.blogs.com/

"Frank"  wrote in message 
news:f7iuv9$8p7$1@newsreader2.netcologne.de...
> last week i ate in an indian restaurant in berlin on a business
> trip. the starter i had was new to me and absolutely delicious.
>
> it was little balls of lentils & some chick peas covered in loads
> of yoghurt/raita and little bits of tamarind sauce. the dish was
> hardly warm and very refreshing.
>
> i asked the waiter about it and he said this was a truely indian
> recipe hardly avaiable anywhere in germany or europe.
>
> does someone know this sort of dish and maybe could point
> me to a recipe? that would be great! thx
>
> bye
>
>
> frank
>

Hi, Frank,

That sounds like dahi vada - dahi being the yoghurt sauce, and vada 
(sometimes spelled 'wada') being the lentil ball.

I have a few recipes for vadas (vadi is the plural, I believe).  This one is 
for the dahi vada that I believe you enjoyed.  If you want other vadi 
recipes (which you can eat with just chutney), let me know.  You can also 
get some very good mixes - GITS makes a good one if you want vadi but don't 
have the time.  I am not sure if GITS mixes are available in the UK, but my 
guess is they are.

Judy B - Rochester, NY, US

Dahi Vada



20 balls and serves 3-4


Vadas:


Soak 1 cup urad dal in warm water for 4-8 hours. Drain and process the dal 
in a food processor or blender to make a thick smooth batter. Add 1/2 tsp of 
salt and 2 finely chopped chillies to the batter and mix. Drop teaspoonfuls 
of batter into hot oil and deep fry to make golden-brown vadas. After 
frying, drop the vadas into a bowlful of warm water.


After soaking for a few minutes, remove each vada, press it between your 
palms to squeeze out excess water and then refrigerate them to chill.


Yogurt Sauce:


In a bowl, place 2 cups yogurt, 1 cup milk, salt to taste, 1 tsp sugar, 1/2 
tsp cumin seeds, 1 tbsp minced cilantro, 1/2 tsp coriander powder, dash of 
red chilli powder and 1/2 tsp chaat masala. Whip everything together into a 
smooth yogurt sauce. Chill till ready to serve.


To serve:



Simply place the vadas in a bowl and pour yogurt sauce on top. Add a 
spoonful of sweet chutney (such as tamarind or date chutney) and enjoy a 
tangy chaat.

"Frank"  wrote in message 
news:f7iuv9$8p7$1@newsreader2.netcologne.de...
> last week i ate in an indian restaurant in berlin on a business
> trip. the starter i had was new to me and absolutely delicious.
>
> it was little balls of lentils & some chick peas covered in loads
> of yoghurt/raita and little bits of tamarind sauce. the dish was
> hardly warm and very refreshing.
>
> i asked the waiter about it and he said this was a truely indian
> recipe hardly avaiable anywhere in germany or europe.
>
> does someone know this sort of dish and maybe could point
> me to a recipe? that would be great! thx

Sure it wasn't sagu (a mixture of root vegetables cooked with chilli and 
coconut and ginger) rather than lentils?

Something like that is served in a yoghurt sauce and is called 'Sabudhana 
vada'.

There's also something called 'dhai bata puri' which is puri (potato,  chick 
peas and chutney) balls served in  yoghurt sauce,  but it's sweet and hot 
and very much a Bombay speciality.

-- 
William Black


I've seen things you people wouldn't believe.
Barbeques on fire by the chalets past the castle headland
I watched the gift shops glitter in the darkness off the Newborough gate
All these moments will be lost in time,  like icecream on the beach
Time for tea.

thx judy, i´ll give it  try one the weekend,
sounds very much like the dish i had!

bye


frank



http://tvc15.blogs.com/

thank you william! but the german title of the dish
said lentils balls. why made me nosey and order it.

bye


frank



http://tvc15.blogs.com/

ahhh, delicious! that was spot on! took me some time
to try it out, but that was the real deal.

bye


frank



http://tvc15.blogs.com/

"Judy Bolton"  wrote in message 
news:469d1340$0$8993$4c368faf@roadrunner.com...
>
> "Frank"  wrote in message 
> news:f7iuv9$8p7$1@newsreader2.netcologne.de...
>> last week i ate in an indian restaurant in berlin on a 
>> business
>> trip. the starter i had was new to me and absolutely 
>> delicious.
>>
>> it was little balls of lentils & some chick peas covered in 
>> loads
>> of yoghurt/raita and little bits of tamarind sauce. the dish 
>> was
>> hardly warm and very refreshing.
>>
>> i asked the waiter about it and he said this was a truely 
>> indian
>> recipe hardly avaiable anywhere in germany or europe.
>>
>> does someone know this sort of dish and maybe could point
>> me to a recipe? that would be great! thx
>>
>> bye
>>
>>
>> frank
>>
>
> Hi, Frank,
>
> That sounds like dahi vada - dahi being the yoghurt sauce, and 
> vada (sometimes spelled 'wada') being the lentil ball.
>
> I have a few recipes for vadas (vadi is the plural, I 
> believe).  This one is for the dahi vada that I believe you 
> enjoyed.  If you want other vadi recipes (which you can eat 
> with just chutney), let me know.  You can also get some very 
> good mixes - GITS makes a good one if you want vadi but don't 
> have the time.  I am not sure if GITS mixes are available in 
> the UK, but my guess is they are.
>
> Judy B - Rochester, NY, US
>
 I was a little puzzled initially since the last Dahi Vada I saw 
were about the size of doughnuts (at the Madras Palace that I 
recently mentioned.)

