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July 01, 1994 - Image 70

Resource type:
Text
Publication:
The Detroit Jewish News, 1994-07-01

Disclaimer: Computer generated plain text may have errors. Read more about this.

*
* WE HAVE *-
THE LOWEST PRICES
ANYWHERE OF
TOP QUALITY CARRY-OUT DELI

YOU CAN TELL THE DIFFERENCE
WITH OUR HOMEMADE GOODNESS!

A Little Clay Oven
Makes
The
Peacock
Strut
* 1 $ 5 OFFII • '*
ON OUR BEAUTIFUL Tirk""

*, * I

ALREADY LOW-PRICED I *
I MEAT OR DAIRY TRAYS

With This Coupon

DELIVERY
AVAILABLE

• Expires 7-31-94
• One Per Person

• Not Good Holidays
• 10 Person Minimum

111111NI =III MINN • WNW - NM NM NMI III

*
I

■ 1

WE MAKE ALL OUR FOOD
ON OUR OWN PREMISES!

• HOMEMADE COLE SLAW
• HOMEMADE POTATO SALAD
• HOMEMADE CHICKEN SALAD
• HOMEMADE TUNA SALAD
• HOMEMADE EGG SALAD

WE COOK
OUR OWN
CORNED BEEF
& PASTRAMI

OPEN 7 DAYS—MON.-SAT. 7 a.m. to 10 p.m., SUN. 7 a.m. to 8 p.m.

STAR DELI

24555 W. 12 MILE, Just West of Telegraph, Southfield

352-7377

Let Us Cater
Your Next Affair

* * * *

FALAFEL A SPECIALITY

Open 7 Days

Lunch & Dinner

Restaurant

• Mideastern & American Cuisine
27060 Evergreen

At I-696 & 11 in Lathrup Landing

559-9099

• Lamb Chops • Shish Kabob • Tabbouli
• Stuffed Grape Leaves (Veg. & Reg.)
• Bar-B-Q Ribs & Chicken • Etc.

RAW JUICE BAR

With Fresh-Squeezed fruits & Vegetables

T HE D E TR O I T J E WIS H NE WS

r

10

Buy One Entree At Regular Price
Get Second Entree
Equal or Lesser Value
HALF THE PRICE!

L

0

• Dine In Only • With Coupon
• 1 Coupon Per Couple
• Not Valid With Other Offers
Expires 7-31-94

JN

GOURMET DINNER
FOR 2

LUNCHEON
BUFFET

INCLUDES:

ALL-YOU-CAN-EAT

NOTHING UKE IT ANYWHERE!

SIZZLING RICE SOUP, POT STICKER, CRAB RAGOON,
GLAZED DEEP-FRIED CHICKEN, GEE MA MEIN BEEF,
SPICY SHRIMP. VEGETABLE FRIED RICE, PEANUT
BUTTER SUNDAE, FORTUNE COOKIES.

$ 1 W5 FOR TWO!

MON. - FRI. 11 a.m. - 2 p.m.

rTEMS GALORE INCLUDING 4 ENTREES!

CHILDREN
$550 $3
1 0 & UNDER

ill" ADULTS

• EXOTIC DRINKS • CHOICE COCKTAILS • PRIVATE DINING ROOM • CATERING • LUNCHES

THE GREAT WALC.

