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.
Perhaps most well loved in the area for its colorful, aromatic lunch buffet, Kanak India Restaurant also offers a vast menu of classic Indian cuisine. Cooked in the authentic clay oven, tandoori chicken emerges sizzling and crisp on the outside with a tender, juicy inside, and disks of naan are peeled from the hot clay sides, soft and bubbly.
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.
Chefs at Taj Palace spice up curry sauces, bake marinated chicken in fiery ovens, and coat pastries with cardamom and honey syrup to fill their menu with recipes from Northern and Southern India. Red chili peppers add a blazing touch to the spicy vindaloo curry, and the kitchen's clay tandoor oven blows smoky kisses across the dining room in the form of marinated barbecued-chicken kebabs. The daily lunch, Monday-night dinner, and Tuesday-night vegetarian buffets brim with a cornucopia of more than 25 different items, including soups, curried meats, and soft naan.