Ethnic food at its finest
By Jon Gubman, Outpost staff
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Where can I get some food around here? |
Shalimar, one the most recent additions to Reno's dining scene, is home to some of the finest curry dishes on the West Coast, aptly filling the need for gourmet Indian cuisine.
Owner Anwar Masud says Shalimar is different than other Indian restaurants because of the way food is prepared.
"We don't make any dishes in bulk," Masud said. "We make everything in small, individual batches. This is very different than most restaurants, which would make a big tub of sauce and use it for a week."
This approach results from a deep attachment with the food. All of Shalimar's recipes are Masud family recipes. Masud operates Shalimar with the help of his two brothers and his mother. Masud is a charming man with an infectious smile who has been involved in the casino industry in Reno for 25 years. He has done everything from being a pit-boss to managing casino restaurants.
One of his goals has always been to bring a gourmet Indian restaurant to Reno. Masud runs the floor and his brothers take care of the cooking. His mother comes in three times a week to supervise the kitchen and make sure everything is up to par. The dishes on the menu are the favorite dishes served at the Masud house.
"We use only the best ingredients," Masud continues. "We buy skinless, boneless chicken breasts, and then we trim-off all the fat. Our distributor thinks we're crazy for doing this, because it's already trimmed down. But that's the way we do it at home, so it's the way we will do it here."
Shalimar features an extensive menu of hard-to-find Indian dishes. Tandori dishes include a chicken tikka, lamb chops and prawns. Biryani and korma dishes also grace the menu. But Masud is proudest of his curries.
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Even if you're not a curry fan, Shalimar has a lot to offer. The sign in front of Shalimar says "Curry, Steaks, Seafood." And all three are featured. The extensive menu includes New York strips, porter house steaks and even Cornish game hen, all cooked in the traditional Indian tandoor clay oven.
"Our tandoor cooks at a 1,000 degrees," Masud says. "This seals in the flavor and leaves the meat tender and juicy not burnt like a grill will do."
All entrees are served as complete dinners, with soup or salad, rice, non (freshly prepared Indian bread), papdum (a crunchy, Indian wafer), vegetables, potatoes and all the condiments a diner would want. And Shalimar features a full bar and an extensive wine list, which includes some of California's big-hitters: Ferrari-Carano, Robert Mondavi, Sonoma Cutrer.
Sarali Diaz, a customer who has made numerous trips to India, likens the cuisine to authentic Indian cuisine. "As the most recent Indian restaurant in Reno, it's definitely the best. The food is the most authentic Indian cuisine I've had in a long time. It's a little expensive, but worth the price."
Shalimar opened in August 1997. So, after operating for only four months, Shalimar appears to be heading in the right direction. The lustrous interior, with sparkling chandeliers, comfortable booths and fragrant flowers everywhere, invites diners to sit down and take a trip to India-or maybe more accurately, the Masud household. And once you do, you'll want to share this place with your friends.
"We get a lot of repeat business," Masud says with a smile. "People come in and then you see them here again with their friends. The community has been great, very supportive."
copyright 11/15/97 Nevada Outpost
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