Hot Dish Review

Bhojanic is just around the corner from B’s house, so she has become a regular, especially since the owners have started showcasing live music on Wednesday nights. Gauruv, one of the owners, is a musician, and can often be found sitting behind his bongos, playing with several of the acoustic bands that have performed there.

B’s impromptu dinner invitation was perfect, both because I wanted to wish her happy birthday in person, and also because I thought the spicy Indian food might help relieve the congestion left from the cold I had a few days before. Not surprisingly, I was the first to arrive so I ordered a glass of red zin at the bar and watched the band set up.

Bhojanic’s menu is unique in that it offers a variety of tapas-size plates including the traditional samosas and chat, which is great for those of us that like to try several dishes without getting fat….or going broke.

B came with her friend AV and we took the table closest to the stage. It was getting late and I was ravenous so I took it upon myself to order some naan with tamarind chutney and raita for dipping. Raita, much like Greek tzatziki sauce, is made of yogurt and cucumber…a curious craving for me since I detest cucumber. Weird? Very.

We nibbled on the naan and listened to the band while discussing dinner options, deciding to share one appetizer and two entrees. For our starter we chose the Bhojanic shrimp, five huge ones flavored with tomato, garlic, and Indian spices.

AV wanted to try the chicken tikka masala. I laughed to myself remembering the frozen chicken tikka masala dinner from Ethnic Gourmet in my freezer that I would probably have eaten if I didn’t end up at Bhojanic. B suggested the lamb curry. We all agreed and raised our glasses for a toast to the birthday girl.

Two bowls arrived, their contents piping hot. The three of us scooped a bit of rice onto our plates, adding a spoonful of chicken first. Tender chunks of chicken were bathed in the creamy red sauce, fragrant with cardamom, cumin, and garlic. The lamb was even better with a darker, richer sauce that had a bit more kick….unfortunately not enough to clear up my sinuses!

With a second location opening soon next to Lenox Mall, Bhojanic’s homestyle Indian cuisine is becoming a staple in Atlanta.

1363 Clairmont Road, Decatur 404-633-9233

South African cooking is foreign to most of us. A fusion of European, Malaysian, and native African dishes, their unique cuisine is exotic and soulful. Spicy peri-peri sauce, sweet chutneys, and curries compliment grilled meats and fish.

LC and I had the pleasure to dine there recently as guests of the owner. Our evening got off to a fabulous start as our enthusiastic and practiced server, Jamie, explained the unfamiliar dishes on the menu (without making us feel dumb) and checked in throughout our meal (without being intrusive).

We have gotten into a routine of sharing small plates, particularly when I’m tasting for an article and need to try as many dishes as possible. The menu at 10 Degrees South is made for folks like us, with most dishes offered as small or large plates. Rather than ordering, we allowed our host, Justin, to choose a variety of the restaurant’s best. I ordered a glass of Sincerely by Stellenbosch, a deep and spicy South African shiraz, to sip while waiting for dishes to arrive.

He selected five of their most popular small plates to start us off. Bobotie is a sweet ground beef curry, traditionally topped with egg custard and baked until golden brown. Here, they also use the curry as a filling for long, crispy Spring rolls, great dipped in the sweet chutney. Another South African dish called boerewors was served on a Milano roll and cut into bite-sized pieces. In case you don’t regularly eat boerewors, it is sausage made of lean ground beef. I found the sandwich a tad dry, the bread unnecessary. I’d probably prefer the version sans bread with tomato and onion sauce.

Sosaties is another traditional dish….skewered, marinated beef filet glazed with apricot curry sauce. Fantasticly tender, the sauce gave the meat a subtle sweetness without overpowering it.

Two giant prawns, that were nearly the size of lobsters, were butterflied, marinated in spicy peri-peri sauce, then grilled. I was expecting a bit more fire out of the sauce, but I imagine it’s pretty hot for the average Joe. Nonetheless, the prawns were certainly one of our favorite dishes of the evening.

Everything was served with rice. LC pondered out loud to our server that he thought grits might work better with the prawns rather than the rice, to which Jamie returned with a mound of “pap”, a staple much like grits, just fluffier and drier. It was topped with the aforementioned tomato and onion sauce. I don’t like grits….or pap. I’ll stick with the rice.

Another favorite was the calamari, simply grilled with a lemon butter sauce and sprinkled with briny capers. JN, publisher of the new neighborhood magazine BuckHaven Lifestyle, happened to be at 10 Degrees during our visit and suggested we try the lollipop lamb chops, two marinated and grilled chops served over mashed potatoes. Delicious. The generous serving pushed us over the edge, but we still had one more plate to devour….Di’s Delight, a moist fruit cake drizzled with caramel sauce with a scoop of vanilla ice cream. Thankfully not overly sweet, the dessert was warm and comforting, with notes of cinnamon and nutmeg.

The only traditional South African dish we didn’t try was the cured beef slices, called biltong. Among the main courses not offered as appetizers, I would certainly order the char-grilled Cornish hen marinated with peri-peri sauce. Both are on my radar for our next visit.

