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Thursday April 17, 2014
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Seva reviewed

 

continued

Another successful entree during this visit was the regular menu's curried eggplant. Grilled and topped with spicy peanut-coconut sauce, it comes with an unusual beet-soy yogurt raita on the side. The result glimmered as a successful meshing of piquant, sweet, and smoky in a Cezanne-esque palette of colors. A raspberry cheesecake bar was the best dessert we sampled, thin enough to be tasty yet not overpowering.

What? A half dozen meals at a vegetarian restaurant and no tofu or tempeh? That's how it worked for us, mainly because we had so many other options that we could skip the soy proteins. "Fresh imaginative vegetarian cuisine" is the slogan on Seva's menu, and mostly that's a good thing. Creative globalizing of its vast menu is helping propel Ann Arbor's robust vegetarian institution into the 2010s. Picky eaters of most types and ages can be satisfied here--even "eat raw" aficionados. Decades have passed, but Seva's day is still dawning.

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