Walking into Surya restaurant, you immediately notice the oversized and richly colored photographs of India against the beautiful, saffron-colored walls. The spotless dining room and beautiful décor make it clear that Surya is not your typical Indian eatery. The restaurant is dimly lit and the music is soft and calming, giving it a serene and romantic atmosphere that is perfect for conversation.
The restaurant’s friendly owner, Sheel Joshi, is usually there to greet you at the door and offer his advice on what to order. The food is vibrant and exciting, and every dish prepared is a link to the owner’s northern Indian heritage. The wine and beer list is sophisticated and well thought out to complement the entrees. They offer Indian and imported beers and well-paired wines from Italy, France, Germany, Australia, New Zealand and Chile. The Chicken Mangalorean, their signature dish, is savory and delicious, and goes well with the basmati rice. I recommend this dish to anyone trying Indian food for the first time. If you are unsure of what to order, don’t hesitate to ask the friendly and knowledgeable staff for recommendations.
The menu may not be as extensive as other restaurants, but every dish is exceptionally good, which makes ordering easy. The freshly made naan breads are served hot right out of the oven and come in a variety of flavors such as garlic, onion, and Kabuli. The Chicken Tikka Kabab is moist, succulent and cooked to perfection. It comes charbroiled and smoky on the outside, and tender and soft on the inside. In addition to chicken and lamb favorites, Surya incorporates sea bass (sumptuously prepared in the tandoori style), tuna and turkey dishes. The sweet spiced mango chutney and raita (yogurt and cucumber sauce) are perfect sides to almost anything on the menu. The mint chicken (cooked with a spicy mint and cilantro sauce) and ginger lamb are two exceptionally flavorful dishes that are definitely worth trying.
If you aren’t a meat eater, there are some excellent vegetarian dishes. Two of the best are the simple vegetable birianyi (basmati rice perfumed with sweet spices and served with raita) and the vegetable samosas (crispy turnover stuffed with spiced potatoes and peas). Surya’s fine desserts make a nice ending to the night, such as the chocolate truffle mousse or the delectable rice pudding.
Surya is unlike any other Indian restaurant in that its chefs use only the freshest ingredients and do not prepare their dishes with ghee (clarified butter commonly used in Indian dishes), so the meals are never too heavy but instead healthy and satisfying. Each dish has a distinct flavor and shouldn’t be missed, so going in larger groups is a good way to try more of the menu!
By Alexander Hinds
