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A jewel among Indian restaurants starts shining

18. června 2009, Cristina Muntean
A A A Velikost textu:
Exotic food aficionados working for the Czech law firm Havel & Holásek in Prague 1 must have been thrilled when Indian Jewel, a new tandoori restaurant, opened just a few steps from their office in Týn 6.
A jewel among Indian restaurants starts shining
Author: Jakub Stadler
With a wide outdoor terrace in Ungelt, where the customs office for Prague used to be, Indian Jewel is the second enterprise of the owner of the Savic hotel in Jilská 7, Prague 1. In Jilská, the hotel features another restaurant, U Dominikána, aimed at Continental and Czech cuisine.

Placed right behind Chrám Panny Marie před Týnem, the church that dominates Old Town Square, Indian Jewel enriches Prague’s landscape of exotic restaurants. Even though it opened in a spot where outdoor terraces abound, Indian Jewel catches the eye through its originally dressed waiters inviting people to take a seat. The terrace is complemented by a charming interior that promises to be a cozy venue in cool weather. The enviable location on the main tourist trajectory attracts not only foreigners but also people from nearby companies and state offices such as the Ministry for Regional Development. Above all, Indian Jewel offers delicious food served at accessible prices given its location, served by people with a smile from the beginning till the end. With all these weapons in their portfolio, Indian Jewel promises to become a must for all local Oriental food lovers.

Spicy and filling

The eye-catching printed menu used the Indian leitmotif of the elephant for its general decoration. It also contained a comprehensive definition of tandoori food—meals prepared in a tandoor, a cylindrical clay oven used in cooking and baking in India, Afghanistan, trans-Caucasus, the Balkans, the Middle East, Central Asia as well as Pakistan and Bangladesh. The motto of the location, a culinary passage to India, was more than marketing as the warm atmosphere managed to completely take me away from Prague’s cold spring.

The starters are varied, both in price and variety. A portion of mild lentil soup is served for Kč 120 and the same price applies for a portion of onion rings dipped in a chickpea batter and fried. Yet, price goes up to Kč 160 for a portion of fried cheese or chicken. Murgh chaat, boneless cubes of chicken with fresh vegetables and lemon dressing (Kč 160), was very spicy, leaving little room for a main course, even though the portion was appropriate.

The menu provides a wide selection of tandoori meals priced between Kč 300 and Kč 490. A portion of tandoori jhinga, prawns grilled with Indian spices (Kč 490), was followed by machhi tikka, fish fillet spiced with the Indian herb ajwain (Kč 300). The nawabi tangri kebab, chicken drumsticks marinated in green herbs and spices (Kč 300), and kastoori murgh kebab, a tender chicken kebab with herbs and egg coating (Kč 350), were also part of the tandoori menu. The hit of the house was the tandoori murgh, advertised as a famous Indian specialty—chicken marinated in yogurt and saffron and grilled (Kč 300). The menu also offered Indian Jewel platters: a platter of assorted grilled meats, fish and chicken (Kč 490) and a platter of assorted grilled vegetables (Kč 300).

Lamb and curry make miracles together

The curry specialties, the second heavyweight of the Indian Jewel menu, were priced between Kč 325 and Kč 490. A portion of jhinga pepper masala, prawns in a green pepper sauce, was priced at Kč 490, while a portion of machi masala, a delicately flavored fish curry, cost Kč 325. Yet, the lamb held the spotlight. The most important lamb-based meals were lamb vindaloo, a spicy lamb curry with potatoes (Kč 360), sag gosht, lamb in creamy spinach (Kč 375), rogan josh, lamb cooked in an onion and yogurt sauce (Kč 360), and lamb pasanda, lamb in a light almond sauce (Kč 360). The lamb pasanda was extremely delicate and flavorsome, even though not as light as the name would suggest for a lunch selection. The menu also includes vegetarian specialties priced between Kč 180 and Kč 200 including sag paneer, fresh cheese with spinach or the aaj ki subzi, fresh vegetables of the day for Kč 200, while dhingri mattar, a green pea and fresh mushroom curry and aloo gobi masala, potatoes and cauliflower in Indian spices, are priced at Kč 180. Rice specialties based on steamed, long-grained Basmati rice cooked with chicken, lamb or fresh vegetables enriched the menu, ranging between Kč 200 and Kč 375.
INDIAN JEWEL
Týn 6, Prague 1
Open: daily 11 a.m.–11 p.m.
Tel: 222 310 156
www.indianjewel.cz
Major credit cards accepted

The various types of breads including naan, a soft, white flour bread (Kč 50), and pudina parantha, layered bread with fresh mint (Kč 60), which tasted exquisite in combination with the lamb in almond sauce were another Indian specialty. Other breads were the tandoori roti, a dry, whole wheat bread (Kč 50), lachna parantha, soft layered bread with butter (Kč 55), and bharwan kulcha, white bread stuffed with a choice of cheese, onion or minced lamb (Kč 65) that the waiter recommended as particularly delicious.

Sweet and heavy

I decided for an Indian masala tea (Kč 65) which was flavorful, original and profound, pushing me to ask for a second portion. It went perfectly with the list of desserts, which included a selection of appealing items such as the malai pista kulfi, a typical Indian ice cream with pistachio, aam ki kulfi, mango flavored Indian ice cream, gulab jamun, milk dumplings soaked in sugar syrup with rose water served warm or kheer, saffron flavored Indian rice pudding. All desserts were priced at Kč 120. The milk dumplings served warm made the perfect end for a taste-diverse lunch, even though they weren’t the lightest option I could have selected. Indian Jewel also serves alcoholic beverages, from appetizers to liqueurs and cocktails, with a reasonable list of choices. The price of soft drinks was typical for the center—Coca-Cola, a 0.33 l bottle of Mattoni water, an espresso or a cup of tea was Kč 45. Customers can also order a cold specialty, the mango lassi (Kč 80), which might be a refreshing option on the terrace in a hot summer day. The restaurant also features a decent selection of wines from the Czech Republic, France, Italy, Chile and Argentina. Prices range between Kč 459 for a bottle of 0.75 l Cuvée rose Kovács to Kč 1,169 for a bottle of 0.75 l Chablis AOC Domaine Lorot.

EVALUATION
Commendable:
Diverse and original menu, prices, food, service, website, outdoor and indoor setting.
Needs Improvement:
Better advertising and directions for non-Prague customers.
Diverse and promising

Indian Jewel also features lunch menus, priced at Kč 109, which is quite reasonable considering that desert alone costs Kč 120. Clients were diverse, from a single businesswoman enjoying a quiet lunch to some Japanese, Indian and Western tourists. The music was very light, entertaining and full of rhythm. The interior decoration was charming, with wooden tables and large, comfortable wooden chairs covered with soft pillows. The walls were covered with drawings of women and parts of bodies covered in jewelry. The overall experience brought by the Indian Jewel was original and deserving of a return visit. In a competitive environment, Indian Jewel enters with the right foot, promising to establish a solid presence among the already established Prague-based oriental restaurants.
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