Incidentally Judy, I found the nearby Minerva restaurant that 
you mentioned but have not tried it yet. It seems to have a 
reputation for ferociously hot food :-)



-- 
Jim Silverton
Potomac, Maryland

"James Silverton"  wrote in message 
news:yISGi.1110$oc2.401@trnddc04...
> "Judy Bolton"  wrote in message 
> news:469d1340$0$8993$4c368faf@roadrunner.com...
>>
>> "Frank"  wrote in message 
>> news:f7iuv9$8p7$1@newsreader2.netcologne.de...
>>> last week i ate in an indian restaurant in berlin on a business
>>> trip. the starter i had was new to me and absolutely delicious.
>>>
>>> it was little balls of lentils & some chick peas covered in loads
>>> of yoghurt/raita and little bits of tamarind sauce. the dish was
>>> hardly warm and very refreshing.

snipped a lot...

>>
> I was a little puzzled initially since the last Dahi Vada I saw were about 
> the size of doughnuts (at the Madras Palace that I recently mentioned.)
>
> Incidentally Judy, I found the nearby Minerva restaurant that you 
> mentioned but have not tried it yet. It seems to have a reputation for 
> ferociously hot food :-)
>
>
>
> -- 
> Jim Silverton
> Potomac, Maryland

Frank, I am so glad you were able to try the recipe, and I am even more glad 
that they were what you remembered having.  Sometimes it takes me a long 
time to get around to making a recipe, but when I do and the results are 
good, the wait's been worth it.

Jim (you prefer Jim to James, is this right?), I will have to eat at one of 
the Minervas the next time I am back in DC, and it's good they have one on 
the Maryland side of the Potomac now since I have almost no reason to go 
into Virginia anymore.  I don't remember Minerva in Herndon being too off 
the scale, but then I like hot food, and was eating there with Indians from 
Andhra Pradesh (where they have some pretty hot stuff!), so maybe it did not 
faze us!

When you finally do eat there, please do let me know.  Same with Udupi 
Palace!

I have a really good salad to share, a Maharashtrian cucumber and crushed 
peanut salad that I made last night for the first time.  I will type it up 
today or tomorrow and post it - it was really, really good, and fast!

Judy B

"Judy Bolton"  wrote in message 
news:46ec1e32$0$18973$4c368faf@roadrunner.com...
>>
> Jim (you prefer Jim to James, is this right?), I will have to 
> eat at one of the Minervas the next time I am back in DC, and 
> it's good they have one on the Maryland side of the Potomac 
> now since I have almost no reason to go into Virginia anymore. 
> I don't remember Minerva in Herndon being too off the scale, 
> but then I like hot food, and was eating there with Indians 
> from Andhra Pradesh (where they have some pretty hot stuff!), 
> so maybe it did not faze us!
>
>

I tried the Minerva buffet today. It was $8.95. The selection 
was pretty good with vada, iddli, and other breads. There are 
vegetarian dishes and the meat is usually chicken but the spice 
level would not have frightened too many people and it tasted 
very well. I'll admit that my liking in spices is for higher 
levels than some of my friends prefer. Again, most of the stuff 
is not at all greasy and they do have a beer license. The 
regular menu has items that other people have told me are very 
hot, particularly something they call "Chicken 65"!

Might as well be complete: it's at the intersection of Route 355 
and Shady Grove Rd if you want to find it and opens at 12 noon.



-- 
Jim Silverton
Potomac, Maryland

"James Silverton"  wrote in message 
news:26CHi.11973$mk2.11378@trnddc07...
> "Judy Bolton"  wrote in message 
> news:46ec1e32$0$18973$4c368faf@roadrunner.com...
>>>
>> Jim (you prefer Jim to James, is this right?), I will have to eat at one 
>> of the Minervas the next time I am back in DC, and it's good they have 
>> one on the Maryland side of the Potomac now since I have almost no reason 
>> to go into Virginia anymore. I don't remember Minerva in Herndon being 
>> too off the scale, but then I like hot food, and was eating there with 
>> Indians from Andhra Pradesh (where they have some pretty hot stuff!), so 
>> maybe it did not faze us!
>>
>>
>
> I tried the Minerva buffet today. It was $8.95. The selection was pretty 
> good with vada, iddli, and other breads. There are vegetarian dishes and 
> the meat is usually chicken but the spice level would not have frightened 
> too many people and it tasted very well. I'll admit that my liking in 
> spices is for higher levels than some of my friends prefer. Again, most of 
> the stuff is not at all greasy and they do have a beer license. The 
> regular menu has items that other people have told me are very hot, 
> particularly something they call "Chicken 65"!
>
> Might as well be complete: it's at the intersection of Route 355 and Shady 
> Grove Rd if you want to find it and opens at 12 noon.
>
>
>
> -- 
> Jim Silverton
> Potomac, Maryland

Well, believe me, the next time I am in DC I will just have to make it a 
priority (you know, over seeing the family!).  It sounds like my kind of 
place with the South Indian goodies.

I have seen a lot of chatter about this Chicken 65, but I have never had it, 
nor have I made it.  I know a few places around here serve it, but I just 
haven't made it.  Apparently monosodium glutamate is used in it frequently, 
but I'd still give it a whirl anyway!

Thanks for the update!  I am so glad you tried it, although I am really, 
really jealous now.

Judy