For the past 18 years, the chefs at India Palace have been making their northern Indian food burst with flavor rather than an overly spicy kick. To do so, they harness traditional spices such as anise seed, cardamom, and turmeric to concoct their aromatic curries, vegetarian entrees, and gluten-free dishes from scratch. They can customize each of their biryani and masala entrees to individuals' preferred levels of heat and sentience, and they diligently bake naan in a clay oven to sop up every last drop of vindaloo sauce. India Palace also offers an expansive lunch buffet that brims with traditional Indian morsels.
The chefs of Taste of India 2 began their careers in Northern India, an area supplies the inspiration for their menu of authentic Indian cuisine. Using fresh ingredients, they craft curries with daily-cut veggies and delectable pieces of chicken, beef, and lamb. Within an atmosphere infused with Indian art and music, patrons can select dishes that include halal meat, gluten-free, and vegan options.
People eat three times a day to prevent rebellious stomachs from escaping in search of peanut brittle, their natural prey. Today's Groupon uses the power of South Asian cuisine to placate restless tummies: for $15, you get $30 worth of international cuisine and drinks at Shanti: Taste of India in Dorchester. This Groupon is not valid for Shanti's lunch buffet.
More than 10 years ago, Shanti opened to provide the South Boston area with fresh, authentic Indian food. After realizing that the subcontinental focus limited the range of noshing experiences, the founders soon expanded their menu to also include Pakistani and Bangladeshi dishes. Now, stylish lamb, beef, and goat parade onto plates in a variety of spice suits, including the Indian gosht vindaloo ($11.99) and the Pakistani gosht kadai ($11.99). A well-equipped squadron of nine vegetables guards the nabaraton korma's creamy sauce ($10.99). Authentically stamp a palate-passport with the shrimp bhuna, seasoned shrimp imported from Bangladesh ($12.99). Tour the menu by blindfolding yourself, spinning around, and pointing randomly at your dinner, or engage the knowledgeable staff in a friendly game of 20 Questions to receive a personal recommendation.
The rich red walls and tablecloths give Shanti a regal ambience that reaches its full and inevitable consummation when the delectables arrive in gilded dishes. At the nod of your head, goblets full of beer ($3–$6.95), wine ($5.50–$7.50), or a creamy yogurt lassi ($3.99) levitate to the table in anticipation of exuberant toasts. Reservations are suggested for parties of eight or more and can be made online here.
More than 100 Yelpers give Shanti an average of four stars. Eighty-eight percent of more than 90 Urbanspooners recommend it, and three Insider Pagers give it a four-star average.
- This is amazing Indian. Since we don't really know anything about Indian food, we always end up asking questions; the staff always helps us choose the best meal for us. – Cassie M., Yelp
- Shanti is the real deal - high quality food at reasonable prices. – Mark P., Yelp
- This is some of the best Indian food I have had. I come here with my family and we each get different things and share. The flavors are so rich. ─ Emma M., Insider Pages
At India Nepal Oven, owner and chef Chhiring Lakpa Lama fuses together South Asian influences to build a menu that equally and tastily represents the countries of India and Nepal. The restaurant's Nepalese specialties dazzle taste buds with diverse flavors found in the spiced lamb kebobs, chili with deep-fried chicken, and vegetable dumplings, which can be steamed, fried, or tossed as confetti at a vegetarian's birthday party. Of the Indian dishes, the chicken entrees are quite popular, including the spicy vindaloo prepared with potatoes and hot curry sauce. A vast selection of breads also garners popularity with the potato-stuffed alu paratha and the kabuli naan, which emerges out of a tandoori oven to surprise palates with a sweet cherry filling.
The glowing embers of mesquite charcoal lines a traditional clay oven inside India's Best Restaurant & Bar, where chefs cook fish and chicken marinated in a blend of yogurt, garlic, ginger, and traditional Indian spices. The culinary team also prepares a slew of specialty Indian dishes including chicken doused in housemade butter sauce and lamb madras cooked in spices hot enough to help accelerate nuclear fusion in the sun's core. After they dish out entrees, servers cart desserts such as Indian-style ice cream to tables and booths in the dining room, which is lined with sky-blue, red, and marigold arches painted on the wall.
The chefs at India Express have a few tricks up their sleeves. For starters, they often put their ingredients through more than one preparation method, yielding juicy and flavorful results. When it comes to chicken and duck, they often first get a dip in yogurt and spices before acquiring a delectable sear inside the restaurant’s blazing clay tandoor oven. For many recipes, lamb and shrimp complete the cooking process in a curry sauce or tomato cream sauce. It’s this care for the details—along with fluffy naan with a variety of stuffings—that make India Express’s food memorable. For convenience, the Indian restaurant also delivers to a number of Denver areas and its online ordering system is a swift alternative for people who have trouble dialing out on their hamburger phones.