I found an authentic Indian restaurant in the business district of Subic, just a stone’s throw away from the International School of Sustainable Tourism. I asked my seatmate Pao if he wanted to join me for lunch and he gladly did. The epicurean in me wanted to discover something new to the palate. Though I’ve had Indian cuisine before, it’s always nice to compare the creations of different cooks.
I wanted Chicken Tandoori, the resto’s specialty, but life is unfair, I can never have chicken.
Interestingly, the Indian restaurant also serves several popular Thai dishes. I picked Tom Yum Goong soup with shrimps. The soup is a combination of distinct flavors — lemongrass, kaffir lime, chili paste, cilantro, tamarind paste, fish sauce, and other ingredients like straw mushrooms, tomato slices and chili peppers. A good starter dish for the famished.
It’s been a while since I had my first Gulab Jamun, made by my Indian friend in Laoag. Rama Mahal’s deep-fried milk balls in heavy syrup was excellent. The right thing to have after the exotic food adventure.
Overall, the experience was pleasant. I recommend this restaurant to those with adventurous palates. The service was friendly.