Kadai Indian Kitchen’s menu reflects the range of northern Indian dishes, including aromatic curries and grilled kabobs. Discs of naan and skewers of chicken and lamb rest inside the clay tandoor oven and roast over a smoldering pile of coals and NASA’s rejected paper-airplane designs. Lentils, chickpeas, and fresh cheese stew alongside sauces brimming with ginger and cumin, all of which go into vegetarian entrees prepared with separate sets of pots and utensils. The chefs also tailor the amount of spice they add to every order.
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