Exploring new proteins at Paradise Biryani Pointe
Subzero temperatures and horrifying world events call for something warm and comforting to eat, and Indian food is the first thing that comes to my mind. Paradise Biryani Pointe in Okemos has never …

Fish korma
.99
Paradise Biryani Pointe
4760 Marsh Road, Okemos
11:30 a.m.-3 p.m., 5-9:30 p.m. Monday-Thursday
11:30 a.m.-3 p.m., 5-10 p.m. Friday-Saturday
11:30 a.m.-3 p.m., 5-9 p.m. Sunday
(517) 483-2280
paradisebiryanilansing.com
Subzero temperatures and horrifying world events call for something warm and comforting to eat, and Indian food is the first thing that comes to my mind. Paradise Biryani Pointe in Okemos has never let me down, but I did want to try something new since I’m trying to be a little less stuck in my ways this year.
The menu is huge, with dishes from different regions of India, all kinds of different breads and even Indo-Chinese Hakka noodles. I decided on classic korma curry, but with a protein I’ve never tried in Indian food, fish, in addition to garlic naan and yogurt rice, which should be, but isn’t, offered at every Indian restaurant.
Korma’s name comes from the Hindi-Urdu word “qormā,” meaning “to braise.” In the case of my selection, tender white fish was braised in creamy coconut milk, resulting in a velvety, rich gravy that contained a dizzying blend of aromatic spices — turmeric, ginger and fenugreek to name a few. Served over fluffy, floral-scented basmati rice, it had a slight, warming spice and a delicate, balanced flavor while still being rich and filling. I also got the mint chutney, which I drizzled over everything, providing a bright, acidic complement.
As I scooped up all of this with the buttery garlic naan, I took pauses to have spoonfuls of the yogurt rice. An incredibly simple dish, it’s also one of my favorites. At Paradise, they cook the rice down to a porridge-like consistency and temper it with curry leaves, cumin seeds and ginger, then combine it with plain yogurt. It may not sound like much, but its creamy texture makes it the perfect accompaniment to any Indian meal, especially if it’s a spicy one. I’d like to learn to make it myself — I think it would be an excellent breakfast food.
It’s a hard time to be living in this country, and it’s important to remain aware and bear witness to what is going on. It’s also good to take time to rest and nourish yourself, and I can think of no better way than to purchase a delicious meal from a local business and enjoy it with people you love. Support the immigrant community, abolish ICE.