Little India's menu reflects the time-honored intricacies of Indian cuisine with its consistent adherence to traditional ingredients and cooking techniques, earning the Readers' Choice award on 5280 magazine's Top of the Town list every year from 2002 to 2010. Originally hailing from northern India, the chefs skillfully roast entire skewers of marinated chicken, lamb, and shrimp in their clay tandoor oven, which uses smoldering mesquite charcoal and industrial-strength tiki torches to push temperatures as high as 1,500 degrees Fahrenheit. The chefs add even more flavors to hearty meats, housemade cheese, and toothsome vegetables by dousing them with aromatic curry or fiery vindaloo.
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