wellington | table
Farali Pattice is an Indian dish from Gujarat in western India. It is made with coconut, mashed potatoes, roasted cashews, cumin, fresh coriander, black salt, a dash of lime juice and more.
Signature Dish Unique Home-Style Dishes And More At Aroma Indian Cuisine
Story and Photos by Jack Lowenstein
Aroma Indian Cuisine opened in February of this year on Village Blvd. in West Palm Beach. Executive Chef Clarence “Rence” Xavier is the creative mind and part owner of the new restaurant. His goal is to serve Indian cuisine that is also influenced by his culinary experience throughout his career as a professional chef. Managing the new restaurant is a chance for Xavier to introduce something original to every plate that graces the tables at Aroma, and it is a chance for him to learn the flavors that people in the area enjoy. “If you look at my menu, you’ll see many home-style dishes, and a lot of things that we are offering you may not see in any other restaurants here,” Xavier said. “Most of these things, which I introduced, normally we cook only at home. That is the difference between us and other places around the area.” Xavier grinds and roasts all the spices that are used in the dishes on the Aroma menu. “I personally don’t like to use any of the powdered spices,” he said. “So, that makes a lot of difference. When you eat the food, then you understand that.”
This doesn’t mean that classic Indian dishes won’t show up on the Aroma menu. “We do offer the popular dishes,” Xavier said. “At the same time, we have our specialty. That is the home style. That is what I believe will allow our business to stand out.” A signature treat that Xavier offers under appetizers on the menu is a popular dish found in homes of people from Gujarat, a state in western India. It is called Farali Pattice — made of an outer layer of coconut, and mashed potatoes seasoned with fresh coriander, roasted cashew, cumin and black salt, with a dash of lime juice. “This particular appetizer, it is made in people’s homes,” he said. “It has a bit of a spice and aroma. It wellington the magazine | september 2017
Published on Aug 31, 2017
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