This never ceases to amaze me. Here we are with literally thousands of guests we need to send to restaurants and nearly no one has figured it might be a good idea if we had tried their cuisine.
Believe me, if I could find a source of potential guests to our inn like WE represent to the restaurants we would name future Grandchildren after them!!! We would CERTAINLY host them so they could experience a magical a night at the Beazley House.
So it was with the wonder of a new born duck that we sat down at Neela’s just opened at 975 Clinton (at Main Street) in old town Napa.
We were seated with a couple from the Napa wine industry and the most extraordinary thing happened: we were treated like honored guests. And we were ACTUALLY fed; seemingly almost everything the restaurant offers.
What a concept!
First the Napa Valley Wine Train, now Neela’s, I think restaurateurs are finally getting it.
The courses were as varied as is the contemporary Indian cuisine. Awaiting us on the table was Lentil Pappadums (read firery crackers) accompanied by Walnut-yogurt, mango & pumpkin-tomato chutneys. An appetizer of endive beet cups began the meal marathon. Carol was delighted (I don’t eat beets, she got two). Next came deep fried Jhinga Samosas, succulent shrimp turnovers with potatoes & hot mango pickle. Sev Puri, wheat crackers, potatoes, onions contrasting chutneys and a dusting of Sev, crisp chick pea flour noodle followed. All of these were complimented by a lovely local Napa Valley white wine suggested by our newest friends. We bought a Zin also from the Napa Valley. The Haazari, or main presentations came next. Meen Moili, Kerala fish curry with basmati rice, shredded brussel sprouts and lentil pappadums was followed by Makhni Tikka, a chicken dish in a tomato butter sauce with onion naan and “kachumber, “a chopped salad of cucumbers, tomatoes and red onions. Boti Kababs, boneless lamb tenders marinated with papaya, tomato, yogurt. Then Palak Paneer, pureer spinach and cumin and paneer cubes. Gobi Savzi, cauliflower with ginger, chillis, tomato & coriander, Poriyal, hyderabadi green beens with kari leaves & coconut. All of these delights were joined by Basmati Rise with cumin seeds and garlis and glain naans (the Indian equivalent of Mexican sopapillas. Desserts finished this perfect meal Mitha, a flourless cayenne and chocolate cake with apricot cream and Gaijar Ka Halwa, a “carrot pudding” with the consistency of shifting sands, but the flavor of a raisins, almonds and cardamon, and, of course, topped with whipped cream..
The final, final taste was a cup of delicious coffee (decaf). Like the rest of the meal it was heaven.
We WILL be sending our guests to this flavorful trip to India. THEIR experiences will determine whether we were simply enchanted by a culinary angel or whether Neela’s truly is Nirvana.
