Category Archives: indian.

indian/tibetan: tibet kitchen (西藏廚房)


date: august 6, 2014
contact: no. 217, sec. 2, heping e. rd., daan dist., taipei city/台北市大安區和平東路二段217號/02.2705.4770
hours: 7 days a week [lunch] 11:30-14:30 :: [dinner] 17:30-21:30
price: 300NT-600NT
rating: ♥♥♥♥ (4 out of 5 hearts)
nearest mrt: MRT technology building (捷運科技大樓站)

I really like Indian food, which I’ve mentioned on this blog before. It probably has to do with my days slinging chicken tikka masala and saag tofu in college. Whatever the reason,  I’m always on the hunt for good, affordable Indian food.

Tibet Kitchen is less than a five-minute walk from MRT Technology Building station on the brown line. Out of the exit (there is only one), make a left onto Fuxing S. Rd. (福興南路) toward Heping E. Rd. (和平東路). Once you hit Heping (which will be the first traffic light), cross make a right down Heping toward the Taipei Fubon Bank and you should reach the restaurant within minutes.

I pass by Tibet Kitchen everyday on my way home from work and there is generally a decent crowd (generally, not always). I don’t think reservations are necessary unless you have a particularly large group of people, as there is a pretty good amount of seating. On a Wednesday at 7pm, other than a large group of about 16 and two tables of four, we were the only ones dining.

The menu at Tibet Kitchen is in both English and Mandarin, with dishes divided into several sections: Indian vegetarian, Indian non-vegetarian, Tibetan non-vegetarian, drinks, sides, starters, etc.

My friend and I decided to do the two person set meal for 899NT (+10% service charge). The meal came with:
– two samosas
– two  pieces of tandoori chicken
– one non-veg item
– one vege item
– two bread items
– two bowls of rice
– two drinks
– two desserts
The non-veg, vege, bread, dessert, and drinks can be anything on the menu. I chose the vege item, palak paneer, and Ariel chose the meat item, chicken jaipuri.

First out were the samosas (印度咖哩餃). They came out hot and fresh with a side of coriander chutney for dipping. The samosa stuffing had a nice yellow curry flavor, but the outside tasted a little too much like fried wontons to me… Not bad, just not my favorite. I probably wouldn’t order these individually.

Next was the tandoori chicken (印度酸乳碳烤雞). With the two person meal you get a drumstick and a breast piece. The chicken itself was decently tender and had pretty good flavor.

For bread options I chose the butter naan (印式奶油烤餅) and Ariel went with the chapati (印式煎餅). Both were okay.

The palak paneer (咖哩菠菜乳酪) was the first out of the main dishes to arrive. Palak paneer is easily my favorite vegetarian Indian dish–I get it everywhere I go. For the most part I thought this was pretty good. It could have been a little heavier on the spices, but overall, I liked this.  While this doesn’t really rank up there with my favorite palak paneers, this definitely satisfied the craving.

The meat jaipuri (霽浦爾咖哩), for which we selected chicken as our meat (you can also choose from beef and mutton), was something neither of us had ever had. I get cliche when I go to Indian restaurants and order chicken tikka masala, so we were both up for something different. According to the menu, this is an “authentic dish cooked with extensive use of chopped onions, tomatoes, and topped with sliced omelette.” I was a little iffy about this dish, not because it wasn’t good, but because I’m not really sure how “Indian” it was. To me, other than the fact that the chicken used was tandoori chicken, the sauce and vegetables tasted like a Chinese dish with onions and bell peppers. Next time, I’ll try the butter chicken or chicken tikka masala.

Desserts were the last thing and by this time we were both pretty full. There are only two dessert items so we decided to get one of each: gulab jamun (印度香甜球) and fruit yogurt. The fruit yogurt was literally just some plain yogurt with some canned peaches thrown in…so…if you’re looking for something special, this is not it. On the other hand the gulab jamun is pretty unique. The menu says it’s a “cottage cheese ball fried and soaked in flavored syrup.” The ball itself was quite small, probably about the size of pingpong ball. The texture is hard to describe, it does taste like fried cheese curds in a way, just soaked in a very sweet honey-like syrup. It actually reminded me of something I recently ate while at a cafe in Little India in Singapore. Really, desserts at Tibet Kitchen can be skipped.

Overall I thought Tibet Kitchen was decent. The drinks were pretty standard. I got cold Indian tea, but it tasted kind of watered down. I would probably give Tibet Kitchen more like 3.5 hearts, but for now the dishes were good enough to make me say I’d go back. There are a few vegetarian items I would like to try, such as the baigan bharta (香炒茄子) and bindi masala (香炒秋葵), and maybe the butter chicken and chicken tikka masala, so I’ll be back, if not for any other reason than I pass by it every day…

indian: saffron (香紅花印度美饌)

date july 16, 2012

contact No. 38-6, Tianmu E. Rd., Shilin District, Taipei City/台北市士林區天母東路38之6號/02.2871.4842

hours 7 days a week [lunch] 11:30-14:00 (closed Monday lunch) :: [dinner] 17:30-22:00

price 1000NT+

rating ♥♥♥ (5 out of 5 hearts)

nearest mrt Shipai MRT (捷運石牌站)

All pictures were taken with my iPhone 4S.

