1. -3
A.J.'NIYOTA (LEFT) AND THE OWNER WITH
SUNEET VERMA (BElOWI
atta from Delhi, spices from
Amritsar, although they are all
available in New York. "I even
get small amounts of "dahi,
every week, from home " and
the 'authentic' flavour shows in
his Chicken Malai Kababs,
which he serves, sizzling, on a
skewer, in a day-oven. His suc-
culent Lamb Chops are very
popular, as also his Goan
seafood appetisers (Crab and
Mussels Masala, Fish Pari
Perri).
"vVe cut the meats ourselves,
we make hnruii not sauces -
everything'S authrcntic," states
A.J. proudly. The lOO-seater
restaurant is on two levels, and
on the ground floor is the well-
stocked bar, which gets more
and more crowded, as the night
lengthens and the lights dim. "I
have a lovely girl from Kerala,
who manages the bar, and she is
now got a break on TV," beams
A.J. He serves kababs straight
from the tawa; at the bar, and
among a choice ofliqours, serve
Indian wines like Anarkali and
Cbabri which he raves over. He
o H'c rs us his special cocktail,
made of rum,
mnt in pattas to cocktailsin khullars, A.J.'s Niyota isa whole new Indian
experience
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Stone, has a quick bite, and
leaves. We're not in a hurry to
leave, as we tuck into an array of
potent curries, in a range of
tempting colour - Kadai Green
Chicken (marinated mostly in
green pepper), creamy Malai
Chicken, red 'Balti Gosht'. The
flavou rs, taste and texture are
impeccable.
I'm curious to know who his
chef is, and A,J's delighted to
talk of Mo yid Ali, whom he 'kid-
napped' from Bombay Club (the
famed Indian restaurant in
Washington, where Clinton
often dines). "Our breads are
the best in town," declares A. J.,
as we find it difficult to choose
between the onion kulchas,
lachha parathas and keema
naans. The aroma of dum ki
bilyani wafts across, and one bite
reveals that it's first-class. What's
interesting is that A.J. has a big
vcgetau,,n menu, and I must
admit I never knew that vegetar-
ian kabas could melt in one's
mouth so!
There are dais, paneers, han-
dis and bhartas. Right from the
mango lassi served in a khullal',
to tile crisp pappads and mint
chutney, the chaat u: apattaand
the kulfi served in an orange, it is
an Indian experience all the way.
I'm glad for discovering A.J.'s
Niota and would recommend it
to all Indians, longing for a
touch of gourmet-food, abroad.
Rai is thrilled that his clientele,
which originally consisted of
only Americans, now is a big
draw with local and visiting
Indians. "My neighbours corn-
plain that I've run them out of
hll~il1l'~s." 1:IIp;hsrhc rcsmurnn