Savor the spices at Mother India

At Mother India in New Hyde Park, Indian cuisine is not a torturous endurance test against overpowering spices; instead, it is an enlivening culinary experience where bold flavors and fresh ingredients mingle to jolt your senses into a lustful frenzy.

Co-owner Satbir, a chef with 25 years experience in Europe, opened his latest venture a mere seven months ago with the expressed purpose of bringing true Indian cuisine to American eaters.

“If you want a touch of India, you have to cook fresh,” said Satbir. “Here, we make our own cheese and yogurt, and nothing is re-used from the previous day.”

With a wide array of both vegetarian and non-vegetarian appetizers, your starter options are as varied the Ganges is wide. For a simple starter, try the Pappadam, an extremely thin flatbread made with lentil flour and served with three different dipping sauces: a bold green mint, sweet mango and a savory tamarind.

Both the vegetarian and meat Samosas offer the comfort food textures of pastries filled with fresh vegetables, potatoes or minced meat. They are crunchy on the outside, while being soft and velvety on the inside.

If you’re in a tasting mood, try the Mixed Grill entree. It’s brought to your table in a sizzling, crackling heap; overflowing on a cast-iron plate with three kinds of chicken, as well as shrimp, lamb and goat. The meats are grilled together with vegetables so fresh, they snap between your teeth. All of the ingredients are cooked Tandoori style; on skewers in a large, clay pot.

The Mixed Grill is marinated in a yogurt and masala mixture that’s flavorful, but in no way overwhelming. It’s so enticing that the bone-in chicken begs to be picked up and eaten with direct food to face application.

Moving on with your meal, just one bite of the Lamb Vindaloo is enough to transport you into a realm of spicy deliverance, where bland flavors are unheard of and a moist brow is a right of passage.

Dishes at Mother India can be ordered in three stages of heat: mild, medium or spicy. The chef insisted the Curry Goat be ordered spicy, and in the presence of such a master, the tendency is to do exactly as he says.

The Curry Goat is dark and rich, with a fragrant robustness that awakens the senses with all of the aromatic and complex flavors of India. Like most other dishes, it’s served with Basmati rice, an ethereal and cooling companion to any dish it accompanies.

If the heat gets to be too much, order a Mango Lassi, a tall glass of rescue with rosewater, mango and fresh yogurt.

Satbir and his friendly staff bring a new dimension to dinnertime. They believe freshness gives them an edge over their competitors.

“Our goal is not only that you enjoy the food when you first taste it, but also 24 hours after you’ve eaten.”

Mother India also boasts a party and catering hall next door to their classically decorated restaurant.

Mother India

Fine Indian Restaurant

271-11 Union Turnpike

New Hyde Park, NY 11040

Phone: 718-343-9500

Cell: 718-678-6523

Fax: 718-343-9200

Email: motherindiarestaurant@gmail.com