From Our Editors
Helmed by executive chef Paramjeet Sharma, the cooks at Mughal Garden keep an all-seeing eye on evolving culinary culture, spicing up their traditional, authentic Indian fare with contemporary twists. The lunch buffet, served Monday¬–Friday, satiates bottomless appetites, and the à la carte menus change lineups regularly to accommodate seasonal availability. Weekend brunch comes equipped with a dosa station, where diners can feast on Indian-style pancakes, which can be folded into breast pockets for an edible handkerchief, and the six-course Gastronomic feast splits dinner into equal appetizing parts. The restaurant offers many dining options, hosting dine-in service, delivery within a 3-mile radius, catering, and carryout for patrons to introduce their cuisine to a favorite highway overpass.