Sadly, my picture here is too dark.But something's better than nothing, right?
We started the evening with sambusas, delightful little fried packages containing a spicy lentil filling. For the main meal, we shared a platter with collard greens, chickpea split peas, potatoes and carrots, cabbage, and a bonus spicy lentil dish that the kind Abyssinia folks added. The food is served on top of injera, a thin spongy bread that acts not only as the primary starch for the meal, but also as the utensil. The food is served on one platter and everyone shares, with extra injera on the side.
Each dish balanced the special nature of the primary ingredient and the delightful Ethiopian spicing. The group's favorite seemed to be the bonus lentils, which were brick-red and moderately spicy. The potato dish and the cabbage both provided a nice balance to the heat of the other dishes, while the collard greens' luscious texture elevated the often-maligned vegetable.
As has always been my experience at Abyssinia, the service was gracious and amenable. Certainly, other restaurants may have more demonstrative service staff; at Abyssinia, the staff is quiet but clearly interested in ensuring that customers enjoy their meals. They answer questions and provide guidance in ordering, with an apparent focus on sharing culture. And they are definitely sharing that culture at a highly reasonable rate. Before tip, our total was under $50 for four of us. For such a special dining experience, I would happily pay much more!
The good folks over at Worth Your Attention wholeheartedly endorse Abyssinia, too. They've even suggested that visits to this lovely little place should be mandatory for all Indianapolis-dwellers. You won't see any arguments from me!
1 comment:
Ooh, reading about your recent meal at Abyssinia is making my mouth water and my tummy grumble! Yum!
I haven't been able to read your blog very much. Well, honestly, not really at all. This is only the second time I've perused your blog since I found about it in May. That said, I want to start checking it at least once weekly, as my own interest in food has peaked in the past year and I have A LOT to learn.
I'm envious of your arsenal of books about food and cooking and one day when I'm home visiting, I'm going to spend an afternoon sitting at the bar in your kitchen reading all them! Or at least skimming through them and looking at all the pictures : )
xo,
Mindy
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