After our meal we stopped by the bar for a nightcap and were happy to discover a guy playing acoustic guitar. A great way to end our safari!

4183 Roswell Road 404-705-8870

Atlanta is ethnically diverse, with expanding Asian and Latino populations, bringing with them authentic cuisines from Vietnam to Brazil. Yet, there are many countries and cultures that are still under-represented. Only a handful of Ethiopian restaurants are available for adventurous eaters in Atlanta and even fewer Moroccan restaurants featuring the unique dishes from that North African country.

Imperial Fez is a fine dining experience. Entering the dimly lit space in Buckhead feels like stepping into an exotic fantasy, with ornate tapestry fabrics decorating the walls, ceiling and cushions. Guests were seated on the low benches along the walls and in legless chairs just slightly elevated from the carpeted floor. Mosaic glass lanterns puncuated the draped fabric giving it the look of a sheik’s tent in the dessert.

Some Moroccan dishes are influenced by the nearby Mediterranean featuring black olives, cucumbers, preserved lemon, and chickpeas, while others combine unusual spices like cumin, cinnamon, ginger and garlic to create dishes that are both sweet and savory like the traditional b’stella. Imperial Fez serves it third in a five course feast, filling the pastry with ground Cornish hen and nuts, then blanketing it with powdered sugar.

Just like the belly dancers’ routines, the meal itself is carefully choreographed. Warm water is poured over your hands before bread and thick crackers called Fekkas are delivered, used to scoop up your first course, a sublime lentil soup. Guests are instructed to eat with their right hand, but forks are provided for those set in their American ways.

Perhaps it was the intense burgundy decor of the restaurant or the promise of rich and spicy flavors that made red wine seem like an appropriate drink selection. I chose the fruit sangria while LC surprisingly decided on the Moroccan red wine, which I fully intended to drink. This sangria, served without ice, was unlike any I have had before, with a distinctive cinnamon flavor, and a strong note of rum.

Once we had finished our soup, our server brought out a large square plate with a sampling of colorful Moroccan salads. Pickled carrots, pureed eggplant, and mashed chickpeas, were among our favorites, providing an excellent means by which to devour the remaining crispy fekkas. I was especially excited to try chef Rafih’s signature red harissa, an intensely hot chili sauce, which came out with the salads. A sweet dish made of julienned carrot, raisins, and pineapple was described as a palate cleanser to be eaten after the salads. I ate it hoping to extinguish my lips on fire!

At this point our hunger had disappeared, much like the intrigueingly sweet and savory b’stella that came out next. Chef and owner Rafih Benjelloun joined us briefly. I ordered another sangria as I polished off the rest of LC’s wine. We tried to stop nibbling on bread so we would have room for our entrees.

Intending to share our selections, I ordered the Cornish hen tajine baked with honey, ginger and saffron and topped with apricots, raisins, sweet onions and roasted almonds and LC tried the lamb shank m’choui roasted with cumin, garlic, paprika, and accented with exotic mushrooms. Cut into managable pieces, the meat fell off the little chicken’s bones and into the fragrant sauce. I scooped up delectable bites with my fingers. Meanwhile, LC preferring a more civilized approach was using his fork and knife to cut pieces of lamb. Hardly necessary, the meat was unimaginably tender with a rich flavor complimented by the earthiness of the mushrooms.

Our server returned to wash our hands before bringing out dessert, which was thankfully light….fruit with simple syrup and small pastries with nuts and powdered sugar. We watched the fire dancers as we sipped the sweet and soothing mint tea.

I went to bed satisfied, memories of fragrant spices and visions of belly dancers whirling in my head. When I awoke, I wondered if it had all been a dream….until I saw my fingernails, stained with saffron.

2285 Peachtree Road NE 404-351-0870

Gotta love a place with a name like Fig Jam. From the owners of Baraonda and Publik Draft House, this relatively new spot occupies the corner vacated by Baroni at Brookwood Station. This is where I celebrated my birthday….for the third time.

LC and I worked up our appetites early and couldn’t wait for our 8 o’clock reservation, instead arriving around 7:15 to find the place unusually quiet for a Saturday night. The space was warm and inviting as we settled into a private table in the back.

First things first….what to drink? A list of signature cocktails caught our attention. The Fig Jam made with vanilla infused organic vodka, fig preserve, lemon juice, maple syrup, and rhubarb bitters sounded irresistible. We also ordered the mini cheddar cheese sandwich, one of the nine small plates offered.

Served with an amazing apple chutney, we polished off the delectible little sammies lickety split, as well as our subtly sweet and deceptively strong cocktails. With no clear plan in mind, we moved on to one of the medium plates, mussles in coconut lemongrass curry broth.

