About this Business
From Our Editors
The key to making chef Hardip Singh’s northern Indian cuisine, like the key to backflipping a marathon, is preparation. He and his staff at Anokha Cuisine of India grease their pans with canola or olive oil only, buy organic ingredients when possible, and blend their spices by hand. All that prep pays off. The menu features flavorful versions of prawn curry in tomato-onion gravy, lamb vindaloo with blazing-hot spices, and chicken tikka masala in a mild cream sauce.