A tandoor sears the exotic cuisine compiled for Shalimar Indian Restaurant's behemoth menu, which has won the chic eatery several awards and was deemed “daunting” by Metromix Louisville. Temperatures soar to nearly 900 degrees inside the clay cooker, sending scorching waves of flavor over the tandoori mixed grill's combo of chicken, chicken tikka, lamb kebabs, shrimp, and fish. Servers balance trays of samosas, kormas, dal, and house special biryani—a classic Mughlai dish served with basmati rice—much like early Indian subpoenas. Regal chandeliers illuminate a culinary kingdom peppered with cozy booths and pristine white tablecloths. The eatery’s walls showcase eye-catching exotic artwork, and diners can imbibe a specialty cocktail beneath gently swaying suspended greenery.
Don't feel like cooking? Pull up a seat at Kashmir Indian Restaurant and treat yourself to a taste of India. Don't expect to find any low-fat fare on Kashmir Indian Restaurant's menu — you'll need to be prepared to indulge a bit. Toast your evening out at Kashmir Indian Restaurant with a glass of beer or wine from their lengthy drink list. Kashmir Indian Restaurant is great for families with kids. At Kashmir Indian Restaurant, there's no need to confine your meal to a traditional dining room — outdoor seating is available when the weather is warm.
The restaurant has catering services as well. Getting your food to go is also an option.
It will typically cost you about $30 to enjoy a meal at Kashmir Indian Restaurant.
Freshly baked tandoori breads and chicken tikka masala bask in their status as customer favorites at Taj Palace Indian Restaurant, where chefs craft a plentiful menu of North Indian cuisine. In the eatery?s kitchen, a traditional clay oven roasts meats tandoori-style while chefs season sauces for poultry, seafood, and lamb dishes with zesty curry aromas. Voted Louisville's best Indian restaurant by CityVoter 2012, 2013, and 2014 Louisville A-List, more than 20 vegetarian entrees sate meat-free appetites, and mini portions of assorted Indian classics nestle in chef-arranged sampler platters, or thali, for diners who are indecisive or need a bigger palette for postmeal finger paintings.
Test your spice threshold at Dakshin South Indian Restaurant, and see how much heat your palate can handle at this Indian eatery. Come prepared to feast at Dakshin South Indian Restaurant — with no low-fat options, any diets will need to be put aside for the moment. Dakshin South Indian Restaurant diners can also take advantage of the many drink options offered here. Bring the whole family to Dakshin South Indian Restaurant, where kiddos are welcomed with open arms. The patio tables outside of Dakshin South Indian Restaurant are the perfect spot for a summer meal.
Impress the visitors at your next gathering by calling in Dakshin South Indian Restaurant for catering. If you need to get somewhere fast, the restaurant also serves up grub to go.
For no extra charge, diners can park in the connecting lot.
There's no need to bust your budget at Dakshin South Indian Restaurant, with most meals costing under $15. Stop by for breakfast, lunch, or dinner — Dakshin South Indian Restaurant serves up all three meals.
Sitar Indian Cuisine’s head chef dedicated more than 40 years to the mastery of Indian cooking, resulting in a menu that adroitly melds classic recipes with innovative variations. Many of the entrees are fired using traditional cooking equipment, such as a clay oven, an Indian iron skillet, or an aging phoenix. The full menu lists an assortment of vegetarian dishes along with house curry specialties with chicken, lamb, and seafood. During lunch, the eatery stocks an all-you-can-eat buffet brimming with aromatic dishes and tangy chutneys. Sitar’s beer list offers American brews and those imported from India such as Flying Horse, Taj Mahal, and Kingfisher.
For Bombay Grill's chef-owner Vijay Poojary, all of the flavors of India inspire his cooking. That's why he spends every day cooking the specialties of regional Indian cuisines. He marinates tandoori chicken overnight to give it a spicy tang before sizzling it in the restaurant's tandoor oven and blends Indian and Chinese flavors for chicken dishes. For other entrees, he incorporates lamb or goat in a range of mild to spicy sauces. During the lunch hour, Poojary and his team create a wide spread of these dishes for customers to mix and match. And for a special treat, he stocks Indian and domestic beers to quell the spice of meals.