Posted by Lauren
Guess who is in town for the next few days?
Since I’ll be spending the majority of the weekend in Napa for Megan’s wedding (!!!ZOMG!!!), Kyle and I decided to get everyone together for dinner tonight. Since Sherri and Arlyn live near Denver, and my parents live in San Jose, they haven’t had an opportunity to meet yet. You might be able to deduce where this going based off the post title…. yup, our parents were formally introduced to each other!
During their visit last year, we went to Evvia in Palo Alto and it was insanely good! This time, I had a few restaurant options floating around my head that were better for large groups… specifically, for a party of nine: me + Kyle, his parents, my Mom + David, my Dad + Lauretta, and my Aunt Cori!
Location, atmosphere, and reviews put an Indian restaurant at the top of my list….
Sakoon’s menu blends new and old flavors from many Indian regions. The chefs “have created dishes that borrow from the past, yet are reinvented anew with vibrancy and modern flair.” I ordered a variety of appetizers and entrees for the table, hoping that there would be enough food!
- Murgh Ki Potli – spiced chicken mince stuffed in pastry served with tamarind and mint sauce
– I wish there were more than 3 of these per appetizer plate!
- Lassani Gobhi – florets of cauliflower tossed with garlic flakes, served in roasted garlic and tomato sauce
– Didn’t get a chance to try this one :(
- Tandoori Agaaz – a combination of chicken tikka, tandoori shrimps, lamb chops
- THE BEST DISH!!!!! Sea Bass Tikka – sea bass prepared in Madras marinade and coconut, served with okra pachdi and asparagus rice pilaf
- Vegetable Jalfrezi – assortment of vegetables tossed in a sweet and sour sauce with red, yellow and green bell peppers
- Chef’s Special Channa Pindi – chickpeas from Rawalpindi region of Punjab tempered with famous black masala
– I enjoyed this quite a bit, but I think it’s because I just like chickpeas more than eggplant.
- Murgh Sakoonwala – an exotic version of traditional chicken curry with a flavor from the kitchen of Moghul Emperors
- Murgh Anarkali – chicken tikka cooked in a mild cashew nut and onion sauce flavored with saffron
– I couldn’t discern #4 from #5…
- Goan Shrimp Curry – juicy shrimps in onion and coconut sauce, Goan style
– All shrimpies were gone by the time I had a pass at the plate, but I made good use of the remaining curry as a dipping sauce for my naan!
Also on the table: 2 large naan baskets and 3 orders of rice
Listen up. You cannot leave Sakoon without trying the Sea Bass Tikka (above). I warned you!! The fish literally melted in my mouth. When I was ordering it, the waiter’s face lit up and he was so excited I chose it. We ordered two for the table, since the portion was a bit on the smaller side for sharing. It took a long time to make (consequently holding up the rest of our dishes) but that’s because it needed to cook in a clay oven. Fine by me!
The conversation darted all around – from diving to skiing to fashion to dancing to traveling…. I had a great night and I’m so happy that my family had a chance to meet Kyle’s parents! Hopefully I’ll get to see them one more time before they leave!
I loved the decor in Sakoon. If you walk to the bathroom, you’ll pass by four unique dining spaces. The jewel-colored walls sparkle from all the candles and shiny tiles. We were in the main dining area and had a good view of the color-changing, fiber-optic chandeliers.
I want one for my bedroom.
- and <3 this photo of our growing family #ff #dsrwedding @nicoleolerich instagram.com/p/Zs6jLayBHx/ 17 hours ago
- also beyond excited that 10 of our cousins made it to the #dsrwedding from the midwest :) #ff instagram.com/p/Zs6KN6SBHK/ 17 hours ago
- too soon for #ff? I think not. LOVE this girl, so grateful for her help with #dsloverun & #dsrwedding… instagram.com/p/Zs5CL9SBFv/ 17 hours ago