| Al-Noor translates from Arabic as “light from the God,” and Syed Hasan Zaidi clearly had manna in mind when opening his “Indo-Pak” restaurant in 1997. He optimizes his strip-mall location, lining the walls with information-filled Pakistani posters and decorative fabrics that depict peacocks and flowers. When ordering, make sure to include basmati rice, to temper the food’s chili heat. A sizzling tandoori platter carries chicken legs, plus chicken breast, beef and ground-beef kebabs. Lamb qorma features tender lamb chunks in onion sauce. Highlights for non-carnivores include shrimp with green chilies; a mixed vegetable curry strewn with cashews, raisins, onions and tomatoes; and palak paneer, creamed spinach with cubes of white cheese. We suggest the garlic naan, but true fire-eaters should opt for the chili version. Desserts are an Al-Noor strength. Silky almond and cardamom kulfi is sprinkled with crushed pistachios. Warm gajar halwa combines spice-soaked chopped carrots and flecks of sweet cheese. Service can be spotty, and there are certainly trendier places, but the dishes are primarily flavorful and distinctive and the prices inexpensive. |
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RESTAURANT AWARDS
We just published the 2012 edition of our annual restaurant issue, featuring the Top 40 Restaurants in the U.S. and much more. Check it out!
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