Having worked in a boba tea house turned Indian cafe (weird, I know.) in college, I have a soft spot for good Indian food. I have literally been wanting to go to Saffron for years. Finally, after much anticipation a friend and I made it out to Tianmu to try.

Tianmu is not exactly the most convenient place to get to. From Gongguan (公館) we were able to take the 606 directly to San Yu Temple (三玉宮), a 45 minute bus ride, which is only a few minute walk to Saffron. Via MRT, get off at Shipai ( 石牌) on the red line (Tamsui Line) and take any bus that goes to San Yu Temple (606, 645, and 646 all go).

Saffron is hidden behind Tianmu E. Rd. (天母東路) on the side of Shin Kong Mitsukoshi (新光三越). If you’re coming from San Yu Temple bus stop, head east on Tianmu E. Rd. and make a right down Lane 22, Tianmu E. Rd. From there make your first left and you’ll see Saffron on your lefthand side.

I had originally tried to make reservations for a Saturday night, but having not called far enough in advanced, there were no open seats. Monday was the first available seating before 8pm, so I made reservations for two at 6pm. Basically, make reservations, it’ll make life a lot easier.

We were greeted at the door by a server and shown to our table. Saffron is only one floor with maybe about 12-15 tables. The decor is very nice, something I imagine fitting in very well in San Francisco, but not as pretentious.

We were seated at the table along the front window of the restaurant, right next to glass room where the tandoor is. It’s pretty cool that the area is glass so that you can see in and watch the tandoor chef in action as he makes salads and mans the tandoor, making fresh naan, papadum, tandoori chicken, etc. all night.

We were handed both a beverage and food menu, both of which are in English and Chinese. After much deliberation we decided to order:

– Methi Pakora (什蔬金錢餅) 190NT
– Murgh Tikka Masala (碳烤雞肉咖喱) 410NT
– Sag Paneer (菠菜泥燴乳酪) 320NT
– Plain Naan (烤餅) 80NT
– Butter Naan (奶油烤餅) 90NT
– Kulfi (印度傳統冰淇淋) 180NT
– Lassi (傳統自製優酪乳) 140NT

The server brought us a trio of two types of raita (coconut and mint) and pickled onions, along with some papadum. I thought both the coconut raita and mint raita were pretty tasty: light and not too thick. The papadum was freshly made by the tandoor chef right behind us and was crisp and warm.

We decided to order a plain Lassi (傳統自製優酪乳) 140NT. The consistency was perfect, not too thick or thin. Also, it had just the right amount of tartness.

For an appetizer we ordered the Methi Pakora (什蔬金錢餅) 190NT. Described as a “mix of chopped fenugreek, onion, potato and green chili deep friend in ground chickpea batter”, one order comes with four 2″ disks. We were told that the raita we were given earlier could be used to accompany our methi pakora. I thought these were pretty tasty: lightly fried, crisp around the edges, but still tender in the middle. I got a pretty strong cumin taste, but nothing that was over powering. Eat them while they’re fresh or they’ll start to get hard.

For a meat dish we decided to go with the Murgh Tikka Masala (碳烤雞肉咖喱) 410NT (aka Chicken Tikka Masala). Described as “boneless chicken breast cooked in clay oven then finished in thick gravy flavoured with cumin seeds”, this chicken tikka masala was a little thicker and chunkier than what I’m used to. Regardless, this chicken tikka masala was delicious! The chicken was super tender and the flavors from the sauce were rich and tasty. You can change the spiciness of this dish to fit your palette. Erin and I decided to go with medium spice and thought it was just right, enough spice to taste it, but not spicy enough to kill your taste buds or numb your lips. I would absolutely get this again.

For our vegetable dish we went with one of my favorites, Sag Paneer (菠菜泥燴乳酪) 320NT. Described as “finger cut cottage cheese cooked with spinach puree”, this sag paneer was creamier than I’m used to; however, like the tikka masala, it was delicious. Creamy, but not too rich, this was exactly what I’ve been craving for the last year (yes, I said year.).

To go with our main dishes we got two orders of naan: one Butter Naan (奶油烤餅) 90NT and one Plain Naan (烤餅) 80NT. Note that each order comes with a single piece of naan. The naan at Saffron is delicious, fresh, and soft.

For dessert we were between the apple halwa (finely grated apple slowly reduced in thickened milk flavoured with traditional dessert spices, served with a scoop of vanilla ice cream) and kulfi (traditional Indian ice cream flavoured with pistachio and saffron). Ultimately we went with our server’s recommendation and ordered the Kulfi (印度傳統冰淇淋) 180NT. The kulfi came out bright yellow served in a martini glass. At first taste I was a little unsure of what I thought because it was almost savory and the texture was unlike any ice cream I had ever had. But my hesitation was brief and I quickly was obsessed with it. The “ice cream” is denser than Western style ice cream, fattier. It reminded me of what whipped cream would taste like if denser and frozen. The saffron taste is strong, but the pistachio taste comes through (there are also bits of pistachio in the kulfi). I would definitely recommend trying this if you’re up for something a little different.

Overall, I loved Saffron. The food is great, prices are reasonable, and the service is pretty good. Our total bill came out to just over 1,550NT (10% service charge included). We thought we ordered a good amount (maybe a little much) for the two of us. The serving sizes don’t look that big, but they are bigger than they look: the dishes are deeper than they seem. In the end, even though Tianmu is a little out there, I definitely think it’s worth the trip if you’re craving some good Indian food.