Meenas Kitchen!

Indian Food! It's eclectic and could mean anything, really. I'm not a terrible fan of the classic "Indian food;" Saag, paneer, biryani, and masala are each a bit heavy for my stomach and taste. I love them don't get me wrong, but I can only eat so much and the next day, process so little. Meena's Kitchen is a bit different.
The small restaurant on Pearl Street in downtown Nashua, NH is a popular spot offering classic southern Indian street food. Almost like Indian tapas, you really need to dive in to experience all of the coordinating flavors. Luckily they offer a 6-course prix-fix everyday, rotating, so as to ensure your wallet stays full and taste-buds excited.
The food is spicy and flavorful, but not stereotypically heavy. Try everything and jsut eat what you like. I'll certainly be back with some friends of mine who love Indian (and are either currently or were in a former time, vegetarian).

Take some time out of your busy eating plans to give it a try! you can't really be disappointed, because there's something for everyone. At the least, the rice pudding is so sweet even the most novice ethnic palate will find some welcome flavor.

The latter half of my 6-course meal. Cabbage rice, Dhal, Squash, Raita, and Pudding...Mmmmm

A spicy-sour soup of spinach and lentils

Sour crepe with a tomato chutney. Parisian meets Italian, in India...

Enjoi!

I Like it Hot...

And it refuses to stop raining or to warm above sixty degrees in scenic suburban New England. With luck, it will be nice for my soon-to-occur graduation and other senior revelries.

To warmyself up and try to find some faith in the misery of this northern climate of ours, I finally made a curry that's been on my mind for days. I know, I know, I forgot to take a good pic, but it wasn't perfect as far as dishes go, so if and when I get it sorted out, I will be sure to provide a tantalizing snapshot or two.

Taking from the recipe on 101 Cookbooks I simplified the recipe and used the variety of coconut milk sold in cartons - it's so much healthier and thinner than the canned variety it seemed a simple replacement to me. Whisking the spices and simmering milk, I added zucchini, cubed extra-firm tofu, asparagus, raisins, peppers, and a few diced chunks of eggplant which I had previously roasted with Garam Masala.

The broth was too thin and not sweet enough, so that's where I intend to perfect this healthier-alternative to classic curry, but a wholesome dish served over brown rice, it hit the spot.