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New Impression Indian Cuisine
136, HanKou Rd, Sec 2, Xintun District
Although traditional Indian flavors tend to be strong and spicy, the management here focuses on serving up lighter flavors and healthy fare, while still using a variety of spices from India. The owner has imported a genuine tandoori oven from India that cooks with charcoal, giving the meat skewers and Indian naan bread a special flavor. Overall, this restaurant combines Taiwanese and Indian cooking methods, providing an all-new style of Indian dining. --By Ruby Wu, translated by Angel Pu
A. This whole bright and large space is created by the young owner herself.
B. The curry sauce, containing various fresh fruit, nuts and Indian spices, is stewed over eight hours, generating a savory-smelling, refreshing sauce. Garam Masala Curry with Chicken (NT$240) has juicy chicken thigh meat and a rich sauce that uses various vegetables, fruit, nutmeg, cloves and cinnamon. Mumbai Cashew and Onion Flavor Curry with Pork (NT$240) includes savory, fresh pork and a popular curry sauce stewed with cashews and onions. A la carte entrees are all served with all-you-can-eat soup and original-flavor naan bread. Upgrading a set meal adds a salad, dessert and drinks.
 C. Smoked Tandoori Chicken Leg Steak (a la carte NT$300) is a savory, spicier dish that features tandoori oven-smoked chicken leg meat marinated with special spices and has an unique red appearance. The Smoked Tikka Chicken Leg Steak (a la carte NT$300) has a golden appearance and distinctly-layered flavors.
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June 2011
