By New Times
By Robrt L. Pela
By Lauren Saria and Heather Hoch
By Deborah Sussman
By Robrt L. Pela and Amy Silverman
By Kathleen Vanesian
By Eric Schaefer
By Heather Hoch
If there's room for dessert, make sure to try the exotic Punjabi treat gajar halwa. Made with shredded carrots cooked in milk and ghee with nuts and raisins, its flavor is like an Indian version of Cap'n Crunch — perhaps that's why it's one of my favorites. Of course, there's always the popular gulab jamun, small deep-fried balls coated in a sugary-good flavored syrup. If I said I could stop at one or two of them, I'd be a liar.
325 W. Elliot Road
Tempe, AZ 85284
If it is dusk when you join the melting pot of guests in the comfortable dining room — with its TVs playing Indian music videos and Bollywood trailers, wall tapestries, and rust-colored walls reminiscent of the country's deep, rich spices — you will not be asked "table or booth," but "dark or light," alluding to which side of the window-walled restaurant the sun hasn't set on yet. The service is casual and friendly, with servers or Brah himself happy to explain dishes or point you to their favorites. And when you leave, they will say goodbye, happy to have met you and hoping you'll stop in again when passing by.