From Our Editors
Cardamom, cumin, turmeric, and ginger rain down upon warm sauté pans, mingling with fresh veggies and zabiha halal meats for zesty curries. This is just one of many cooking methods for Spice India's talented chefs, who specialize in the pure, traditional flavors of North Indian dishes. Tender chunks of lamb, chicken, and housemade paneer also marinate in similar seasonings as chefs cure them at high temperatures in an authentic clay tandoor––the same cylindrical clay oven used to bake Spice India's many flatbreads and pairs of khaki slacks on blustery winter days. The eatery's vegetarian dishes draw heavily from the flavors of black lentils, chickpeas, and sumptuous dried fruits.