Food

Thursday Food: Pushpa If You Please

Thursday, January 31, 2013    

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Have a yen for divine Indo-Asian cuisine? Consider booking a lunch or dinner date at Pushpa's. The Indian restaurant, which specialises in authentic fare from The East, is a sure-fire winner for appetites that relish a spicy touch.

Proprietor Pushpa Latha Sriranaya — for whom the restaurant is named — notes that her charming eatery's dining experience affords tastebuds a true taste of the Asian continent, as all five chefs hail from Northern and Southern India.

"North Indian cuisnine is like spicy dishes," she explains to Thursday Life in her distinguishable accent. "They are like spicy people so they enjoy food that has a flavourful taste." This translates into a rich, diverse fusion of herbs, curries, and spices in the meals that exit the kitchen and make it to the tables. Pushpa hastens to note that spicy does not automatically denote "hot" as diners ordering their meals instruct as to their preference on the mild-to-extra hot taste barometer.

Variety is key in the offerings at the 11-year-old restaurant, and to this end, options are aplenty.

There's fish (we're partial to the fish hara masala simmered in mint and cilantro gravy), shrimp (a winner is the shrimp vindaloo), a host of chicken, beef and mutton dishes. No worries if you're vegan, Pushpa's expansive menu caters to non-carnivores too, with several delightful choices including the dum mirchi malai — fresh cottage cheese and Awadhi spices stuffed in a large chilli in a creamy tomato gravy or the aloo gobi — potato and cauliflower sauteed with cumin tomatoes and Indian spices.

For the on-the-go crowd, Pushpa also offers popular takeout lunch specials that range between $650 and $850 and comes complete with a selection of rice, roti, dal and one meat.

— Omar Tomlinson

Pushpa's Indian Restaurant is located at Shop # 1, Northside Plaza, Kingston 6.

Deliveries and takeout are available.

Opening Hours: Sundays to Saturdays - 11:00 am to 9:30 pm.

Telephone: 977-5454/ 977-5858.

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