RESTAURANT REVIEW
I2I FUSION
FAMILIAR FLAVORS COMBINE FOR ONE-OF-A-KIND TASTE.
LIKE TRYING A NEW FOOD, IT MIGHT take an open mind to try the dishes that Mickey Chopra and his staff are serving at i2i Fusion in Boonton, one of the area’s first Italian Indian restaurants. But he’s not messing with Grandma’s recipes—he’s introducing something new. Chopra’s been slowly integrating Indian dishes to the one-time pizzeria, which he purchased last summer, to create a menu that is a mash-up of many familiar and favorite flavors. Eating out can be challenging and frustrating for my dining companion, who has Celiac disease as well as sensitivities to dairy, corn and soy. So it was a pleasant surprise to see several appetizers and entrees (not just salad) that were gluten-free or could be made gluten-free. The challenge? Deciding what to order. Did I want Masala or Marsala? Pasta or Pakora? We learned that there were no wrong choices. She started with Tikka Masala Kebab, an Indian-style chicken satay. Satay is essentially meat on a stick, but it’s the undisputed king of Asian foods—nearly every country has its own version. At i2i, the dish is mostly made of juicy darkmeat chicken flavored with masala spices and served over a bed of caramelized onions. I had the Fish Pakora, flaky and moist tilapia coated with chickpea flour and deep-fried to a perfect golden crisp. The accompanying minty chutney dip gave the already flavorful fish a zesty bite. (Note: There are plenty of Italian-style apps like fried calamari, Caprese salad and eggplant rollatini.) Most of the fusion dishes appear on the dinner menu. On one side is the Italian menu—you’ll find house-made pastas, seafood and chicken dishes reminiscent of a traditional trattoria. The flip side, which we focused on, offers Indian favorites as well as Chopra’s creations: Paneer Masala Pizza, Chicken Tikka Calzone and Ravioli Parmigiana with Indian spices, among others. My companion went with Cholay Masala, a vegetarian and gluten-free plate made with slow-cooked chickpeas, onion, garlic and ginger in a tomato broth. Despite the absence of meat, the dish was hearty and filling thanks to the tender
66
and creamy chickpeas and a generous side of rice. I selected a true fusion plate, Chicken Makhani Penne Ala Vodka, which combines chicken slow cooked in masala spices with a creamy vodka sauce. This wasn’t the flavor war that one might expect; quite the opposite. The distinct tastes of those key components surprisingly complemented one another. Chopra says he’s working on expanding i2i’s dessert menu, which only featured three items whose names were handwritten on a dry erase board. My friend didn’t order a treat, though she did take a few big sips of my thick and sweet mango lassi (more or less a yogurtbased mango milkshake). I ordered a Raabri Cannoli—a crusty Italian cannoli shell filled with a sweet paste made of Indian condensed milk and pistachio. We’ve always had a liking for both Italian and Indian cuisines, but it’s safe to say that we’ve developed a taste for i2i’s fusion of flavors. A return visit will be in order. —Darius Amos i2i Fusion, 408 Main St., Boonton, 973.334.3400, i2ifusion1.com
SEPTEMBER 2017 | MSXHEALTHANDLIFE.COM
RestR.0917.MSX.1.indd 66
8/18/17 10:48 AM