The epicurean alchemists at India House, winner of Chicago magazine's Best Indian Buffet designation, draw inspiration from the cuisine of Bombay and Delhi as well as Indian street fare and homestyle tandoori cooking. The menu's more than 250 items please vegetarian and meat-eating palates alike with curries, kebabs, and grilled saris that utilize the flavors of fresh cilantro, chilies, and coconut. A reviewer for the Chicago Tribune praises the restaurant’s “incredibly tender tandoori chicken,” and Chicago magazine says that the fiery "Hyderabadi-style mahi-mahi … is a must." Midday lunchers can dig into a buffet whose myriad options beget multiple trips and consultation with a pack of tarot cards before deciding which delicious curries should be ladled over naan and rice.
Family style restaurant, open late on weekends till 4am; authentic middle eastern cuisine; in business for 30 years, 3 locations:Oak Park, Sterling Heights, Farmington Hills; dine-in, carryout, small and large banquets, catering for all occassions!
The burger buffs at Redamak's combine old-timey, 1940s recipes with fresh, flavorful ingredients to create handheld feasts worth talking about. The all-American menu features a range of classic sandwiches, with the eatery's famous pan-fried burgers available as singles ($4.75), doubles ($5.75), or triples ($6.50). Patties are smothered with ketchup, mustard, raw onion, and dill pickles, and Velveeta or swiss cheese ($0.25 a slice) can be melted atop beef disks so long as patrons bring their own fire-breathing dragon. Beanless chili ($1.25), sliced green olives ($1), mushrooms ($1.25), and more are also available for disk adornment. Hearty sides keep plates from blowing away during burger bites and include everything from classic cheese fries ($2.75) to deep-fried ravioli served with marinara sauce ($6.50).
Applying his background in engineering, Stony Gardens founder C.J. Jackson tackled a problem familiar to any family every Thanksgiving: cooking the perfect turkey. Determined to find a way to cook the poultry without drying it out, Jackson created a rotisserie smoker that cooks the bird thoroughly while retaining its natural juices. Injected to the bone with one of three marinades—herb and garlic, Cajun, or Caribbean jerk—each turkey slow-roasts over mesquite wood until cooked thoroughly, after which it's packaged for delivery or pickup along with recipes for reusing leftovers. In 2009, in an effort to give back to their community, Jackson and his wife, Dr. Chrystal Strickland, founded the Avert Foundation, a non-profit organization that donates 100 turkeys annually to local underserved families.