White-tablecloth restaurant tucked into a strip mall. Traditional Indian dishes served amid modern decor, including wall LEDs that slowly change color and shelves lined with Buddha statues.
Divya Singh and business partner Raj Uppal, immigrants from India, opened Divs in January, aiming to make the experience of Indian food more upscale and contemporary. During the pandemic, it became clear that their dream involved a “long road,” but Singh reports the venture is doing well and takeout is “booming.” On my visit, I noticed Div, as she’s called, personally helping customers choose dishes that suit their preferences.
Warm roti bread, fresh from the tandoor oven, will be brought to you. Studded with fennel seeds, it was light, flaky and delicious. Lamb and goat curries were succulent and aromatic. The group’s favorite was boneless lamb rogan josh, mild and savory. Kadahi curries were spicier, and included peppers and onions. Mixed-vegetable Manchurian stole the show. For just over $20, you are presented with a platter of golf-ball size orbs of minced vegetables fried to a delicious crisp with a sweet-and-sour sauce reminiscent of General Tso’s. It comes with basmati rice and garlic naan; a lit candle in a hollowed-out tomato adds a touch of whimsy.
The restaurant is connected to an Indian market. You can also order food and ingredients online at divsfoods.com.Click here to leave a comment
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