Chef Parshotam Lal Shows How to Make Chicken Curry Surrender

Resplendant with original art and Indian statuary, the rose-colored dining room is typically filled with guests enjoying some of the best North Indian cuisine in Marin County.

Served on floral-rimmed china, atop pink linen tablecloths, sit tandoori specialties such as prawns and kebabs, curries with chicken, seafood, lamb, vegetaables and many types of naan -- the leavened bread baked in a clay pit over charcoal. 

The award-winning has been Zagat-rated as “Excellent” from 1998, listed in the Pacific Sun Hall of Fame, and won, yet again, Best Indian Restaurant of 2010. Whether you arrive wearing jeans or a cocktail dress, you are sure to feel welcome in the warm and inviting environment. Attentive service coupled with dim lights and soft music makes for a relaxing -- or romantic -- respite. 

Owner Surinder Sroa oversees three locations:  Lotus in San Rafael, Café Lotus in Fairfax, and Anokha in Novato. He named Lotus after the official flower of India because it represents long life, honor and good fortune. Sroa floats through the restaurant, greeting customers with a smile but his keen eyes never miss a detail about the food or service.      

Soft-spoken master chef and co-owner Parshotam Lal runs the kitchen. Moving after college to Marin County from north of New Delhi in 1983, Lal worked at India Palace in Mill Valley where he was more than surprised to run into Sroa. They had gone to school together as kids in India. Sroa became a huge fan of Lal’s cuisine. 

The friends became partners at Lotus Cuisine of India in 2000.  Years later, Sroa still extolls Lal’s abilities. “He is a master of Indian cuisine. He has the perfect palate. He can cook anything,” he said.

Arriving early in the morning to prepare the ample buffet served daily at lunchtime, Lal and his kitchen staff also start prepping many dinner items such the meat or vegetarian filled pastry samosa appetizers which are made fresh daily and cooked to order.     

The customer-driven cuisine has evolved to please its loyal customer base. Because Lal himself is extremely health-conscious, he has refined the dishes to contain fewer calories and fat than the same ones at other restaurants. The menu includes vegetarian, vegan and gluten-free selections. The chicken and lamb are free range, natural and have no antibiotics or added hormones.

With a new San Rafael venture, Lotus Chaat & Spices, on the horizon–or more precisely up the street on the west end of Fourth, slated to open March 9–Sroa and Lal are busy planning a menu of vegetarian and vegan chaat, or Indian street food, more along the lines of small plates, or snacks (think tapas, but Indian-style.) 

Sroa’s wife Linda, is, as always, working on the stylish and tasteful décor. Customers will be able to purchase Indian ingredients and spices on site, and there are even plans for cooking classes. 

Our Recipe of the Week is a Punjabi curry dish from Lotus of India. Originally created by Sroa, it’s a play on words. His first name is spelled "Surinder."

Chicken Curry Surrender – Serves 2  

3 tablespoons olive oil

½ teaspoon cumin seed

½ teaspoon ground ginger

½ teaspoon crushed garlic

½ cup chopped tomatoes, peeled and seeded

½ organic chicken breast, sliced into 1” strips

2 pinches salt

1 pinch paprika

1 pinch tumeric

secret ingredient: garam masala to taste*  

1 pinch chili powder

1 cup “onion sauce” – sautéed onions carmelized in olive oil

1 cup water 

*Garam masala is a mix of ground spices which typically includes cardamom seeds, cumin seeds, cloves and cinnamon among others. “Housemade” garam masala will be available at Lotus Chaat & Spices.    

For garnish: slices of tomato, green peppers, red peppers. Chopped basil. Spring of cilantro.

Directions: 

In a heavy frying pan, heat olive oil until very hot. 

Add add cumin seed and sauté until golden brown.

Add ginger and garlic and sauté until golden brown.

Add chicken breast and sauté until light brown.

Add tomatoes and stir.

Add salt, paprika, tumeric, chili powder and garam masala to taste.

Add onion sauce with 1 cup water.

Cook 3-4 minutes covered until chicken is done and tender, and sauce is thickened. 

Transfer to serving platter.

Squeeze juice of half a lemon on top and garnish with slices of tomato, red and green peppers,  chopped basil, and a sprig of cilantro.

 Serve with Naan (Indian bread)

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