Eating Globally, Thinking Locally
With so many streaming networks and programs, you can watch shows like "Stanley Tucci: Searching for Italy" or "Somebody Feed Phil," or past episodes of the late Anthony Bourdain’s show, “Parts Unknown” to experience the culture and foods eaten. While it’s exciting to travel to other countries, it’s not always an option or timely — especially in wintertime. That got us thinking about the diverse populations and cuisines we have here in Lincoln and maybe we should explore restaurants in our own backyard.
First stops on our culinary travels: Bhutan and Iran. We were inspired by the owners/chefs we met and their heart-warming stories of how they came to live in Lincoln and why they are passionate about cooking. We savored every bite of the sumptuous foods put before us yet struggled to find adequate words to compliment what our taste buds were experiencing. Don’t take our word for it. Experience these cuisines yourself, if you haven’t already!
Owners: Sonam & Pratik
At The Oven, Indian classics — including Goa Fish and Chicken Tikka Korma — and unique house dishes like the Bhutanese Specialty with shrimp pair perfectly with a selection from the award-winning wine cellar.
In The Oven's Haymarket dining room, filled with the soft tinkle of glassware, the laughter of patrons, and accolades from years of culinary excellence, The Oven's chef, Sonam Rinchen, and sommelier Pratik Ghimire sat down with Lincoln 55+. Sonam carries the assured smile her loyal customers have come to know and love in her 29 years at The Oven.
Sonam & Pratik
"We're famous for our Bhutanese cuisine," Pratik explains. Pratik, who began serving at the Haymarket establishment during college seven years ago, has now become a sommelier, and continues The Oven's standard of excellence. "Sonam brings the culinary traditions of Bhutan, a mountainous region, to her recipes. The Bhutanese Speciality, for example, contains vegetables simmered in two types of cheese, which isn't always found in other Indian restaurants."
Starting with bright, warming mulligatawny soup and hearty naan bread, the Lincoln 55+ team found ourselves getting lost in a lunchtime filled with flavor. There's only winners on this menu.
If you go The Oven is open for dinner or takeout seven days per week, and serves lunch every day except Sunday.
DAFFODIL MEDITERRANEAN CUISINE
5500 Old Cheney Road, Suite 21
Owner: Narges Montazer
Spicy Chickpeas and Barley Rice
Imagine: you're entering your grandmother's kitchen on a major holiday. There's plate after plate of hot, delicious favorites that are crafted with love and sure to nourish both body and soul.
That's the most apt way to describe the dining experience at Daffodil Mediterranean Cuisine. Chef Narges Montazer, with decades of experience and all the charm of a truly great hostess, prepares flavorful and creative dishes that are often inspired by the early years of her life in Babol, Iran.
“Of all the places I’ve lived, Lincoln is my favorite. The people are so warm and friendly — it’s very easy to belong.”
Golden saffron rice serves as the base for many of the menu items available at Daffodil, and as menu items do rotate, you'll want to come frequently to test all that this jewelry box has to offer. When Lincoln 55+ visited, we sampled a variety of vegetarian options, including Spicy Chickpeas and Barley Rice (pictured above), Eggplant Parmesan, Spinach with Egg, as well as some dishes with meat, including Meatballs with Mixed Berries, Chicken Asiago, and Narges' favorite, the Pomegranate Walnut Chicken. In her hometown, Narges says it's possible to pick pomegranates from the trees that line the streets, and those flavors bring back good memories.
No trip to Daffodil would be complete without a selection of dessert from the pastry case. The rose-shaped baklava (above) features a blossom crafted from layer upon layer of crisp, flaky phyllo dough bursting with the delicate flavors of honey and rose.
If you go As of this publication, Daffodil is open for lunch every day except Monday, and for dinner every day except Sunday and Monday. Bring an appetite — you'll eat well!