I had stuck Asiana Indian Cuisine on my list a long time back when I was planning on visiting Austin for a few days since I had been on the lookout for great ethnic food in the region. Indian cuisine is something I crave regularly so when this popped up as a fantastic alternative, it was bookmarked. However, we never have to go on our trip in 2019. Now that we are living in the region, there is no explanation. We had a friend come in to town and when I proposed Indian, his face lit up with a resounding,”Let us do it!” .

It sits in a large plaza with a casual-looking sign for its title but from the outside, we can observe that it could probably seat a significant small number of individuals. Our dinner time was early by most standards so that there was only one other table of diners when we walked in. The menus put facing us were extensive with a great deal of dishes I had had never noticed before. That is not a bad signal in any respect! In reality, we were excited by the options to the purpose of just deciding we would choose a variety.

That came in the shape of the Mughalai Special Dinner ($29.99 – reshmi kabob, lamb khorma, aloo gobi curry, saag paneer, chicken tikka, sheek kabob, rice and nan) which is meant for two people and includes one dessert each. The first dish out was the reshmi kabob that was earth seasoned chicken (with holes in the center from the skewer); this one reminded me almost of a curried breakfast sausage due to its feel and heavy seasoning.

Subsequently all of the rest came out like the juicy chicken tikka and sheek kabob sizzling on a hot skillet over onions that we left to caramelize. The lamb khorma was beautifully flavored and generous in parts of lamb while the aloo gobi curry left us worry about how many chickpeas we would have that evening. I was particularly enchanted by the saag paneer that tasted so different from any other that I’d had earlier; this one was heavier on the creaminess and the spinach was finely chopped. It felt almost burnt in my own mouth, and that I couldn’t stop eating it.

For dessert, we chose the Rasmalai ($2.99 – Cheese patties served in condensed sweet milk) and Pistachio Ice Cream ($2.99 – homemade pistachio ice cream) to round it all off. The rasmalai was the perfect ending snack to the feast as it was bright and light with only the right amount of sweetness. The pistachio ice cream felt like a pistachio shave ice owing to its texture but we appreciated it and it appeared to be made with rosewater. Not thinking that the”dinner for two” option is sufficient, we had ordered their Masala Dosa ($7.99 – thin rice crepe filled with seasoned potatoes and onions) and picked at it a lot during the meal although it had to be taken home in the ending. The crisp crepe borders were great pieces to dip into their many sauce alternatives, and inside, the curried potatoes and onions really made for a comfortable food texture encounter. Once we had taken each of the crunchy pieces, we utilized this to get a breakfast the next morning and that just gave it more time to marinate in its own flavors. So yummy.

I had stuck Asiana Indian Cuisine on my list a long time back when I was planning on visiting Austin for a few days since I had been on the lookout for great ethnic food in the region. Indian cuisine is something I crave regularly so when this popped up as a fantastic alternative, it was bookmarked. However, we never have to go on our trip in 2019. Now that we are living in the region, there is no explanation. We had a friend come in to town and when I proposed Indian, his face lit up with a resounding,”Let us do it!” .

It sits in a large plaza with a casual-looking sign for its title but from the outside, we can observe that it could probably seat a significant small number of individuals. Our dinner time was early by most standards so that there was only one other table of diners when we walked in. The menus put facing us were extensive with a great deal of dishes I had had never noticed before. That is not a bad signal in any respect! In reality, we were excited by the options to the purpose of just deciding we would choose a variety.

That came in the shape of the Mughalai Special Dinner ($29.99 – reshmi kabob, lamb khorma, aloo gobi curry, saag paneer, chicken tikka, sheek kabob, rice and nan) which is meant for two people and includes one dessert each. The first dish out was the reshmi kabob that was earth seasoned chicken (with holes in the center from the skewer); this one reminded me almost of a curried breakfast sausage due to its feel and heavy seasoning.

Subsequently all of the rest came out like the juicy chicken tikka and sheek kabob sizzling on a hot skillet over onions that we left to caramelize. The lamb khorma was beautifully flavored and generous in parts of lamb while the aloo gobi curry left us worry about how many chickpeas we would have that evening. I was particularly enchanted by the saag paneer that tasted so different from any other that I’d had earlier; this one was heavier on the creaminess and the spinach was finely chopped. It felt almost burnt in my own mouth, and that I couldn’t stop eating it.

For dessert, we chose the Rasmalai ($2.99 – Cheese patties served in condensed sweet milk) and Pistachio Ice Cream ($2.99 – homemade pistachio ice cream) to round it all off. The rasmalai was the perfect ending snack to the feast as it was bright and light with only the right amount of sweetness. The pistachio ice cream felt like a pistachio shave ice owing to its texture but we appreciated it and it appeared to be made with rosewater. Not thinking that the”dinner for two” option is sufficient, we had ordered their Masala Dosa ($7.99 – thin rice crepe filled with seasoned potatoes and onions) and picked at it a lot during the meal although it had to be taken home in the ending. The crisp crepe borders were great pieces to dip into their many sauce alternatives, and inside, the curried potatoes and onions really made for a comfortable food texture encounter. Once we had taken each of the crunchy pieces, we utilized this to get a breakfast the next morning and that just gave it more time to marinate in its own flavors. So yummy.