Sonoma County Indian Food

Indian Food

I don't know why Indian food has to be so expensive. I know there are a lot of spices involved and of course, chopping and pre-prep of all the ingredients. Having tired to make the whole gamut at home several times, I know personally that the purchase of the spices and measuring out of all the ingredients takes a hefty budget and full day of cooking.

But we're talking restaurant prep here. They can buy in bulk and prepare in bulk, so what's the big deal? I don't understand why each dish that really only serves one person or two at the most should cost so much. We have never gotten out of an Indian restaurant for under $80-100 for the two of us. We usually order a mixed plate of appetizers or Samosas, Mulagatawny Soup, Chicken Tandoori, Raita, Saag Paneer, Chana Pindi, Dal, Aloo Gobi Masala, and Naan Bread. We know this would feed a family of four or five, but we like left overs and we simply must have all of these dishes served together or we feel slighted. Some Indian restaurants we have been to have these nifty little plates with many little niches that allow for a small serving of many items on one plate.

Let me explain the ingredients for those of you who have never tried it.

Samosas are gorgeous spiced lumps of cauliflower, potato, and spices wrapped in a tortilla-like covering and fried until golden and crispy. These are served with a variety of spicy sauces including; hot yellow curry, green mild herbs, and a hot sweet red sauce. Other appetizers might include skewers of lamb or spicy chicken, spicy garbanzo beans, or fried spinach in a crispy batter.
Naan bread is like a puffy wheat tortilla and usually made with garlic or ghee spread on top.
Mulligatawny soup means "Pepper Water" and is an English adaptaion o f atraditional spiced pea and lentil Indian peasant dish.
Dal is cooked yellow lentils in a broth and can be either mild or spicy.
Chicken Tandoor is marinated chicken in a spicy tumeric yogurt sauce and then cooked in a special clay oven. Don't count on being able to recognize the pieces of chicken as they have a way of cutting up a whole chicken that makes it unrecognizable. This is usually served on a bed of onions, peppers, and lemon wedges sizzling hot!
Saag Paneer is my personal favorite. It is cheese curds sauteed with spinach, onions, and spices.
Chana Pindi is garbanzo beans, onions, peppers, spices, and tomatoes sauteed into a lucious soggy mass.
Aloo Gobi Masala is cauliflower, potatoes, peas, onion, and spices sauteed together in a beautiful menage a trois.

All in all there is no room for dessert which would most likely be a fried ball of cottage cheese soaked in overly sweet rose water. The left overs make a wonderfully spicy snack the next day.

I love Karma in Cotati. The decor is colorful and tastetful. The clientelle is a comfortable mix of Sonoma County's finest along with a sprinkling of college students and professors. Try their lunch buffet for a taste of everything at cheaper price.

We also just reviewed Sizzling Tandoor in Santa Rosa and are delighted at the changes the new owners have made over the last few years. They have a wonderful and friendly young staff and the food is superb.

Karma Indian Bistro
7530 Commerce Blvd.
Cotati
(707) 795-1729

Sizzling Tandoor
409 Mendocino Ave
Santa Rosa, CA
707-579-5999

Sonoma County Indian Food

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