Noon (Farsi for Bread)

On my most recent trip to New York City, I came across a warmly lit restaurant named Tamarind. From my view standing on the sidewalk of 22nd st., this small establishment reminded me of a quaint and quiet wine bar. I invited myself in and set my things down at the bar. After ordering a pomegranate martini, I walked towards the restroom in the back. This is when I realized I was not in a wine bar at all; rather Indian restaurant and bar. I was so excited!

The smells of the rich and flavorful spices used in traditional Indian cooking were overwhelmingly enticing. I noticed a large glass wall to my right and looked over to find the kitchen in clear sight. What I then saw through the glass was perfectly rounded dough sitting on top of a waist-high clay oven. Homemade bread!! Once back at the bar, I asked the bartender about their fresh bread. He told me they have an entire portion of their menu dedicated to Roti (Roti is the name for unleavened breads in India). He pointed out his favorite; Pudina Paratha: Mint flavored oven baked bread with a butter glaze. I could not resist. *Note - all employees seemed to be Indian and speak the same language, which adds to the authenticity for me.

The bread came out fresh from the oven, directly onto my plate. It was cut into small triangles and sprinkled with fresh, dried mint leaves with a light and savory butter glaze. In the center of my plate was a yogurt and tamarind dip that was a nice, subtle combination with the bread. I chose to pair this with a salad of fresh greens served with mango, pea shoots, red and green grapes with a lime and pomegranate dressing. I could taste the pomegranate in the dressing as if I was drinking the juice from the fruit itself.

Although this may seem like just bread and salad to some, for me it was so much more. The flavors of mint and pomegranate, in addition to the freshly baked flat bread, bring me right back to my Persian roots. I could not have asked for a more satisfying meal.