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From Our Editors
Vines tumble from hanging baskets and red napkins bloom from wineglasses inside the garden-like interior of Taste of India, where chefs carefully cultivate a menu of Northern Indian cuisines. Minced beef shares skewer space with onions in seekh kebabs, and curry dishes adjust to sensitive palates with a range of heat levels from mild to very hot. The Taste of India platter lets diners sample a variety of dishes from the menu, including the tandoori chicken, lamb tikka, shrimp tikka, and seekh kebab.