April 28, 2014
At this restaurant owned by Jason Noronha you will find items from India that you probably will find nowhere else in America. Of course , it has the usual suspects such as Tandoori Chicken, Lamb Kabab, Mango Lassi, Peas and Cheese, Lentils, etc, but its specialty is food from Goa, India with its rich Portuguese heritage and as a Goan, I am able to attest to its authenticity. Goa is well know for its special pork and seafood dishes. Mr. Noronha is not only the Goan owner, but also the chef! While the food at the restaurant is outstanding as a whole, the Goan recipes are out of this world. Try the Potato Chops, either lamb or chicken as an appetizer and you will want more. The Goan pork dishes such as Sorpotel, Pork Vindalho, and Goa sausage curry will serve as an new and interesting experience to any American diner, but my favorite is the Goa sausage curry. They even sell Goa sausage by the pound if you ask them. It is somewhat like Mexican chorizo, but more flavorful. If you are in the mood for seafood, try the fish or prawn curry if you want a curry, with a Goan flavor, but if you want a tasty medium well spiced but not pungent broiled fish, the kingfish recheada is king. I prefer it to the pomfret (like pompano) as it has no bones to be dealt with. This is my favorite seafood item here. Of course you can also try Chicken Cafreal or Chicken Xacuti if you prefer chicken. No Goan meal is complete without Fenni, the cashew liquor only made in Goa. Try it with lime and some sugar and ice, (a sort of Goan margarita is the closest taste I can convey) along along with Sannas (steamed dumplings made from ground rice and coconut milk) for dipping in your curry. As one looks at the walls that portray Goan beaches, while imbibing this wonderful food and drink, one is fully and ecstatically transported to the homeland. If you like the Fenni, ask him about buying bottle. You will not be able to get it from any liquor store or distributor For desserts you can try the Bebinca, a Goa specialty brought to India by the Portuguese. A seven layered cake made with coconut milk, eggs and flour and baked layer by layer. Try it with a dollop of ice cream. Everyone I have taken with me to enjoy this cuisine has come back to try it again on their own. Every time I dine at Indo-fusion, I have to come to grips with how much richer its menu is than any other Indian restaurant I have ever been to, and I will only go anywhere else if I do not have the time to drive from Ann Arbor to Novi and back for the experience, or if I am out of town. The first time you decide to go there, leave a bit early and use your GPS as one can get lost in the mall area. Bravo Jason Noronha for this wonderful gift.
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