Beneath a dining-room ceiling lined with blue, yellow, red, green, and white prayer flags, House of Tibet indulges its patrons with a menu of traditional Tibetan and Indian home cooking. The cuisine complements the colorful decor with its bold, vibrant flavors, as evidenced by dishes such as the fried dumplings stuffed with savory beef or the chicken and lamb curries. Vegetarian meals appear just as prominently throughout the menu, tempting guests with the promises of chow mein tossed with fresh vegetables or fried cauliflower glazed with a Manchurian-style sauce.
Inspired by India's popular street food scene, India Masala Express recreates northern- and southern-style recipes—particularly south Indian Chettinad food—on its ever-changing daily menu. Recent dishes from the food cart have included vegetarian mushroom curry and chicken keema curry, and idli, or lentil-rice dumplings. India Masala Express boxes up its entrees into tidy lunchboxes, which patrons can take away to eat where they please, or have delivered on days the food cart doesn't set up shop.
Kulnapa Siripong learned to cook Thai cuisine at a young age alongside her mother in the kitchen. Now she shares those recipes at Bangkok Terrace, an eatery she opened in the Gallivan Center in 2012. Marinated duck served with her special honey sauce, fresh papaya salad, and Thai-style barbecue are a few of her specialties. She also simmers seven types of curry, infusing it with the piquancy of curry pastes imported from Thailand. After the main course, diners can sweeten palates with housemade coconut or coffee ice cream.
When Dustin Romero and his girlfriend Kim went to an Indian restaurant on one of their first dates, enchanting spices and aromas piqued their culinary senses. After Romero received notice that he was to be deployed to Iraq in a year’s time, the couple decided to do something big before he left—they opened their own Indian-food cart to fill a void they saw on the city’s eating scene. Meticulous research and practice went into perfecting their technique, and even after Romero was deployed he continued to supervise setup from a war zone, coordinating the purchase of a tandoor oven and a rice cooker, amid other feats, over patchy internet. Now running smoothly after Romero’s return home, the food cart serves fresh naan and a rotating triad of dishes each day—from chicken coconut curry to butter chicken to chana masala—and always includes a vegan or vegetarian option.
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.
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.