First of all, let me start by saying I am not very experienced in Indian cuisine. I know a little about the various spices used in Indian cooking but I am not well versed at the difference between tandoori, masala and gobi. Lucky for me, I had lunch with a friend who is conversant in Indian cuisine. Lisa, who writes over at TasteCookSip, met me at a restaurant in Winter Park called Mynt Fine Indian Cuisine. Mynt opened only a few months ago among the hustle and bustle of downtown Winter Park.
In reality, the only thing I knew was that paneer is an Indian cheese dish. It was the only thing I recognized on the lunch menu and the Paneer Makhanwala came highly recommended from our server. As Lisa was deciding between the Dum Aloo Gobi and the Amritsari Chloe, we decided to go all in and order all three dishes.
Each of our lunch selections was served in a Tiffin, a traditional Indian lunch box. A Tiffin is stacked in layers and each layer contained something different. The bottom layer had the appetizer- a Dehli Samosa. A samosa is a spiced potato turnover. Served with a tamarind chutney and a fresh mint dipping sauce, it was not only tasty, but it was crispy and hearty. While the lunches only came with one samosa, I could see myself eating an entire order of these.
Another layer of the Tiffin had Dal, a traditional lentil, pea or bean soup. I was reminded of a thick curry stew, slightly spicy.
There was a third layer with white rice and the final layer contained our entrees. First up was the Paneer Makahnwala– the cheese dish. Indian cheese was stewed in a soupy mix of what is traditionally onions, tomatoes, ginger, cashews, garlic, cinnamon and cardamom. While the dish had a wonderful flavor, I found myself fishing in the sauce to find the paneer.
Next up was the Dum Aloo Gobi– a traditional dish with potatoes and cauliflower in a spicy sauce. The interesting stereotype I associate with Indian cuisine is very spicy, however, the potatoes and cauliflower were seasoned perfectly. There was enough heat to alert my senses but not enough to drown out the main ingredients of the dish.
And last, we enjoyed the Amritsari Chloe– chickpeas in a tomato and onion sauce. This was probably my most favorite dish of the three. There was a slight sweetness to this and according to the menu there is pomegranate added here.
Finally, dessert was also included in the lunches and we were presented with Gulab Jamoon. A single dough mix of milk solids, this didn’t burst with flavor but it was very good. After so much flavor in all the entrees, the Gulab Jamoon was refreshing. I couldn’t quite place the sauce it was rested in- a sort of watery-honey syrup.
I enjoyed Mynt quite a bit and feel a little more comfortable ordering in an Indian restaurant. While Chad is not a big fan of Indian cuisine, I feel there is enough variety here for anyone to find something perfect. The staff was incredibly helpful in assisting us with our questions. There is also a tableside brunch buffet on Sundays from 11:30am to 2:30pm for a fixed price of $16.00. A solid 4 1/2 out of 5 sprouts.