{"id":19021,"date":"2013-02-18T09:07:41","date_gmt":"2013-02-18T15:07:41","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=19021"},"modified":"2026-03-31T17:47:09","modified_gmt":"2026-03-31T23:47:09","slug":"paddy-rawals-om-fine-indian-dining-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=19021","title":{"rendered":"Paddy Rawal’s OM- Fine Indian Dining – Los Ranchos de Albuquerque, New Mexico (CLOSED)"},"content":{"rendered":"
\n
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Behind the glass, Paddy Rawal’s OM – Fine Indian Dining Restaurant<\/span><\/figcaption><\/figure>\n

It wasn\u2019t New Mexico\u2019s Chamber of Commerce winter weather that enticed Chef Pramad \u201cPaddy\u201d Rawal to remain in the Land of Enchantment. In fact, when he first landed at Albuquerque\u2019s International Sunport, he wondered if he had gotten on the correct flight. Albuquerque was as frigid as his home in Michigan which he had left just hours prior. Attired in clothing more appropriate for a balmy spring day, Paddy had certainly not anticipated the winter snap that kept New Mexicans indoors for several days on that uncommonly cold December in 2010.<\/span><\/p>\n

Paddy was in New Mexico to visit his artist friends Dick and Jane in Santa Fe. Michigan transplants themselves, his friends had long tried to influence Paddy to leave the Wolverine State and open up a restaurant in Santa Fe. They wined and dined their guest and did their best to point out the charms of the capital city, but Mother Nature would not cooperate. Then they took him to a couple of New Mexico\u2019s most highly regarded Indian restaurants. That\u2019s when he came to the conclusion that what passes for good Indian food in New Mexico wasn\u2019t good enough for his friends. Four months later, Paddy opened up Raaga Fine Indian Dining in Santa Fe.<\/span><\/p>\n

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The interior of Paddy Rawal’s OM Fine Indian Dining Restaurant in Albuquerque<\/span><\/figcaption><\/figure>\n

From day one Raaga has been a huge critical success in The City Different, beloved not only by a very grateful Dick and Jane, but by Santa Fe\u2019s savvy, well-traveled dining public. The feeling is very much mutual. Paddy has fallen in love with Santa Fe and sees himself as potentially retiring in New Mexico. Considering the well-traveled Paddy has worked as a chef in India, Egypt, Dubai, Australia and Michigan, that\u2019s quite a testament to enchantment and to much better weather than what first welcomed him to the state.<\/span><\/p>\n

With the November 1st, 2012 launch of Paddy Rawal’s OM Fine Indian Dining Restaurant, Duke City diners have begun to experience for themselves what Santa Fe diners now know and what East Lansing diners have been missing since Paddy closed his two Michigan eateries. OM may be in a class of its own in New Mexico when it comes to fine Indian dining! A number of infatuated patrons, including Larry McGoldrick<\/a>, the professor with the perspicacious palate, have already become confirmed habitues. In short order, OM will have legions of pleased patrons.
\n<\/span><\/p>\n

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Chef Paddy Rawal brings Ancho Amchur Crusted Tandoori Chicken to our Table<\/span><\/figcaption><\/figure>\n

The main reason, of course, is the cuisine. Boasting of rich, intricately flavored dishes prepared with the finest spices, freshest herbs and highest quality ingredients, OM takes Northern Indian fare to new heights, even incorporating local Southwest elements as well as Chinese dishes to create imaginative and sophisticated fusions of deliciousness.\u00a0\u00a0 There are two aspects of Indian cuisine at which OM exceeds.\u00a0 One is in the use of spices, the true legacy of India’s culinary heritage.\u00a0 While the primary function of spices is to enhance the flavor of food, it is experience and tradition which determine their optimal use, whether it be to season food, enhance its texture or introduce color.\u00a0 The other aspect is in the preparation of sauces, each one designed to bring out the finest qualities of the ingredients on which they’re used.\u00a0\u00a0<\/span><\/p>\n

