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Udipi: Vegetarian
Indian Cuisine
H
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28
November 22 • 2012
igh-quality vegetarian South
Indian food "made with
love and care" explains why
Udipi Restaurant in Farmington Hills
is a unique choice for anyone fond
of Indian cuisine but not wanting to
include meat.
Some kosher-observant
diners can eat here, too,
because Udipi is certified
by the Conservative kashrut
certification agency, Kosher
Michigan. In fact, a Jewish
wedding took place here last
year.
"Udipi is a popular place
for rabbis in the commu-
nity" said Kosher Michigan
founder Rabbi Jason Miller.
"The food is great and the
lunch buffet [$7.95 on week-
days] is a great value"
While Miller refers to the restaurant
owners as "lovely people Kandasamy
Pandian — "call me 'IC"' — is quick
to point out that his wife, Thilagam
Pandian, is the sole owner. K, retired
from a 30-year food service career, is
the cheerful presence at the checkout
counter. Thilagam is most at home
working in the Udipi kitchen.
The Pandians moved to the United
States in 1977 from Channi in southern
India. K said his wife has loved cook-
ing their regional specialties since her
mother began training her at age 8.
Thilagam worked eight years in medi-
cal records at Henry Ford Hospital and
did catering before realizing her dream
to open a restaurant, Udipi, in 1997.
Udipi has a pleasant ambience.
Framed depictions of Hindu deities
hang on pale yellow walls. Green car-
peting and booths and the burgundy
upholstered chairs add more color. But
decor isn't why one comes to this store-
front on Orchard Lake Road, between
12 and 13 Mile roads. It's the food.
The steam table for Udipi's daily
lunch buffet ($12.95 on weekends)
holds a rotating assortment of South
India specialties. With colors of red,
orange, yellow, white and brown,
the array looks exotic and inviting.
Unfortunately, nothing is labeled.
On a recent visit, my meal began
with small portions of rasam, a tangy
dark broth, and the vegetable-punc-
tuated lentil soup, sambar, which I
liked better. Some ladle soup and
thin curries over mounds of rice.
The buffet included dosai, a slightly
sour thin crepe; papadam, a crisp
lentil wafer; and naan, traditional
flat Tandoori bread. Bread is useful
for mopping up the sauces. I've also
learned that eating bread eases the
burning sensation of too-spicy food
better than drinking water, although
a filled decanter was on every table.
More than eight breads are
listed on the menu, including
multi-layered whole-wheat
paratha. This bread can be
stuffed with cauliflower and
other vegetables.
K said customers really
like the aforementioned
dosai, accompanied by
sambar and chutney. One
kind is Paper Masala Dosai,
crepes filled with potatoes
and onions. Another popular
category is uthappam, thin
pancakes featuring various
toppings. Vegetable Uthappam, for
instance, has tomatoes, peas, carrots,
chilies and onions.
The menu features many interesting
appetizers. Some are variations begin-
ning with idly, steamed rice and lentil
patties, or vada, fried lentil doughnuts.
Among 11 rice specialties, two are
Ghee Rice, flavored with nuts, onions
and garlic, and Bagala Baath, yogurt
rice garnished with mustard seeds and
cucumbers.
A sweet dessert I liked from the buf-
fet was Carrot Halwa, grated carrots
cooked in honey and butter. Gulab
Jamin is another Indian dessert I've
enjoyed before. It consists of two dry-
milk-and-cheese balls dipped into a
very sweet syrup. I also recommend
Mango Lassi, a refreshing beverage
blending yogurt with mango pulp.
Two multi-course dinners are
available for $11.95 and $13.95.
Additionally, keep in mind the Udipi
Grand Buffet offered three times a year
for Mother's Day, Diwali (an Indian
holiday recently celebrated by Hindus,
Jains and Sikhs worldwide) and New
Year's Day. More than 40 freshly made
all-you-can-eat items will be offered
from noon-5 p.m. Michigan's Indian
community learns about events like
this at www.miindia.com . Now you can,
too.
❑
UDIPI RESTAURANT
29210 Orchard Lake Road
Farmington Hills, Ml 48334
(248) 626-6021
www.udipirestaurantonline.com
$1/2 out of $$$$$