On Friday night, Brad and I had a double date with our friends Chloe and Gibson. Our dinner destination was Copper, an upscale Indian restaurant in the Dilworth neighborhood, which is where our new house is.
Indian food is growing on me, but I haven’t always been the biggest fan. I think the first few times I tried it, I didn’t know what to order and just had whatever Brad recommended. I remember trying a lot of fried stuff and not liking it that much. Now that I know more about what to order, I really love Indian Food.
We snapped a few photos before heading inside.
Inside, Copper is chic and modern.
We passed the wine menu around and I ordered a glass of the Cabernet Sauvignon. As you can see, the lighting was very dark so I moved that little candle around, trying to capture the light without using the camera’s flash.
Out came the naan and three delicious dips.
Yuuuum. Naaaaaan.
From back to front, the three dips were a mint pesto, yogurt dip, and a mango chutney.
Brad’s best impression of a jack o’ lantern.
I had trouble deciding whether I wanted to order something off of the modern menu or the traditional menu and finally decided on the Murgh ki Mokul: slivered chicken in a a spicy Rajasthani style earth curry.
Curry? Yes please.
After ordering this I got a bit worried because the waiter replied, “Ah you like spicy?”. I do like spicy. But spicy is such a subjective thing. What’s spicy to me might be not-so-spicy to you.
Brad ordered a very similar-looking dish because they were both served in a tomato base. He ordered the Khoya Malai Maans: lamb chunks in a rich curry with whole toasted spices.
More curry? Yes please. Thank goodness I have a husband who understands the importance of me trying his food. 🙂
Our meal also came with jasmine rice to share.
This was my plate. Along with our entrees we ordered garlic naan, raita (yogurt dip), and the zesty vegetable bhaji. I had this + another piece of naan, another small spoon full of rice + one piece of Brad’s lamb.
The sauce was spicy but not overly so (for me). The yogurt dip did an excellent job mellowing the spice.
Everything was delicious and I left a little too full. I wanted to carb-load for my long run in the morning. I never quite know how much to eat when I’m running double digits the next day. My most successful runs have been the morning after a substantial carb-y meal so I’m always mindful of how my eating may affect my run. But there is definitely a threshold that you don’t want to pass. I want to be hungry the next morning for breakfast because that’s important as well.
We all know carb-loading is important. But how much is too much? Do you try to eat more than usual or your typical amount the night before a long run?
