Restaurant review: Sherkaan Indian Street Food

Haljit BasuljevicReporter

Sherkaan Indian Street Food emerged as a new place for students to expand their palette.

For students who want to dip into foreign waters or already like Indian food, Sherkaan is not too far off from campus.

Depending on traffic, it would take five to 10 minutes from Southern to arrive via car and roughly 30 minutes to arrive via transit. Tucked in a pathway next the Apple store, a leaping tiger trapped in a golden circle juts out from the Yale Bookstore as a telltale sign of the restaurant up ahead.

Upon entering, tables and booths were elegantly placed in a traditional manner.

Dim, incandescent lighting contributed to the atmospheric contrast between industrial and oriental. Exposed piping, oriental rugs and an earth-colored brick wall depicting a beautiful, bejeweled woman were some of the ornaments that stood out. In homage to India’s fame for street vendors, bikes adorned the ceiling.

Taking the booth, a friend and I ordered the Elysian Dayglow IPA., upon our waitress recommendation, We ordered a Dahi Puri as our appetizer, an egg-shaped shell filled with chickpeas, tamarind chutneys and yogurt, a spicy aftertaste.

For the main meal of the evening, we were served a shared plate of Bengals and Ash along with a side of garlic stuffed naan. Two long lamb seekh kabab that could have been mistaken for sausages, tandoori aloo, which were cut-up spicy potatoes, a mixed batch of fennel and apple and a lemon pickle, which was surprisingly the best experience on that dish.

Judgement upon one dish cannot cover the quality of the entire menu. I was not really impressed. To be fair, the lamb kebabs tasted a lot more like breakfast sausages than actual lamb, and the potatoes were fantastically bland. The most redemptive piece of food throughout the main course was the garlic-stuffed naan, thin enough to eat two and too greasy.

For desert, we had the Galub Jamun. A fantastic ball of crushed hazelnuts, rose syrup and grapefruit, it almost tasted like a saturated cake that made me want to order a second batch.

The service was very welcoming and helpful. Neither the waitress nor the manager who exchanged to serve us had any problem with helping customers with the menu.

General Manager David Mascolo stated that he had always loved Indian cuisines and saw the restaurant as a creative endeavor to decorate New Haven with an authentic dining experience.

He said that he has already teamed up with Snack Pass and will be teaming up with Grubhub and Ubereats for deliveries. This means Southern students will eventually be able to order from these apps rather than traveling to the restaurant.

“You can also go to the main website and order online directly to us as well,” said Mascolo.

Mascolo also said that for the near future, he plans to implement a varying happy hour and a brunch on the weekends.

“Just loving what we have already,” said Mascolo. “Once some nice weather comes out, that patio will be nice and full.”

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