Sataza, Chicago

The name Sataza is a combination of the Hindi words for "seven"—the number of spices on their signature spice mix—and "fresh""—the condition of their ingredients. Eschewing cryptic menus and buffets filled with dishes that only psychics and those "in the know" might be able to identify, the restaurant custom prepares each meal based on the diner's preferences. Guests first choose a base of a locally baked flatbread wrap or a bowl filled with basmati rice or salad, and then select from such protein options as chicken tikka marinated in Tandoori spices or Tandoori paneer—grilled cheese dry-rubbed in piquant seasonings. Toppings such as chopped cilantro and cabbage salad add further flavors before guess tie their creation together with one of six chutneys, including the yogurt-and-cucumber mixture of raita and tongue-tickling peri-peri, made from serrano peppers, tomato, and onion. The chefs set their flavors apart from standard Indian joints by toasting and grinding each of their spices in-house, and blending their own mixture of garam masala.