THAT’S WHEN YOU JOIN US ON "LIVE
IN THE D."
THE AIR OUTSIDE MIGHT BE CHILLY,
BUT WE’RE SHARING SOME FOOD THAT
WILL WARM YOU UP.
WE’RE TALKING CURRY AND TANDOORI
CHICKEN AND TYKA TIKKA MASALA.
>> Tati: WE’RE TAKING YOU TO
AN INDIAN GRILL IN TODAY’S DINE
IN THE D.
>> SERVING UP SAUTEED RICE
DISHES, CURRY PACKED WITH
FLAVOR, AND MARINATED CHICKEN
THAT’S BEEN DELICIOUSLY
CHARGRILLED IS BASICALLY A
FAMILY TRADITION FOR THIS COUPLE.
>> MY DAD MOVED HIS FA FAMILY.
INDIAN FOOD IS REALLY POPULAR.
MY FIRST INDIAN RESTAURANT WAS
OPENED IN 2007.
>> Michelle: AT THE TIME, MANY
PEOPLE WERE UNFAMILIAR WITH
INDIAN FOOD.
>> I HAD A FOOD SET UP IN FRONT
OF CUSTOMERS BUT NO ONE TOUCHED
BECAUSE THEY DON’T KNOW HOW THE
USE THE FORK AND KNIFE.
I ALWAYS BELIEVE MY MOM’S NAME
IS VERY GOOD LUCK FOR ME.
HER NAME MEANS "LIGHT OF THE
WORLD."
I START THAT AS THE NAME OF MY
SECOND LOCATION.
>> Michelle: AND THE MAIM
BROUGHT HIM GOOD LUCK.
SHORTLY AFTER OPENING THE FIRST
RESTAURANT, THEY WERE SO BUSY
THEY NEEDED TO ESPAD.
>> HOW OFTEN DO YOU COME HERE IN
>> FIVE DAYS OF THE WEEK.
IT’S THE FOOD AND SERVICE AND
THE PEOPLE.
>> I FEEL LIKE OPENING THIS
LOCATION DURING THE PANDEMIC
WHEN EVERYTHING WAS CLOSED IN
THIS NEIGHBORHOOD, WE GET MORE
WELL-KNOWN.
RIGHT NOW WE HAVE GREAT FLOOD.
>> Michelle: GREAT FOOD USING
FAMILY RECIPES AND A TRADITIONAL
TANDOORI OVEN.
>> NOT A LOT OF INDIAN
RESTAURANTS HAVE THE ACTUAL
TANDOORI OVEN.
THEY’RE CLAY OVENS.
EVERYTHING IS MADE FROM SCRATCH,
THAT’S FOR SURE.
>> Michelle: WHILE THIS IS A
BEAUTIFUL SPREAD OF FOOD, WE’RE
GOING TO START WITH THE
APPETIZERS.
THEY HAVE TWO DIFFERENT TYPES OF
SIMOSAS WHICH ARE FILLED WITH
GROUND LAMB, OF YOU HAVE THIS
VEGETARIAN ONE MADE WITH MASHED
POTATOES, PEAS, AND ONIONSEN
THEY ALSO HAVE THIS CHICKEN
PACORTA, LIKE A CHICKEN FRITTER
SERVED WITH FOUR DIFFERENT TYPES
OF CHUTNEY WHICH YOU CAN DIP
THEM IN.
IF THIS IS YOUR FIRST TILE
TRYING INDIAN FOOD, I WOULD
RECOMMEND THE CHICKEN
TIKKA MASALA, IT’S THEIR MOST
POPULAR DISH.
IT’S RICH AND CREAMY.
IT’S GOT CHICKEN, TOMATO,
COCONUT, ALMOND AND LOTS OF
PAPRIKA.
THEY HAVE A LOT OF OPTIONS FOR
VEGAN AND VEGETARIANS.
ONE OPTION IS MIXED VEGETABLE
CURRY.
IT’S A SAVORY CURRY SAUCE
COVERING A BUNCH OF MIXED
VEGETABLES.
FOR THE VEMGTARIANS, THEY HAVE
THIS TYPE OF CHEESE, AND IT’S
MADE IN A NICE CREAMY SAUCE WITH
FRESH SPINACH.
ONE OF MY PERSONAL FAVORITE
DISHES OF ITIAN FOOD IS LAMB
GELFRAZEE.
IT’S SERVED WITH PEPPERS AND
ONIONS IN A CURRY SAUCE WITH
LOTS OF GINGER AND GARLIC.
ANOTHER REALLY POPULAR DISH IS
THIS LAMB BRIONI.
IT’S SAUTEED BASS MAUTI RICE
WITH FRESH LAMB AND SERVED WITH
LOTS OF ONIONS AN CILANTRO ON
TOP.
AND FINALLY WE HAVE THEIR
CHICKEN TANDOORI.
THIS IS MADE IN THE VERY COOL
CLAY OVEN.
IT’S MARINATED CHICKEN AND IT’S
GRILLED TO PERFECTION.
IT’S SERVED ON A BED OF SAUTEED
ONIONS AND PEPPERS.
>> Tati: OKAY.
WHAT ARE THEIR BRINGING FOR US,
MICHELLE.
>> Michelle: THEY HAVE A
COUPLE DIFFERENT DISHES.
