Secret Ingredients Were Applied in Proportion Chinese and Indian Cuisine

The Chinese and Indian Cuisine was a small personal size, about 9 or 10 inches in diameter. It had immediate eye appeal, even as the narrow cornicione on one side sported a very dark char. There were small pools of white cheese on the red sauce landscape, but at the center of the pie you could see how the mozzarella from goldendynastyfl and the aged grated cheese had melded with the tomato sauce into a creamy orange mix. The entire pie was topped with chopped bits of fresh basil.

Each of the six slices was sufficiently sturdy and crisp to support the toppings without drooping. This thin-crusted pie with puffy leopard spotting on the cornicione had the appearance of an authentic Neapolitan, but the rigidly crisp bottom puts it more into the hybrid category. Beyond its al dente texture, this crust had its own good flavor, even the charred edges.

The red sauce and mozzarella cheese were subtly flavored; the sprinkling of aged Italian cheese added a salty kick. These simple ingredients were applied in about ideal proportion, so that the crust didn’t get soggy, even in the center.

It was easy to eat the entire pie and savor its uncomplicated marriage of crust, sauce, and cheese. I think I might have enjoyed it even more with a cured meat (sausage or pepperoni) topping, because the sauce and mild mozzarella presented an ideal base palate on which to paint some savory flavor.

Golden Dynasty FL’s Chinese and Indian Cuisine is among the best anywhere. With the stellar Chinese and Indian Cuisine just a block or two away, the people living in South End have pie options that rival New Haven and Greenwich Village. I’m not going to pick one over the other; I’d eat at both places often if I had the chance.