The chefs at Mirchi Indian Cuisine pull sizzling meats from their tandoor clay oven, ladle up simmered servings of flavorful curries, and fold veggies into doses with South Indian spices. They serve up platters of rice biryani in the Hyderabad style and dragon boats full of noodles in the Indo-Chinese style. Domestic and Indian beers wash down mild and spicy bites and authentic Indian desserts seal the meal.
Chef Das gladly carries on the tradition of crafting fine food and sharing trade secrets with an accessible teaching-style. Students of her classes gain a greater understanding of the culinary traditions that infuse the Indian subcontinent, from making paneer masala with freshly-pressed cheeses to comprehending the difference between currying favor and favoring curry.
Named Best of Detroit 2014, Priya Indian Cuisine serves a vast menu of dishes crafted from beloved recipes from across India. Skilled chefs prepare each signature regional dish according to centuries-long traditions, showcasing the smoky, tandoor-cooked meats and unleavened breads of Northern Indian tradition as well as Southern India’s distinctive blends of spices and flavorful sauces. The culinary crew can also be found fueling the kebab-filled clay tandoor oven with charcoal and wood or whipping up rice-based pulaos and biryanis native to the southern city of Hyderabad. To complement the meat-focused dishes, the chefs forge a variety of meatless dishes featuring fresh, housemade paneer to sate the appetites of vegetarians. Eaters can chow down amid the regal dining room’s rich-purple linens, palm trees, and Indian statues or break bread.
The Portuguese term susegado refers to the laid-back demeanor that characterizes the people of Goa, an Indian state that was ruled by Portugal for more than four centuries. This fortunate incident of cultural fusion resulted in a unique culinary tradition reflected on the menu at Indo Fusion, a restaurant dedicated to authentic Goan cuisine. According to glowing reviews in Hour Food Detroit and Metro Times, the menu is as authentic as it gets, likely because Indo Fusion’s executive chef grew up in Goa. There, he learned how to delicate balance Indian and Portuguese flavors, a process that occurred naturally in his family kitchen, as opposed to years spent stuffing rice pudding and samosas into his mouth simultaneously.
Today, the chef masterfully incorporates the mottled spices, coconut, and palm vinegar that characteristic of Goan cooking into his dishes. Some of them include Sorpotel—a kind of pork curry—pork is parboiled, diced, sautéed and cooked in Goan spices and vinegar. The menu also includes some well-known Indian dishes, such as chicken tikka, as well as and stone-baked pizzas.
When it's not roasting eggplant or searing lamb skewers, the tandoori oven at India Grill bakes more than 10 types of bread. These breads range from deep-fried whole wheat varieties to pieces of naan stuffed with garlic to protect diners from all those mooching vampires. Of course, India Grill's chefs manage to whip up plenty of tasty Indian classics beyond the tandoori. They stir proteins such as shrimp or egg into simmering curries, pile chunks of boneless chicken into creamy sauces, and stuff vegetarian-friendly samosas with potatoes and peas. To end hearty feasts on a sweet note, try one of India Grill's desserts, such as homemade pistachio ice cream or rice pudding.
After many years of cooking their favorite Indian dishes at home, Manu and Ila Patel decided to share their recipes with others inside Krishna Catering & Restaurant. They stuff dosas (thin crepes) with cheese and vegetables and toss onions and jalape?os into uttapam (thick pancake) mix, creating dishes that helped the eatery earn the Best Vegetarian Restaurant award on the 2012 Detroit A List. Ila also blends Indian and Chinese flavors, dousing cheese cubes in Chinese sauce and sprinkling chili and soy sauces over veggies. Manu and Ila also cart their myriad dishes off site, catering weddings and celebrations held after passing court-mandated polygraph tests.