ONE CLOSEST TO YOU IS CHICKEN
SOUP.
IT’S DONE INDIAN STYLE.
>> Tati: WHAT MAKES IT INDIAN
STYLE?
>> Michelle: I AM NOT ENTIRELY
SURE.
IT SMELLS LIKE IT HAS SOME
INDIAN SPICES, LIKE THE CURRY.
>> Rhonda:
>> DOES IT HAVE A LITTLE CURRY
IN IT, J.T.
IT WILL KNOCK OUT YOUR COLD.
>> Michelle: EXACTLY, AND TATI
IS DIGGING INTO THE CHICKEN
TIKKA, ALSO COOKED IN A TANDOORI
OVEN.
IT’S NICE AND FLAVORFUL.
THIS IS ONE OF MY FAVORITE
DIRKINGS.
I REALLY ENJOYED THAT.
ESPECIALLY WITH THE ONIONS.
PUT SOME SAUTEED ONIONS ON
SOMETHING AND I WILL LOVE IT.
JASON IS DIGGING INTO THE LAMB
BRIONI RIGHT HERE.
SO IT’S KIND OF LIKE -- I
WOULDN’T SAY IT’S LIKE FRIED
RICE, BUT IT GIVES ME INDIAN
FRIED RICE VIBES.
>> Jason: GOOD, VERY DELICIOUS
>> Tati: AND WE ALSO HAVE THE
VEGGIE CURRY.
SO THIS IS A VEGAN DISH, A LOT
OF INDIAN DISHES ARE ACTUALLY
NATURALLY VEGAN OR VEGETARIAN.
THEY JUST MAKE ’EM THAT WAY
NATURALLY SO I THOUGHT THAT WAS
A REALLY COOL THING TO HIGHLIGHT
SINCE YOU GOT TOM NAN BREAD, OF
COURSE, THE RICE TO DIP
EVERYTHING IN, AND THEIR MOST
POPULAR DISH, CHICKEN
TIKKA MASALA.
>> Tati: THERE’S THE NAAN
BREAD, WHICH IS PHENOMENAL.
>> Brandon:
>> Michelle: THERE’S SOME
GARLIC NAAN
>> Tati: YOU CAN SEE THE
GARLIC ON TOP OF IT.
>> Jason: DON’T BE THAT, I
WON’T BE ABLE TO SIT NEXT TO YOU
THE REST OF THE SHOW.
HI, HOW YOU DOING?
[LAUGHTER]
>> Tati: MICHEL, SOMETHING
THAT MAYBE PEOPLE MAY HAVE FEAR
OF IS THE SPICE LEVEL AT THESE
KINDS OF RESTAURANTS.
DO THEY HAVE DIFFERENT SPICE
LEVELS AND WHAT DO YOU RECOMMEND
FOR PEOPLE TRYING INDIAN FOOD
FOR THE FIRST TIME IN.
>> Michelle: YES, THEY DO HAVE
DIFFERENT SPICE LEVELS AT A LOT
OF DIFFERENT RESTAURANTS.
MILD IS WHAT I WOULD REMEMBER
FOR NEWCOMERS.
IF YOU’RE REALLY INTO SPICE,
THEY CAN GO ALL THE WAY UP TO
NAGA SPICY, WHICH IS JUST LIKE
A -- THAT’S THE LEVEL ABOVE.
YOU HAVE TO BE IN THE OLYMPICS
OF HEAT AND SPICE TOLERANCE TO
TRY NAGA.
>> Jason: NAGA-NNA MAKE IT OUT
OF HERE.
>> Michelle: I THINK THE ONE
YOU’RE DIGGING INTO IS SWEET,
JASON.
>> Jason: I HAVE NEVER TRIED
THIS BEFORE.
IT’S CALLED WHAT NOW?
>> Michelle: THIS IS CALLED
CHICKEN TIKKA MASALA.
IT’S ONE OF THE MOST POPULAR
DISHES.
IT’S SWEET, CREAMY, VERY SWEET.
>> Jason: VERY SWIES.
>> Michelle: I WOULD LIKE THAT
WITH A LITTLE HEAT
>> Tati: A LITTLE
SOMETHING-SOMETHING.
>> Michelle: THEY HAVE FOUR
LOCATIONS.
THE ONE I WENT TO IS ON MACK AND
CADDU, THEIR FIRST LOCATION
WHICH IS TAKE-OUT ONLY, WHICH IS
AT MAC AND VERMEER.
THEY HAVE A LOCATION ON
WOODFIELD AND BLOOMFIELD HILLS
AND ANOTHER ON HAGGERTY INSIDE
THE MOREFIELD VILLAGE SHOPPING
CENTER
>> Tati: DELICIOUS, ANOTHER
GREAT FIND.
>> Michelle: THANKS
>> Tati: MICHELLE, THANK YOU
SO MUCH.
AND THANK YOU FOR GETTING ME
THIS CHICKEN.
SHE KNEW I WOULD LIKE IT.
THANK YOU.
SO IF YOU LOVE ALL THINGS FOODIE
RELATED IN METRO DETROIT AND YOU
WANT RESTAURANT RECOMMENDATIONS
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THAT WAY YOU WILL ALWAYS BE IN
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FOOD IN DETROIT AND LIKE I
ALWAYS SAY, LEAVE MICHELLE A
SUGGESTION.