Lots of Indian restaurants on the Upper West Side offer the usual Tandoori, meat and vegetarian mixtures but Mughlai on Columbus near 75th Street provides an interesting menu that highlights dishes from the various regions of India.
(mughlainyc.com) For example, Baghare Baigan or whole baby eggplant simmered in sesame coconut sauce–a Hyderabadi specialty, or Lamb Vindaloo–lamb with chilies, hot spices and vinegar–a Portuguese influence on a Goan specialty, or Adraki Chaap– rack of lamb marinated in ginger, rum, yogurt, and spices–a Punjabi specialty.
It’s a pretty place whose cuisine, and in particular its vegetarian cuisine, is a step above the usual perfectly ok local Indian restaurant we find on the Upper West Side. We started with some vegetable Samosas, I ordered my all dark meat Tandoor chicken which was especially juicy, and Rory went for a fairly spicy vegetarian entree of Gobi Palak, cauliflower and spinach cooked with fresh ginger and onion. We always order Raita, the cooling yoghurt, dill and cucumber sauce and of course, Nan, our favorite oven-baked bread.We ended our meal with the traditional Rasmalai, a truly sweet and creamy dessert, just the way I like them.Mughlai isn’t particularly cheap but you can eat for $25/pp and get a really first rate meal. It has been one of our favorites for many years and has kept the quality high.