14 February 1 - 7, 2024 dallasobserver.com DALLAS OBSERVER Classified | MusiC | dish | Culture | unfair Park | Contents “Hands-on experience is critical to any- one that is going to go on and work in a pro- duction facility, whether it be a winery, brewery, cidery, or distillery,” said Wim Bens, founder and president of Lakewood Brewing Company, in a statement. “It’s im- portant to have an educated workforce, or to even power someone’s future hobby – that’s how I started, and I’m stoked to help others go that path.” In addition to providing opportunities to individual students, Parks hopes the talent that this program fosters will lift up North Texas’ brewing industry as a whole. “It would be really cool, if I had a big pic- ture version, to establish as a craft brew hub,” he says. “It would be very appealing not only for people who are interested in craft brewing beer and science, but it could be a tourist thing if we have a lot of good beer being made here.” The Brewing and Fermentation Science Program will kick off with online courses this spring. Anyone interested in enrolling can find more information on UT Arling- ton’s website. ▼ FIRST LOOK TABLE READY ON AISLE 7 A GROCERY STORE AND INDIAN RESTAURANT MAKE FOR A STELLAR PAIR IN LEWISVILLE. BY ANISHA HOLLA W alking into Little India feels like walking into a run-of-the-mill In- dian grocery store. Shelves are full of Indian snacks, groceries and fresh pro- duce. It doesn’t quite align with the ‘fine In- dian dining experience’ advertised all over the restaurant’s website and social media. But let your curiosity guide you through the store, past an unassuming set of double doors that reveal Little India’s fine dining restaurant, adorned with chandeliers, soft lighting and tables topped with white ta- blecloths and roses. Friendly staff are quick to seat you in the elegant dining area, in al- most comical juxtaposition with the gro- cery store that houses it. Peruse a menu of over 100 appetizers, soups, breads, curries and rice. The name Little India is a rightful nod to the geographic diversity of the menu’s offerings, complete with dishes from all over the Indian subcontinent. We can’t argue: Little India, it is. Start your meal with North Indian clas- sics like the ghee roast, a mutton-based starter that’s tossed in copious amounts of spice and butter. Or the pepper mushroom, a deep-fried mushroom platter cooked in black pepper gravy. Kebabs, soups, and hot- plated sizzlers add to the excessively long list of temptations, alongside more than two dozen curries. Pair Little India’s creamy cashew-to- mato curry with a side of onion-studded naan bread, or mix the spicier Andhra chicken from the Southern Indian region of Andhra Pradesh with a plate of fragrant vegetable biryani. There are seven different types of bread and 20 variations of rice making for an almost endless number of meal pairings. For a particularly adventurous feat, order a serving of dosa, a crispy Indian crepe made from a rice-based batter. The traditional South Indian delicacy is served rolled ele- gantly into a conical shape on the plate. The dessert selection is no less extrava- gant than everything else here. Scoop into a bowl of homemade creme brulee or ras- gulla, a traditional cottage cheese-based sweet soaked in syrup. Indian pastries come in traditional flavors like butter- scotch and mango, while indulgences like a sizzling brownie topped with vanilla ice cream offer a more modern take on Indian dessert. Even though the front is a grocery store, the experience in the restaurant is com- pletely different. And our return visit is al- ready in the books. Little India, 4440 State Highway 121, Lewisville. Monday – Thursday, 8 a.m. – 11 p.m.; Friday – Sunday, 8 a.m. – midnight. City of Ate from p13 Anisha Holla An unassuming grocery store guards the entrance to the dining quarters. •WELCOME DRINK UPON ENTRY •ACCESS TO VIP LOUNGE WITH EXCLUSIVE VIP ONLY RESTAURANTS •VIP PRIVATE BAR & VIP RESTROOMS BE VIP BE VIP Saturday, MARCH 2nd DALLAS CITY HALL PLAZA A D BRUNCH EVENT UNLIMITED BRUNCH BITES & SIPS FROM THE HOTTEST BRUNCH SPOTS
