Marigold Maison has been in it’s current location on the corner of Cactus & Tatum for just over 2 years now, but recently underwent a renovation not only to their menu, but to the building as well to expand it dining room, overhaul the kitchen, and even brought the trendy garage door vibe to the bar, which opens up to the covered patio. In true AZFoodie fashion, we had to get out there and check it out for ourselves before they opened to the public and bring you all the scoop on their newest menu items.
Papadaums (lentil crackers) served with spicy vindaloo sauce (my personal favorite), a fresh mint sauce which cooled the palate, and a sweet tamarind sauce.
The Butter Shrimp was something out of my seafood dreams. Served with a coating of smoky chipotle sauce and topped with edible flowers, I had to keep my cool and not eat the entire plate.
And the final appetizer was somewhat of an Indian fajita dish, if you will. Reshmi Tikka is chicken, marinated in yogurt, sour cream ,and cardamom, then served on top of sautéed peppers and onions in a piping hot skillet. Quite possibly the most tender and flavorful chicken I have ever had, and was extra delicious when dipped into the chipotle cream sauce from the butter shrimp (oops!).
Next up was something so colorful, that the room was filled with oohs and ahhs as it was presented. The Marigold Mango Salad is made up of mixed greens, topped with fresh mango, tomato, raisins, sesame seeds, almonds, raspberries, and tossed with a mango mustard dressings. Perfectly tangy and sweet.
And now my friends, for the entrees. We were blessed with not one, not two, but three entrees to sample, and my eyes grew larger than my stomach with each dish. First up was the Marigold Biryani, a classic South Indian dish, cooked dum long grain rice with biryani spices and lamb meatballs, served with raita. And if you don’t know what raita is (like I didn’t until served to me), it is a yogurt-like sauce used to cool down the dish if you consider it to be too spicy for your liking. Such a cool concept (pun intended).
The Chicken Vindaloo is a spicy chicken and potato dish, a Goan specialty with wine, vinegar, curry leaves, mustard and cumin seeds. Or as I like to call it the segue dish into all Indian cuisine.
The third entree presented to us was the beautiful Malai Kofta (and my personal favorite); dumplings made with paneer, potato, cauliflower and served in a creamy saffron sauce with cashews and almonds. Think of a meatball so tender and moist (gross I know, but the only word to describe it), but still holds together well without crumbling when you split it with your fork. Mmmm, still dreaming about them now.
And who can have Indian cuisine without naan? You just can’t. It’s an unwritten rule.Plus, we were graced with two very different naan’s and I have to make sure that each one was delicious, so I had plenty, just to be sure. THe Mirchi Naan was sprinkled with chili, cilantro, and spices. And then there was the Kasmiri Naan; stuffed with mixed dried fruit.
Lastly, a little childhood treat; Mango Kulfi. Creamy mango, milk, rose water, cashew, sugar, and cardamom, all blended together to make a ice cream pop. Not enough rose water to set you over the edge, just enough for a hint of taste, and a slightly gritty texture from the cashew, this was a winner in my book.
And if you thought eating all of that food would require a crane to remove me from the restaurant, you would be wrong because chef purposely created the menu to be light in nature. Any dishes with cream, only have a splash, instead of used as the main ingredient. This was you are able to enjoy more flavors of Indian cuisine, and not feel that dreaded food coma afterwards. I invite you to check out Marigold Maison for yourself and let us know what you think. Bonus; they deliver on UberEats and Postmates if you prefer your Indian food come to you! Use code: eats-dianar130 for $10 off your first order!
Win one of two $50 gift cards to use at Marigold Maison by entering here: http://woobox.com/5k2fin