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From Our Editors
India Gate’s chefs immerse fresh shrimp in a spiced marinade and saturate chicken breasts with yogurt and ginger before slow-cooking the meats in a traditional tandoor clay oven. Speared lamb and minced beef pieces also spend time roasting in the oven, while nearby stoves heat pots of curry to simmering, and fluffs up rich basmati rice imported from India. The chefs can also whip up authentic dishes en masse for the restaurant's daily buffets and its banquet hall, which can host up to 250 people for a sit-down dinner or 25 people for a curry-fueled dance off.