Since its debut in 2010, Mausam and its brand of Indian and intercontinental cuisine has snatched up the kinds of awards and goodwill among food critics that most restaurants would prank a food inspector to get. Without compromising its authenticity, the family-owned restaurant makes Indian food accessible to the uninitiated with clear menu descriptions and an enormous range of spice levels. And then there are the somewhat American touches: sports playing on flatscreen TVs and a lunch buffet that focuses more on quality than quantity.

Inside the three-story main restaurant—which features a full bar, bistro, and banquet hall—Executive Chef Sam creates Northern Indian cuisine that is so complex, he staffs three other chefs to handle appetizers, tandoori specialties, and curries. Together, they create dishes that range from veggie samosas to hariyali paneer tikka—tandoor baked cheese marinated in mint and coriander sauce. They also branch out to Indo-Chinese dishes, such as fried basmati rice, as well as Italian fusion entrees, including a classic eggplant rolatini slow-cooked in a clay oven. Diners can enjoy the Indian feasts at three New Jersey locations or track down their NYC food truck, which serves what Metro characterized as "the perfect comfort".