• Cookbook
  • Sephardic
  • Holidays
  • Menus for All Occasions
  • News
  • Travel
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Boreka Diary

By Linda Capeloto Sendowski

  • Home
  • About
    • About Linda, Part 2
    • Contact Linda
  • The Boreka Diary Recipies
  • Recipe Index
    • List of All Recipes
  • Videos
  • Kosher Food Dish
  • Menus
  • Show Search
Hide Search

More East Coast Holiday

By Linda Capeloto Sendowski Leave a Comment

Chicken Tandoori

Shalom Bombay

On my recent trip to the East Coast, my goal was not only to visit my sister, but also to explore intriguing, ethnic, kosher, dining spots.  After a hard day of shopping, what better way to finish the day then a stop at an authentic, Indian food, hole in the wall in Teaneck, New Jersey?  We arrived late, hungry, and tired, but the delicious food soon had me re-energized for the long drive home.

Picture of Papri Chaat
Papri Chaat

Papri chaat are crisp crackers served with chopped potatoes, onions, mint chutney, and tamarind sauce, delivered to our table by a cheerful Indian girl with long chocolate-colored hair and a pleasant manner.

As in our Turkish restaurant experience, our strategy was to order too much, taste everything and pack up the leftovers.  The waiter resisted our ordering tactic and thought we were a bit eccentric, however, the customer is always right and we prevailed.

Vegetable Samosas, burning hot, with a trio of sauces, including tamarind sauce, green mint chutney sauce, and minced red chili sauce, were crisp and spicy with a melt in your mouth-filling.   Tandoori Chicken , red glazed, tender, and infused with Goan spice and flavorful Lamb Vindaloo were were luscious eaten atop basmati rice.  The beef stewed in a Rogan Josh curry with vegetables was soft and gelatinous in its thickend red gold juice.

We ordered a unique, house speciality, naan bread stuffed with nuts and dried fruits along with Vegetable Biryani or rice that contained green chili, cauliflower and cashews.  How could anyone eat so much food?  I enjoyed the food so much one mouthful just followed another, although we did pack up a lot of leftovers.

As a point of interest, while researching the topic of Samosas, I discovered that they are an Indian version of a Boreka!!!

Filed Under: Restaurant Experience, Travel Tagged With: Goan, Indian, kosher food, Naan, Rogan Josh Curry, Samosa, Shalom Bombay, Tamarind, Tandoori Chicken, Teaneck, Vegetable Biryan, Vindaloo

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *

 

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi, I’m Linda. In my kosher kitchen I cook both Sephardic and Ashkenazi dishes.

Read More >>

Connect

  • Email
  • Facebook
  • Twitter

As Seen In

Yummly Publisher

Visit

Paramount Advisors Group/></a>
<br />
<a href=Paramount Advisors Group

Featured Recipes

borekas

Footer

Categories

  • Cookbook
  • Sephardic
  • Holidays
  • Menus for All Occasions
  • News
  • Travel

Recent Comments

  • Marsha S. Scully on Prassa Quajado, Leek and Potato Bake
  • Jeff Strozer on Passover Tishpishti
  • I. S. O. on Spinach Fritada, Sephardic Style
  • 13 Jewish Wedding Traditions and Rituals - Yeah Weddings on Sütlaҫ, Sephardic Rice Pudding
  • Linda Capeloto Sendowski on Zucchini Quajado for Passover

Challah Baking

Copyright © 2025 ·The Global Jewish Kitchen
Technical Consultant, Kim Woodbridge
All photos should be considered copyrighted. If you have any questions, contact Linda Capeloto Sendowski.