The menu juxtaposes the Indian subcontinent's spice-rich dishes with Nepalese food, known for its milder character and lack of dairy. The chefs value presentation, plating their creations on white dishware, which serves as a stark canvas for the ingredients' vibrant colors. Such modern touches won cumin a 2012 Michelin Bib Gourmand award.
A 2012 Michelin's Bib Gourmand winner, Jaipur takes its name from the capital of Indian state Rajasthan, but its menu spans multiple regions. Halal ingredients transform into dishes that include seafood, lamb, and vegetarian specialties. White furnishings balance the dining room's deep reds, and downtown's lights loom above the patio.
For nearly 40 years, Sabri Nihari's chefs have cooked the colorful, aromatic dishes of the Punjab region, which straddles India and Pakistan's borderlands. Traditional dishes such as samosas and biryanis open for unexpected delicacies, such as a charbroiled chicken boti that turns solid red after marinating in yogurt, ginger, and garlic.
Sandwiched between the Indian mainland and Tibet lies Nepal, and the chefs of Mount Everest Restaurant specialize in this nation's culinary heritage, a mash-up of Indian and Nepali cuisine. Traditional tandoori and masala dishes collide with Nepali food such as chicken momo, spiced minced meat steamed within a thin wheat-bread shell.
More than 30 years ago, the Kamboj family helped launch Devon Avenue's Little India neighborhood with Standard India Restaurant. Its fresh North Indian cuisine attracted visitors from Madonna to Michael Jackson. Now in Lakeview, the Kamboj clan features both family-style thali dining and a buffet.
Jim Dragatsis and Sandeep Malhotra met at a cocktail party and bonded over a shared vision of modern Indian cuisine. Together with chef Joe Moore, the trio reconfigures time-tested Indian recipes into dishes such as a paneer-stuffed lamb burger. Opening soon.
The chefs at this Zagat-rated restaurant specialize in the dishes you'd find in tiffins, the interlocking metal containers that carry Indian workers' lunches. Profiled on ABC7 News' Hungry Hound segment, Tiffin's menu offers up dishes starring tandoori meats and saffron-scented rice, along with fresh lime soda.
Founder Jagmohan Jayara's menu spans more than 250 items, representing dishes from street fare to royal delicacies and regions from Delhi to Maharashtra. House specialties, served in a dimly lit, plush dining space, include Tawa and Kadhai dishes, which develop their flavors from cooking on iron plates and woks.
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Hailed as one of Hyde Park's “oddest and most enduring restaurants, Rajun Cajun befuddles visitors—in a good way—with its collision of Indian and soul food. Pair tandoori chicken with macaroni-and-cheese and peach cobbler, or fried chicken with samosas and rice pudding.
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