As he stands before the blazing ovens at Spice Kitchen, Executive Chef Choudhary has a single thought in mind: "How can I make this dish the best it's ever been?" Choudhary's pursuit of perfection has taken him from India to New York to Pennsylvania, and infuses the food on Spice Kitchen's menu. Choudhary's meals are built upon a foundation of Northern Indian culinary traditions. This means lots of fragrant, flavorful spices, from the delicate chicken korma to a platter of kebabs roasted in a tandoor oven. Just because the restaurant is renowned for its traditional dishes doesn't mean Choudhary is averse to experimentation; his take on chicken tikka masala replaces the standard tomato sauce for an unconventional cream sauce summered with onions and spices. All of these dishes pair well with Spice Kitchen's fresh naan, kulcha, and other breads, which a reviewer from the Montgomery News says diners "would be foolish not to order." These feasts and more unfold within the restaurant's spacious dining room, which glows with the incandescent warmth of the candles that light each table.
Michael Klein at Philly.com heralded Biryani Bowl as a "must-try" for its signature biryanis, traditional indian rice dishes. Simmered in a pressure cooker to bring out the flavor of the aromatic house spices, these entrees can be prepared vegetarian style or with shrimp, chicken, or goat. The chefs also serve curries and clay-oven-baked breads, along with creamy lassi drinks and almond milk drawn from the udders of talented almonds.
The bright orange walls and red flowers at Bombay Kitchen signal the vivid ingredient palette of some of the cuisine sparkling on plates. So, while guests sit amid sunlit cheery colors, they can taste chicken tikka masala, lamb vindaloo, or one of nine vegetable-based specialties.