Chef and owner Amrik Singh prepares traditional and authentic Indian cuisine for his guests at India Palace. Singh’s dishes, from basmati rice to fish coconut korma, add spice to a menu lined with a variety of vegetarian, vegan, and gluten-free meal options, plus sweet desserts such as mango ice cream and cardamom-flavored rice pudding.
The delivery man is a frequent visitor at Ganesh Indian Restaurant, a restaurant recommended by Salt Lake City Weekly. That's because the spot's chefs frequently place orders for herbs and spices that are specially shipped from India. They use those fragrant ingredients to craft Northern and Southern Indian cuisine that ranges from tandoori platters to savory onion-chili uttapam pancakes and thali-style meals served with various sauces and sides. Vegan, vegetarian, and gluten-free options are abundant.
There's at least one key ingredient that can be tasted in all of Spice Bistro's dishes: freshness. Throughout the week, the restaurant receives shipments of fresh produce and meats that Executive Chef Deepak Gautam uses to prepare traditional Indian and Nepalese cuisine. Rather than drinking water from a chain of garden hoses leading to their house, diners can wash down bites with a wide array of wines, specialty cocktails, and beers.
The scents of spices, meats, and veggies fill the kitchen at Flavors of India. Here, experienced chef Tj Singh chops bell peppers and onions before tossing them in a creamy sauce with shrimp. That dish, shrimp tikka masala, is just one of the Indian staples on the menu. Singh also cooks chicken vindaloo and non-meat choices such as vegetable masala. Strawberry lassi, Indian coffee, and other drinks complement the food.
When Dustin Romero and his girlfriend Kim went to an Indian restaurant on one of their first dates, enchanting spices and aromas piqued their culinary senses. After Romero received notice that he was to be deployed to Iraq in a year’s time, the couple decided to do something big before he left—they opened their own Indian-food cart to fill a void they saw on the city’s eating scene. Meticulous research and practice went into perfecting their technique, and even after Romero was deployed he continued to supervise setup from a war zone, coordinating the purchase of a tandoor oven and a rice cooker, amid other feats, over patchy internet. Now running smoothly after Romero’s return home, the food cart serves fresh naan and a rotating triad of dishes each day—from chicken coconut curry to butter chicken to chana masala—and always includes a vegan or vegetarian option.
Before he opened Zabiha Grill, Farukh Qazi was executive chef at Bombay Palace, where he served stars such as Dolly Parton and George Michael. But you don't have to be a celebrity to get great food at Zabiha Grill, where Chef Farukh now crafts his Indian barbecue. Every bite here is Halal, from the butter chicken to the lamb korma curry to the kebabs pulled fresh from the tandoor, and a hearty selection of meat-free options quells vegetarian stomach rumblings. Amidst all the menu's samosas, curries, and tandoor-baked specialties, some American classics peek out. These include fried chicken, fresh-cut french fries, and baseballs filled with apple pie.