I’ve had enough negative experiences with Lake Mary Indian restaurants that having a mediocre one seems a move in the right direction.
A recent meal at Shaan was no more nor less than that. It manages somehow to take one of the world’s most complicated cuisines, one that is characterized by myriad spices, multilayered and complex, and turn it into an offering so bland that Darden could market it to the masses.
My guest and I started with an appetizer of the mixed pakora, assorted vegetables frittered and fried using chickpea flour and, according to the menu, “cholesterol free oil.” I’d have been willing to take the responsibility of having my cholesterol spike a point or two in exchange for some flavor. We did have fun, though, trying to identify the vegetables under the breading.