Volume CXXXIII, Number 7 October 26, 2001 f

East meets West: the foodies visit Shere Punjab
LAUREN McKEE AND KERRY ELSON
STAFF WRITERS

After the foodies' disappointing venture to the sultry regions of the east, they mustered the courage to again investigate this culinary sub-continent. Thus, they crossed the street and entered SHERE PUNJAB. In truth, the foodies have actually been to this institution on several occasions and have thrice devoured their spicy selections. Although Foodie one has only sojourned south twice, she swears she has eaten more food than Kerry within these limited sessions.

Thus, the foodies hit their homey Indian establishment. With bright lighting and pleasant yet understated touches, they felt as though they had wandered into a domestic cove on the streets of Mumbai. Sitting across from each other, they paused effectively after each statement; wavering in the breezy notes of sitar music, conversations adopted new levels of profundity. Then, such sweet words became polite orders of aromatic alimento; their sweet requests translated to mounds of samosas, poori, punjabi nan, vegetable biryani, chicken tandoori, chicken mango, chicken tikka, divine eggplant, chana masala, and "nine gem" nav rattan korma.

Chicken Mango on the menu at Shere Punjab. (Colin LeCroy, Bowdoin Orient)

The foodies would at this time like to remind readers that this procession occurred over time, and not in one sitting. Because the dishes consumed constituted an entire paragraph, only highlights shall be discussed within the text allotted. If any reader has a problem with these confines, please contact either writer for further specification of "nine gems." Samosas far exceeded their counterparts (see previous review); these pastries cause palpitations with luscious contrasts of turgid raisins and potatoes, myriads of spices and subtle sweet notes. Offering sauces ranging from minty paste to quiescent chutney, a lazy susan catered to individual palate needs. Seductively reminiscent of a Indian Princess' humid bower, breads proved warm and pillowy. The punjabi nan ruptured with sucred coconut: cloying or divine depending on tolerance.

After these starchy starters, foodies gorged upon chicken, chana, and organic medleys. Biryani, although monotonous at first blush, remained a favorite throughout their multiple culinary cruises; the diversity of both chick and green peas astonished diners. In addition, saffron and satisfying nuggets of fibrous produce mingled sociably in a placid plate. Chicken Tikka, a dicey dish with arid possibilities, remained tender and sibilantly sizzling; the tikka was not prey to the Bland Beast. In terms of vegetarian variations, foodie one savored an eggplant dish which defied the stigma of meatless minglements. The "amethyst orb" again titillated; the pureed base surreptitiously housed shockingly pungent flavors.

On the third visit, a foodie friend became fiend when her request for chai was deemed too laborious. As ten o'clock had struck, the foodies could not sample Indian dessert delicacies. However, their bellies did not require further embellishment, and thus with a reconciling tip the foodies scurried away from the tiger's lair. Such beasts can not be contained; after sampling the menacing milk, the Bengali Babes meandered back to Bowdoin.

Rating: three paws out of four