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Glory of India
The cooks at Glory of India blend a variety of fragrant, warm, and pungent spices to create an artful menu influenced by northern India. Tandoori dishes, baked in a clay oven over charcoal, include chicken tikka—boneless chicken legs marinated in tandoori spices—and seekh kabob—ground beef mixed with ginger, coriander, and other spices. Guests can also feast on seafood curries, basmati rice with lamb, and vegetarian selections such as cooked okra and homemade cheese in spinach sauce.
Beyond basic dining, the chef/owner of Glory of India, Jassie Bakhshi, offers private cooking classes for personal and corporate groups. He teaches his students the history of each dish in addition to traditional cooking methods and spice usages, aiming to increase people's overall understanding of Indian cuisine and dining practices. He's worked as a chef for more than 20 years, and he makes an effort to keep classes relaxed yet informative.