Except for an occasional bit of fried fish at Rick’s Fish and Chips or a scallop sandwich at Lin’s takeout (both in St. Peters, Prince Edward Island), HG/BSK confine their dining to sumptuous home meals of fresh fish, bivalves and local vegetables. So, last night was a special, unfamiliar treat. HG/BSK drove into Charlottetown for dinner at Himalayan Curry, a restaurant serving “authentic Indian food.” HG/BSK’s expectations were not high. There’s wonderful food on PEI (see the article on PEI culinary adventures in the Sunday, August 2 Travel section of the New York Times). However, good ethnic dining of the Asian variety is very rare. HG/BSK’s optimism was raised when they entered Himalayan Curry and found the small restaurant filled with happy diners, including an Indian family (ten people of all ages). Things continued to look up as BSK sipped nicely chilled pinot grigio and HG drank Corona Mexican beer from a frosty glass. Crisp, greaseless papadums were devoured. The sweet young waitperson brought a platter of Momo, Tibetan dumplings that were dipped in a flavorful sauce. Excellent. They then had butter chicken (hotly spiced for HG), chicken tikka, saag paneer (spinach and cheese), excellent potato stuffed naan, fluffy rice, raita, chutney, mixed pickles. Tasty stuff. Very appropriate for a warm summer night. No, this wasn’t the kind of great Indian food one finds in London. Michelin is not going to adorn HC with stars. But the service is sweet, the room is comfortable, the food is made with fresh ingredients. Quite pleasant and a nice change for HG/BSK.
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