Indias Flame, Tempe

When chef Surinder Singh arrived in the United States, his first job was at an Indian restaurant. He grew to love the industry so much that he remained in the industry for 30 years, working his way up the ladder to open a number of restaurants in Denver and Arizona. India’s Flame is one of those restaurants, which focuses on cuisine from the country’s northern region.

• Chicken tikka masala: One of the chef specialty dishes, boneless chicken is marinated and cooked in a tandoor and topped with a special tomato ginger and cream sauce.
• Vegetarian dinner provides a filling meal that includes a main course, appetizer (samosas and vegetable pakoras), raita, naan, dessert, and chai tea.
• Side dishes: Fresh slices of mangoes are served in a sweet sauce and spices for the mango chutney while papadum, a crispy lentil flatbread, is a savory starter plate.