What’s good here: 2gingers Indian cuisine

Each dish on the colorful, extensive Indian cuisine buffet offered seven days a week is replete with unique flavors.

Fried potato vadas are dipped in chickpea flour and deep fried; sambar is loaded with protein-packed lentils and other vegetables; palak paneer is a spinach, tofu, and spiced stew; and, there is tomato or jasmine rice with which to combine the variety of dishes – as well as sundry chutneys and sauces, such as mint or coconut. Raitha is a favorite sauce made with yogurt, cucumbers and carrots.

There are meat choices as well, including tandoori chicken, slow cooked in spices and yogurt, and occasionally goat for the more adventurous foodies.

Patrons also can choose items from a full menu, which includes kebobs like the 2gingers mixed kebab platter with jumbo shrimp, shish kebab, tandoori chicken, and chicken tikka kheer.

Indian rice pudding is a popular dessert, as is the sizzling chocolate brownie with vanilla ice cream. There is chai tea and a mango milkshake, as well as other drinks.

Thursday nights offer a variety of 35 different dosas (rice crepes).

How did 2gingers get its start?

Partners Jinal Gudka, Hemang Bhavsar and Hardwick Patel purchased the restaurant early last year and made it their own.

Chef Moham Nadar grew up in a family restaurant business in India and brought his knowledge of fresh, authentic, healthy Indian cooking to the United States.

“There are so many options like this up North,” said Gudka. “We wanted to offer the same in this area.”

What does the place look like?

The restaurant is open and colorful, with hanging contemporary lights and custom 2gingers plates.

Seating capacity is for 150.

Who eats here?

Mostly Americans, but some native Indians and other foreigners who are interested in trying distinct dishes eat at 2gingers.

Deena C. Bouknight, Special to Go Columbia

This story was originally published January 26, 2016 at 4:12 PM with the headline "What’s good here: 2gingers Indian cuisine."