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Show ie Life TheUtah Statesman PETER SREINHOLT IN CONCERT MAY 12, 2006 AT 7:00 P.M. SKY VIEW AUDITORIUM 315 E 600 S. SMITHFIELV TICKETS ARE $10 AND $8.00 HESEKVED FOR GENERAL ADMISSION $6 TICKETS ON SALE NOW AT SM/THF/ELD HECHE A TION CENTER 315 E 600 S Our Editor is LeavingYes, it's true. Sad but true that, for some, graduation really does take place. Speaking of taking place, if you think you have the skills and superhuman abilities to take her place, please see the adviser of The Statesman, TSC 105, before Tuesday, April 18, Noon. INDIAN OVEN From page 5 week to pick up dinner for herself and her husband, who loves curry so much he said he would eat it every day of the week. Tonight as she carries it away, Matt Singh, Sham's 17year-old son, tells her goodbye by name. Matt works in the gas station and restaurant, as does the rest of his family. His mother, Nancy, is a clerk at the counter and greets everyone who walks in with her Indian accent. His uncle helps in the kitchen. Matt's 16-year-old brother is often at the restaurant as well, when he isn't playing basketball for the high school team. Their younger sister, who is 10 years old, spends a lot of her time at the restaurant also. Matt said even other employees that are not blood-relatives are family to the Singhs. "Working all together is fun/ Matt said. "It's our nature. In India, the families all live together in big houses and get close to each other." Because the Singhs left all their relatives in India, Matt said they try to make family here from friends they meet. Tonight, Matt walks around • the tables with a water pitcher in hand and, with a smile, refills people's drinks. He wears a striped red and white shirt and a black apron and will stop by anyone's table if they want to talk. He takes their orders, brings their food and comes around frequently to make sure they are doing all right. In nearby seats, Tim Vitale and his son-in-law Matt Thompson discuss how they need to remember the names of the employees at Indian Oven because the. Singh family always seems to remember theirs. "[Matt] and his brother are the nicest people," Vitale said. "I've never met more kind people." Vitale and Thompson i-,.,.-. • H youfhink are a great way to you're right. come to the Indian Oven often and enjoy trying the unique breads and dishes. Their wives are both vegetarians, but tonight, since neither one is present, the men are ordering meat. They ask about the lamb and chicken and Matt laughs as he tells them, "Everything is good." To the right is a buffet table where people can help themselvesfor$6.99 a plate. A blond woman with three blond children line up to try foods they've never seen before. "How do I eat this?" she asks, and then dumps chicken tandorr on her pile of rice. Others are getting up for seconds and Matt's bearded uncle comes out of the kitchen to refill the rice. Sham said everything is made fresh every day and they never use leftovers. He said he cares more about the customer than money. "We spend not one penny on advertising," he said. "It's all mouth-to-mouth advertising." Sham said some businesses care more about the bottom line than quality. At the Indian Oven, the Singhs believe they have to take care of their customers first and only then can they worry about themselves, he said. The Singhs moved from India 10 years ago and have never been back. Matt said the family moved so the children could have a good future. They lived in Salt Lake City for a while and then were able to buy the Sinclair that already had a kitchen. He said they liked the location, so two years ago they opened their business. "Everyone wants their own business," Sham said. "I'm a professional cooker, you know. This place had a kitchen, so we thought we would try to make a restaurant. We cook everything. It's a family business." Sham said he hopes to return to India someday, but he doesn't know when. "Everybody misses their native land," he said. "That's where your house is. That's where your family is." For now, the Singhs say they will continue cooking their Indian dinners in the back of the Sinclair. Michael Sharp/mkhaelsharp@caisu.edu THE INDIAN OVEN restaurant is located inside the Sinclair gas station on the corner of 700 East and 1000 North in Logan. Prices range from $8 to $13 per plate with soup served for under $2. Sham said they are always busy. Sassano said she knows the Singhs are looking for a bigger place, butfindingone