100 Favorite Dishes, No. 7: Jhinga Masala Nizami At Mughlai Fine Indian Cuisine
That goat curry in the background is almost as good.
To prepare for this fall's Best of Dallas® 2012 issue, we're counting down (in no particular order) our 100 Favorite Dishes. If there's a dish you think we need to try, leave it in the comments, or email me.
The name Mughlai Fine Indian Cuisine might refer to a style of cooking, but muddy, spicy curries from northern India aren't the only dishes you'll find here. The bright, herbal, fiery curries of southern India are represented as well, especially in this jhinga masala nizami. My waiter asked me how spicy I wanted the dish when I ordered, and I told him very spicy. He clarified "Indian spicy?" And I nodded. Ten minutes later a small dish of soupy shrimp curry was brought to my table.
Sure, the shrimp are tender and plump, and the curry itself is thick and heady, but it's the fresh ginger and herbs the kitchen tossed into the dish at the last second that really round out the dish. The thin matchsticks are cooked only by the residual heat from the sauce, and they explode with spicy, fresh flavor. The herbs do the same. You might want to consider ordering a second naan. You're going to want to mop up every last drop of this dish.
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