When it comes to mussels, I’m spoiled. Noche used to have gigantic ones swimming in a very spicy chili broth with cilantro and hominy. These days, however, no one can hold a candle to chef Shane Devereux’ at Top Flr. Although their description is almost identicle to Fig Jam’s, Devereux adds a serious dose of heat. I request a spoon for the broth every time….seriously. So, although the mussels were very good indeed, the flavor of the broth at Fig Jam lacked the intensity that I love.

Enjoying grazing dish by dish, we decided on the lamb belly with bourbon maple sauce. Another medium plate, there was enough meat for two entrees, with pickled veggies providing a perfect contrast to the sweet glaze.

Having reviewed the menu prior to making the reservation, I was fixated on the duck confit entree. I know duck doesn’t make LC swoon, but he’s a good sport and will usually (and wisely) allow me to make the final decision where food is concerned. LC was, likewise, fixated on the flat breads. So, in an effort to compromise, we ordered both, despite the fact that we were already full. We also ordered two more of the Fig Jam cocktails.

The flatbread was literally half the size of the table and turned out to be the least impressive dish of the evening. It was like an enormous Saltine cracker topped with cubes of dry steak, a smattering of blue cheese, and not enough caramelized onions.

I was much more pleased with the duck confit, an appropriately crispy, fatty leg and thigh served over braised parsnips, with a drizzle of cherry au jus. Beets normally accompany the duck but I requested it without. As if that weren’t enough, we tried the Jefferson mac & cheese as a side, baked in a shallow dish with crunchy bread crumbs on top. Why Jefferson? I don’t know, but I do know that I would have enjoyed the duck and mac more if I had been hungry.

And what’s a birthday celebration without dessert! We barely made a dent in the bread pudding with raisins and cinnamon accented with a bourbon caramel sauce. It went home with us.

An abbreviated wine list shows depth and variety, with a nice selection by the glass. When you visit (as you should) just keep in the mind the portions are oversized. LC and I ordered enough for six and left in a food coma.

1745 Peachtree Street NE 404-724-9100

For me, the true test at any Mediterranean restaurant is the babaganoush, a traditional dip made with roasted eggplant, tahini, and garlic. It should be smooth with an intense smoky flavor. Naturally, babaganoush was the first thing I ordered for ST and I to share at Truva recently.

Rather than standard pita, Truva makes their own “pida” which was served with the babaganoush. Although texturally pleasing, there just wasn’t quite enough smokiness in the dip for my taste.

The new Turkish restaurant is located in the downtown spot vacated by Steak and Ale. There is a cheap parking lot right next door, so it’s convenient for dinner as well as lunch for local office workers.

A modern Mediterranean decor is made cozy with warm red accents, fireplaces, and plush booths perfect for sneaking a kiss from your date in between sips of wine. Owner Muzo Saritas assisted us in selecting a bottle of wine from their mostly Greek and Turkish list. ST and I ordered a bottle of spicy red although I think we ended up with a Napa cab. Sip, kiss, sip, kiss….delish.

Truva promises to “seduce your senses” with their sexy ambiance and even sexier entertainment. We nibbled on meze as the belly dancer swirled through the dining room in her gold costume to authentic music.

I know Mediterranean food is healthy. No creamy, buttery sauces to mask the robust flavors. Yet somehow, I find it a bit boring. It’s always a combo of the same ingredients…..olives, tomatoes, peppers, cucumbers. Lamb, which can often be tough, dominates the meats. So I usually order something with ground lamb. Here, we tried the hot meze of minced lamb, beef, and herbs wrapped in phyllo dough and flash fried. A fresh salad with all the standard components, including feta cheese, provided a nice accompaniment to the heavy appetizer. So far, not thrilling.

But Truva’s shrimp casserole was awesome! Huge, perfectly cooked shrimp were baked with peppers, onion, mushrooms, and tomatoes beneath a bubbly mozzarella topping. Honestly, I would not have ordered it had the menu mentioned the tomatoes since I have an aversion to seafood with tomatoes (otherwise I love them, weird huh?), but that would have been a shame….we loved it!

Truva offers the standard selection of meze like grape leaves and falafel plus flatbread pizzas, kebabs, and entrees. Me and ST tried the lamb kebab, similar to kefta I’ve had many times, made with chopped lamb, peppers, onions, and paprika, skewered and grilled. Their version was enormous! Almost a loaf and served atop plain rice, the flavor was good although I wish it would have been a bit spicier. We also got the tender and flavorful beef tenderloin kebabs, cooked medium rare.

Our server, Joseph, was full of Turkish trivia, dispensed with a thick accent. He ran down the list of desserts. We chose the Kazandibi, a dense custard, reminiscent of flan, sprinkled liberally with cinnamon.

ST ordered a Turkish coffee. Potent stuff, it was served in a tiny espresso cup. Joseph explained that one’s future can be read from the pattern left by the grinds by turning the cup over onto its saucer. Unfortunately, the psychic that is usually there was absent the evening of our visit. Too bad, I’m sure it would have been a dramatic reading for ST!

Truva is located at 60 Andrew Young International Blvd. 404-577-8788 www.truvaatlanta.com