Ресторан Nirvana в Честнат Хилле предлагает гостям кулинарное просветление с аутентичной индийской кухней

In Indian religious thought, nirvana is the ultimate state of enlightenment. It is considered the highest form of spiritual achievement and is often characterized as an absolute truth that is difficult to describe in words. It could be argued that chef and owner, Nabin Chhantyal, of Nirvana Indian Bistro at 8609 Germantown Ave., has been doing a pretty good job of bringing culinary enlightenment to customers ever since he opened his Chestnut Hill BYOB restaurant three and a half years ago. Like many area Indian restaurateurs, Chhantyal grew up in Nepal. “I grew up very poor in the … This item is available in full to subscribers. You can also purchase this individual item for $1.50 We have recently launched a new and improved website. To continue reading, you will need to either log into your subscriber account, or purchase a new subscription. If you are a digital subscriber with an active subscription, then you already have an account here. Just reset your password if you've not yet logged in to your account on this new site. If you are a current print subscriber, you can set up a free website account by clicking here. Otherwise, click here to view your options for subscribing. Like many area Indian restaurateurs, Chhantyal grew up in Nepal. “I grew up very poor in the mountains of Nepal. I was hungry all the time,” Chhantyal told the Local when he opened his restaurant in Chestnut Hill. He also has other Nirvana locations in Lafayette Hill and Bryn Mawr. There also used to be a Nirvana location in Blue Bell, but it is now Saath Indian Grill. Chhantyal’s life took a significant turn in 2000, when his high school academic record won him acceptance at Illinois State University. “I was studying hotel management,” he said, “but at the end of my freshman year, I ran out of money and had to drop out, so I waited on tables and then worked in the kitchen. I was always interested in cooking, and I started to watch the chefs.” Chhantyal worked as a waiter at the now-defunct Aman’s Indian Cuisine in East Norriton for more than 10 years before opening his first Nirvana restaurant in 2013 in Lafayette Hill. He often put in 70 hours a week to learn everything there was to learn about the business. Over the years, my wife and I have eaten at Nirvana many times, including two recent visits. Indian food is a vibrant, spice-forward cuisine defined by regional diversity, contrasting textures and aromatic flavors. Meals frequently feature a balance of starches (like basmati rice or flatbreads), rich gravies, lentil stews and fresh vegetables, heavily utilizing spices like turmeric, cumin, curry and coriander. Many Americans find Indian food too spicy, especially food from southern India. I happen to like spicy food, but it has been my experience that even when you ask for mild, muted spices in any Indian restaurant, it still comes out fiery. About 10 years ago, we had dinner at Banjara, 8705 Germantown Ave., which closed in 2019, and asked for spiciness at number three on a scale from one to 10. But the food came out so incendiary that my mouth was on fire. I thought momentarily, “It’s a good thing that Chestnut Hill Hospital is right down the street.” At Nirvana, the food is very spicy, colorful and flavorful. As with all Indian restaurants, there is an abundance of nonmeat options. Gobi Manchurian, for example, is a wonderful crispy South Indian mash-up that combines cauliflower with Indian spices. This version is a showstopper appetizer that could easily moonlight as a main dish if paired with some fried rice or noodles. Garlic naan is leavened Indian flatbread made with flour, yogurt and yeast. It gets its signature soft texture and charred spots from being baked at high heat, either in a traditional tandoor (oven) or on a hot cast-iron skillet. It makes a perfect pocket for any other food you choose to put into it. Saag paneer is a popular North Indian vegetarian dish featuring soft cubes of paneer cheese stewed in a rich, spiced and creamy curry of leafy greens. Tandoori salmon, which is served on a heated platform, is marinated with spices and herbs, later baked in a tandoor or conventional oven or air fryer. It is made by marinating salmon fillets in a mixture of thick yogurt, ginger-garlic paste, lemon juice and aromatic spices for heat and color. Vegetable Jalfrezi is a vibrant, semidry Indian stir-fry dish featuring a colorful medley of crisp vegetables tossed in a thick, tomato-based gravy. The veggies are cooked quickly on high heat to retain their crunch. The name “Jalfrezi” originates from the Bengali words for “spicy” (jhal) and “suitable for a diet” (parhezī) and was traditionally used as a method to fry up leftovers with onions and green chilies. Prices at Nirvana are extremely reasonable, especially considering that it is BYOB. Service is very polite but can be slow. Parking usually can be found on the 8500 block of Germantown Avenue or in the lot behind the restaurant. Nirvana has received spectacular reviews online. On UberEats, for example, the average rating out of hundreds of reviews is 4.8 out of 5. Although Nirvana is BYOB, I think that wine is pretty much wasted on Indian food, although I know there are those who disagree with me. I much prefer a dark beer with Indian food. For more information, visit nirvanabistropa.com or call 215-779-9076. Len Lear can be reached at [email protected].