Located near the cluster of jewelry and grocery shops along the Oak Tree Road in Iselin, Urban Spice stands out with its bright sign and fenced premises. It attracts shopper for its mostly North Indian dishes.
I visited Urban Spice on a weekday night for dinner. The restaurant was not fully occupied. The relaxed looking servers welcomed me with a wide grin. The eating space was nicely decorated in bright colored upholstery, pretty chandeliers. The seats were comfortable and cozy. The bathrooms facility, hidden from public view, ensured good hygiene for both customers and the staff.
Before placing an order we (I was accompanied by a colleague) asked to meet the chef whom we intended to ask about his specialties dishes. Franklin Fernandez, the assistant chef, appeared in his apron informing us that the head chef was on his way to the restaurant.
Chef Fernandez, who joined Urban Spice a year and half ago, recommended that we start with a tandoor dish, Paneer Tikka ($13.95). He brought the appetizer sizzling in a silver wrapped tray. The cubes of paneer looked golden in color, which were lavishly marinated with yogurt, herbs and spices prior to cooking on slow flame of Tandoor. The flavor of spicy paneer, which quickly melted in my mouth, engulfed my mouth.
One can start dining with soups, which are usually not part of Indian tradition. For soup lovers Urban Spice offers only two kinds, Mulligatawny soup, traditional lentils or vegetable soup and tomato soup-an extract of tomatoes flavored with tempered ginger and coconut.
Chef Fernandez claimed that the restaurant uses prepares its own ingredient of herbs and spices instead of buying packets of readymade spices from the market. Because the kitchen staff uses a variety of nuts and spices in most of its preparations, it is advisable to explain the waiter about the level of spices or any kind of allergies at the time of placing order.
I didn’t try other appetizers on the menu; however, Fernandez suggested that Bharva Mirch Pakora ($4.95), fried green pepper stuffed with seasoned potato, was another of his specialties. Chicken 65 ($6.95), another favorite of customers offered fried chicken marinated with freshly grounded spices sautéed with curry leaves and mustard seed. The prices of appetizers vary from $4.95 to $7.95 Deep fried samosa and Papri Chaat are other dishes demanding to try.
I ordered a chicken entrée, Murgh Tikka Masala ($14.95); tender charcoal grilled chicken morsels cooked in tangy velvety tomato and onion gravy. The tomatoes pass on its dark red color to chicken cubes, which make it tempting.
Most of the chicken or lamb entrees are priced between $14.95 and $15.95, while vegetarian entrees are priced between $11.95 and 12.95. Dal, the popular yellow lentil costs $10.95 and desserts between $3.95 and $5.95. Each dish is sufficient for two.
If you are not a good eater, you may feel full after the appetizers, chicken or paneer. We consumed the spicy and golden cubes of paneer and some of the bright red chicken pieces as we moved on to main courses comprising of Hyderabadi chicken curry, Balti dal and Malai Kofta accompanied by assortment of Lachha Parathas and garlic nan. The head chef, Thomas Rodrigues had already arrived encouraging us to eat his recommended dishes, such as, Malai Kofta and flavored Nan.
“Some people complain about paneer not being so soft. The thing is paneer should be eaten hot. It will then melt in your mouth and fill it with flavor,” Rodrigues said.
Even though absent from the restaurant’s menu, Chef Rodrigues, who hails from Goa, recommended Goan curry dishes.
“Choose shrimp, chicken or lamb, ask for it Goan”, he said with confidence. We were too full to accept his advise.
After spending 14 years in the U.S., Rodrigues has developed expertise in preparing some spicy and other not-so-spicy dishes. I asked him why Indian dishes are criticized for being too oily? Rodrigues said that a thoroughly cooked dish was bound to release oil visible on curry surface. “Deep fried samosas ensure that they are well cooked”, he explained.
After the appetizer and main courses of dishes, we thought it necessary to sweeten the flavor in our mouth. “Let us try Ras Malai”, I told the manager, Ankur Agrawal.
“Try our Orange Kulfi!” Agrawal, the young and energetic manager of the restaurant, recommended. I had never heard of orange kulfi. I knew the best kulfi served frozen in an earthen cup.
Intrigued, I agreed to try.
Agrawal explained, “We scoop a full round orange and stuff it with kulfi and cut it in to pieces before placing in the freeze”, he said. The dish arrived with pieces of kulfi sticking together with the orange skin. “Please don’t eat the orange part. It is there to add its flavor to the kulfi”, advised Agrawal.
It was a treat!
Urban Spice
42 Marconi Avenue, Iselin, NJ 08830
(732-283-1135) info@urbanspice.com
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