Starting Saturday, December 20th the Northern Liberties location of Tiffin will be serving an all-you-can-eat brunch featuring Indian specialty entrees, appetizers, tandoori grilled kebabs, chutneys, rice and fresh breads served table side along with desserts for only $8.50. If you’re a Tiffin Card members you ca knock off an extra 10%.

Tiffin [Official Site]

David Snyder learns it’s the ingredients that are the special ingredient at Ekta.

“Garam masala,” Bhattarai cited when asked about the ingredients in the dishes I ate. This spice blend is very common in Indian cuisine. But what is unique about Ekta’s, I learned after some gentle prodding, is that Bhattarai makes it from scratch by blending more than 10 different components, including coriander, black and green cardamom and star anise. “It’s hard,” Bhattarai told me, “but it brings real good flavor and good taste.”

The Magic Powder [City Paper]

Adam Erace feels pangs of guilt over his new love affair with Ekta, the Girard Avenue Indian takeout spot that is not Tiffin. But that doesn’t mean he’s going to stop.

When it comes to spice, normally I’m a heat-seeking missile, so I was surprised that my favorite dish at Ekta was among the menu’s mildest. Not the crisp, greaseless onion bhaji or the minty, tamarind-streaked samosa chat—though both of those not-hot starters charmed—but the chicken korma. Ekta’s cooks just killed it on this one: a mellow curry so deep golden it was as if Midas himself made it.

Thickened with heavy cream and cashew paste, spiced with green cardamom and mace, the nutty, buttery korma must be what Indians turn to in times of comfort. After the tender cubes of chicken were gone, I piled my plate with basmati Himalayas and poured on the surplus sauce. So good I smoked a cigarette afterward.

Ekta! Ekta! Read All About It [Philadelphia Weekly]

David Snyder compares Minar Palace to Michael Jordan. But is it the Bulls Michael, or the Wizards MJ?

On the Rebound [City Paper]

Buzz is definitely building for Ekta, the other Indian takeout spot on Girard Avenue. Phoodie.info says they’ve fixed all the problems that Tiffin has had and Brian Friedman of AroundPhilly.com pours on the praise.

Truth be told, the fact that such marvelous food is being served in such humble surroundings makes its deliciousity even better somehow. Not that it needs the help.

Because this is the kind of place that serves food of such layered precision, such finely filigreed detailing that you really need nothing else than what’s on the plate in front of you to make for a serious eating experience.

Review: Ekta [aroundphilly.com]
Takeoug of the Gods: Ekta [Phoodie.info]
Ekta [Official Site]

I swung by Minar Palace today because, like the rest of you, I couldn’t quite believe that it was really and truly going to be open today after so many false alarms. But it was! It’s true! I had chicken saag over rice (decent portion, $7.95) and naan for lunch and it was pretty darn great.

The digs are sweet too – especially compared to their previous hole-in-the-wall on Sansom Street. It sports a sort of a moody maroon-deep red palette and is stocked with plenty of tables.

Menus below.

Minar Palace Photo Set [Flickr]
Minar Menu Page 1 (PDF)
Minar Menu Page 2 (PDF)

Davinder Singh, Manager of Operations of Minar Palace sent us a note this evening proclaiming that this Wednesday will be Minar Palace’s grand opening.

I am happy to announce that Minar Palace Indian Restaurant will have its Official Grand Opening on Wednesday September 10, 2008. After a two year hiatus we will be back in business! I thank everyone who has contacted me since our closing. Please help spread the word and make sure you stop by at some time to check out the new location and try some of that great tasting food that made us so popular. I hope you all enjoy the changes we have made. See you all very soon.

The original Minar Palace closed over two years ago when they were forced from their 16th and Sansom location. Faithful patrons have kept the faith since, hoping their favorite affordable Indian restaurant would make a return.

And now 6 months after the original projected opening date, it looks like it will finally happen.

Minar Palace will be open weekdays from 11:30 to 9:00 pm and Saturdays from 11:30 till 7 pm. There will also be free delivery downtown.

Food and Drinq is reporting that Minar Palace is scheduled to have their grand opening on Wednesday, September 3rd.

Minar Palace’s grand opening (?) [Food and Drinq]

Adam Erace skewers Fairmount’s new Indian King of Tandoor like it’s a dry lamb shishkebab.

In the Strawberry Quik-colored dining room, halal families and empty nesters dine beneath Italian chandeliers affixed to gilded medallions made in India. Ornate serving bowls cup the curries and water brims in beveled glass chalices. Islam aimed upscale looks-wise, so KOT is clearly not your typical tandoor house. Here’s the catch-22: Better food is often at the typical tandoor house, a dirt-cheap buffet or campus lunch truck with questionable sanitation.

King of Tandoor [Philadelphia Weekly]
King of Tandoor [Official Site]

The Daily News does a review, checking out King of Tandoor, the new Indian restaurant at 18th and Callowhill.

A tandoor is the signature clay oven of Indian cuisine, so if your name is King of Tandoor, the breads and barbecued meats had better live up to their namesake. They did.

The Grilled Meat Appetizer ($10.95) was a mix of luscious chunks of lamb, chicken, beef and sausage. The tandoor cooks at very high heat, so the risk is the meat will dry out. These retained their juices. Just don’t ask if you can substitute meats, though. Our waiter was a bit put out by that request.

The Chana Chat ($4.95) was a tangy salad blend of chick peas potatoes and onions tossed in a tamarind sauce, sprinkled with Indian herbal salt. This was so delicious we ate the chick peas as though they were peanuts. Good thing we only ordered the appetizer portion.

One of the delights of the menu was the Fresh Shrimp appetizer ($7.95). This Bengal dish offers shrimp in a spicy sauce served with a light fluffy bread that was similar to a crepe, but with many layers. There’s the slightest hint of heat in the sauce that has that addictive quality to keep you coming back for more.

Two and a half forks

King of Tandoor a pleasant experience [Philadelphia Daily News]
King of Tandoor [Official Site]