The Place: Maharaja Cuisine of India, 4542 California Ave. S.W., 935-9443, WEST SEATTLE.
Paneer tikka masala and gulab jamun makes for a heart attack, India-style.
The Hole: What with Dunkin' Donuts and most buddy-cop movies, it's easy to think of the donut as an American dessert. But really, any culture that cooks with animals (thereby producing dripping fat) or vegetable oils is deep-fryer capable.
India is no exception, and has its own version of rolled-up dough deep-fried and served with a cavity-inducing sweet sauce: gulab jamun.The Shit: According to all-knowing Wikipedia, "gulab" means rosewater and "jamun" is a small south Asian fruit.
The gulab refers to the sweet sauce that covers the pastry. And I can only assume jamun is a reference to the size, because there is nothing else fruit-like, or even remotely healthy, about the dessert itself.
This is not a concern with gulab jamun. The interior of the fried dough is soaked with oil. Between that and the sauce, the pastry almost has the quality of a dumpling--a drool-inducing, rosewater-scented, sugary dumpling.
Apparently it's common in the warmer months to serve gulab jamun with ice cream, thereby creating both a spectacular dessert and ensuring you hit full diabetic coma by the last sweet bite.