The other reason OM will, in short order, become a Duke City favorite is Paddy Rawal himself. A peripatetic presence, Paddy is the consummate host and a veritable whirling dervish who is seemingly everywhere at once. He wears the stains of spilled sauces on his chef\u2019s coat as a badge of honor, evidence that he himself is preparing the incomparable cuisine himself. Expect him to check up on you frequently to ensure your dining experience is as good as it can be. Paddy is a very engaging, charming and modest fellow, quick to turn compliments about his cooking into something praiseworthy he noticed about you. Interacting with satisfied customers is imperative to him.<\/span><\/p>\n

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Stuffed Dried Fruit Naan and Chana Chaat with Mango Lasi<\/span><\/figcaption><\/figure>\n

The OM menu offers an exciting culinary journey into superior taste and flavor, into subtle nuances and exotic complexity, into delicate spice blends and rich, creamy sauces. \u00a0 All dishes can be ordered mild, medium, hot, hell or any variation thereof (medium plus for example). A daily lunch buffet–at a ridiculously low price considering the quality–features various vegetarian, vegan and meat dishes as well as rice, salad, naan and dessert.\u00a0 Now if you’re sniggering at the seemingly contradictory notion of a fine dining restaurant offering a buffet, you’ll salute Paddy’s prowess at making all-you-can-eat a sublime offering.\u00a0 With a menu that showcases vegetarian and vegan options as well as seafood and meat entrees, there truly is something for everyone at OM.<\/span><\/p>\n

12 November 2012<\/strong>:\u00a0 Thus far, Albuquerque\u2019s favorite OM appetizer is chana chaat<\/em>, one of the most popular of Indian street foods and not only because it can be served as a side dish, snack or salad. OM\u2019s rendition combines chickpeas, cucumber, blueberries, whole wheat crisps, tomatoes, mint chutney and sweetened yoghurt. It’s a refreshing adventure in bright and lively flavors and textures, an absolute delight because so many flavors coalesce on your taste buds.\u00a0 Those flavors are both contrasting and complementary, flavors that play off each other.<\/span><\/p>\n

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Ancho Amchur Crusted Tandoori Chicken (Bone-In Chicken, a Thigh and a Breast)<\/span><\/figcaption><\/figure>\n

My mom, a tortillera in the most traditional sense\u00a0 may disown me for this, but I’ve come to prefer naan<\/em> to tortillas, even those she prepares with love on her seasoned comal.\u00a0 OM offers nine varieties of naan, a flat, leavened bread made of white flour and baked in a tandoor; and roti, its wheat counterpart which is cooked on\u00a0 a flat griddle. Now, three baskets of naan is far too many for a meal for two, but when you can’t make up your minds, order to your hearts’ content because you’ll have wonderful naan for later. Three distinctive varieties with which we fell in love are the rosemary-olive oil naan, stuffed cheese naan and stuffed dried fruit naan.\u00a0 Each has its unique flavor profile with the commonality being a pinto pony-like char and a light burnishing with clarified butter (ghee).\u00a0 Whether you nosh on the naan, dip it into a chutney or use it to sop up a superb sauce, you’ll savor every bite.<\/span><\/p>\n

While Ancho and Amchur in combination may sound like a suppressed sneeze, they’re actually spices which Paddy employs.\u00a0 New Mexicans are more familiar with Ancho, a powder made from a type of chile that lends a rich, subtle piquancy to foods.\u00a0 Amchur, a greenish-yellowish powder of dried mangoes, lends the quality of fruity-sweetness, but not to a cloying degree.\u00a0 The qualities of these two complementary spices are well in evidence on the Ancho-Amchur Crusted Tandoori Chicken<\/em>.\u00a0 The spices penetrate deeply into the bone-in thigh and breast, imparting a slight piquancy and tanginess to the tandoor grilling.\u00a0 As if the moist, tender, delicious chicken isn’t wonderful enough, OM includes a sauce which also utilizes those spices.\u00a0 It makes a terrific dipping sauce for the chicken or for the naan.<\/span><\/p>\n

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Seafood Korma (Scallops, Shrimp, Mahi Mahi, Cashew Cream Sauce)<\/span><\/figcaption><\/figure>\n

