Friday Night Dinner Field Trip: Bollywood Theater

This week we didn’t have one of our usual Friday Night Dinners so a couple of the FNDers took a field trip to Bollywood Theater, an Indian restaurant on NE Alberta. Holy moly, it was amazing. I first heard about this restaurant a month ago and added it to my list of PDX places to check out. With no FND this  week, Taylor and I thought it would be the perfect time to try it out. Wednesday it was named one of Northeast Portland’s best restaurants and on Thursday it was named The Oregonian’s 2013 Rising Star Restaurant; when we went on Friday the place was buzzing. It was full of people enjoying delicious, fragrant Indian street food and there was a line outside to rival that of it’s neighbor, Salt & Straw.

We tried a variety of their dishes and they did not disappoint. The kati rolls were delicious and the aloo tikki could be the perfect Indian comfort food, the sides of beets and okra were an excellent complement. We washed it all down with a refreshing Ginger-Lime soda.





Kati Roll

Kati Roll

Kati Roll

Kati Roll

Aloo Tikki

Aloo Tikki

Even with the absence of an FND this week, I do have a recipe for you all to try out! My parents went to England and came back with this:

IMG_1951It’s full of so many amazing sounding recipes. There are perfect appetizers, main courses, desserts, leftover suggestions and drink recipes for each season. Now that it’s officially summer, I decided to make one of his summer recipes, cheddar scones. Not gonna lie, they are pretty freaking fantastic. Melt-in-your-mouth good and super easy to make, what could be better?!

Cheddar Scones (makes 8):


  • 225g (little more than 1 1/2 cups) flour
  • 1 tsp. baking powder
  • 55g (about 1/2 stick) butter, cubed, softened
  • 50g (1/4-1/2 cup) mature cheddar, grated
  • 200ml buttermilk
  • Milk, for brushing.


  1. Preheat the oven to 425°F.
  2. Combine the flour, baking powder and a pinch of salt in a large bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir through all but 1 tbsp. of the cheese. Pour in the buttermilk and combine. Knead briefly to form a smooth dough. Pat it out 1cm thick and cut into 6 cm rounds. Brush with milk, and scatter over the remaining cheese. Place on a baking tray and cook for 12-15 minutes, until lightly golden.
Cheddar Scones

Cheddar Scones

Happy eating, everyone!


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