Also in this picture you can see some vegetable korma, basmati rice, cholay (curried chickpeas), curry chicken, and mutter kheema (minced lamb).

I would absolutely recommend this place if you have never had Indian food before. For one, it is good. Period. Two, everything I have had, at least today, has not been super spicy. Nothing overpowering. Nothing too strange. And three, it is cheap. The lunch buffet with tax and tip came out to be $10 per person. 10 bucks for a full belly that will last long into the evening.

So yeah, I'm trying something different. I personally like the design, but we'll decide this democratically by way of the poll on the right of the blog here. I do understand that there's a couple of features missing (i.e. the archive widget), and I'm working on that. For now, try and ignore the lack of a couple features, and focus more on whether or not you like how it looks.

Thanks.

Green Beans with Feta and Dill
Ingredients:
2lbs fresh green beans, ends cut off
1/2C Italian dressing
1/4C plain feta cheese
1/4C red onion, chopped
1/4C dried dill weed (I've never tried fresh dill before)

Directions:
Cook green beans in boiling water for 7 minutes or until tender-crisp. Drain and rinse with cold water. Toss green beans with dressing, feta cheese, red onion and dill in a large bowl. Serve immediately or chill for several hours.

Notes: This meal pairs very well with a salad and sourdough bread!

This particular outing I went with my usual - the 1/3 pound cheddar burger, with a side of fries. It's big and fantastic, and ranks in the top 3 of my favorite burgers anywhere. It's got cheddar in the title, but instead of using real cheese they use that fake, cheez-wizish stadium stuff that just makes it that much greasier. Some people would view fake cheese like that as a negative, and for most everything else I would too, but in a burger - the kind that seems to celebrate ignoring better judgement and lets good health be damned - it's exactly what the doctor ordered.

I would like to take this opportunity to point out, for those of you who haven't seen it already, our restaurant map. It is currently featured at the very bottom of this blog, so if you scroll down you'll find it. Basically, our plan is to put any restaurant that gets reviewed on this blog, good or bad, on the map. So don't hesitate to post a review for any restaurant. Pictures are appreciated but not necessary.

Rosemary Lamb Chops -

2 teaspoons crushed rosemary leaves
1 teaspoon thyme leaves
1 teaspoon ground black pepper
1 teaspoon garlic powder
1/2 teaspoon salt
1 cup finely chopped onion
1/2 cup orange juice
1/4 cup dry white wine
3 tablespoons olive oil, divided
2 loin lamb chops, approx. 1 inch thick

1. Mix crushed rosemary, thyme, black pepper, garlic powder, and salt in a bowl. Add onion, orange juice, white wine, and 2 tablespoons olive oil. Whisk together and reserve 1/2 cup marinade mixture for later use.

2. Place lamb chops in a zip-top plastic bag; add marinade. Make sure they're well coated on both sides. Refrigerate 30-60 minutes. Remove lamb from marinade and pat dry with a paper towel. (Do not remove onion pieces from chops.)

3. Heat remaining oil in a heavy skillet over medium-high heat. Place lamb in skillet. Sear one side of lamb approximately 4 minutes or until well browned. Turn chops over and cook 4 more minutes or until desired doneness. Add reserved marinade and simmer 2 minutes. Remove lamb to a serving plate. Pour reduced marinade over lamb.

Mashed Potatoes -

1 pounds red skinned potatoes, washed and quartered
2 1/2 cups water
3 cubes chicken flavored bouillon
6 to 8 cloves roasted garlic
1/4 cup cream cheese, softened
2 tablespoons chopped fresh parsley

1. Place potatoes in a large saucepan. Add water and bouillon cubes. Bring mixture to a boil. Reduce heat, cover, and cook for 20-25 minutes or until potatoes are tender. Drain, reserving the cooking liquid. Mash potatoes. Add roasted garlic and cream cheese. Gradually beat in enough reserved cooking liquid to make potatoes light and fluffy. Stir in parsley and serve immediately.

This is one of the best meals Amber and I have thrown together since the move. It is defnitely a winner, and it has definitely made it into the repeat pile. Ring the bell!