Author Archives: Jennifer Itty

Review of Akbar Restaurant

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Review of Akbar Restaurant

Akbar Restaurant ★ ★ ★ ★ ☆
Location: Garden City, NY

Food and cuisine often reflect the variety and beauty of cultures. The preparation of ethnic dishes reflects subtle nuances of taste and also provides insights into the culture and traditions of a community. As I entered Akbar restaurant, I was reminded of these various themes. With the aromas of tomatoes, spicy red peppers, and red curry in the air, complemented by the sweet and subtle hint of basmati rice, it was as though I had entered the motherland. With its yogurt-marinated meats, butter-and-cream-enriched sauces, and intoxicating perfume of saffron and tandoor-roasted meats, the Mongul style cuisine offered insights in the foods of traditional Indian culture. While the crystal chandeliers, ornate wall carvings, traditional plates, and carpeting of this Indian restaurant provided an ambiance of sophistication and elegance, it also reflected various family traditions with a highly seasoned northern flair.

To start the meal, a friendly server brought a platter of papadum, a thin, disk-shaped side appetizer made of flour, and garnished with tamarind sauce and mint chutney. Although the service was slow, and it took approximately twenty to thirty minutes for the main course to arrive at the table, it was well worth the wait. As the chicken makhani that I ordered glistened on my plate, its vibrant red color, garnished with green basil leaves over moist white rice taunted my taste buds. As its soft, creamy texture soothed my appetite, it left me craving for more. Pita bread, made from flour and grilled on a skillet, served as the perfect complement to the chicken makhani dish. It served as a neutralizer, clearing the palate from an otherwise spicy dish. Equally inviting was palak paneer, a vegetarian dish. This fresh spinach dish, bathed with cubes of soft cheese, also counterbalanced the strong spices of the main course. Other notable vegetarian dishes included alu gobi (cauliflower with lots of fresh ginger and coriander), and bhurta (mashed, garlicky eggplant). The desert menu also proved to be surprisingly refreshing. The kheer (rice pudding flavored with cardamom) followed the traditional recipes used by many amachis (grandmothers) in India. The soft, white, delicate texture was prepared to perfection. The gulab jamun was equally tasty. These fried balls of condensed milk in honey would have satisfied any person with a sweet tooth.

Combining a complex alchemy of herbs and spices, Akbar provided newcomers with an authentic taste of north Indian cuisine. With contrasts in color, texture, and spice, Akbar provided a delicate balance of flavors, ranging from hot and spicy to cold and sweet. Food was served on beautiful golden platters decorated with elephants (symbolizing Lord Ganesha, the Hindu deity of strength and wisdom). In an effort to embrace the cultural roots of their new restaurant, the owners of Akbar also incorporated intricate carvings of the Indian Banyan tree on wall hangings and on plates in the restaurant. Known for its strength and longevity, the Indian banyan tree is a symbol of immortality and serves as an integral part to the myths and legends of Indian culture. Furthermore, while the food of Akbar remains authentic in terms of its flavor and preparation, it is also the overall ambiance of the restaurant that contributes to its authenticity. The inclusion of the Banyan tree carvings and decorative plates highlights religious and familial traditions, thereby creating an enjoyable experience of Indian cuisine as if it was from the homeland itself.

Akbar’s tradition of fine dining also has interesting historical roots. Originally founded in Manhattan in 1976, Akbar later branched out to Garden City, NY and Edison, NJ, while achieving international acclaim. As Mr. A. N. Malhotra, the original owner, imported chefs and centuries-old recipes from Bombay, he made it possible for immigrants to enjoy traditional specialties that were virtually unheard of in the U.S. until the late 1970s. Through Mr. Malhotra’s commitment to gracious hospitality in the tradition of grand Mogul Emperor Akbar, he created a restaurant that not only catered to the needs of specific immigrant groups but also provided an authentic dining experience. An appreciation of the authenticity of food is important for restaurant patrons. Although authenticity may refer to the quality of food from the mother country and the traditional utensils used to prepare them, it also refers to the interaction between the chef and consumer. As the chef brings his knowledge of traditional customs, ingredients, and methods in food preparation, he shares them in his cooking through delicately prepared dishes. The consumer, on the other hand, brings their own knowledge, based on personal and prior dining experiences, to assess the quality and authenticity of their dining experience. In this regard, it should be noted that the concept of authenticity is one that is fluid. It involves not only the characteristics of food but also the experience of the consumer within the restaurant.

