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Show In the India Palace WRITTEN Caitlin Hasler PHOTOGRAPHY Clark Goldsberry A warm smile and open arms greeted us as we walked through the doors of India Palace. "Hello, hello good friends!" Almost all business owners are happy to greet their customers, but Amrik Singh and his wife Kulwinder treat their patrons like dear old friends. My husband and I are led straight to a booth and high chair for our 15-month-old son, Eli. Amrik hands us our menus while Kulwinder plays with our boy. Everyone at India Palace is family. Some are related through blood or marriage, with others "adopted" into the family and treated as nieces and nephews. The Singhs have been in the restaurant business for nearly 30 years. Amrik's father-in-law owned a restaurant in India where Amrik worked for almost 14 years. After moving to Provo, Amrik started working in another Indian restaurant prior to opening India Palace. The Singhs have operated the India Palace's for almost four years. None of India Palace's recipes are kept secret. Amrik loves teaching anyone how to cook authentic Indian food in their home. He has had friends and customers, two synonymous titles in his mind, come into his home to learn how to cook Indian cuisine. As Amrik and I talk about recipes, Kulwinder took Eli over to the fish tank and even held him while she was talking to other customers. The atmosphere of India Palace is extraordinarily welcoming. Every time my family goes to eat there, it feels like we are going to a friend's house to share good food and good company. Chicken Korma All Amrik's measurements are approximate. Change according to taste and enjoy the experience of cooking as he would teach you. 3 boneless, skinless chicken breast cut into chunks 1 piece ginger root 2 garlic cloves Canola oil Cumin seeds 1 onion 1 tomato 1 tsp turmeric 1 tsp curry powder 1/2 cup heavy whipping cream Raisins 1/4 Cup cashews Cilantro 6 I theVmagazine Saute chicken with ginger and garlic in canola oil Remove chicken from pan and set aside Add a cumin seeds to the garlic and ginger in the pan; continue to cook on a low temperature Add onions and continue to cook Add tomatoes Salt and pepper to taste Add turmeric powder and curry spices (India Palace makes their own curry powder, but you could purchase one at a grocery store) Add chicken to the sauce Continue cooking, add heavy whipping cream and cook on low heat for a few minutes, do not let the cream boil About 2 minutes before the food has finished cooking add raisins and cashews Serve topped with cilantro |