Korma Sutra might be an appropriate descriptor for the Seafood Korma<\/em> which just may have a foodgasm effect on your taste buds. Korma, a Northern Indian specialty, is a mild and creamy curry sauce with a distinctively rich, almost silky flavor.\u00a0 The basis for Korma is a mixture of yoghurt, cream and pureed cashews blended with toasted spices.\u00a0 OM prepares it to your specified level of piquancy, however, ask for any potency beyond\u00a0 medium and you risk degrading the rich, complex flavors of the spice and sauce meld.\u00a0 The seafood–scallops, shrimp and mahi mahi–is slowly simmered in the sauce so it’s infused with flavor.\u00a0 This may well be the most memorable Korma dish I’ve had, besting my previous favorite from an Indian restaurant in London.\u00a0 The portion size is generous so you’ll be taking some home.\u00a0 You’ll luxuriate in the aromas that fill your kitchen.<\/span><\/p>\n

Desserts, if you manage to save room for them, are outstanding!\u00a0 The carrot pudding<\/em> (halwa), a wonderfully unique dessert composed of grated carrots and ground nuts prepared in butter and boiled milk then lightly sweetened with raisins, is my early favorite.\u00a0 Served warm, it showcases the natural sweetness of carrots while removing any residual bitterness.\u00a0 At the other end of the spectrum texturally is mango kulfi<\/em>, an Indian ice cream that is more dense and “more frozen” than American ice creams.\u00a0 Besides mango, the most pronounced flavor comes from sweetened condensed milk complemented with cardamom.<\/span><\/p>\n

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Carrot Pudding and Mango \u201cKulfi\u201d (House-made ice cream)<\/span><\/figcaption><\/figure>\n

18 February 2013<\/strong>: Paddy pays tribute to the Land of Enchantment with a stuffed Poblano<\/em>, a New Mexican-Indian fusion appetizer served with a side of mint-coriander chutney.\u00a0 You’ll recognize the “innards” as the contents with which Indian Samosas are stuffed: spiced mashed potatoes and peas.\u00a0 The Poblano barely registers on the Scoville Scale of piquancy, but the chutney seems to bring out whatever heat is inherent with the pepper.\u00a0 While this is a nice dish, my native pride would have preferred a nicely roasted New Mexico Hatch green chile.\u00a0 <\/span><\/p>\n

As noted above, OM specializes in naan, the wonderful Indian flat bread prepared in a tandoor.\u00a0 Roti is the whole wheat alternative, a wedge-shaped bread often found in Malaysian restaurants, too.\u00a0 OM’s roti is quite good though not as moist and buttery as the naan.\u00a0 Still, it’s not a bread any diner would kick off their plate.\u00a0 As with naan, the roti goes very well with chutneys, especially the tamarind.<\/span><\/p>\n

\"Stuffed<\/a>
Stuffed Poblano with Mint-Coriander Chutney<\/span><\/figcaption><\/figure>\n

OM’s menu includes a number of Indian-Chinese fusion dishes.\u00a0 Ask Paddy why he would combine the flavors of two ancient culinary traditions and he will remind you he’s a chef–not a chef who specializes in Indian food, but a chef formally trained in more than ten different cuisines.\u00a0 He hopes someday to launch, perhaps in San Francisco, a restaurant showcasing a fusion of Italian and Indian food.\u00a0 Paddy has already conceptualized several dishes he hopes to introduce to intrepid diners.\u00a0 <\/span><\/p>\n

You don’t have to be an adventurous diner to appreciate OM’s Chilli<\/em> (SIC) Chicken<\/em>, boneless chicken sauteed and cooked with ginger and garlic then finished in a tomato-based Szechuan sauce.\u00a0 Appearances can be very deceptive.\u00a0 At first glance you might think the crimson sauce will be as cloying as most Chinese sweet and sour sauces, but that’s certainly not the case.\u00a0 The sauce has a savory-tart flavor profile, emphasizing the sour (but not overly so) aspects of sweet and sour.\u00a0 The all white meat boneless chicken is tender and moist.\u00a0 Vegetables–red and green peppers, onions–are perfectly prepared.\u00a0 <\/span><\/p>\n

