New York has, arguably, the most diverse offerings of ethnic and regional dining options any where in the world. In the past such cuisines offered only a handful of choices such as Indian dishes with spice that would make Andrew Zimmern’s taste buds cry “Uncle.” That no longer is the case as experiences chefs have developed offerings designed to excite the palate of even the most sophisticated diner. The East Village’s Malai Marke is one such example of evolving ethnic retaurants. East Sixth Street where the restaurant is located, has come a long way from its early days as a Jewish enclave in tenements and streets teeming with pushcarts and local shops. It is now a desirable location for those seeking a wonderful culinary experience. Malaia Marke has been described as a welldecorated, particularly romantic, particularly fresh and particularly delicious restaurant. The waitstaff has been recognized as being knowledgeable and willing to offer suggestions. They are there to help, serve and
hovering over diners. Topping popularity on the menu are the puffy luchi bread. The waitstaff never hurries diners and even leaves plates with sauce untouched so that diners can continue to enjoy as they soak it up with crisp roti. Indian restaurants have learned that not so long was a hallmark of Indian food. At another restaurant in an exclusive hotel, a diner had taken a mouthful of a curry dish and sat there with smoke coming out of her nostrils. The imperious waiter looked at her and commented: “It does take some getting used to.” That will never happen at Malai Marke. Dishes are prepared and serve dto the diner’s taste. The concern here is that the diner should have a pleasurable experience and fully enjoy the meal. Malai Marke’s Chennai goat curry is spiced but not in a manner as to numb the senses and taste buds. And if you would like a
milder version, just ask for it. Chicken with coconut, peanuts and poppyseeds was well prepared. Meat dishes are tender, tasty and com with generous portions. Lamb pasanda and comes in a creamy sauce. Although the portions appear small when delivered in a pot, it is deceiving. There is more than enough to share with others at the table. Nan bread is tasty on its own and is enhanced when used to dip in the sauce. Rice is a bottomless dish and comes in unlimited
Malai Marke 318 East 6th Street (212) 777-7720 www.malaimarke.com
Resident