If you want more than what the LSU area has to offer, here are some Baton Rouge restaurants for the cultured palate.
Curry-N-Kabab
Baton Rouge has several hot spots for spicy South Asian cui- sine with Curry-N-Kabab being the most recent addition.
Owner Shaheed Khan describes it as the Whole Foods of In- dian food Curry-N-Kabab is remarkably health-conscious. Khan offers fresh food made in-house, without heavy amounts of flour and sugar.
This is not the only alteration to traditional recipes: chili chicken wings and tropical lassis are twists on classic flavors.
Despite the variety in South Asian cuisine, Indian restaurants in the U.S. often offer North Indian specialties. Curry-N-Kabab makes a conscious effort to include dishes from all over the subcon- tinent, including biryani, naan and pakoras.
The most popular dishes are the goat curry and the chicken tikka masala, often paired with a basket of garlic naan.
Curry-N-Kabab, located on Coursey Blvd.,has a daily lunch and dinner buffet, delivery service and a 20 percent discount on Sunday’s lunch buffet for students, making this spicy fare accessible to the LSU campus.
Sa Dek Kitchen
Amidst the various restaurants and groceries on Florida Blvd., Sa Dek Kitchen stands out. After 15 years, many say it has “the best pho in town.”
The steamed rice cake bánh cuon is also a distinguished dish, being the only one quite like it offered in Louisiana. Consisting of steamed rice paper, ground pork, fried potato dumplings and a hearty helping of bean sprouts and shallots, this dish is best served warm with a side of fish sauce and a refreshing limeade.
When gumbo weather hits south Louisiana consider cozying up to a nice, hot bowl of pho.
La Reyna
Though geographically closer to home, Central American food is more of a rarity in Southwest Louisiana. This is why Honduran eatery La Reyna reigns supreme as a popular spot for any carne asada craving.
La Reyna’s menu features dishes found throughout Latin America: the paella, tostones, enchiladas and tres leches from dif- ferent regions are all found in one place. However, there are dis- tinctly Honduran dishes such as baledas, thick tortillas filled with mashed refried beans, are a crowd pleaser and a popular street food in Honduras.
Tex-Mex connoisseurs will recognize enchiladas and tacos, but with a Honduran twist. The Honduran enchilada features sliced egg and avocado; the Honduran tacos are served on a bed of cabbage and tomato sauce.
Unlike the often-piquant taste of Mexican food, Honduran and other Central American specialties are not as spicy. The tostones
La Reyna is an enclave for Lati- nos to enjoy Spanish conversation and pick up corn flour from the adjunct tienda for homemade tortillas. After 11 years, the establishment remains an inviting place to experience Honduran hospitality.
From biryani to bánh cuon, the world’s culinary wonders can come together all in one zip code. Scattered about the capital city area, excursions to these places are well worth the trip.