\"Chilli<\/a>
Chilli Chicken<\/span><\/figcaption><\/figure>\n

Diners who enjoy Thai curry, but who don’t necessarily appreciate the qualities of Indian curry will almost certainly enjoy OM’s Chicken Madras<\/em>, perhaps the one dish most responsible for winning over converts to Indian cuisine.\u00a0 Named for the city of Madras, it’s a dish as varied as the hundreds of recipes from which it’s prepared.\u00a0 This hearty tomato-based curry is redolent with the spices of curry leaves, ginger, mustard, coconut milk and peppercorn.\u00a0 It can be prepared to the degree of heat you desire, but too much piquancy and you might not appreciate the richness and sophistication of the flavors.\u00a0 Chicken Madras may be the perfect winter entree, as heart-warming an entree as your favorite winter soup.\u00a0 <\/span><\/p>\n

OM, by the way, is not an abbreviation.\u00a0 It represents a mystical Sanskrit sound of Hindu origin, a sacred chant considered the “primordial seed” of the universe.\u00a0 Om is considered the “root mantra” from which all other mantras emerge.\u00a0 Ancient sages believed that through chanting om, one can experience the infinite within themselves.\u00a0 <\/span><\/p>\n

\"Chicken<\/a>
Chicken Madras<\/span><\/figcaption><\/figure>\n

In 2012, Raaga was selected as one of the best new restaurants in America by Kunda Eats<\/a>, the only restaurant in New Mexico honored. It will surprise absolutely no one if OM garners a similar accolade in 2013.\u00a0 Duke City diners will beat a path to this restaurant, already one of the best in the city in any genre–and the path is familiar, too.\u00a0 OM is located at the former site of Annapurna Ayurvedic Cuisine<\/a>.<\/span><\/p>\n

Paddy Rawal’s OM – Fine Indian Dining<\/strong><\/span>
\n7520 4th Street, N.W.
\nAlbuquerque, New Mexico<\/strong>
\nLATEST VISIT<\/strong>: 18 February 2013
\n1st VISIT<\/strong>: 12 November 2012
\n# OF VISITS<\/strong>: 2
\nRATING<\/strong>: Outstanding<\/strong><\/span>\u2013A stand-out; delivers a memorable dining experience through a harmonious blend of exceptional food, attentive service, and consistent quality
\nCOST<\/strong>: $$ – $$$
\nBEST BET<\/strong>: Chana Chaat<\/span>, Ancho Amchur Crusted Tandoori Chicken<\/span>, Seafood Korma<\/span>, Carrot Pudding, Mango Kulfi, Mango Lassi,<\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

It wasn\u2019t New Mexico\u2019s Chamber of Commerce winter weather that enticed Chef Pramad \u201cPaddy\u201d Rawal to remain in the Land of Enchantment. In fact, when he first landed at Albuquerque\u2019s International Sunport, he wondered if he had gotten on the correct flight. Albuquerque was as frigid as his home in Michigan which he had left just hours prior. Attired in clothing more appropriate for a balmy spring day, Paddy had certainly not anticipated the winter snap that kept New Mexicans indoors for several days on that uncommonly cold December in 2010. Paddy was in New Mexico to visit his artist friends Dick and Jane in Santa Fe. Michigan transplants themselves, his friends had long tried to influence Paddy to leave…<\/p>\n","protected":false},"author":1,"featured_media":21899,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[440,629,262,523,504,561,570],"tags":[],"class_list":["post-19021","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-closed-in-2014","category-closed","category-indian","category-los-ranchos-de-albuquerque","category-rating-outstanding","category-vegetarianvegan"],"yoast_head":"\nPaddy Rawal's OM- Fine Indian Dining - Los Ranchos de Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=19021\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Paddy Rawal's OM- Fine Indian Dining - Los Ranchos de Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"It wasn\u2019t New Mexico\u2019s Chamber of Commerce winter weather that enticed Chef Pramad \u201cPaddy\u201d Rawal to remain in the Land of Enchantment. In fact, when he first landed at Albuquerque\u2019s International Sunport, he wondered if he had gotten on the correct flight. Albuquerque was as frigid as his home in Michigan which he had left just hours prior. Attired in clothing more appropriate for a balmy spring day, Paddy had certainly not anticipated the winter snap that kept New Mexicans indoors for several days on that uncommonly cold December in 2010. Paddy was in New Mexico to visit his artist friends Dick and Jane in Santa Fe. 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