A tandoor sears the exotic cuisine compiled for Shalimar Indian Restaurant's behemoth menu, which has won the chic eatery several awards and was deemed “daunting” by Metromix Louisville. Temperatures soar to nearly 900 degrees inside the clay cooker, sending scorching waves of flavor over the tandoori mixed grill's combo of chicken, chicken tikka, lamb kebabs, shrimp, and fish. Servers balance trays of samosas, kormas, dal, and house special biryani—a classic Mughlai dish served with basmati rice—much like early Indian subpoenas. Regal chandeliers illuminate a culinary kingdom peppered with cozy booths and pristine white tablecloths. The eatery’s walls showcase eye-catching exotic artwork, and diners can imbibe a specialty cocktail beneath gently swaying suspended greenery.
Freshly baked tandoori breads and chicken tikka masala bask in their status as customer favorites at Taj Palace Indian Restaurant, where chefs craft a plentiful menu of North Indian cuisine. In the eatery?s kitchen, a traditional clay oven roasts meats tandoori-style while chefs season sauces for poultry, seafood, and lamb dishes with zesty curry aromas. Voted Louisville's best Indian restaurant by CityVoter 2012, 2013, and 2014 Louisville A-List, more than 20 vegetarian entrees sate meat-free appetites, and mini portions of assorted Indian classics nestle in chef-arranged sampler platters, or thali, for diners who are indecisive or need a bigger palette for postmeal finger paintings.
Sitar Indian Cuisine’s head chef dedicated more than 40 years to the mastery of Indian cooking, resulting in a menu that adroitly melds classic recipes with innovative variations. Many of the entrees are fired using traditional cooking equipment, such as a clay oven, an Indian iron skillet, or an aging phoenix. The full menu lists an assortment of vegetarian dishes along with house curry specialties with chicken, lamb, and seafood. During lunch, the eatery stocks an all-you-can-eat buffet brimming with aromatic dishes and tangy chutneys. Sitar’s beer list offers American brews and those imported from India such as Flying Horse, Taj Mahal, and Kingfisher.
The tandoori clay oven is the centerpiece of Guru India Restaurant?s kitchen. Its intense heat seals in the flavors of chicken marinated in yogurt, spices, and herbs. The oven is also responsible for a medley of traditional Indian breads stuffed with onion, garlic, potatoes, and even cheese made in-house. Nearly 20 vegetarian dishes round out the menu; try the saag chole, a mixture of chickpeas and spinach simmered in a tomato and cream sauce.
When the editors of CityBeat magazine were inducting Dusmesh Indian Restaurant into their Best of Cincinnati 2013 list, they couldn't settle on just one thing they liked about it. So they dubbed the eatery the Best Place to Get Curry and Compliments, urging diners "to eat in for the full experience," which includes "impeccable service" and a "friendly staff" that "always remembers a face."?
That staff serves up northern Indian recipes which their chefs have made distinctive by using lean meats, adding in tons of veggies, and, perhaps surprisingly, taking it easy on the chilies. They hope to make their food more palatable for those who don't enjoy too much heat, for instance by preparing lamb vindaloo in a tangy sauce instead of a traditionally spicy one. Of course, those who do like making their taste buds sizzle can always request heavier spice or lick a stamp with a particularly attractive president on it. Another attractive feature: the BYOB policy, which is always free of corkage fees.
Within Anand Indian Restaurant's bustling kitchen, a team of culinary alchemists carefully blends herbs and spices for its diverse range of Indian dishes. The chefs call upon North Indian traditions to craft tandoori plates, where a special clay oven locks seasoned juices inside cuts of meat better than a mime gives directions to the highway. Meanwhile, South Indian recipes forge Uttappam, Indian-style pancakes crowned with chilis and vegetables, and dosa, thin rice crêpes bundled with savory fillings. Meanwhile, more than 20 meatless dishes offer mouthfuls of creamed lentils, house-made cheese cubes, and sweet baby carrots imbued with light spices.