Fun With Carbs

One of these days we’ll just have to ask for a permanent Friday-night reservation at our favorite Indian restaurant, Pintu’s in West Springfield.

Since our friends introduced us to Pintu’s nearly two years ago, we’ve become regulars, earning hugs and kisses from the owner – Pintu himself – during our visits. Our favorite waitress even tries to anticipate our orders, and she’s long-since figured out that I like to switch from chilled sauvignon blanc during summertime to Malbec when the temperature drops.

Here, my favorite dish, chicken korma (with ‘medium minus’ spice.) It’s ‘beginner’ Indian food, kind of like the equivalent of pad Thai, but Pintu’s version is so creamy and delectable that I have a really tough time deviating from my choice. It’s made with just enough golden raisins and slivered almonds to give the dish some texture. The chicken nearly melts in your mouth. If there’s any left over, it makes a hell of a breakfast.

Rob’s dish: mushroom mirch masala. Portobello mushrooms, peppers and tomatoes cooked in a tomato/yogurt cream sauce. Since I see all mushrooms as forms of personified evil, I only tried the sauce, but it was spectacular.
Indian dishes just aren’t the same without carbs though: these dishes were served with Pintu’s amazing fluffy basmati rice, and I always order a side of buttered naan to sop up the remaining sauce. Rob likes the keema naan, the traditional bread stuffed with minced lamb, potatoes and peas.

Now that the weather’s turning colder, Indian food just looks that much more appealing – fiery heat, creamy, comforting sauces, tender meats and fresh-out-of-the-tandoori-oven breads. Maybe I’ll have to branch out more…

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Pintu’s Indian Palace, 217 Elm Street, West Springfield, Mass. Phone: (413) 788-4929. Website: www.pintusrestaurant.com