This is a post by N&O restaurant critic Greg Cox:
Diners at The Chefs of India (thechefsofindia.com) in Cary can now choose from two menus. Chef/partner Bill La has opened Bill-La's Pollo a la Brasa (billaspolloalabrasa.com) at the same address, where he's offering Peruvian rotisserie-roasted chicken alongside the restaurant's longstanding bill of regional Indian fare.
Chickens are marinated for at least 48 hours in a complex blend of herbs and spices, according to the chef, and roasted over Argentinean hardwood coals. Asked why he imports charcoal when the domestic article is abundantly available, (the phrase "coals to Newcastle" has rarely been closer to the mark), he replies that Argentinean coals don't flare up as much.
Whole, half and quarter chickens are served with your choice of two sides from a wide selection ranging from traditional beans, rice, tostones and cassava to fries, pasta salad and coleslaw. Bargain-priced "Family Specials" (such as the Number 2: whole chicken and four sides for $21.99) are available for takeout only.
Bill-La's also offers an Indian twist on the rotisserie bird called Desi chicken. Made with yogurt-marinated halal chickens, it's a feature that sets Bill-La's apart from the handful of other Peruvian eateries in the area. In fact, I'm going to go out on a limb and say it's the only restaurant of any kind where you can choose from Peruvian rotisserie chicken and Hyderabadi goat curry.
Send restaurant news to Greg at email@example.com. Be sure to tune in to Greg's radio show at 11 a.m. Saturdays on WPTF.