| Despite a high
percentage of vegetarian and chicken dishes, Indian food
isn't necessarily low-calorie food. Much blame can be
laid on the paneer, the fresh cheese that's used in many
dishes. A modicum of guilt also goes to the sauces made
with nuts and cream. So while nine vegetables may ground
to make malai kofta, cashews and cheese are also blended
into the cream sauce mix. Now along comes New Mother India (336
Moody St., Waltham) to sift the cheese from the spinach.
Owing to customer demands and these "lite"
times, the recently
introduced menu lists 20 "low cal" dishes
ranging from appetizers like behel-puri, an addictive
blend of crisped rice mixed with chick pea flour,
vegetables, some heady spices and tamarind sauce, to pan-roasted lamb with onions and
tomatoes.
A longtime low-calorie
favorite is baingan bharta. Slowly roasted eggplant is mashed
with garlic and a mix of
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spices and then
quickly cooked with onions and peas to create dish whose
richness belies its "low cal" tag. New to menu and definite must-try
dishes are a trio of potato curries. Gobhi aloo joins cauliflower flowerets with potatoes and a heaping blend
of spices to create a thick blend; zera aloo is more
straight ahead as wedges of potatoes are tossed with
tomatoes and a cumin-rich curry; while palak aloo mixes cubed
potatoes in a bed of rich savory spinach. From the meat choices, a new dish,
chicken royal, finds boneless breast
of chicken simmered with broccoli in a ginger-accented
yogurt sauce, and
joins longtime favorite chicken saag, a combination of
curried chicken tossed in spinach.
And for those who are tired
of this diet talk, New Mother India's ice cream supplier
makes a delicious cinnamon ice cream exclusively for the
restaurant.
Telephone: 893-3311.
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