QUINCYHANART

I found it difficult to decide on just one out of the vast array of vegetarian and meat-based dishes, so I ordered a spread that included a lamb seekh kebab, basmati rice, garlic naan and a mango lassi—a sweet Punjabi yogurt drink traditionally consumed in the summer. However, my main focus was the chicken hakka noodles, an Indo-Chinese concoction that fuses chow mein with chilies and South Asian spices.

After a few minutes the kebab, rice and naan arrived, and I dove right in. I was pleasantly surprised by the chewy, pillowlike texture of the naan and its subtle taste of char. The chopped garlic on top provided a spicy and flavorful kick. I found the taste of the lamb in the seekh kebab exceptionally rich, but a bit too salty. I had no complaints about the rice’s flavor, but the quantity was barely enough for one person.

Soon after, my noodle dish arrived, garnished with scarlet red peppers and sliced green onions. As I worked through the substantial serving, I detected spices such as cumin in the aftertaste of the noodles. The hakka noodles were too greasy and similar to traditional chow mein; the South Asian influence was almost unnoticeable. I also found the chicken substandard as it seemed to be precooked and had a very mild flavor.

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Overall, the restaurant’s dishes to be underwhelming. Still, there were some standout orders, the mango lassi was a refreshing palate cleanser and the tender garlic naan was one of the best I have ever tried. I also found myself craving some of their side dishes after I left. Although the hakka noodles were disappointing, Karimi Restaurant is worth giving a try for its other selections. Karimi Restaurant (3/5)