contributed by Katy Morris
Celebrated Chef Kausik Roy, a culinary expert who has mastered the intricacies of authentic Indian cuisine and has been successfully satisfying the palates of East Village and CT diners for years, has opened the doors of his newest eatery in Fairfield County, Aladin Indian Bistro. When crafting the menu, the Chef deliberately incorporated plenty of locally sourced vegetarian and gluten-free options in an effort to cater to more health-conscious clientele.
Each dish exudes a profusion of rich Indian spices, savory flavors, and aromatic herbs, including chili, cilantro, curry, onion, bell pepper, mint, and more. Here is a taste of some of the flavor-packed, vegetarian and/or gluten-free options available: Vegetable Mulligatwani Soup, Dal Makhni (black lentils infused with garam masala), Karari Bhindi (picture & recipe provided below – delicious crispy okra with red onion, cilantro, and green chili), and Diwarni Handi (spicy eggplant, carrot, green bean & pea stew with peanuts, yogurt, fenugreek and onions).
The terra cotta floored, artistically decorated space of Aladin is located on the bustling Westport Avenue in Norwalk, directly adjacent to Stew Leonard’s. They are conveniently open 7 days a week for both lunch and dinner, and are also available for take-out, catering, and local deliveries.
Enjoy one of Chef Kaushik’s distinctive dishes right in the comfort of your home. This Indian take on crispy okra (a vegetable powerhouse that is loaded with fiber, vitamin C and folate) is great as a snack or accompaniment to a delish vegetarian meal.
Check out their online “Gluten-free”, lunch, and dinner menus for more mouthwatering alternatives.
NOTE: Kosher Like Me was invited to a tasting at Aladin Bistro. The opinions expressed here are our own.
This vegetarian side dish is simple to make and a perfect accompaniment to chicken or fish. It would be a satisfying vegetarian entree, also, especially alongside protein packed lentils. Serve over rice.
- Canola oil
- 1 pound okra, stems removed and thinly sliced lengthwise
- 1/2 small red onion, thinly sliced
- 2 small or 1 medium tomatoes, cored, seeded and thinly sliced
- 1/4 cup chopped fresh cilantro
- Juice of 1/2 lemon
- 1 teaspoon kosher salt
- 1 1/2 teaspoons chaat masala
- Heat 2 inches of oil in a large heavy-bottomed pot to 350°F.
- Add 1/3 of the okra and fry until browned and crisp, about 5 to 7 minutes.
- Transfer to a paper towel-lined plate and repeat with remaining okra, making sure the oil temperature comes back to 350°F before frying additional batches.
- In a large bowl, toss the okra with the onions, tomatoes, cilantro, lemon juice, chaat masala and salt. Taste for seasoning and serve immediately.
This recipe is vegetarian and parve (non-dairy). Thank you to Aladin Restaurant, Norwalk, CT. for sharing. Photos courtesy of Chuck Dorris