Our visit to Midori Store was not just about the food but also about the unique experience of meeting Takashi-san, the older brother and another restaurant owner. After exchanging a couple of WhatsApp messages, we learned that he is shortly visiting India. Our personal conversations with him added a special touch to our dining experience, making us feel more connected to the place and its people.
Reference from ASKSiddhi:
Incredible Journey of Saoji World in Fukuoka Posted on 20 Apr 2024
As we stepped into the Midori Store, the unique yet familiar aroma of their saoji cuisine immediately piqued our interest. The renovated typical dhaba-style interior and the authentic saoji cuisine promised a dining experience like no other, transporting us to Nagpur in an instant.
That day's special dish was Saoji Chicken Curry, while I enjoyed Phoenix Curry, the younger brother's invention.
The way they prepare jeera rice at the Midori Store is simply divine. It's a testament to their culinary skills and attention to detail. Moreover, it seems to be not "the popular" basmati rice they use but parboiled Indica rice.
Our decision to visit Midori Store during a quieter time paid off in more ways than one. We were able to enjoy a peaceful interaction with the owners, particularly the hospitable Takashi-san. His friendliness and kindness made us feel valued and appreciated, and we thoroughly enjoyed our conversations with him.
Takashi-san offered us their specially made santara barfi (orange fudge.) The perfect mixture of coconut milk and a kick of orange was the best combination with their kulhad (cray pot) chai.
I am interested in their "Old Monk Chai," although I cannot drink alcohol nowadays.
As they are ambitious to open their branch in Tokyo, I bet many hidden Nagpuri and East Maharashtrians will be delighted.
It was well past the lunch hour, but still, the seats were fully occupied.
Look at this hand-written menu in Rupee!
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