is all about timing and location. "Meanwhile, we're happy," she said. "No ones complaining." Vitale said he thinks the restaurant is getting busier as well and that word gets around really quickly when food is good. He said he likes the unique spices and the Indian Oven's environment. "The food is perfect. The i'S f-:) V'', 7:*£'(! WXiJ Most college students who use tobacco say they want to quit before they graduate. :, For help, call the USU Student Wellness Center at 797-1010 , or utahquitneicom or 1.8B8.567.TRUTH Michael Sharp/michaetsharp@ccusu.edu UtahState 'dp 'stut'fpiit Wpffru lUNIVERSITYl Achieving Wellness Through Balance In All Areas of Ule. A TYPICAL MEAL at the Indian Oven: ginger and garlic naan, chicken tandoori with cauliflower, chicken curry and a glass of Laasi. food is great," he said as he eats the Indian garlic bread that he ordered. "There's some kind of atmosphere here that's unexplainable. You have the wife at the counter and the son who, when we came, he knew us ; and shook our hands." Thompson said, "It's fami-' ly. It's locally owned. You can go to a place like Chili's and get the same thing everywhere. You can't duplicate this place. Their food might even be family recipes. Plus, American food is boring." Vitale added, "You can always have another hamburger or another French fry. But when you come here and look at the menu and try their food, why would you ever want to eat at McDonald's again?" The restaurant will be busy tonight, all four tables full. Quiet conversation will continue beneath the sound the sound of Indian music. Customers will come and sit in the dim room and for that moment, they will be surrounded by the pictures and people of India. And when they leave, the smell of curry will be taken with them and the Singhs will know their names for the next time. -mne\vbold(a)£C. usu. edit • GARRETT From page 5 ANY EXHAUST WORK OR REPLACEMENT $20 OFF $5 OFF FULL SERVICE OIL CHANGE REGULAR $ 2 4 . 3 5 GET YOUR CAR READY FOR FULL SERVICE OIL CHANGE TIRE ROTATION COOUNT FLUSH _ GELTS AND HOSES f WIPER BUDES, HEATER RECUIAR $109.95 WITH ANY REPAIR $50 VALUE SOME RESTRICTIONS APPLY is on HDTV from within the safety of your own recliner. The one time I decided to spend a morning on a farm was entirely thrilling. A couple friends decided thi?t I needed to help them milk some cows. I could pretend to be a real-life cowboy! Or perhaps a real-life bovine poop target! In the middle of the night, we were abruptly woken up by the farmer guy. I thought the house was on fire or something, but apparently the 330 bovines outside get a little restless if the milking doesn't start by around 4 a.m. Half. asleep, I proceeded outside ready to battle the cows. The farmer herded them into a pen adjacent to the milking station, and I swear I could hear among the raucous snorts and moos, a few of the cows exclaim, "Woohoo, city boys! We'll ^it 'em good!" « * Now in 2 locations! 1704 S 800 W in Logan &581/2W 400 N in Logan When I got over to the pen, I turned on a flashlight and saw several hundred demonic, glowing eyes peering back at me. It gave me the heebie jeebies. Next, I came face to face with what I affectionately calf "The Fecal Trench of Death." This milking station was trench-style, where 20 cows on each side would line up with their butts facing you, ready to attack. The object of the game was to get the udder sucker cups on and off each cow without getting hit. I decided that a win in each round involved only getting your shoes dirty. I did get hit that. day. Luckily, it was getting kicked in the head rather than getting pooped on. The whackcould have killed me, but then again, I likely would not have survived getting a head full of manure. Blech. I won't go into too many more details of that experience, except the last thing I remember was being shocked vigorously by an electric fence. The cow milking experience taught me two valuable lessons: 1) After four hours in the FTD, no matter how many times you bathe, you will always smell like a cow for full week. 2) Wheelers weren't meant to be farmers or cowboys. So, if you see us this weekend at Baby Animal Days, you'll see a big smile on my wife's face, 'cause those animals are dang cute. You'll also see a big smile on my face from knowing that my future indoors with baggy jeans is decidedly secure for another year. Garrett Wheeler is a second bachelor's student in technical theatre design. Send any comments or questions to wheel@cc.usu.edu |