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.
India House's traditional tandoor oven emulates northern-Indian kitchens, expelling steaming Indian fare featured by Fodor's for its gently spiced dishes and extensive menu of both meaty and vegetarian eats. Courteous servers welcome appetites with the deep-fried shrimp fritter or vegetarian samosas stuffed with fluffy seasoned potatoes and peas undetectable by most princesses. Charcoal elevates temperatures inside the tandoor oven to scorching levels, blasting searing currents through a mixed-grill entree of jumbo prawns, organic chicken, and lamb kebab. The vegetarian navrattan korma's spicy cream bubbles up around freshly plucked veggies before chefs speckle it with nuts.
The glowing embers of mesquite charcoal lines a traditional clay oven inside India's Best Restaurant & Bar, where chefs cook fish and chicken marinated in a blend of yogurt, garlic, ginger, and traditional Indian spices. The culinary team also prepares a slew of specialty Indian dishes including chicken doused in housemade butter sauce and lamb madras cooked in spices hot enough to help accelerate nuclear fusion in the sun's core. After they dish out entrees, servers cart desserts such as Indian-style ice cream to tables and booths in the dining room, which is lined with sky-blue, red, and marigold arches painted on the wall.
Chefs at Little India's four locations infuse authentic Indian dishes with fresh and exotic ingredients, earning Top of the Town awards from 5280 magazine for "a decade running." The culinary creatives concoct a taste-bud-tempting lot of specialty dishes, from the butter chicken to the super-hot lamb madras, which makes taste buds sweat with scantily clad seasonings. Vegetarians can spoon a kaleidoscope of meat-free dishes, including the dahl makhani, lentils cooked with tomato and savory spices. Guests sip mood-enhancing beverages from the bar, and the friendly wait staff places plated Indian delicacies and unplated charades suggestions at their fingertips.:m]]
At India Nepal Oven, owner and chef Chhiring Lakpa Lama fuses together South Asian influences to build a menu that equally and tastily represents the countries of India and Nepal. The restaurant's Nepalese specialties dazzle taste buds with diverse flavors found in the spiced lamb kebobs, chili with deep-fried chicken, and vegetable dumplings, which can be steamed, fried, or tossed as confetti at a vegetarian's birthday party. Of the Indian dishes, the chicken entrees are quite popular, including the spicy vindaloo prepared with potatoes and hot curry sauce. A vast selection of breads also garners popularity with the potato-stuffed alu paratha and the kabuli naan, which emerges out of a tandoori oven to surprise palates with a sweet cherry filling.
A sleek, black elephant statue overlooks the dining room, its trunk raised in a silent trumpet of approval, or perhaps to catch whiffs of the fragrant Indian, Tibetan, and Indo-Nepalese foods filing out from the kitchen. Inside, surrounded by traditional tandoori clay ovens and simmering pots of lentils, a chef backed by 20 years of experience imbues each dish with a blend of traditional spices. He stuffs flaky, savory pastries known as chaat with beans, yogurt, and chutneys, and sprinkles pinches of curry powder into pans of lamb and vegetables. During lunchtime, waiters ferry massive trays of the chef's eats to the buffet, where diners can load plates with enough vegetable masala to make a perfect sauce-angel.
For the past 18 years, the chefs at India Palace have been making their northern Indian food burst with flavor rather than an overly spicy kick. To do so, they harness traditional spices such as anise seed, cardamom, and turmeric to concoct their aromatic curries, vegetarian entrees, and gluten-free dishes from scratch. They can customize each of their biryani and masala entrees to individuals' preferred levels of heat and sentience, and they diligently bake naan in a clay oven to sop up every last drop of vindaloo sauce. India Palace also offers an expansive lunch buffet that brims with traditional Indian morsels.