Absolute Health Chiropractic Clinic - Portland, ME

The Tandoor Oven on Exchange Street in Portland is a place we frequent so often that we don't even get menus anymore (unless they have new waitstaff!). When we first started going, the taste of Indian spices, along with the unfamiliar names, was a little daunting to my husband who grew up on Maine favorites. My first taste of Indian was shared in Rochester, New York with my sister back in the early 90s. My senses were awakened with the flavorful combinations of tumeric, garlic, cinnamon, mint, and various curries, and my entire body was aroused. After that experience, whenever my husband wanted to treat me, and get me aroused, he would brave the doors of the Tandoor and take me out to dinner! If I wanted to enjoy Indian at other times, I would have to confine my visits to lunches with girlfriends. I am happy to say that over the years, the palate of my husband has adapted, and he most recently commented that Indian food from the Tandoor Oven has become his new comfort food. When we arrive, we are greeted by our favorite waiter (except on Sundays - his night off), and shown to our table. Because we visit so regularly, and order select items, he automatically brings our appetizer of pappadam and their version of chai, called Masala tea. The papadam are crisp, thin fried wafers spiced with pepper and served with their chutney selections. The onion chutney is both of our favorite, and he enjoys their sweet sauce while I revel in the mint chutney. The chutneys are made on premises, so each visit brings a slight variation, though always tasty. The Masala tea is sweetened with sugar and cream, and has a gentle spice of cinnamon and nutmeg in a lightly brewed black tea. Usually, we order the Shahajahani Murgh or a Tikka Masala (chicken or shrimp) and a vegetable dish (saag paneer or saag daal) with a special-request coconut naan (instead of the garlic, potato or plain versions they offer on the menu). The Shahajahani murgh is a more robust combination of fruits, nuts and spices in a tomato-citrus based sauce flavoried with onions, green peppers and cashews, with the tandoored chicken pieces. If we are in the mood for seafood, we usually order the Shrimp Tandor Masala - shrimp in a tomato-cream based sauce flavored with onions. Saag is the Indian word for spinach (usually creamed).and the paneer version has home-made cheese chunks, while the daal version has lentils. Both are tasty and comforting. We have never tried the desserts, preferring to walk to the ice cream store down the street for that! Dinner for two with appetizer, na'an & tea usually runs us around $45 with tip. The entrees range from $10 - $17 dollars, with appetizers in the $3 - $8 range. They also offer Indian and local beers and wines.

Overall rating:

Average