Photo by Cathy Salustri
For a few decades now, I’ve driven past the billboard for Amrit Palace on I-75 in Ocala and wondered, “How good can an Indian restaurant at an Interstate exit actually be?”
Last month, I found myself with some extra time in Ocala, so I decided the time had come to try Amrit Palace. And wow, did the food blow me away.
I should have stopped years ago.
Heritage First
Satnam Singh founded Amrit Palace in 1996, and today his words stand on the restaurant’s website: “Hospitality is not just what we serve, it’s how we make you feel.”
My next clue was when I walked in, because the first thing that hit me was the tantalizing aroma of spices. Rule #1 of road trips: Never, ever judge a restaurant by its exterior or location. Inside a blink-and-you’ll-miss-it storefront in strip mall on I-Drive I ate the best Ethiopian food of my life; the best barbecue in St. Pete is usually sold in one of the parking lots on 49th Street South where it abuts Gulfport.
Photo by Cathy Salustri
Once the hostess led me to my table and my eyes adjusted, I realized the restaurant, despite being in view of the interstate, was far more elegant than I’d assumed. A server brought a small glass carafe of water and, on his suggestion, I ordered a glass of Indian red wine, a shiraz. No vineyard on the menu, no label mentioned… but hey, I’ve never tried Indian wine before, and the server said it was slightly dry, so why not?
I liked it so much I later called them to learn the name: Sula.
Vegetarian Eats
For my meal, I was torn between several vegetable dishes and the shrimp vindaloo (I’m a sucker for vindaloo since I first heard in mentioned on Red Dwarf, but this is no British vindaloo) and finally decided to ask the server. He suggested the navarattan korma, a vegetable dish with cashews and raisins. Not my first choice — I’m not a huge raisin fan — but I ordered it. Why ask if you won’t take the suggestion, right?
Photo by Cathy Salustri
All the entrees come with two sides; I opted for dal soup and basmati rice. I also ordered some papadom instead of the naan. The rice came with the korma, but the soup came out first, with the papadoms. The dal had a lush creamy texture, with a slight gingery taste, and the light papadom was perfect for scooping it up. And I so appreciated the leisurely pace of the meal; I had time to savor some wine before the soup came, and then had time to finish my soup and take a breath before the korma arrived.
Photo by Cathy Salustri
When it did, I didn’t regret taking my server’s advice. The dish was not overly sweet, and the flavors all came through well. It was, simply stated, one of the finest Indian means I’ve tasted, and I look forward to going back the next time a road trip takes me past Ocala.
I may even detour through Ocala. After all, I still have to try that shrimp vindaloo.
Amrit Palace, 3415 SW College Road, Ocala. amritpalace.com; 352-873-8500.
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