Indish is a Northern Indian cuisine restaurant on NW 21st Ave. I ate a lovely dinner there last night.
Our waitress was very kind, knowledgeable, and explanatory about the vegan options on the menu.
Most of the vegetarian items are vegan, though some have a touch of cream. (She did say, "this only has, like, 1 cup of cream in a very large dish, so it's almost vegan. I don't know how strict you are..." which I was thought was kind of funny.)
My two friends and I shared 4 dishes--it's done tapas style. We ordered bombay potatoes, yellow dal, curried cauliflower, chickpeas w/ a squirt of lemon, and an order of basmati rice and chapuri. Chapuri is a soft flat bread that is DELICIOUS. Everything that came out was that pale yellow, which didn't seem *too* appetizing, but color is not the most important thing to my palate.
While my lovely dining companions shared a non-vegan chocolate rum pudding (served in a martini glass--very cute), I ordered a nice glass of champagne for dessert.
I thought it was green champagne (like really fine olive oil, maybe nice champagne is green?! We couldn't figure it out.) but realized after I drank about half of it that the glass was slightly tinted. So don't be scared when you see green champagne next time you're here.
Overall, the food was tasty, filling, and when split between a few people, quite an enjoyable meal.
As for Back to Eden, it will be opening soon--I promise! John and Garrett are super busy with permits and inspections and walls and contractors and all that hilarious stuff that comes along with opening a business. We all really appreciate your continued support and enthusiasm. Thank you. We hope to pay you back with fresh made scones and vegan soft serve VERY SOON.
Until then please follow us on Twitter and become our fan on Facebook.
Monday, June 29, 2009
Thursday, June 18, 2009
BBQ chixen pizza made with fresh pineapple, roasted balsamic red potatoes, red onions and lightlife chic'n!
Monday, June 15, 2009
NOTE TO WORLD: From the Beleaguered Folks at Back to Eden Bakery
Well, we are about four months into the process of opening our storefront and considering the fact that we half expected to be open within the month of June its high time for a status update. Everyday we are approached with the million dollar question "when is the store going to be open?" and if we had a clear answer to that things wouldn't feel half so bad right now. However, at the moment, there is no "projected opening date" nor does there appear to be any light at the end of the tunnel although that could change any day now if only the contractor could wrap up his part in this. Maybe it's because we are technically attempting to fit a "restaurant" inside of a shoebox or it's simply Murphy's Law but we have encountered one roadblock after another from the get-go and it does not seem to be letting up just yet.
The plumbing, which should have taken two weeks at most took about five and the work only had to be redone three times! Now, nearly three weeks since we passed our initial plumbing inspection we are still struggling to get the walls closed back up and the trim and wainscot reapplied, all of which was guaranteed to happen today. But alas, nothing is ever what you are told it should be when it comes to contractors and we have hit yet another snag. I got a call this morning informing me that the vintage trim that was to be reapplied has gone missing and because of its aged style is impossible to replace. Well, trim doesn't just walk itself out the door so we investigated only to discover that it was destroyed in its initial removal and was never dealt with five weeks ago as it should have been. Nonetheless, it has to be replicated by a trim manufacturer so that it matches the rest and might even necessitate a specially crafted saw blade that comes with its own price tag.
So, while today was supposed be to the day in which the contractor turned the work back over to us we are instead trying to cope with things moving at somewhat less than a snail's pace and learning to breathe through it. But if anyone is wondering when we are going to be open, my flippant and, at the moment, most realistic answer is sometime in 2009 and hopefully before the summer passes us by. We sincerely appreciate the burgeoning enthusiasm and continued support that everyone has shown and hope that this somewhat explains where we are and why we are not so inclined to accept any new social opportunities however tempting they might be. Our plate is full and confusing to say the least and any extra time that we might possibly have is being spent trying to regain our sanity.
We love and thank you all for hanging in there with us,
John and Garrett,
Back to Eden Bakery