From Our Editors
Golden India chefs pull their recipes from regions across India, from the fiery curries popular in the south to the savory stuffed breads relished in the north. Deep in their kitchen, they pepper lean meats and fresh vegetables with house-ground spices and natural herbs, favoring cumin, garlic, and chilies. They pair spicy curry, creamy korma, and tangy pasanda dishes with biryani rice speckled with chicken, shrimp, and lamb. A tandoori specialist attends the restaurant's clay oven, baking thick naan bread and skewered tandoori meats over a fire that he lit using only his mind—which told him where to find charcoal.
Servers tote the traditional dishes to the warm dining room, where guests raise glasses of wine at white-clothed tabletops. Come lunchtime, a sweeping buffet stretches across the room, simmering with freshly made dishes.