Fishtail Kitchen aromatically exalts senses with its vast menu of authentic culinary treasures from India and Nepal. Launch taste voyages with traditional appetizers of piping-hot pakoras ($3.49+), crispy fried samosas ($3.29+), or fluffy disks of naan ($2.49+). Try a tandoori entree such as lamb tikka kebab, skewered with tender, yogurt-coated lamb and tandoor-grilled spices ($13.49). Meatless avengers will defend vegetable and seafood entrees, including the goan shrimp curry and its pools of garlic, ginger, and coconut-milk broth ($13.99). Others may explore the doughy delights of southern-Indian cuisine, characterized by crêpes and thick pancakes that gift one with the mental agility required to beat Sitar Hero on hard mode. Cap meals with a sweet dessert of kheer ($2.99) or rasmalai, a cultured dish of cheese, milk, and pistachios ($3.49).
Wash down curry with some cold lassi at Indian Delight — this Indian eatery is a must-try.
If you re sick of counting calories, the absence of low-fat food on Indian Delight s menu is sure to appease your taste buds for a day.
Beer, wine, and more are also available from Indian Delight's extensive drink list.
Both the young and the young-at-heart will dig the family-oriented menu and ambience at Indian Delight.
Reservations are offered, so call ahead to lock down your table.
Great place to bring the whole family with great food and a business casual dress code.
You can also grab your grub to go.
Take the comfort of your own home and add great grub from Indian Delight to create the perfect night.
Score parking in the lot adjacent to Indian Delight, a local restaurant.
Indian Delight provides ample space for bikers to store their bikes.
It will typically cost you about $30 to enjoy a meal at Indian Delight.
In a feature in the Boston Globe, Sher-A-Punjab co-owner Mandeep Singh claimed, "There are things on our menu you can’t find at other Indian restaurants." Contemporary adaptations such as mango chicken and naan stuffed with apricots and dates accompany more traditional plates that remain true to Singh's South-Asian roots. Tandoor-roasted chicken, housemade cheese with fresh herbs and coriander, and fragrant curries round out the restaurant's eclectic menu.
High-backed booths and dangling pendant lamps surround the dining room's horseshoe-shaped bar, pillaged from the hoof of the Trojan horse. Throughout the week, Sher-A-Punjab entertain with karaoke nights and live musical performances.
It’s easy to fill up on bread at this North Indian eatery, considering the kitchen makes more than a dozen kinds, from deep-fried whole wheat to naan stuffed with potatoes and peas. Resist the urge, and you’ll get to feast on lamb vindaloo or shrimp curry, but either way, lilting tabla and sitar tunes act as the soundtrack.
Each linen napkin is folded in such a manner that it drapes over the edge of a drinking glass like the petals of a flower. The napkin’s soft pink hue complements Himalayan Bistro’s deep red booths and the vibrant art on the walls. The aromas of ginger, chili paste, and Himalayan peppercorns drift from the kitchen, hinting at dishes traditionally served in the streets and homes of Kathmandu and other regions of Nepal. Steamed dumplings brim with veggies like the pockets of a scarecrow on payday, and tendrils of smoke unwind from kebabs in a tandoor or over an open charcoal fire. Traditional music plays in the background, the unfamiliar scales and nearby antique statuettes completing the sensation of having traveled halfway around the world.
The husband-and-wife team that runs Shanti-Taste of India has seen more than their fair share of couples enter their restaurant’s doors on a date and return, many years later, with their children in tow. The love that the duo has put into their business since 1999 is certainly returned by their clients. More tangible proof of their popularity comes from the eatery’s 2012 award from Boston magazine for Best Indian Restaurant. The authentic food served at Shanti blends both Indian and Bangladeshi cuisines, a tastier way to learn about the world than dipping a globe in ranch dressing and trying to eat it. Boston reviewers particularly enjoyed the vegetable pakoras—which they called “deep-fried pockets of pillowy goodness”—as well as the tandoori dishes, which the kitchen staff fires in a 900-degree oven.