The Tech - Online EditionMIT's oldest and largest
newspaper & the first
newspaper published
on the web
Boston Weather: 54.0°F | Thunderstorm Heavy Rain and Breezy

Restaurant review: Kashmir a Jewel of Boston Cuisine

Indian Restaurant Offers Expertly Flavored Dishes

By Jillian Berry


279 Newbury Street

Boston, MA 02116

(617) 536-1695

After hearing raves about Kashmir for more than two years, I finally understand why. Known for its high-quality, authentic Indian cuisine, Kashmir may be one of the best Indian restaurants in Boston.

Nestled in the lower level of a Newbury Stree brownstone, Kashmir’s interior is tastefully decorated with handsomely carved wood chairs and tables and embellished with artistic pieces. The tiny tables are cozy and private, making the entire dining space warm and inviting. In warmer months, diners can partake in alfresco dining on an outdoor patio.

The menu at Kashmir consists of a varied selection of meat and vegetable dishes cooked up with exotic Indian spices. There is also an array of rice dishes, soups, and breads.

I set to trying the naan, a traditional Indian bread baked in a Tandoor oven. Kashmir boasts a number of different flavors of naan, and I chose to try Keema naan ($5) first. Stuffed with minced lamb, the Keema naan has a little more flavor and substance than plain naan and is particularly tasty when dipped in different meat gravies. But if that was delicious, the Peshawary naan ($5) was divine! More of a dessert than a bread, this naan is prepared with dried fruits, shredded coconut, and potatoes, creating an irresistibly sweet dish.

For main entrees, I tried the Murg tikka masala ($16), Gosht saag ($16), and Shahi aloo gobhi ($14). When ordering all entrees, customers can specify how spicy they would like them to be. Additionally, the entrees are all served with individual candles under the bowls to keep the food warm.

The Murg tikka masala is a chicken dish cooked in a rich tomato cream sauce. The chicken was moist and tender, and the sauce was expertly prepared — many subtle flavors combined to produce a delicious result.

Gosht saag is also a meat dish, with chunks of lamb cooked in a spinach and yogurt sauce. Again, the meat was moist and tender, but even more amazing was the sauce; it was somehow both creamy and rich without being overpowering. The cool yogurt, too, is an ideal contrast to the heat of the dish.

Finally, the Shahi aloo gobhi is a vegetable dish of cauliflower and potatoes cooked with tomatoes, onions, herbs, and spices. The aloo gobhi is cooked in a dry rub of spices, but the vegetables are still moist and flavorful.

As the entrees are quite substantial, and are served with a generous side of rice, I would recommend sharing a few dishes among your group. When I visited, my group was able to split three entrees and two orders of bread between five people.

While I can not vouch for the authenticity of the dishes, never having been to India, I can say they are all delectable. The spices are combined to produce multiple levels of flavor, and all of the food is moist and filling. So take a walk across the river and try this great restaurant — Kashmir deserves its fantastic reputation.