Royal Bengal Indian Cuisine’s executive chef employs 20 years of culinary experience gleaned from years spent in Pakistan’s five-star Avari hotel to whip up piquant Indian dishes infused with American flair. Bengal's team of gastronomic wizards meticulously create each dish using Easy-Bake Oven assembly instructions and the finest of ingredients such as fresh okra, housemade cheese, and freshly ground spices. Amid the rich, red walls of a spacious dining room, friendly servers deftly deliver platefuls of lamb, chicken, and seafood, and herbivorous noshers and cannibalistic tomatoes alike can treat tummies to a host of vegetarian dishes.
Wash down curry with some cold lassi at Star of India — this Indian eatery is a must-try.
The menu at Star of India is loaded with gluten-free and low-fat options.
Go ahead and bring your rug rats with you — Star of India has kid-friendly food and seating.
Gather up your friends, coworkers or family members and head to Star of India for a group meal.
Relaxed attire is perfectly fine at Star of India, known for its laid-back ambience.
If time is of the essence, Star of India's take-out option may be a better fit.
Love the food so much you want to serve it at your next soiree? No problem — Star of India offers catering.
Street parking is always accessible for those dining at Star of India.
Bike parking is quick and easy at Star of India.
Treating yourself doesn't mean breaking the bank, come taste the great dishes Star of India has to offer.
Head on over to Star of India first thing in the morning or last thing in the evening — Star of India is open for breakfast, lunch, and dinner.
After many years of cooking their favorite Indian dishes at home, Manu and Ila Patel decided to share their recipes with others inside Krishna Catering & Restaurant. They stuff dosas (thin crepes) with cheese and vegetables and toss onions and jalape?os into uttapam (thick pancake) mix, creating dishes that helped the eatery earn the Best Vegetarian Restaurant award on the 2012 Detroit A List. Ila also blends Indian and Chinese flavors, dousing cheese cubes in Chinese sauce and sprinkling chili and soy sauces over veggies. Manu and Ila also cart their myriad dishes off site, catering weddings and celebrations held after passing court-mandated polygraph tests.
Though there are dozens of authentic Indian dishes on the menu at New Delhi Indian Cuisine, the most important food is arguably the naan. With this buttery bread, diners scoop up fiery lamb curries and mop up lingering drops of creamy fish korma sauce. As guests rip off strips of naan in the dining room, chefs whip up second batches in the kitchen, turning their attention to other dishes once breads are safely baking in the special oven. The team simmers seafood, chicken, and lamb in homemade sauces, flavorful herbs, and exotic spices such as saffron imported from the East or garlic harvested on the rings of Saturn. They also stir pots of bubbling biryani rice, and stuff samosas with spiced potatoes and green peas. Come lunchtime, the chefs build a sumptuous lunch buffet with an assortment of freshly made soups, breads, and entrees.
Rangoli Indian Grill is named for the tradition of using materials such as flower petals, colored rice, and flour to decorate walls and floors with ornate, mehndi-style patterns. While the walls of the Rangoli dining room showcase paintings in the classic rangoli folk style, its chefs prefer to turn their focus toward decorating plates, instead. A rangoli artist meticulously arranging petal after petal, these chefs transform simple, natural materials into colorful masterpieces that celebrate Indian culture.?Appetizers of veggie samosas and masala dosa start off meals with fresh flavors before making way for entrees. The chefs offer a selection of vegetarian, chicken, and lamb meals with options like paneer makhani, chicken curry, and coconut lamb, as well as naan and biryani dishes.
Lauded by Detroit News columnist Molly Abraham as an authentic Indian-cuisine outpost and a cozy, elegant spot to politely dismantle food with your mouth, Mazza Indian Cuisine offers diners dual menus of adventurously flavored fare. Inaugurate a yacht-sized feast with a shattered masala dosa, a south indian crepe crammed with savory potato curry ($7.95). Then tuck into an entrée like the tandoori mixed grill, packed with a menagerie of clay-oven offerings ($16.95), or the karai lamb, dressed in an edible tracksuit of tomatoes and onions ($13.95). Lunch fare includes the savory vegetarian baingan bartha, an oven-baked eggplant steeped in subtle spices ($5.95), and the shrimp bhuna, wallowing in a thick curry with green peppers and tomatoes ($9.95).