The chefs at India Express have a few tricks up their sleeves. For starters, they often put their ingredients through more than one preparation method, yielding juicy and flavorful results. When it comes to chicken and duck, they often first get a dip in yogurt and spices before acquiring a delectable sear inside the restaurant’s blazing clay tandoor oven. For many recipes, lamb and shrimp complete the cooking process in a curry sauce or tomato cream sauce. It’s this care for the details—along with fluffy naan with a variety of stuffings—that make India Express’s food memorable. For convenience, the Indian restaurant also delivers to a number of Denver areas and its online ordering system is a swift alternative for people who have trouble dialing out on their hamburger phones.
Bombay Bowl's owner, Amar, says he "grew up in an East Indian kitchen," where he attentively learned his family's generations-old knowledge of the region's aromatic and salutary spices. Although his menu features the familiar combinations of turmeric, ginger, and coriander, he set out to infuse his Indian cuisine with a home-style casual, health-conscious environment. The cooks eschew trans fats and artificial flavorings, seeking out all-natural beef and chicken, chopping vibrant vegetables, and baking fresh naan in their kitchen instead. With these ingredients, diners can choose a bowl of long-grain basmati rice topped with meaty or vegetarian proteins, sauces, and chutneys. The chefs also whip up gluten-free and vegan options, accommodating virtually any diet.
Saucy Bombay solves cravings for Indian food, fast. While at the eatery's food-court location, guests pick out their favorites cafeteria-style, starting with chicken, steak, lamb, vegetables, or garbanzo, then picking a sauce. The flavorful concoction might be a mild yellow lentil or a spicy tikka masala, guaranteed to make one roar cartoon flames. Diners can keep their plates traditional with a bed of basmati rice, or get everything rolled into a grilled wrap.