From Our Editors
Before they bake over mesquite charcoal in a specially designed tandoor oven, the specialties at India’s Cuisine marinate in a mixture of garlic, ginger, herbs, and spices. Coupled together, the marinating and baking processes yield tasty kebobs and tender meats chockfull of classic Indian flavor. The remaining menu features nine specialties—from zesty curries to creamy saags—into which chefs stir chicken, lamb, fish, or shrimp. For vegetarians, the culinary team crafts more than 15 entrees, including house-made paneer smothered in tomato sauce and potatoes cooked with green peas and spices. To accompany meals, India’s Cuisine serves up favorites such as mango lassis and naan stuffed with three-cheese blends.