Chef and owner Amrik Singh prepares traditional and authentic Indian cuisine for his guests at India Palace. Singh’s dishes, from basmati rice to fish coconut korma, add spice to a menu lined with a variety of vegetarian, vegan, and gluten-free meal options, plus sweet desserts such as mango ice cream and cardamom-flavored rice pudding.
India House seasons traditional Indian dishes with hand-ground spices and uses no preservatives or MSG, ensuring that its selection of meat, vegetarian, and vegan dishes burst with fresh flavor. Fresh yogurt and cheese is prepared in-house daily, and tandoori flatbreads, whether stuffed with coconut and cashews or topped with garlic, can be used to sop up sauces or pass a message to fellow diners that their car is currently on fire. Aloo gobhi ($10.99), one of many specialty dishes among a diverse collection of entrees, sates voracious vegetarian appetites with cauliflower and potatoes in a synergistic blend of onions, tomatoes, peas, and spices. Or take a bite of the jumbo-shrimp-filled shrimp tandoori ($14.99) and obtain the energy to sweep an entire chimney with a neighbor’s stolen bed sheets. Pairs can quash spice-induced palatal fires with a duo of soft drinks, including Coke, root beer, and orange Fanta.
The delivery man is a frequent visitor at Ganesh Indian Restaurant, a restaurant recommended by Salt Lake City Weekly. That's because the spot's chefs frequently place orders for herbs and spices that are specially shipped from India. They use those fragrant ingredients to craft Northern and Southern Indian cuisine that ranges from tandoori platters to savory onion-chili uttapam pancakes and thali-style meals served with various sauces and sides. Vegan, vegetarian, and gluten-free options are abundant.
India Fusion restaurant offers authentic Indian cuisine in a colorful and lively setting. The menu offers sizzling kebabs, fresh from the tandoor ($13.99–$14.99), and golden pillows of naan ($1.99¬–$3.49) to sop up sauces and flip over halfway through the night for that refreshing cool underside. Vegetarian options include mattar paneer (homemade cheese in a spiced curry sauce with peas, $10.99) and those flaky pods of pure pea-potato perfection, samosas, for $3.99. The ever-popular buffet runs $8.99 for lunch and $12.99 for dinner. A list of "domestic fusion" options say a friendly "hello" to cumin newbies with mac and cheese ($4.99), chicken fingers ($4.99), and an assortment of Indian-inspired wraps served with fries ($6.99–$7.99). But above all these dishes lies India Fusion's list of nine curries—each one bursts with the aromatic flavors of ginger, garlic, coconut, onion and more ($10.99-$15.99). Tender cuts of chicken, lamb, and beef, which all taste like they were born in the sauce and nursed to maturity on bottles of vindaloo, korma, and ticca massala.
Star of India hampers hunger with an authentic menu stocked with the rich flavors and exotic spices of the Subcontinent. Start the foodie festivities with an appetizer of onion bhaji, which features tearfully tempting slices of onion fried in chickpea batter ($8), or begin by shepherding your taste buds toward a pair of lamb samosas ($6) or a bevy of bread breeds that includes seven different types of naan. Tandoori chicken ($13) and tandoori shrimp ($22) are both marinated in yogurt, herbs, and spices before being cooked in a tandoor—a specialized clay oven kept at 800 degrees to match the temperature of the human mouth. Herbivores can veg out on channa masala, a mouth-watering mélange of garbanzo beans, tomatoes, and onions ($13), and fishivores can aim their scrimshaw dentures at fish vindaloo, which combines mahi-mahi with potatoes in a tongue-tazing sauce ($19). Each location possesses the flavor-customization technology to adjust its crave-worthy curries to individual specifications, ensuring that the menus are suited for everyone from unfazable fire eaters to mild-tongued spice sissies.
There's at least one key ingredient that can be tasted in all of Spice Bistro's dishes: freshness. Throughout the week, the restaurant receives shipments of fresh produce and meats that Executive Chef Deepak Gautam uses to prepare traditional Indian and Nepalese cuisine. Rather than drinking water from a chain of garden hoses leading to their house, diners can wash down bites with a wide array of wines, specialty cocktails, and beers.