Akbar and the Chanamasamelette
Tuesday, November 15, 2005 14:53After a drawn out debate on where to have dinner the other night, bouncing between Chinese, Mexican, Japanese, and Indian, we ruled out trying anything new and decided on Indian food at Akbar, since we knew that it was a sure thing.
Our first experience, years ago, at Akbar was a result of friends’ recommendations and an Entertainment Card in our pocket. When we walked in, there were only one or two occupied tables. The waiter walked up to us and deadpanned “sorry, we’re full”. We were a bit confused and our faces must have given this away, because he followed up with “I’m just kidding, sit anywhere you like.”
Juan Carlos (the waiter) may take some getting used to, but his monotone style and sarcastic sense of humor will eventually grow on you. If you go there more than a few times, he will remember you, and then ask why you haven’t been coming in more often.
Our standard dish, which we order without fail is the chikken tikka masala which is the traditional chicken dish, cooked in their tandoori oven and covered in their creamy tomato sauce. Served over basmati rice, I have trouble going to any Indian restaurant and not ordering it. Where we do mix it up is with the appetizers and the side dishes.
Since it is usually just two of us dining, we can only really put away a meat or chicken dish, a vegetable dish, rice, naan and sometimes an appetizer. The portions are not that huge, but are certainly filling and flavorful.
There is usually a special samosa appetizer offered, which is tasty, but if you are looking for something special, try the Aloo Aam Tikka. It is a potato patty, stuffed with seasoned green peas and spices, then glazed with a home made mango chutney, which causes Juan Carlos to refer to it as “an Indian donut”. The Aloo Aam Tikka has a delicious blend of sweet, savory and spicy (which can be kicked up with one of the three side chutneys) and is a perfect kickoff to the meal.
For side dishes, we often order the Gobi Aloo (cauliflour and spinach potatoes) or better yet, Sag Aloo (potatoes and spinach) which isn’t on the menu but they will make it if requested. Other side favorites include the Bhartha or Chana Masala. I have also become quite fond of Indian Lagers and Akbar offers a few, including Dansberg and Kingfisher.
Last time we went to Akbar, we over ordered (as usual) and ended up with some Chana Masala leftovers. The next morning, while making breakfast, I decided to spice up our eggs with a little Indian food in the skillet. The results were amazingly tasty, better tasting than looking as you can see from the picture. From now on, I will be know as the creator of the Chanamasamelette:
Akbar Cuisine of India
2627 Wilshire Blvd
Santa Monica, Ca 90403
By Jonah (see more of his posts). Jonah is the founder of la.foodblogging and also created Digesty, a food blog aggregator and Cheww.com, a spam free foodblog search engine.
Steve says:
November 15th, 2005 at 3:32 pm
For a thermonuclear delight, having positively the hottest dish I personally have ever touched to my tongue, you have to try (keep the defibulator close at hand) the Pepper Lamb. Not hot for hot sake, but a rich cacophony of five different peppers blended into a sauce served over slow cooked lamb. Fantastic! I learned after three or four visits to Akbar that they were dumbing it down because I am haole, so I instructed the guy to make it as if I was wearing a turbin. Down at the Marina Del Rey location, they will absolutely try to talk you out of it, steering you to more delicate flavors. If you have the heart and a titanium-alloy stomach, get the Pepper Lamb and tell them to make it as if you just flew in from Uttar Pradesh.
Tim K says:
November 16th, 2005 at 2:05 pm
Is referring to chicken tikka masala as a “traditional” dish appropriate since it’s a British Indian creation? I always thought it was the chop suey of Indian food (not that I don’t love it myself).
Jonah says:
November 16th, 2005 at 2:10 pm
Actually, I had no knowledge of the history of chicken tikka masala. I was using the word “traditional” more in a way to say that there is nothing unique in the way that Akbar prepares this dish compared with any other restaurant.
Here is a quick snip about the dish:
“mild curry dish of chicken in a tomato-based sauce, cooked tandoori style (in a charcoal-fired oven). Optional hefty dose of tartrazine lends luminescent orange glow. (As described by BBC)
Chicken tikka masala has a truly postcolonial history, produced when one of the world’s greatest cuisines found itself confronted by a British palette unused to anything spicier than table salt. Legend has it one obstinate diner demanded gravy on tandoori chicken. A bemused chef responded by adding tin of Campbell’s tomato soup and pinch of spices, unwittingly partaking in early example of fusion cookery.”
MaxMillion says:
November 16th, 2005 at 8:19 pm
Cool — love your creative use of leftovers.
Huh, I always thought aloo gobi was cauliflower and potato with spices…
Chicken Tikka Marsala, along with Garlic Naan and Chicken Tikka Marsala, are the benchmarks we use to rate the worthiness of an Indian restaurant. My LA faves — Bombay Palace on Wilshire and Great India Cafe in St City (my local). Bollywood Cafe DID NOT pass muster!
I had no idea of the origins of Chicken Tikka Marsala - fascinating! A “bemused chef”? Most likely a *disgruntled* chef, lamenting the predicament of casting his pearls before swine and exacting just revenge on this stubborn and ill-educated palate. Funny how often history is re-written by the tone of its third-hand description…
BTW — does anyone know the difference btw Chicken Tikka Marsala and Murgh Makhani (butter chicken)?
MaxMillion says:
November 16th, 2005 at 8:20 pm
Oops - I meant to write “Aloo Gobi, along with Garlic Naan and Chicken Tikka Masala………..”
Jonah says:
November 16th, 2005 at 9:23 pm
You’re right, I mistyped, aloo gobi is with potatoes… I’m just full of misinfo on this one!
FoodofTheGods says:
October 27th, 2006 at 8:06 am
Chicken Tikka Marsala and Murgh Makhani …
I have wondered this myself for a very long time. Alot of places I’ve seen make both of them very differently, so I don’t even know which is the “true” version. I’ve been to no less than 20 different indiana resturants in my life and most of them vary tremendously.