Taste of India, Norman

When many people think of Indian food, they might immediately think of heat. But as the chefs of Taste of India are quick to point out, "The art of Indian cookery lies not in high spicing, but in delicacy of spicing." They hand-blend their spice combinations daily, adding them to dishes as diverse as dal makhni (black lentils cooked with ginger, garlic, onion, and tomatoes) and lamb vindaloo with potatoes and chilies. The kitchen also boasts a tandoor oven, which is used to prepare specialties such as spring chicken kabobs that are marinated in masala and yogurt for more than 24 hours.