Kama Indian Bistro’s menu of fresh and authentic Indian cuisine offers a delicious variety of traditional, meat-filled, vegetarian, vegan, and gluten-free eats. Deploy butter and garlic naan ($3.50) parachutes onto low-lying dinners of lamb vindaloo ($16) and chicken tikka ($14), or opt for steaming-hot bowls of mulligatawny soup that can cure common colds with a congestion-busting combination of lentils and South Indian spices ($3.50). Decision-making addicts can deliberate over an extensive drink menu of wine, beer, cocktails, and yogurt-filled lassis. Use two Groupons at tables of five or more to share spicy meals with friends or to jazz up the palates of bland coworkers before icing mouths with kheer, cardamom-flavored cold rice pudding infused with almonds and raisins ($4). Helming the kitchen of this villa of victuals, Chef Moni has 40 years of experience under his apron and brings his expertise in Indian, French, and continental cuisine to Kama Indian Bistro, where warm lights interact with candlelit tables and darkly hued walls to craft an inviting eatmosphere.
Much like a bit of whiskey always makes its way into Uncle Sal's coffee, an Indian flavor kick makes its way into every dish on Treat's taste-bud-pleasing menu. Owner and chef Tamiz Haiderali left the corporate scene to helm the creative Indian bistro, combining authentic Indian recipes passed down through the years with contemporary culinary techniques. Start with the samosas ($4.95), flaky pastry dough stuffed with cilantro, mint, potatoes, peas, and tamarind chutneys, or the roasted mushroom purse ($7.95). Entrees include such robust fusion dishes as tomato korma rigatoni with roasted mushroom, fennel, and lima beans ($11.95) and seared salmon atop saag paneer with dhokla and pomegranate seeds ($16.95). For more hands-on noshes, sandwiches abound, and all are served with choice of side. Try the turkey panini with apple tarragon cole slaw, swiss cheese, and rye ($8.95), or open-face veggie sandwich with roasted eggplant, walnut pesto, smoked gouda, and marinated tomatoes ($7.95). View the complete menu here.
Each steaming plate at Maharaja Fine Indian Cuisine entices diners with savory aromas and spices imported from regions throughout the subcontinent. Appetizers lay the foundation for feasts and sabotaged handbags with choices such as pepper chicken and gobi manchuria, which animates fried cauliflower with a lightning strike as well as a blend of Indian and Chinese spices. Main courses include a range of meat and vegetarian flavor posses, such as palak paneer, in which pieces of Indian cottage cheese play hide and seek among a savory spinach curry. Palates can refresh themselves with the assistance of Maharaja's desserts, which enable ample tongue-juggling with gulab jamun's lightly fried, syrup-drenched dough balls ($2.99).
At Viceroy of India Restaurant, culinary craftsmen blend the piquant, regional flavors of northern and southern Indian cuisine with a slew of adroitly seasoned meat and vegetarian dishes. The menu reads like a who's who of Indian edibles, starring such favorites as chicken tikka masala, spicy lamb vindaloo, and assorted vegetarian curries that bathe fresh vegetables in mild or spicy sauces. Appetizing aromas emanate from the eatery's kitchen as leavened naan bread bakes in a traditional clay oven, and an extensive selection of wine, beer, and classic cocktails spill into eager vessels. Each table's presentation of flowers, cushioned wooden chairs, and glowing candles woos guests in search of a venue for a romantic evening, group banquet, or first foray into fire swallowing.
Brothers Rajesh and Sanjeev Karmacharya and chef Min Thapa, all of whom hail from Nepal, share the mountainous nation’s mild, dairy-free cuisine at Cumin. Among the eatery’s noticeable characteristics are "red walls, bamboo floors, and a distinctive aroma that pours out onto Milwaukee Avenue," according to Chicago Magazine. That aroma wafts from the kitchen, where Thapa marinates bone-in goat meat in fragrant Nepalese spices and sautés spinach leaves in fenugreek and mustard seeds until they’re tender. There’s an Indian portion of the menu, too, with classics such as chicken tikka masala, lamb jalfreizie simmered in tomato-curry sauce, and a dozen types of flatbread. At a full bar, servers mix cocktails and pour Indian beers for liquid pairings.