Cultural identity is another important aspect that relates to authenticity. Located in a community predominantly populated by Irish Catholics, Akbar has continued to flourish while maintaining its own cultural roots and identity. By adhering to its traditional menu of foods (not altering it to satisfy the needs of the surrounding community), Akbar has gained a strong reputation for its unique cultural appeal, attracting many newcomers to experience traditional Indian cuisine. In this regard, it is clear that Akbar has not sacrificed cultural identity for economic capital, as evidenced by its variety of food options and interior decor. Furthermore, for the avid food-enthusiasts looking to try new spicy and savory ethnic dishes, I urge you to look no further than Akbar. Although its mouth-watering dishes may cause you to break into a sweat, you will not regret your experience there. The intoxicating fumes of curry and unique blends of spices will leave you craving more. This is a dining experience that should not be missed.

Questions on Reading: Restaurants

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In the Eating Out, Eating American reading, the author mentions how immigrants to New York use restaurants as a form of assimilation. However, as there are numerous restaurants that cater to the needs of a diverse society through ethnic cuisine, has this changed the attitudes of immigrants with regards to assimilation? Do you think the immigrants of today feel less obligated to assimilate into American culture when they are constantly surrounded by diversity?

The author also mentions how “when we choose to consume food outside the home in a public place, we are saying something about who we are, whether that place is a fancy French restaurant on a tony Manhattan block or a hole-in-the wall eatery in a far-out borough.” Considering how individuals often choose restaurants based on convenience and affordability, their decisions may not truly reflect who they are as people. What are your thoughts on the author’s characterization?

Questions on Readings: Food, Identity, Immigration and Health

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Throughout the readings, the issue of obesity is attributed to the lack of physical activity, lack of education, and poor nutritional habits. However, another important factor to consider in the issue of obesity is how people respond to images. The self image conveyed by western media that “thin is beautiful” contrasts with other cultures where beauty is associated with weight gain. How can medical science look beyond physical factors to determine the actual health and well-being of individuals in a more direct way?

How can western medical science benefit from some of the Eastern Ayurvedic practices and wholistic approaches to overall wellness and treatment of human disease?

Questions on Reading: Mixing: Eating Exotic Others

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Chow Fun City Reading:

The reading depicts menus of the past as “primary documents of their time, artifacts that go well beyond food, opening windows into issues of race, gender, transnational culture, economics and more.” Consider how in our present culture of assimilation, there is often a tendency to lose elements of distinctiveness or unique cultural identity. In this regard, to what degree do contemporary menus obscure the true identity of various ethnic cuisines?

But is it Authentic Reading:

As individuals visit restaurants of different cultures, they will often encounter food items promised to be “authentic.” However, how can one determine if something is truly authentic? Is the concept of authenticity something that is only learned from personal experience or does it have other roots? Consider the example from the reading. As an individual is exposed to a new food item, “the presence of a flavor one has never before encountered…ends with an ‘understanding’ that this flavor stands as an authentic marker of the ‘true nature’ of the ethnic other – and, therefore, the thing that separates one most fully from this other.” In this regard, how can a person rate the authenticity of a food item without previous exposure to it? Furthermore, in today’s assimilated culture, how can we define foods that are authentic, when they seem to be constantly changing as a result of blending from multiple cultures? How can we evaluate authenticity when the original primary ingredients, special cookware, specialized training, and skills to prepare the food are not readily available in today’s urban context?

 

Questions on Reading: 1876-2000

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When immigrants first heard of America, it was looked upon as a great land of opportunity. Individuals often envisioned America as a safehaven or a land that would welcome newcomers with open arms as they began new chapters in their lives. However, as immigrants passed through Ellis Island, in various instances, it was only a matter of moments before their American dream had crumbled before their eyes as they faced the possibility of detention or deportation. Do you think the fear of deportation prompted immigrants to find security by living in their own communities when they came to America?

Consider the details of the detainee dormitories – “a strictly no-frills operation…the bunks enclosed in pens that resembled oversized birdcages” and details of the dining hall – “the immigrants ate in shifts, a thousand at a time.” Why did America treat these newcomers like animals? Do you think these initial experiences at Ellis Island would prejudice their view of America as a hospitable country? Did their fears amplify prejudicial attitudes about other communities? 

Questions on Reading: Pre-Contact

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The Lenapes Reading

After the first century of Contact between the indigenous and European populations:

Were the Europeans completely responsible for the demise of the indigenous population or were there other factors? Consider the perspective offered by the author: the indigenous people’s “desire for gifts like knives and rum would hasten their own destruction.” How would you interpret this perspective?

Jennifer Itty