Before you dedicated carnivores turn the page, I want to assure you that vegan in all its forms can be delicious – and when it’s authentic Indian vegan, it is truly out of this world.
I understand that the cuisine of India is not for everyone. You have to like the strong flavors and special spices of the subcontinent to the point where the palate can really enjoy and appreciate the food for what it is – a world away from the bland flavors of the average Western appetite.
We have always loved a good curry, and we had recently heard about Tali Lama, a vegan Indian restaurant in Pardes Hanna.
Arriving for lunch at Tali Lama
We drove up there one bright sunny day, passing rows of eucalyptus trees and banks of multicolored bougainvillea, to arrive just in time for lunch. We were greeted by chef Daniel Meisler, an entrepreneur who founded the restaurant with his wife.
What started out as a simple enterprise providing Indian food to local businesses has grown, by popular demand, into a successful restaurant in a busy shopping area in the town. Although there is no English menu, the staff all speak impeccable English, so there is be no problem ordering a meal.
We decided to leave the choice to Meisler and were very happy with this decision. Everything is freshly prepared, and the menu changes every day, we were told.
The first item to arrive at our table was a platter of two kinds of Indian bread – naan flavored with garlic (NIS 16), and chapati (NIS 19), which we nibbled on until the food arrived. There were two bowls of very dry white rice, every grain separate, garnished with star anise, and a variety of stews to eat with the rice, along with a salad and spicy dips.
The toppings for the rice, while vegan, all varied greatly, with no taste or texture being repeated, in a testament to the amazing potential of all-vegetable food. There were stews made from red beans in a rich brown sauce; red lentils which were not quite a puree; tofu squares in curry sauce; and a potato and onion stew which was, if anything, under-spiced. There was also a dish of “meat” balls (made from nuts and potatoes) which could have passed for the real thing. (Three dishes NIS 84.)
Three colorful sauces appeared: one bright green (coriander chutney); one bright orange (mango chutney); and a very spicy oil pepper mix. The salad was made from chick peas and diced tomatoes, with cashew nuts for garnish and a pleasant, sweet dressing.
When it was time for dessert, there was a good choice on the menu, but we looked no further than the Bhagsu cake with a thick chocolate topping we shared, which went particularly well with the hot, sweet, and spicy teas that arrived at our table.
We said our goodbyes, quite sure that we would return to Tail Lama in the future. The restaurant also has a branch in Tel Aviv.
- Tali Lama
- 10 Oranim St.
- Market Yard
- Pardes Hanna
- Tel: 077-998-8850
- Hours: Sun. 11 a.m. – 5 p.m.
- Mon.-Thurs. 11 a.m. – 10 p.m.
- Friday 11 a.m. – 4:30 p.m.
- Kashrut: Pardes Hanna Rabbinate
The writer was a guest of the restaurant.