From Our Editors
The chefs at Mughal Indian Cuisine cook with one goal in mind: to serve northern Indian food that would please the palate of a nawab, or a notable person honored by the Indian government. They simmer tender halal lamb in flavorful curry sauce, stuff naan with housemade cheese, and marinate salmon fillets in yogurt and organic herbs before baking them in a tandoor oven. They also craft numerous vegetarian entrees such as meat-free vindaloo to offer vegetarians more dietary options than just salad and sunlight. And to create a personalized dining experience for their patrons, the staff cook each dish to order and customize spice levels to each person's liking. At the end of meals, desserts such as housemade rose-water ice cream sweeten tongues.