From Our Editors
The showpiece of India Garden Fine Dining Restaurant can't be seen by patrons. Instead, it is tucked back in the kitchen, exactly where a traditional clay oven should be. Heated by charcoals, the oven’s belly reaches temperatures of up to 900 degrees—enough heat to seal every drop of ginger, garlic, basil, and black pepper inside lamb chops, chicken, and tiger prawns. The tandoor oven also cooks vegetarian-friendly dishes such as the Baingan Bharta’s roasted eggplant with onions, tomatoes, and a smattering of Indian spices.
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