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• 5

Dinner at Shalimar

By See Us Eat   Jul 27, 2007

Sufficiently buzzed, we were very pleased to find ourselves directly across the street from Shalimar, a very tasty, very cheap, open late, all around wonderful Indian Restaurant. I'm not sure of the cost breakdown, but the entire meal came to only $35 and stuffed the bellies of 3 hungry people. Garlic Naan Not as good as Mehfil's, but still pretty darn tasty. Stretchy and light. Tandoori Chicken This may be the best tandoori chicken in the city. Bright flavors and juicy meat with a perfect amount of spice. Chicken Tikka Masala Would have been better if dark meat was used, but the sauce itself was delicious. Chicken Meatballs... FULL REVIEW

• 13

Shalimar Restaurant (Bachelor Party Series)

By Chubbypanda   Jul 17, 2007

(Pictures for this review taken with my Canon PowerShot SD800is and my Canon Rebel XTi. Q2 is over! Hooray! Version 3.0 of our product was released into the wild, and the crazy, 16-hour days stopped at the beginning of this month. I'm married! Yay! The wedding was awesome. Furiwa really came through. It'll take the photographer a few more weeks to process my pictures, since this is a FULL REVIEW

• 4

Late nite Shalimar

By Daily Feed   Mar 11, 2007

After a film, what better place to get a late snack for little schmoe than Shalimar in the Tenderloin. If you can find a place to park, you're in luck. FULL REVIEW

• 4

Lunch at Shalimar

By See Us Eat   Feb 20, 2006

Shalimar has the reputation as having the best Indian food in the city. Due to an unfortunate food poisioning incident verifibly traced back to Shalimar, Giao has avoided the place since before the tech bubble burst. We decided to let bygones be bygones and give it a second shot. We were pleased and, 10 hours later, our guts are still in tact. FULL REVIEW

• 6

In praise of Kashmir: touring the Tandoor-loin

By In Praise of Sardines   Dec 21, 2005

An unusual incident sparked my interest in Kashmir. It occurred about 5 years ago while dining at Shalimar, a perpetually packed Indian/Pakistani dive in San Francisco. FULL REVIEW

• 2

Shalimar

By Daily Feed   Oct 06, 2005

Can I get some goat to go? No goat? But it's Thursday? Only after 6 p.m. Thursday? I ordered the okra ($5.00) instead. I know that there are those who don't care for the slimy factor (which is present in this particular preparation) but they cook them with lots of onions and spices until they melt into a lovely (yet slippery) dish. The lamb with spinach ($6.00): ...was a tasty blend of spices, spinach and a few teeny bones hanging onto the chunks of stewed lamb. A naan ($1.00) was a necessary item to go with my veggie feast. FULL REVIEW

• 2

No Chicken, no cry

By Daily Feed   Sep 30, 2005

Shalimar was busy today: I got my Chicken Karahi pronounced ?cry? ($6.95): and naan ($1.00.): They don't look like much, but the chicken cooked with tomato and spices was delicious with the sauce absorbing naan. It's a good idea to phone ahead for takeaway because they cook everything to order. I think their best dish remains their brain masala, but that's a no brainer. FULL REVIEW

• 2

This is your brain on spices…

By Daily Feed   Aug 22, 2005

Okay, it may not look like much, but this is seriously good: They take lambs brains and cook them in butter with onions, tomatoes and a wonderful array of spices to make this delectable Brain Masala ($6.00.) This is so good that even people who don’t like brain will like this. FULL REVIEW

• 3

Shalimar (on Polk)

By Arthur Hungry   Aug 05, 2005

One night before I left for France, I got hungry at about 10:45. Stuff was closing and I wanted something quick to eat. Paul thought Darbar on Polk migh still be open, and I'd been wanting to try it so we stopped by. Unforunately, they had just closed so I barely missed it. Luckily for me, Shalimar has an outpost on Polk directly across the street, and they were still open for another 10 minutes! I eagerly went in for a bite. FULL REVIEW

• 2

Shalimar

By Becks & Posh   Apr 26, 2005

Shalimar's large throw-away menu is fashioned like a newspaper. The front page lets you into The Shalimar Secret (fresh herbs, fresh produce, real spices, vegetables cut in even size pieces and crispy garnishes) and states their culinary philosophy (no frills, no nuevo cuisine, no substitutions to fit the local tastes). FULL REVIEW

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