North and South Indian specialties, including vegetarian dishes, can be made medium-spicy, spicy, or very spicy
About Pepper Club Fine Indian Cuisine
Black pepper barely begins to describe the robust seasoning found at this restaurant. With an emphasis on both North and South Indian cuisine, Achari spices make their way into marinades, giving dishes like paneer tikka a piquant, pungent kick. Ginger, mustard seed, and curry leaves flavor bone-in goat meat, and cumin gives vegetarian food a rich and earthy backbone.
The spiciness of pretty much everything can be adjusted to boot, offering medium, spicy, or very spicy heat levels to accommodate the tastes of each patron.