Sandwiched between the Indian mainland and Tibet lies Nepal, and the chefs of Mount Everest Restaurant specialize in this nation's culinary heritage, a mash-up of Indian and Nepali cuisine. Traditional tandoori and masala dishes collide with Nepali food such as chicken momo, spiced minced meat steamed within a thin wheat-bread shell.
The expansive menu at Bombay Kabab House contains dishes to suit naan neophytes and tandoor gurus alike. Slam-dunk two samosas ($3.50) stuffed with the traditional potato and green-pea mash, or land a lamb lay-up with the keema samosas ($4.95), containing spiced minced lamb. Popular pabulums that regularly win prom-queen votes from Bombay Kabab House customers include the chicken malai kabab ($10.95), marinated in cheese cream, red vinegar, and numerous spices; and the chef's special chicken tikka masala ($12.95), roasted in a clay oven and tenderly enveloped in a cream sauce. Herbivoyeurs and veggilantes can espy on eats such as the nawartan korma ($7.95), a creamy dish with potatoes, green peas, cauliflower, green beans, cottage cheese, raisins, nuts, and carrots, also known as "celery's cooler brother."
Home cooking can be hard to find when home is on an entirely different continent. But the owners of Himalayan Restaurant knew how to bring the flavors of their South Asian home to Chicago. They sought out Chef Bishnu Subedi, who relies on his 12 years of experience as well as his training in a Kathmandu culinary school. Befitting the subcontinent’s rich and diverse history, Chef Subedi designs expansive menus, which embrace the Northern Indian, Nepalese, and Asian subcultures that define the region’s cuisines.
This cultural fusion is readily apparent in dishes such as the momos: steamed Nepalese-style dumplings that are typically stuffed with minced chicken or vegetables and served by street-food vendors throughout Nepal. Northern Indian flavors completely shine through on certain dishes, including the tandoori chicken, which marinates overnight in spiced yogurt before the chefs quickly barbecue the meat inside a traditional clay tandoor oven. House-made paneer cheese and fluffy naan also evoke the flavors of South Asia; the restaurant further embraces its cultural roots by serving Indian beers and water from melted Nepalese glaciers.
More than 30 years ago, the Kamboj family helped launch Devon Avenue's Little India neighborhood with Standard India Restaurant. Its fresh North Indian cuisine attracted visitors from Madonna to Michael Jackson. Now in Lakeview, the Kamboj clan features both family-style thali dining and a buffet.
At Bombay Spice Grill, you don't have to grab a table to enjoy the spices and sauces of Indian cuisine. Instead, Executive Chef Sunil Kumar designed a menu full of Indian meats, tofu, curries, and toppings that can be customized into a flavorful meal-on-the-go. Though the sauces come in traditional varieties such as curry, tikka masala, spinach, and vindaloo, the preparation veers from the methods of India to create healthier dishes. Chefs eschew cooking with ghee—Indian clarified butter—and instead use olive oil for heart-healthy wraps, sandwiches, salads, and bowls. And though wraps come with a slice of freshly baked naan or roti bread, clients can opt to make their dish gluten-free by swapping out bread for quinoa or rice. Guests can even customize their dish to be vegetarian and vegan, with ingredients clearly denoted on the menu. And to pair with a main entree, they can grab traditional Indian sides such as samosas and rice pudding.
With more than 30 years of culinary experience, Indian Grill’s head chef and owner, Shri Tikka Ram Sharma, orchestrates a flavorful symphony of traditional Indian recipes and spices to create a concerto of savory northern Indian cuisine. Skewers pierce through chunks of chicken, lamb, and seafood before plunging into the fiery depths of a tandoor, a charcoal-fire clay oven that dutifully roasts and grills seasoned meats when it's not busy with its side job counseling down-and-out dragons. Sides of chutney complement the juicy flavors of the protein-packed entrees while bowls of curry pour forth aromas from a blend of classic Indian spices, including saffron, turmeric, and cumin. Most Friday and Saturday nights promise live sitar music, and complimentary oven-baked lentil wafers are always on duty to help keep ferocious appetites at bay until main entrees make a grand entrance.