The eatery had initially even offered a selection of Mexican influenced dishes, but has narrowed down its menu in recent weeks.
I love the name of Pho & Indian Restaurant, the newly opened eatery in one of South Anchorage’s myriad Dimond-adjacent strip malls. It’s both straightforward and enigmatic, which is quite a cool trick.The above is kind of a joke, but not entirely. Because during their first few weeks in business, in addition to their namesake Indian food and pho selection, this restaurant was also serving a small but unique menu of Mexican specialties.
Overall, it was a fun, tasty, eclectic lunch, and proof that there’s a lot of diverse culinary know-how in that small kitchen.Fast forward a couple of months and the restaurant has narrowed its focus to the two types of cuisine in their name and on their sign. My husband and I recently stopped in for a take-out a day before he left town. When I’m flying solo, “leftovers” is my favorite cuisine. In other words, we strategically over-ordered.
We opted for the Bihari kebab chicken wrap, an order of samosa chaat, chicken curry, the chicken malai kebab, and an order of paneer vindaloo. Oh, and of course, I ordered a bowl of chicken pho because … well, because it was on the menu. Vindaloo is one of my favorite dishes, with its nice balance of sweet, savory, and tang. This was a solid version with generously cut cubes of soft, buttery cheese. Paneer is the perfect vehicle for a decadent sauce. But while this dish had lots of flavor, it lacked the heat that I associate with a vindaloo. I doctored it up — inauthentically I realize — with an obliging jar of chili crisp in my fridge.
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