Thursday 24 Jul
 
 

Food briefs: You’re toast, er, pretzel

There’s a new food truck on the scene.
07/22/2014 | Comments 0

Upward mobility

Locals can have fresh microgreens and herbs for cooking in a new and convenient way. Microgreens, a chef favorite, are petite vegetable greens that add color, nutrition and flavor to dishes.
07/23/2014 | Comments 0

Vietnamese comfort food

I’ve always had a love affair with the refreshing, healthy cuisine of Vietnam. I love the fragrances, the fresh herbs, cilantro, basil, mint and other Asian herbs: perilla, Vietnamese coriander and sawtooth cilantro. And I love the contrast and balance in almost every dish: spicy vs. cool, salty vs. sweet and steamed vs. crispy.
07/16/2014 | Comments 0

OKG eat: Cool places, cooler drinks

We know. It’s hot. It’s summer in Oklahoma. Cool down by sampling cocktails that local bars and restaurants have concocted just for you. Find a nice, air conditioned space or a shaded patio and while away the hours drinking the flavors of summer. You might decide it’s not that bad after all.

— by Devon Green, photos by Mark Hancock, Shannon Cornman and Lauren Hamilton

07/23/2014 | Comments 0

New kids on the block

There are a wealth of new local eateries cropping up in the metro and even more coming. If they’re not on your radar, they should be. From the comfy atmosphere at The Barrel on Western Avenue to the laid-back vibe at the Plaza District’s coffee shop, you might find a new regular hangout.

— by Devon Green, photos by Mark Hancock and Shannon Cornman

07/16/2014 | Comments 0

OKG Eat

Ah, the perils of working with special dietary needs. It can make dining out a pain. Luckily, with restaurateurs becoming more savvy to their diners’ needs, there are a bevy of places in OKC to satisfy your craving for the foods you love without losing taste. All choices this week have been road-tested by gluten-sensitive foodies to guarantee satisfaction.
07/09/2014 | Comments 0
Home · Articles · Food · Restaurant Reviews · Temple of turmeric
Restaurant Reviews
 

Temple of turmeric


Gopuram offers a shrine-worthy buffet of fried, stewed and curried Indian delights.

Jenn Scott May 16th, 2012

Gopuram Taste of India
4559 N.W. 23rd
gopuramtasteofindia.com
948-7373

What works: Everything on its menu is spectacular and carefully spiced.
What needs work: Nothing, actually.
The tip: The buffet is hard to beat and offers you a chance to try everything the menu has to offer.

 Some cuisines are so heavily entrenched with cultural customs that the two become intertwined and, eventually, synonymous.

Indian food is very much that. Even within India, there are significant regional differences in cuisine and culture.

Gopuram Taste of India is an expansive sampling of northern and southern Indian cuisine.

Found especially in southern India, gopurams are ornate towers usually situated near a temple entrance. In OKC, Gopuram is a temple of sorts — a temple of saffron-, curry- and masala-scented dishes.

Since it’s been around since 1994, the chefs have had time to meticulously cultivate their menu to suit and challenge the tastes of those who’ve never tried Indian food, to those fans who wish they could hop on the first plane to India and delight in an authentic meal.

 For a traditional experience, it’s important to have the naan ($1.50), a flat bread made with flour and yeast. It typically has air pockets and glistens with butter or oil on top for a little flavor. Try it with the raita ($3), a yogurt sauce with cucumbers. Keep it on your table, because it’s a nice break if something gets too spicy.

If you’ve never delighted in a samosa ($2.95) or pakora ($3.95), both are tasty starts to any feast. The samosa, frequently served as delectable snacks from street vendors in India, are triangular fried pastries packed with veggies and sometimes meat. Gopuram’s version is filled with mildly spicy potatoes, peas and served with a mint and tamarind chutney. Pakora is a deepfried spinach fritter, also served with the chutney sauce.

Gopuram prides itself on offering food for all religious and ethnic groups, regardless of dietary restrictions. So, if you’re sticking with veggies, that doesn’t mean you have to opt out of taste. The masala dosa ($7.95) is an excellent example. It’s a crêpe made from rice and lentils, then stuffed with turmericspiced potatoes and onions. It’s more than enough to share and comes with raita and chutney, as well as a few other traditional dipping sauces ranging in level of spice.

Another filling and meat-free dish is the vegetable biryani ($9.95), a fragrant basmati base with marinated veggies, served with raita and rice.

If you’ve no objection to meat, don’t leave without trying the lamb vindaloo ($12.95), a southern dish that tends to be on the spicy side and accented with cumin, clove and coriander.

The chicken tikka masala ($10.95) is carefully marinated in the creambased, spicy tomato sauce, making the boneless chunks of chicken incredibly tender and full of flavor. All dishes are served with rice, and the tomato sauce is quite tasty with naan.

Try to save room for dessert, because you’d be remiss if you didn’t relish the refreshing mango custard ($3) or the gulab jamun ($3). The custard is a nice contrast to the spiciness that you’ll likely feel after eating. The indulgent gulab jamun — dough balls swimming in sweet, cardamom-infused rose water — is an interesting flavor and texture that’s really hard to resist.

If you absolutely can’t decide what to order — you don’t have to! Try a smattering of everything with the lunch or dinner buffet ($8.25- $10.95). It’s always fresh and varied, and an incredible way to get an adequate sampling of every dish that looks appealing.

Oklahoma Gazette’s restaurant review policy is to highlight the positive aspects, and include constructive criticism regarding food, ambience or service when appropriate.

 
  • Currently 3.5/5 Stars.
  • 1
  • 2
  • 3
  • 4
  • 5
 
 

 

 
 
 
Close
Close
Close