Editor Pick
MM-MM Good Food!
- October 27, 2000
- Rated 4 of 5 by
NikaoGirl from Tulsa, Oklahoma
Persi's (Pronounced Persy's)
Service is wonderful. They have Indian and also Chinese. Persis serves vegitarian as well as meat dishes. Reffered in India as veg or non-veg.
I highly reccomend the Mutton Shahi Korma its great!
Food in this area is spicey, so get a bottled water, and try the Curd alu. (Curd is simular to sour cream and takes the bite out of the spice, you just mix it in with your food- oh and alu is potato, you can get curd without potatos.) The kabobs are a tasty apetizer, as are the spring rolls.
Here's a tip when ordering: only the blue shirt guys take orders, so ask them for advice on your order. They speak English well. (Careful though, what's not hot to them is fire on your tongue!)
With your order include rice and or nan. Persis has the BEST Butter Nan that I have ever tasted! Don't leave with out trying it here! After you dinner is over they will bring out little bowls of lime and warm water to wash your hands with. Very relaxing.
And now to desert... they have your typical slabs of ice cream and then they have ICE CREAM! The Black Forest is vanilla ice cream and cake with chocolate chip toppings and a little strawberry between the cake and ice cream layers. Then there is the C . It contains orange, vanilla and chocolate ice cream. (You may find this occasionaly in other resturants, but each time there will be a small difference, it might come with nuts or with mints for example.)
When you are finished with the entire meal a small plate of toothpicks and mint comes to your table for you as you settle the bill.
Tipping In India is about 10%. When I order The Shahi Korma, curd, nan or rice, bottled water and desert the total is less than 200 rupees which is 4.50UDS and I always have leftovers to take home.
There are 3 levels to the resturant, every level that you climb is a bit nicer. If it's hot, I recommend the inside 2nd level. Or in cool weather, go for the 3rd level. It's a terrace atmosphere.
From journal The Twin Cities