35135 Grand River (Drakeshire Shopping Center)

476-9181

DANNY RASKIN LOCAL COLUMNIST
ver the years, Indian din- sauces in which various foods are and burgundy linen napkins ...
ing seems to undergo the cooked to enhance the flavors ... Authentic artifacts and objects of
most drastic changes of all Curry sauces can be varied by us- interest are directly from India.
About the charcoal-fired tan-
ethnic cuisine ... One of ing different types of spices ... Be-
the reasons is not enough au- ing a blend of various spices, the door or clay oven ... It dates back
thenticity is presented ... result- only time it is hot is if the chef to when introduced by the Per-
ing in suffering from lack of puts in hot pepper ... Curry sauce sians who ruled India long before
at Peacock is prepared with the British took over ... The
customers.
Northern Indian cuisine has sauteed onions, tomato, fresh gin- round-shaped oven is used to
cook meats and fresh breads of
been in this country the longest, ger and garlic.
Peacock Tandoori Restaurant India among other things, with
With the tandoor oven a very im-
portant feature ... The tandoori was open six months before its the wood charcoal heating up to
menu presentation is among the tandoor oven arrived ... The re- 800 degrees Fahrenheit ... The
longest-established and most pop- sults have been outstanding ... heat is evenly distributed and
with much customer approval meats cook fast ... There is no
ular restaurant meals.
In Dearborn, on Maple near displayed in their return visits ... need to rotate the meat like it is
Schaefer and Michigan, the Pea- Few Indian restaurants in this done on a rotisserie.
Sol Iwrey is one of those who
cock Tandoor Restaurant is con- region have clay ovens, which is
sidered by many to be among the one of a number of reasons that tasted Indian food while in San
finest ... with about 30 percent of sets Peacock apart from them ... Francisco and just about swore
its customers being from India.
And the large fallacy that In-
dian food is too fiery hot gets
quickly dispelled at the Peacock,
whose preparations are present-
ed however the customer prefers
... mild, medium or hot ... In In-
dia, spices are commonly used in
cooking to enhance the flavors of
food ... The type of spices used
and methods of food preparation
vary from region to region.
In some areas, hot chili pepper
is quite dominant ... Most Indi-
an restaurants in the Western
world serve North Indian cuisine,
which is relatively mild; and fresh
spices are used in the prepara-
tion of sauces such as curry ... In
England, Indian cuisine is the
most popular restaurant food.
The Peacock was opened in
March of 1982 by Aji and Terry
Ahluwalia, whose offering of a
clay oven was the introduction of
authentic tandoor cooking in
Michigan.
The Peacock's Terry and Aji Ahluwalla.
Prior to these ovens, Indian
restaurants would marinate and
cook in a regular oven ... The clay It is so hot inside the oven that off it ...That is until brought to
oven allows for cooking over char- bread is baked ... after ordering. the Peacock in Dearborn ... His
Everything is made fresh at being coaxed to come has result-
coal ... Anything that can be
broiled is able to be prepared in Peacock Tandoori Restaurant ... ed in Sol not only becoming a reg-
a tandoor oven ... Breads are It even makes its own delicious ular, but introducing many
mango and ginger and almond others to the restaurant.
made in it, too.
Owners Aji and Terry
The fact that Peacock Tandoori ice creams ... without any preser-
Restaurant has maintained the vatives ... all natural ... even the Ahluwalia moved to Detroit from
standards of quality and consis- juice squeezed there is from pure Uganda in 1968 because of polit-
tency throughout the years with- ginger root ... Rice pudding ical unrest ... Terry went to then-
out changing even the slightest (kheer) is prepared with only named Lawrence Institute of
bit from authenticity, is why so milk and rice ... no eggs ... and Technology to become an engi-
many Indian customers are reg- cooked slowly for three or four neer ... and Aji worked as a wait-
ress in restaurants to support
hours.
ulars.
Traditionally, an Indian them.
Use of fresh spices is a basic
Terry became an engineer at
specialty in North Indian cook- restaurant serves its items a la
ing ... Tumeric, for example, is carte ... However, Peacock has General Motors Proving Grounds
used extensively, and can be restructured its menu to serve ... where Aji hooked on as a test
driver in 1974, checking cars for
entire meals.
bought in a health store.
durability, speed, etc.
Two
rooms
seat
106
plus
a
lit-
Many people think of curry as
Then, in 1982, they decided to
being a hot spice that is com- tle bar with four stools ... The
open
an Indian restaurant that
walls
are
cream
colored
with
pic-
monly used in Indian cooking ...
Not true ... Curry is a sauce com- tures and wall hangings to go would serve authentic quality In-
parable to Italian or French with the beige linen tablecloths dian food ... Now their daughter,

0

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