From Our Editors
Over the searing hot coals of a traditional clay oven, skewered cubes of meat and veggies retain a tender interior while the heat imbues each morsel with a smoky crust. Discs of dough, pressed against the tandoori's walls, bubble and rise, baking into the signature, fluffy Indian bread known as naan. At Taste of India, the family of chefs craft flavorful, aromatic dishes in this traditional fashion, from tandoori-baked shrimp and chicken to fresh-pressed cheeses and crispy pakoras. During lunch, diners can savor a wide range of these recipes at the buffet, which always features at least three chicken dishes, three vegetable dishes, and one garnish dreaming of someday being mistaken for an entree.