Document text
- Subscribe - Contact Us - Rate Card - Place an Ad Archives Revels Classifieds Real Estate Local Scene Wedding Weather Subscribe Contact Us June 7, 2005 Deep’s proves a hit in Ashland By Amanda Bolsinger Tidings Correspondent Exotic, inviting smells waft out of the restaurant inviting people to experience the made-to-order dishes at Deep’s Indian Kitchen. The restaurant is right off the Plaza on Water Street and the intoxicating aromas are the best advertisement for the fresh Indian food. From left, Tej Steiner, Glenda Feinsmith, Lenn Snyder and Susan Wrona enjoy their meal at the recently opened Deep’s Indian Kitchen. Photos by Orville Hector | Ashland Daily Tidings “At least five to 10 people every day come in who have smelled the food on the Plaza and just follow the smell,” said owner Ramadeep Singh. Deep’s first opened in Medford in 2002 and opened at the Ashland location this spring. Despite the popularity of the restaurant in Medford, Singh wasn’t expecting the sudden high volume of customers at his new Ashland location. “We are doing awesome,” Singh said. “We were not expecting this kind of response, especially without advertising. There is no doubt that we had potential here but we didn’t know that people were actually waiting for it. With the restaurant in Medford, Ashland people were already excited about it. I’m going to stay here, I am an Ashlander now. I love the people here.” The growing popularity of Deep’s is due to the exotic ambience of the restaurant and the custom-made meals. Meals are served in copper dishes with candles under the dishes to keep the food hot. The walls are painted in warm gold and peach colors and music plays softly through the room. This is one out of 10 different kinds of fresh oven-baked bread at Deep’s. The dough takes 45 seconds to bake in the restaurant’s ceramic oven. None of the food is prepared before the order is placed and any meal can be altered to please different tastes. The menu has a wide variety of meat, vegetarian and vegan dishes all cooked for the fullest flavor. Singh learned to cook as a child from his vegetarian mother and his father. From them, he learned the best way to cook vegetables to retain the natural flavor and how to prepare meats in a traditional clay oven. The different meats on the menu — chicken, lamb, shrimp and fish — are marinated in a sauce for seasoning but not cooked until the customer has ordered for the best flavor. Deep’s kitchen has two of the traditional clay ovens, one only for bread and the other for all of the meat dishes so that vegan and vegetarian customers can rest assured of their meal choices. All of the dishes at Deep’s are flavored with the traditional Indian spice of curry, but the curry at Deep’s is mixed fresh daily and customers can order their own level of spiciness. “Curry is an Indian word meaning combination of spices,” Singh said. “It doesn’t have to be spicy; it can be mild with the same flavor.” The curry that flavors the dishes at Deep’s is a combination of garlic, ginger, onion, tomato, turmeric, salt, cumin powder, coriander, clove, black and green cardamom and cinnamon. The spiciness of the curry is added in with hot peppers seasoned to each customer’s taste and comfort level. “If you don’t put hot pepper in it then it is mild but will still have flavor and it is still curry,” Singh said. The restaurant serves a lunch buffet from 11 a.m. until 2:30 p.m. The lunch buffet is an opportunity for locals and tourists alike to enjoy a meal in a fine-dining atmosphere for a low price. Hot, fresh bread from the clay ovens is served with lunch and the curry seasoning is served on the side so that even for a quick lunch people can custom create a meal to their own specifications. “The lunch buffet is a really good deal,” Singh said. “It’s custom, fresh food and the same great atmosphere.” Singh hopes the lunch buffet is a way to cater especially to the local crowd instead of just the tourist population that fills the restaurant many evenings. “I wanted a way to bring in more local people,” Singh said. I didn’t just open a restaurant for tourists, I want everybody to come.” The restaurant is at 31 Water St. and is open Tuesday through Sunday, 11 a.m. to 2:30 p.m. for lunch and 4 until 9:30 p.m. for dinner. Jennifer Strange contributed to this story. DailyTidings.com Home Page Archives | Revels | Classifieds | Real Estate Guide | Weather | Subscribe | Contact Us Copyright 2005 Ashland Daily Tidings and Ottaway Newspapers All Rights Reserved Deep Muscle Stimulator Ceramic Piggy Banks FREE Entertainment Guide Women's & Men's Slippers Accelerate Weightloss Products Backpacks Merchant Account Vegas Travel Guide Search Engine Optimization Student Loans Hotel & Airline Reservations Hammocks Water Filter Helzberg Diamonds Online Casinos Community Bonus Casino Mortgage Calculator Security Systems Mailing Lists Click Here Advertisement .:Advertisements:. Site Search: RESOURCES - Mail Tribune News - ODOT Road Cams