By Tom Sietsema
Sunday, October 17, 2010
A diner can point pretty much anywhere on this menu and hit a winner, be it chicken draped in a creamy, coconut-laced curry; shrimp electrified with vinegar and red chilies; or lamb bedded on greens spiked with mustard oil. You don’t have to be a meat-eater to appreciate the kitchen, which also serves chickpeas in a rich concert of spices, and grilled cauliflower and red bell pepper speckled with black onion seeds. “We try not to say no,” says owner Sudhir Seth; butter chicken isn’t on his menu, for instance, but his kitchen can make it and other Indian classics on request. Though rice is the best way to extinguish any heat, Spice Xing’s refreshing cocktails (try a margarita punched up with cilantro) prove handy, too. The name of the place might just as well be a nod to the festive setting, tented in colorful fabric and dressed with larger-than-life-size photographs of Indian ingredients.