Globe South Dining Out

Combining Indian and Nepali cuisine

Above, chicken tikka masala; below, dosa, a South Indian specialty. Above, chicken tikka masala; below, dosa, a South Indian specialty.
July 24, 2011

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Fishtail Kitchen, the new restaurant serving Indian and Nepali cuisine, has accomplished what I never before considered: It’s made me want to live closer to the Weymouth town line.

That way I could get samosas, tandoori chicken, and curries delivered right to my door.

Fishtail Kitchen has a small dining room but also does a healthy business with carry-out and deliveries, which are free within a three-mile radius of its South Weymouth location, and have a slight charge up to 6 miles.

I live eight miles away, so sadly I had to drive myself to pick up dinner and suffer all the way home as the drool-inducing aroma filled the car and the temptation to screech to a halt and commence eating became almost unbearable.

I made it home, though, with dinner intact and still piping-hot.

We started with the veggie platter ($7), an ample sampling of vegetarian appetizers including samosas, or turnovers stuffed with diced potatoes and peas; pakora, vegetables in a chickpea batter, fried to a light crispiness; paneer, or cheese, pakora, sort of the Indian version of mozzarella sticks; and aloo tiki, a mix of mashed potatoes and peas fried in a chickpea batter.

The bread basket ($7) was overflowing with plate-sized naan, the traditional thick, unleavened bread baked in a clay tandoor oven, as well as tandoori roti, the traditional flat wheat bread, and poori, a once-puffy fried bread that was a little the worse for wear from the ride home.

The bread was perfect for sopping up the chicken korma, ($12.49), a stew of boneless chicken cooked with almonds in a rich cream sauce and served with basmati rice. We ordered it medium spicy and it had a nice kick, but the chef will tone the heat up or down as requested. A side order of raita ($3), cucumbers and shredded carrots in a slightly tangy yogurt base, also cools the spice factor.

The mixed tandoori grill ($15) was a heaping plateful of marinated chicken, lamb, and fish that had been cooked in a clay tandoor oven till it was almost dry, but was loaded with flavor and with a distinctive red color from turmeric. The meal came with basmati rice and chutney.

An order of chicken biryani ($13) had bite-sized pieces of moist chicken, fresh vegetables, almonds, cashews, and raisins mixed into a gently seasoned pile of rice.

For dessert, we tried the kheer ($3), a creamy rice pudding with raisins, and gulab jamun ($3.49), balls of moist pastry dipped in syrup and rose water. We also ordered the peshawari naan, ($4.29), a delicious baked flatbread stuffed with coconut, cashews, and raisins.

The portions are huge, so we had a hearty dinner of leftovers the next night.

Fishtail Kitchen’s menu is extensive, with lots of vegetarian and meat options, and specialties from both India and the chef’s native Nepal.

Located in a strip mall at the intersection of Pond Street and Route 18, behind a CVS and down from Papa Gino’s, Fishtail Kitchen also serves sit-down meals, has a beer and wine license, and offers a lunch buffet during the week and brunch buffet on weekends.

Don’t be put off by the Winslow Homer-esque painting of New England fishermen on the restaurant wall. This is authentic south Asian cuisine, and Weymouth is lucky to have it.


Fishtail Kitchen
532 Pond St., South Weymouth, 781-340-9770
Open Monday through Saturday. 11 a.m. to 10 p.m.; Sunday, 11 a.m. to 9 p.m.
Accessible to the handicapped
Major credit cards accepted