Amid colorful Indian art and handicrafts, the dining room at India House Restaurant fills with the aromas of more than 250 eclectic dishes. Chefs draw on regional cuisines from Delhi to Bombay, fusing flavors with techniques borrowed from street fare and homestyle tandoori cooking. Besides dousing chicken, lamb, and seafood in flavorful sauces, they also craft healthful vegetarian dishes so that those eschewing meat don’t have to size up nearby houseplants for their palatability.
Brothers Devinder Singh and Sital Singh opened Taste of India to share the flavors of the Indian subcontinent with eaters. In the kitchen, chefs use halal meats to prepare chicken, lamb, and beef curries such as chicken tikka masala and beef shahikorma cooked in cream with a spice-and-nut blend. An in-house clay tandoori oven produces specials such as chickan kabobs and paneer tikka—cheese cubes marinated in yogurt sauce and roasted with spices.