MANILA -- While Legend of India has been in the restaurant business for several years now, we recently visited this Jupiter Street, Makati veteran, which has managed to stay relevant despite its snazzier competitors.
We started the meal with the ever-popular samosas, which had pastry that was flaky and crispy, with a generous amount of vegetable filling, which went really well with the accompanying mint sauce.
In between bites of this potato-filled treat, meat on sticks -- Mutton Seekh Kebab and Chicken Malai Tikka -- arrived at the table, with a siding of onion rings. Both best-sellers for a reason, both meats were tender—and infused with spices such as cloves, cinnamon and the like.
Legend of India is famous for its humble street food offerings. If you’re looking for a quick snack or a light meal, gorge on these wonderful “puri” dishes. Puri, a type of deep-fried Indian bread that looks like a small hollow crispy ball, has an iteration called the Dahi Puri. Inside the ball was potato, boondi (fried graham flour), yogurt (for that burst of acid) and tamarind chutney (for a sweet-sour taste). One has to eat it in one go with guaranteed explosions of flavor in one’s mouth, each and every time.
Pani Puri, meanwhile, has the same spiced potato filling, with the addition of cilantro, and the “pani,” a spicy, sour, salty “broth-like” dipping sauce, where one dunks the puri, filling the hollow ball with most of the liquid. It was finger-licking good.
Another fun dish was the Masala Dosa, which tastes a bit Thai-inspired instead of Indian. This is a crepe stuffed with potato and served alongside coconut chutney and samber, a sauce using a South Indian spice mix.
One can also opt to go more traditional with Indian breads like the chaapati and garlic naan, which can be dipped and mixed with any of its dishes.
Meat lovers, meanwhile, can order the Rogan Josh, a curry mutton dish that's spicy and rich.
Those who are new to Indian cuisine can try the Butter Chicken -- aromatic, buttery gravy with just the barest hint of spice, on top of steamed basmati rice or biryani.
If one is feeling extra adventurous, the Chicken Vindaloo (chicken with potatoes, tomatoes and chilli in a spicy gravy) will have you eating fast, as the heat slowly creeps in.
If the heat gets too much, there’s always a lassi on hand to quench your thirst. Take your pick between the classic Rose Lassi, or the Mango Lassi, both refreshing to overheated palates.
Another way to quench your tastebuds is to proceed with dessert. The Legend of India prides itself with its traditional sweets and treats. In fact, some of the desserts are only made for special occasions or by order. Luckily, the desserts that were served to us were said to be always available.
First up was the Ras Malai, little balls of cheese languidly soaking in saffron milk. Soft and springy, they have their own unique texture—almost like soaked bread -- especially appealing for those not looking for something overly sweet.
Dessert shaped like balls might be a thing in India, as another round sweet was served: the Gulab Jamun or deep-fried milk balls coated with a thick syrup. Think of it as an Indian donut soaked in a rosewater infused syrup. Pop one in your mouth and cool off any spiciness in your palate.
Last but not the least was the table favorite: the Kulfi, which is Indian ice cream made without churning and flavored with rosewater and nuts. Creamy and rich, this is a delightful way to end any meal.
Legend of India may not win points in ambiance especially compared to its Jupiter neighbors. It does, however, make Indian food more accessible and less intimidating, giving diners a nice avenue to start (or revisit) an Indian adventure.
source: www.abs-cbnnews.com
