HILL HAS ADMITTED: MY CREATIONS ARE INFLUENCED BY INDIAN FOOD
Of course, I’m not talking about any illegal substances or prescription-enhancing drugs (and you should never take what you can’t). Talking, as always on Sundays, is about food and about my good life, for which I have to be grateful to fate, my parents, my life friend, and myself.
When people talk about drugs from India, they usually imagine what kind of pointed grasses and smoked spinners. Such things can only get you in trouble. Much stronger things are legal: it’s Indian food. I once saw food for the first time in India, rolled my eyes and continued to eat it until now: if we, Lithuanians, sprinkle spices with our three fingers, meanwhile the dishes spice up a handful. The abundance of spices is such that it then changes the flows of consciousness: not just the heat of pepper, which seems to heat the whole body and brain and fill it with flames, but all the receptors are heated.
I don’t advise anyone to eat Indian food for the night (and eating late anyway isn’t a very good idea anyway), stay at least a few hours before going to bed: otherwise your sleep will be restless as all the senses will go awry and you will have colorful thoughts in your mind. Here is the need for drugs I mentioned. I remembered a Lithuanian scientist who said that Lithuanians could not have oranges and pineapples because they were foreign to our geneticists – of course, the delusion is that something foreign is not possible for us (on the contrary, we need as many foreigners as possible to expand feelings and experiences), but the truth is that Lithuanians are not used to feeling strong and are afraid of strong taste. The average Indian dish contains as many spices as a normal average Lithuanian consumed fifty years ago throughout his life.
Therefore, strong Indian tastes are absolutely necessary for Lithuanians to stop being sleepy villagers, for whom the most interesting thing in life is a solid fuel boiler and a Swedish water pump. Uff, as I do not tolerate the curiosity of Lithuanian beech and â € œthe rabbit and do not need â € œthe mentality of the foals. Educate them and nurture them. Well, I try as hard as I can, and specifically for you I do reviews every week. I have known and loved the restaurant “Blue Lotus” for a long time, I was once writing about it (in 2016). It was also on my list of the best restaurants of 2020, advertised by Delphi. But how did they deal with quarantine and restrictions? Takeaway food is the smallest of the smallest challenges.
For Indian cuisine, this is an easier task than for other market players (it is true that Blue Lotus is not only Indian cuisine, but also has Thai dishes, and as long as there is no specialized Thai restaurant in Lithuania, it is the best place to enjoy Thai dishes). Indian cuisine was used to being transported. In England, Indian food (although very often produced by ethnic Bengalis and Pakistanis, as the Indians themselves are from India – is due to a certain stratification, as the Indians themselves are more likely to work as doctors and pharmacists, but of course there are always and everywhere exceptions). delivered by courier is a practice that has been around for decades. He knows how to transport Indian food. He is not afraid of carriage. Finally, there are few canteens or “lunch” restaurants in Indian cities – hot lunches are delivered to offices by couriers. Therefore, it is common practice for them. Panyro tikka (7 EUR) is a snack with panyro, Indian white cheese (tikka are pieces of meat, chicken or something like this, cheese marinated in yoghurt and spices and fried) – here it had a great aroma, felt warm and pleasant .
The crispy duck with honey and pepper (13.50 EUR) was cozy, sweet and reminiscent of Chinese cuisine sweet and sour pork or chicken when it was cooked as needed, rather than slipping into a sweet pleat (which you won’t meet in Lithuania doesn’t even have mediocre Chinese cuisine, only poor and tragic, where all the crispy dishes are by no means crispy but sponge-like) – so if you miss, like me, delicious Chinese cuisine like those served in London or New York, one of them you can find it here at an Indian and Thai restaurant. The paradox? Maybe, but when you know what you want, you end up finding it.
The sheep Rogan Josh (â‚¬ 14.50) had to be spicy, and it was spicy, and the meat itself was tenderer than the tenderest meat imaginable: it could be eaten with a spoon. Rogan Josh is a type of curry cooked from tomatoes with Kashmir spices (Kashmir is in the very north of India and borders Pakistan and China) – and there is a very strong sense of spice abundance here. For me, it was the best of the dishes. Potatoes Zeera (also known as Jeera and Jeera in English) prepared with cumin (4 EUR) were great – in general, it’s amazing to see how Indian cuisine, where potatoes originated only three centuries ago, was brought in by the British and Portuguese, and made one of the main vegetarian ingredients. Indian cuisine is the only one I know that is able to make vegetarian dishes not only edible, but not boring and delicious.
I liked the shrimp cutlets (Thod Mun Goong, â‚¬ 7.70) less – this Thai cuisine classic was dry and dominated by crumbs rather than shrimp. Would like more juiciness. Liquid dishes were also very close to my heart – mango lassis (yoghurt drink, 4.10 EUR) was fantastic, rich in taste, and riding (yogurt and vegetable and herb sauce, so good at saving against the heat of pepper) was one of the best made for me. had to eat in life.
For two, we paid EUR 62.10 for a hearty dinner, including a EUR 5 tip for the courier. Yes, Indian food travels great, we are convinced. The best Lithuanian Indian restaurant did not suffer from quarantine at all (well, except maybe in the sense that it cannot receive guests in the restaurant itself), the food is great, and while writing a review, I started to order again. Five geese out of five.
Totoriu g. 16, Vilnius.
Tel. +370 626 27196.
Facebook profile: https://www.facebook.com/BlueLotusrestoranas/
Monday to Friday: 11:30 to 22:00 Saturdays from noon to 22:00. Sundays from noon to 9 p.m.
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