Exotic Tastes
A beginner’s guide to ordering Indian food like a pro at Cilantro.
- Tarin Scarbrough
- Fred Lopez
As we all know, Winter Garden does not have a shortage of restaurants. Anywhere you go, you are overwhelmed with the options of dine in or carry out. However, everything is seemingly “continental.” Sandwiches? You got it. BBQ? You’re covered. Pizza is a hot topic around here, but there are more than enough locations to satisfy a craving. But when I want to venture out of the norm and source unique cuisine, I often feel limited by our lack of diversity. (No offense to Thai Blossom, a long time fave.) All of that changed when Cilantro finally arrived on Plant Street.
Except… truth be told…anything other than vindaloo and butter chicken is out of my comfort zone. Korma? Masala? Gobi… what? So I completely understand having reservations about biting the bullet and making the choice to go. But for the sake of good journalism, I decided to take my tastebuds on a tour of the subcontinent. You’re welcome.
The menu is split by non-vegetarian and vegetarian entrees, giving herbivores a massive number of options without lacking flavor or substance. Gluten- and dairy-free options are available as well, and the restaurant is more than happy to appeal to any restrictions. (Be mindful that Indian restaurants do use a variety of nuts in their culinary style, so this is the one exception to the modification of dishes.) Additionally, on weekdays Cilantro offers lunch portions, giving you a type of “bento box” lunch tray with an assortment of choices to accompany the entrée. It’s a fantastic way to try a multitude of provisions without committing to the full portion. In my opinion? One of the best lunch deals in town.
I digress. Yes, the menu is exploding with different styles of Indian cuisine, so much that it can seem intimidating for a first-timer. So I say, start with what you know: Chicken wings. Dusted in aromatic masala spices (typically garam masala, garlic, ginger, onion and cayenne pepper) which give the wings their signature red hue, the succulent meat, cooked in a tandoori or clay oven, can be sauced in mild, medium or Indian hot. The same as your favorite wing joint, only much more flavorful. Be sure to order naan bread to sop up the extra sauce. This pillowy North Indian bread is delicously addictive. It is great Indian food for beginners because… who doesn’t love bread? Plus, it takes the edge off the heat and is wonderful for scooping up certain dishes that come in thick, soupy sauces, such as butter chicken, which is my go-to fave.
Simmered in a tomato cream sauce, butter chicken is rich, creamy and beyond satisfying. I have yet to finish my meal in one sitting, leaving leftovers that continue to build flavor and usually taste better the next day. My friend’s 8 -year-old daughter requests it anytime we’re stuck on where to eat. We all know convincing children to leave their chicken finger comfort zone can be strenuous to say the least. Cilantro’s ability to lure one into a new taste zone speaks volumes to the great product they create in the kitchen.
I, too, tend to steer to what I know rather than gamble on an unfamiliar item. I am a Vindaloo lover and often gravitate toward it rather than exploring new dishes. My first experience at Cilantro went as such. I got the chicken Vindaloo (a traditional tomato-based curry), still curious but intimidated by prospect of goat. (Next time, I promise!) The spices and vinegar were a complete match, and as someone who appreciates a little kick to their food, they really nailed the heat scale. But how can I convince you to leave your comfort zone if I wasn’t willing to do the same?
So, as a card-carrying carnivore, I threw caution to the wind and opted for the “Veg Korma,” a medley of vegetables cooked in a creamy cashew sauce. And can I just say, it’s been the most impressive dish I’ve sampled so far. After being brave enough to make that first menu deviation, my palate has taken off. Since then, I’ve opted for Kadai, a brown gravy sauce, and Biryani—a delightfully chewy, long-grained rice dish flavored with fragrant spices such as saffron and cumin and layered with meat or vegetables and fresh herbs. Vindaloo who?
I always suggest ordering extra raita for first timers – a cucumber and yogurt “salad” that is both refreshing and a perfect way to temper too much spice.(Note: a glass of water does not do the trick and only swirls the spices around on the tongue making it seem hotter.)
So next time you’re craving something truly extraordinary, expand your mind and taste buds and try something new. You’ll leave Cilantro wondering why you never ventured out for Indian food in the first place. And now, you don’t have to leave Winter Garden to do it.
