Paheli Modern Indian Cuisine — Restaurant in Wayne

Cubes of RAW CHICKEN were served to our table and it left your kitchen that way. Golden rule, basic 101 food safety - Cook your chicken to a minimum internal temperature of 165 degrees Sir. Sad to think there is any need to check your food because there is a chance the cook in the kitchen is not, just like when my Mom was served several cubes of very undercooked chicken. Do way better! You know way better.... AND still shocked seeing your crazy replies to me here about the truth of your chicken being undercooked and what you did. Also, I make 80k+ working in food, Sir, do trust that I didn't need to work in your tiny kitchen at $15 hr. doing who knows what there? Chef? How so? Your kitchen was undercooking chicken and my Mom got the dish that was afflicted.... AND about these replies you keep making here, every time I edit but many others have left negative reviews for their own experiences, just the same. Have you replied in this sort of way to them? I guess too, you're not seeing how I had a good experience there on my "first visit" but well over a year later your kitchen just dropped the ball under cooking a chicken dish, and very VERY pink, means very undercooked. Admit it and move on? Maybe just do that because it happened for sure and you try to deny it along with replies making me a villain in some way? NO sense at all and your stories ring untrue.

Regarding it, I also have no concerns with what you told or showed the health department or to Google. They can also read this too, here in print now, just the same. Hi!! What you expect is someone to help you not be right and I assure you, Google has ethics and doesn't buckle to you but rather to the actual truths that your chicken was certainly in fact undercooked that day and when I complained and sent it back (and I even asked it not be replaced) there you were apologizing up and down you appeared embarrassed about it and then YOU ask me and have me go in the kitchen and try to educate some of your chefs in there on chicken cooking ? You KNOW this is 100% truth!! My Mom will attest to it with a hand on the bible she loves ......

You have been dishonest Sir, with what you're saying over and over did not happen that way n or is it accurate at all. As a matter of fact you're just repeating yourself each reply, same talking nonsense when I'm talking the truth AND I have an 81-year-old mother who will give her truth of testimony to all of this, for what I'm saying is true, and my mother's never told a lie in her life. I assure you that is a fact.

Own up and move on? I ask you move on and stop replying and do so with denying and deflecting how it was how your staff dropped the ball on this one on that day. Then, I'm now finding it comical that you keep flattering yourself, thinking I wanted to be a chef in your kitchen those years ago, WHEN it was you that time, who literally asked me to go in back to speak to (and then asked me to train) your staff on Servsafe food safety since you knew I was an instructor and a FS Manager for it. You stood there as I spoke to them. My Mother is witness of that and that you had me go in the kitchen, while she sat and waited at the table for me to return. So we all know this, yet you told the health dept. that you didnt have me back there because that may have violated a health dept. rule. Right? Yes, right.

All of THIS above, took place, in THAT exact way. This was after the issue with the chicken in your restaurant. You literally took me into your kitchen, after your apologies and had me talk to your people, and my mother will also testify to that under oath. How dare you come here again to say I'm lying when you are the one who has been. Do better Sir. I'm not a chef either but I teach and train people in food safety AND how to cook. That's what I do. Apparently, you're stuck in la la land on this one and your denial, it isn't a...

Off a local highway, the parking lot of a mall with mostly abandoned businesses does not promise much. But through the doors of Paheli, a small, well-decorated, uncluttered, clean place with distinct urban vibes, and the mood lifts in an instant.

The food. Every single dish was obviously made fresh to order and spiced in different particular way, at a different level of heat.

The service. We came in with our American expectations set our way: three appetizers for the table to share, one entree each.

Uh-oh, we were in an Indian restaurant. And it was an interesting reminder that our way was not necessarily applicable everywhere and we were on their Indian territory we actually came for.

My mother-in-law’s main came in first, then — mine. We were not sure how to proceed. Being a family, we started sharing. Then, came two appetizers, then my daughter’s order — she picked from the appetizer section. Last came the bread with my husband’s curry.

Chicken tikka was tender and moist, marinated in yogurt — not spicy per our request — all fenugreek and mustard.

Salmon tikka raised the heat level up a notch and was interestingly dry and moist at the same time. Really a salmon texture I have never tried before.

Lamb chops were as promised on the menu — tender and juicy, with that unmistakable charcoal whiff.

Pan fried shrimps were garlicky and spicy. They carried a particular interesting herbal scent that I can’t really explain.

Assorted Manchurian appetizer was a combination of Indian and Chinese flavors — sweet, vinegary, gingerly, garlicky with heat creating a nice warmth in your mouth on exhale.

Aloo Gobhi — cauliflower and potatoes — were my hands down favorite and I am a carnivore. Crunchy and juicy perfectly flavored with Indian curried spices they were sweet, salty, hot, spicy, and all around best.

Naan — thin, pliable, charred — was a perfect companion to the tomato-coconut based Goan shrimp curry. You know, curries are hard to photograph.

My advice to the guests — do not expect your food arrive at the flick of your fingers — it is obviously made fresh to order and that takes time. Do not plan on your succession of dishes. Make your picks, be ready to share with your company, and give in to the experience of perfectly prepared Indian food served to you the way it meant to be served.

My suggestions to the owners — rework your menu and, at the very beginning, help the servers make it clear to your guests that it is an authentic Indian experience, how it works, and what should be expected according to the chef.

We were really glad our server took his time, instead of combatting our initial irritation that things didn't go our way, to explain to us how it really works at the Indian table. It was interesting, educational, and now I want to go back and give in to the right way...

Amazing. My dinner here was just amazing. Easily among the best Fine Indian Cuisine I've had in the US. The service, the owners and the dishes were all top tier. If you don't want to read this lengthy review, then know from the stars and my review opening it's an absolute must try reccomendation from me.

Came here with my family on a weekday for dinner and thankfully got a seat, there are people reserving here and it was pretty crowded even on a weekday. To start we got the Masala Chai for drinks and got the Chicken 65 as an appetizer and they were both good. The chai was bold and didn't hold back in the Masala aspect as most restaurants do to make it more palatable to Americans.

Chicken 65 is a South Indian dish and it was perfectly made and presented with the spice that South Indian cuisine is known for and left us satisfied and awaiting the next course of our entrees.

For entrees I got the Chef's Special Masala Roast, Butter Chicken and Chicken Tikka Masala. The Chef's Special Roast is a unique Goan inspired roast that was truly unique. Incredibly well seasoned and the commingling of flavors perfectly accentuated each other to really elevate the flavor. I've never had anything like this before. The owner, who is a very affable and charismatic individual with a bassy voice explained to us the origins and the inspiration behind this dish.

The Butter Chicken was a hit with my family, it wasn't the best I've ever had but was definitely among the top. Velvety smooth as a good Makhni should be and full bodied with sweet aromatic flavor. The Chicken Tikka Masala was great as well, a little overt in its sweetness but the flavor was still good. The portions are a good amount as well. We are the curries with 3 orders of Garlic naan. Garlic naans were fresh and paired well with the curries.

For dessert we got the Falooda and Gulab Jamun. Gulab Jamun hits the spot, it's a well known Indian dessert and my personal favorite. Paheli did it justice and I wolfed it down. The Falooda was unique, had vermicelli noodles in it and kulfi ice cream that really made it a fresh experience along with their other additions. Can't go wrong ordering either of these.

My family and I had a great experience at Paheli and I can see us returning here multiple times. Great food, great conversations and great ambiance. Highly recommend...