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April 06, 2010 Slideshows

Haveli: The Power of a Good Restaurant 

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Like any good restaurant, Haveli on Page Avenue can transport you � not simply to another place, but to a place you didn't even realize you wanted to go. Read the rest of Ian Froeb's review here. These photos by Jennifer Silverberg.
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Haveli owner, Hema Patel in the relatively new restaurant.
A detail of the décor you can expect to find when visiting Haveli, in Overland.
Tandoor chef, Inderjeet Grewal places the skewered chicken into the tahdoor to prepare the tandoori chicken.
The naan (an Indian flatbread) is slapped against the tandoor (oven) wall in order to bake and is then peeled away when ready.
Plain and garlic naan fresh from the tandoor.
Chili Chicken, a spicy dish, is chicken cooked in chili, onion and spices.
Chicken on the lunch buffet line, which is offered Tuesday through Sunday.
The tandoori chicken is bone-in skinless chicken marinated in yogurt and spices and broiled over mesquite in the tandoor.
The Chicken Tikka Masala, a house favorite, is chicken tikka cubes simmered in fresh tomato sauce.
Vegetable Biryani is saffron flavored basmati rice prepared with cashews, almonds and raisins and in this case, served with vegetables.
Navratan Korma is mixed vegetables in a mild cream sauce with cashews almonds and raisins.
The Havelli Sampler is an appetizer that comes with an assortment of delights. Starting from top right going clockwise is samosa, aloo tikki, paneer pakora and vegetable pakora.
The palak paneer, which is spinach with homemade farmers cheese is presented beautifully at Haveli.
The traditional Indian dessert, Gulab Jamun is sweetened mini doughnuts served in a sugar syrup.
Another popular Indian dessert is the kheer which is a chilled saffron flavored rice pudding.
The inviting décor of Haveli.
Haveli’s simple but pretty décor includes this private party room.
Diners at Haveli trying out the buffet on a quiet Friday afternoon.
Haveli owner, Hema Patel in the relatively new restaurant.

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