The chefs at Karaikudi Palace—named 2013 Best Indian Restaurant by The Phoenix New Times—pull their recipes from regions across India, from the spicy rasam soup favored in the south to the elaborate vegetable biriyani rice popular in the north. Offering both South and North Indian cuisine with a plethora of vegetarian and non-vegetarian options, they fold lamb, seafood, and chicken into a variety of curry, vindaloo, and indo-Chinese dishes, favoring spices like chili, garlic, and cumin.

As they work, soft naan breads and tandoori meats cook in the tandoor clay oven. Meanwhile, customers eat a large variety of dosas out in the dining room, where Indian artwork speckles the walls. Beverages include sweet mango lassi and a selection of wine and traditional Indian beers. Tuesdays through Sundays, diners with a larger appetite can opt for the full lunch buffet from 11:30 a.m. to 2:30 p.m.