The native chefs at India Palace use traditional cooking methods to sizzle up a tasty array of Indian cuisine, drawing from a pantry of fresh ingredients and spices. The 11th-story dining room regales patrons with scenic views of the landscape typically reserved for window washers or wealthy passengers on low-flying UFOs. Open seven days a week, India Palace stocks a buffet for lunch before populating dinner plates at 5:30 p.m.
Chef and owner Raj left his native Punjab in 1994 to earn his culinary stripes working as a cook in New York City. After a year of training and practice, he relocated to St. Louis, where his expertise in the art of Indian cooking quickly won praise in the Riverfront Times, which dubbed his eatery the city’s best vegetarian restaurant.
Laden with meat-free options, the menu entices taste buds with spiced and nutritious ingredients such as saag paneer’s spinach and fresh cheese, aloo gobi’s cauliflower and potatoes, and chana masala’s tender garbanzo beans. Chefs also throw dairy to the wayside in many dishes, including the vegan mirchi bhajia—deep-fried anaheim peppers stuffed with potatoes and spices hot enough to peel the wallpaper off a doll’s house. A catering menu provides spreads for large groups and flash mobs that rent the on-premises banquet hall.
After earning his stripes as chef and manager of House of India, Suresh Khurana is kicking up new turf with Flavor of India, serving North Indian dishes in an elegant dining room with warm accents the colors of peaches and pomegranates. Fruity touches also pop up throughout the menu, with dried fruits enhancing portions of steaming rice biryani and citrus notes brightening the smoky flavors of tandoori chicken and shrimp. String lights around the fully stocked bar bring out the sparkles in everyone's eyes, making the restaurant a suitable place for shooting charismatic business headshots.
Chef Daljit Singh enjoys playing with the conventions of traditional Indian cuisine, infusing elements of Chinese cooking to create new dishes and flavors. With more than 10 years of experience, chef Singh traffics in avant-garde Indian cuisine, which he serves with elegant, balanced plating. At Copper Chimney, the flavors of curry and chutney can be complemented by beer or wine from the bar or salty and sweet lassi drinks safe for those who still have to commute home via their Power Wheels.
Since 2001, the cooks at India's Kitchen have fashioned fresh vegetables and halal meats into northern and southern-Indian cuisine. They simmer tikka masala with charcoal-roasted shrimp, roast ginger-marinated chicken in a tandoor oven, and fry battered morsels of housemade paneer cheese. Patrons savor these dishes in an inviting dining room with red walls and hanging chandeliers.