Though regular Indo-American meals lends by itself fairly nicely to the quick-informal principle, I have struggled to actually get guiding any regional joints that have arrive and absent. I’m not very certain what the cling-up has been—I’ve just hardly ever tried a fast-casual Indian place that can bash with the gamers we previously have on the scene right here in Utah. That stated, I’m starting to think that Makam’s Indian Cafe (894 E. 3900 South, Ste. B, 801-905-1921, makamskitchen.com) in Millcreek might change all that.
As a quite new fixture to the 3900 South and 900 East spot of Millcreek—it officially arrived out of pilot method at the tail end of January this year—Makam’s matches nicely into the similar neighborhood that houses an Iceberg and the famous Salazar’s. It really is acquired the exact perception of self-created character that lots of of the corporations in the heart of Millcreek share, which will go a extended way to maintain the area’s persona in spite of all those people cookie-cutter condos heading in still left and appropriate.
The rapidly-informal notion of Makam’s feels a little predictable at first—rice bowls with your alternative of protein and curry are their current specialty—but there are some hidden gems to be found if you commit some extra time with the menu. The street food items portion, for case in point, is exciting to take a look at as it includes numerous traditional favorites, some of which I am observing for the very first time. The aloo tikki chaat ($5.99) and the chili paneer ($5.99) have been surprising favorites that I was heretofore unfamiliar with. Both things paint a potent photo of conventional Indian flavors with unexpected bursts of sweet and spicy flavors.
Aloo tikki chaat normally takes traditional potato and pea patties recognized as aloo tikki and slathers them in a gravy-like ragada sauce produced from cooked peas and a flavorful balance of garam masala, coriander, turmeric and lemon juice. It is really smoky and sweet with just a little bit of chili powder heat to it. For some thing on the unexpectedly spicy side, the chili paneer will give your style buds with a nice scorch. An additional new-to-me item, the chili paneer is a stir-fry of bell peppers and cubes of Indian cottage cheese recognized as paneer that have been hit with an indignant combine of chili peppers and traditional Indian spices. If you order this, preserve a person of Makam’s mango lassis ($2.99) shut by to place out the fire.
If you have under no circumstances tried using the brief snack acknowledged as pav, Makam’s is a great place to verify it out. Their two variants are pav bhaji ($6.99) a comforting stew of veggie and potato curry with rolls for dipping, and vada pav ($4.99), a kind of slider with a fried potato patty as an alternative of a burger. Both dishes are delicious and embody the comprehensive-flavored complexity of Makam’s much larger merchandise, but I assume the pav bhaji a bit edges out the vada pav, which experienced an intense citrusy flavor that threw factors off balance.
Makam’s signature curry bowls have far more variation than a single would anticipate at a rapid-relaxed joint, and this is why the area receives a significant replay value. The rooster tikka masala bowl ($8.99) meets all expectations of what this dish need to be—it’s packed with taste and the slight acidity from the tomato is appropriate exactly where it requires to be. From there, you have basically got a ton of distinctive avenues to explore. All of their bowl alternatives are offered as wraps if you really feel like pounding some curry although you push, and their Indo-Chinese possibilities ($8.99-$9.99) served on your option of fried rice or noodles are just ideal when you’re soon after one thing a bit distinct.
I also have to give Makam’s praise for their obtainable proteins—bone-in goat is finding to be a lot less freaky in Utah, and I appreciate that Makam’s is component of that motion. Of study course, a single does not have to be a meat lover to enjoy a visit to Makam’s. Most of the menu is obtainable to vegetarians without the need of skimping on the signature flavors born from the Indian spice palette.
All round, Makam’s has bridged a tricky hole involving regular Indian restaurants and the rapidly-everyday notion. By keeping their menu assorted and infusing their core dishes with adequate solutions to tempt diners into coming again to test other combos, they have reached a steady balance involving the pleasant neighborhood eatery and the on-craze foodie sizzling spot. They have bought a handful of minimal bugs to perform out as most new restaurants do, but I’m self-confident that Makam’s will flourish in its Millcreek digs.