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Monday, April 3, 2017

Food matters: A world of spices at Kinara, takeout from The Fish Dock, Greek Yogurt

A mixture of fragrant spices went into the sauce of Lobster and Seafood Masala (lobster, shrimp, crab and fish), one of the Chef's Specials on Saturday evening at Kinara, an Asian Indian restaurant in Tenafly.
I also loved this Coconut Lassi, a yogurt drink free of added sugar, according to our server.



We had a delicious dinner at Kinara in Tenafly, where an Asian Indian kitchen turns out dish after aromatic dish prepared with an array of wonderful spices.

In the past couple of years, we've been loyal to Art of Spice on Main Street in Hackensack, but parking is a hassle.

A Groupon led us to Kinara, sister restaurant of the original in Edgewater.

In Tenafly, the Indian food is just as good or better than at Art of Spice, and street parking is free and plentiful.

We shared an appetizer ($6); an entree listed as a Chef's Special, with a large lobster stuffed with seafood in a masala sauce ($35), and a vegetable ($12.95).

A Mango Lassi and a Coconut Lassi were $5 each.

A basket of Papadum, a thin, crispy cracker served with chutneys, and a small pot of basmati rice came with the meal. We took home leftovers.

Me and my wife loved the Lobster and Seafood Masala, stuffed with shrimp, crab and fish. The claws embraced a raw green pepper stuffed with seafood.

The tail was split, but the claws and knuckles of the large crustacean weren't cracked, making for a really messy extraction of the tender meat.

I'd rate it 1 large Cloth Napkin and 2 Moist Towelettes.

We bought a $30 Groupon for $17, and tipped on the pre-discounted total of $63.95, not including tax of $4.48. 

So, our total was $48.43, including tax and a $10 tip.

Bhel Poori, an appetizer made with crisp rice puffs and tangy chutney, was served cold ($6)
Kourkuri Bhindi is crispy okra sauteed with onions and spices, served at room temperature ($12.95). The okra are just as addictive as french fries.
Papadum with chutneys.
Basmati rice. 
The dining room is filled with the aroma of spices. Tumeric, cumin, mustard seed, cardamom, coriander, fenugreek, saffron, tamarind and black pepper are some of the spices used in Indian food, and they are often found in mixtures like garam masala.
Street parking is free in downtown Tenafly, as well as in lots near the old train station, the hub of a nightmarish network of streets, traffic lights and stop signs.


 Kinara Cuisine of India, 10 Jay St., Tenafly; 201-399-7788. Open 7 days, lunch buffet, closes between lunch and dinner, free street parking, BYO. 

Website: A world of spices

The Fish Dock

The owners, the fresh fish and just about everything else at The Fish Dock in Closter are from Iceland.

You can buy a ready to cook fish dinner or prepared seafood meals to go, as well as such fillets as the familiar cod, haddock and halibut, and the less familiar ling, tusk, wolffish and golden redfish. 

Last Tuesday, I bought two prepared lunches of Wasabi Mayo Salmon with Asparagus and Rice Pilaf for me and my wife ($12.99 each), and the portions were large enough for dinner.


The Fish Dock, 219A Closter Dock Road, Closter; 201-564-7939. Free street parking, closed Sundays and Mondays.

Website: Pure-Fresh-Fish

Also see The Fish Dock's Facebook page.

The Fish Dock's fillet is from antibiotic-free farmed Atlantic salmon raised on the Faroe Islands, which are halfway between Iceland and Norway.
I spread the Wasabi Mayo with Walnuts on my fish before I reheated it for dinner, but ate it with my own baked sweet potato stuffed with Mexican-style salsa.
The family owned fish market and some of the fillets that were available last week, above and below.
The Fish Dock also sells salt, chocolate and other products from Iceland.
I like the Wasabi Mayo dressing on the salmon from The Fish Dock, so I mixed thick, non-fat Greek Yogurt and wasabi, and used the mixture in a baked sweet potato before reheating it -- for creaminess without fat or cholesterol, above. I plan to try this dressing on cooked fish. Greek Yogurt also is delicious with za'atar (a Middle Eastern thyme mixture that includes salt and sesame seeds) and extra-virgin olive oil -- in a pocket bread, wrapped in lavash or on a plate, below.