Many of the exotic herbs and flavorful spices in the kitchen of Desi Tadka came from India, where tropical trees grow thick with curry leaves and colorful flowers blossom with saffron. The eatery's chefs fold these traditional spices into a sweeping variety of authentic Indian dishes, pulling from recipes indigenous to the province of Punjab. They stir tender morsels of chicken, lamb, and seafood into delicate curries, and garnish aromatic biryani rice dishes with sliced almonds. The chefs bake kebabs and tandoori specialties in a fiery clay oven, along with naan breads stuffed with garlic, chicken, and vegetables.
As chefs oversee the cooking in the kitchen, servers bustle about the dining room. They refill glasses of fine international wines and uncap frosty bottles of imported Indian beers. When taking orders, the servers take note of special dietary concerns, such as an aversion to spicy food or a tendency to transform into a field mouse upon eating any kind of gluten.