At India Nepal Oven, owner and chef Chhiring Lakpa Lama fuses together South Asian influences to build a menu that equally and tastily represents the countries of India and Nepal. The restaurant's Nepalese specialties dazzle taste buds with diverse flavors found in the spiced lamb kebobs, chili with deep-fried chicken, and vegetable dumplings, which can be steamed, fried, or tossed as confetti at a vegetarian's birthday party. Of the Indian dishes, the chicken entrees are quite popular, including the spicy vindaloo prepared with potatoes and hot curry sauce. A vast selection of breads also garners popularity with the potato-stuffed alu paratha and the kabuli naan, which emerges out of a tandoori oven to surprise palates with a sweet cherry filling.
The glowing embers of mesquite charcoal lines a traditional clay oven inside India's Best Restaurant & Bar, where chefs cook fish and chicken marinated in a blend of yogurt, garlic, ginger, and traditional Indian spices. The culinary team also prepares a slew of specialty Indian dishes including chicken doused in housemade butter sauce and lamb madras cooked in spices hot enough to help accelerate nuclear fusion in the sun's core. After they dish out entrees, servers cart desserts such as Indian-style ice cream to tables and booths in the dining room, which is lined with sky-blue, red, and marigold arches painted on the wall.
The chefs at India Express have a few tricks up their sleeves. For starters, they often put their ingredients through more than one preparation method, yielding juicy and flavorful results. When it comes to chicken and duck, they often first get a dip in yogurt and spices before acquiring a delectable sear inside the restaurant’s blazing clay tandoor oven. For many recipes, lamb and shrimp complete the cooking process in a curry sauce or tomato cream sauce. It’s this care for the details—along with fluffy naan with a variety of stuffings—that make India Express’s food memorable. For convenience, the Indian restaurant also delivers to a number of Denver areas and its online ordering system is a swift alternative for people who have trouble dialing out on their hamburger phones.
Bombay Bowl's owner, Amar, says he "grew up in an East Indian kitchen," where he attentively learned his family's generations-old knowledge of the region's aromatic and salutary spices. Although his menu features the familiar combinations of turmeric, ginger, and coriander, he set out to infuse his Indian cuisine with a casual, health-conscious environment. The cooks eschew trans fats, artificial flavorings, and schnozberries, seeking out all-natural beef and chicken, chopping vibrant vegetables, and baking fresh naan over their kitchen's campfires instead. With these ingredients, diners can customize their own bowl of long-grain basmati rice, choosing from five meaty or vegetarian fillings, four sauces, and four chutneys. The chefs also whip up gluten-free and vegan options, accommodating virtually any diet.
Saucy Bombay solves cravings for Indian food, fast. While at the eatery's food-court location, guests pick out their favorites cafeteria-style, starting with chicken, steak, lamb, vegetables, or garbanzo, then picking a sauce. The flavorful concoction might be a mild yellow lentil or a spicy tikka masala, guaranteed to make one roar cartoon flames. Diners can keep their plates traditional with a bed of basmati rice, or get everything rolled into a grilled wrap.