It wasn’t until this year that I sampled the fine Indian cuisine of Haveli India. I’m not sure why I overlooked this restaurant during my first three years at this school, but I’m glad that I finally discovered it.
As in most Indian restaurants, guests receive pappadam, deep-fried thin flat bread made with lentil flour, soon after sitting. This hot and crisp chip with a spicy zing goes perfectly with the three sauces served alongside. These sauces include a delicious sweet tamarind sauce, spicy raw-onion chutney and pureed green chutney, which is also sweet, thanks to a hint of cilantro.
There are both hot and cold appetizers, and so many vegetarian options that a section called “non-vegetarian” is necessary. Perfect for Wesleyan students, the vegetarian entrees are given the top priority. The appetizers that I sampled were generally good, although not my favorite part of the meal. The vegetable pakora, deep-fried vegetables in a chickpea batter, were crisp and tasty, and were mostly potatoes and cauliflower. Tikki, a deep-fried mashed potato patty with onion, is also worth tasting. These last two appetizers were on the house, and I thought perhaps it was because the wait staff noticed the notebook I carried with me. But a fellow diner, a long time Haveli fan, said that she, too, has received food on the house.
The filling for the lamb samosa was moist and crumbly, spiced with peas and complemented by the crisp outer shell. There are also three soup choices. I sampled the vegetable dal soup, a smooth, pureed dal that tasted light and lemony. After tasting it I felt it had just the right amount of lemon flavor, but then the waiter instructed me to squeeze the lemon wedge served alongside into the soup. I was surprisingly delighted by the layer of depth the fresh lemon added.
The naan here is fantastic. This soft, clay-oven-baked bread has mouth-watering pockets of dough that soak up the flavors of the entrees. Garlic naan is also delicious, although I prefer to dip plain naan into the various sauces served with the entrees. Chicken naan is thick and stuffed with tandoori chicken, which gives it its bright red color. Almost like the Indian version of a chicken panini, this heavy bread is somewhat bland, yet has a spicy aftertaste.
What I love about the entrees at Haveli is that unlike many generic and lower-quality Indian restaurants, each sauce is a distinct combination of complex Indian spices. Aloo Gobi, potatoes and cauliflower, also came with peas in a spiced and slightly creamy red sauce. The tender potatoes, a favorite of mine, gave the sauce a slightly creamy consistency. Saag Paneer, offers an interesting contrast between mild cheese cubes and spicy spinach sauce. I preferred the mattar paneer, green peas and cheese cubes in a delicious creamy red curry sauce. The baigan bhartha was incredible, and I think it was my favorite vegetarian dish (not surprising, given that I’m a big fan of eggplant). The roasted eggplant in this dish is made sweeter through the roasting process and the addition of various spices.
The non-vegetarian section is broken up into seafood specialties, chicken specialties, lamb specials, rice specialties, and kebabs. My favorite of those that I sampled was, by far, the chicken tikka masala, served in a sweet and creamy red curry sauce. The lamb curry was also delicious. The tender lamb comes in a thick tomato curry sauce, perfect for dipping naan. The chicken tandoori was too mild for my taste, and traditionally bright red. I enjoyed the cool cucumber yogurt raita alongside the spicy food.
Speaking of spicy, food can be ordered mild, medium, or hot. I ordered all of my food medium, which provided tons of flavor without lighting my mouth on fire.
For dessert, I sampled the gulab jamun, which was amazing. Buttery, sweet syrup soaks into two cheese balls fried like donuts, creating a sweet ball of chewy perfection. A perfect end to a heavy but tasty meal, served with reserved friendliness.
The Bottom Line: Delicious Indian food in a serene setting.
Haveli India, 1300 South Main Street
Hours: lunch: every day 11:30 a.m.-3:00 p.m.,
Dinner: Sun.-Weds. 5 p.m.–10:30 p.m., Thur.-Sat. 5 p.m.-11 p.m.
Price: entrees $7.95 – $14.95
Best Bets: Aloo Tikki (fried mashed potato patties, check if had), naan, mattar paneer (peas and cheese in curry sauce), baigan bhartha (eggplant), chicken tikka masala (chicken in creamy sauce), lamb curry, gulab jamun (cheese balls in syrup).
3 out of 4 cardinals
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