Bite into freshly baked naan bread at Khyber Pass, a flavorful Indian restaurant for those with a hankering for heat.
Both low-fat and gluten-free options are available here.
This restaurant also operates a bar, so a round of drinks with dinner is not out of the question.
Grab the kids when you head to this restaurant — its family-oriented menu and ambience are perfect for the whole clan.
Perfect for parties on the larger side, Khyber Pass also has a private area available for use.
The patio seating at Khyber Pass is perfect for those warm summer days.
Find yourself the best seat in the house by calling ahead to reserve a table.
At Khyber Pass, formal suit and tie is the name of the game.
You want food. You can take it or we'll leave it — just as simple as that. Let us know your preference.
You can also have Khyber Pass cater your next event.
Street parking is provided for those dining at the restaurant's Lake St location.
Khyber Pass is located near a wide variety of public transit options, including Harlem-Green (Green) and Oak Park-Green (Green).
Khyber Pass offers safe bike parking outside.
Fancy-schmancy price tags don t always bring the best results, and Khyber Pass s super yummy, mid-range menu is taste-test approved.
So when you're feeling hungry, stop by Khyber Pass and fill up on some great Indian eats.
Don't feel like cooking? Pull up a seat at Rasoi Resturaunt and treat yourself to a taste of India.
Rasoi Resturaunt honors a business casual dress code, so formal wear can be left behind.
Forget circling the block, Rasoi Resturaunt has plenty of nearby parking options.
When Indian fare is on your mind, pay Rasoi Resturaunt a visit and give into your craving.
Today Kama owner and chef Vikram Singh cooks his internationally influenced Indian cuisine with a goal to give diners an experience that stimulates all the senses. Perhaps that calculated idea came from his background in mathematics and engineering. Or perhaps it came from his father, a renowned chef in India whose cuisine has impressed King Abdullah of Jordan and former German chancellor Helmut Kohl. After a successful career working with numbers, Vikram and his wife opened Kama to bring the local area an inspired, unique Indian menu—and one that would certainly meet his father’s inimitable standards.
Chef Singh actually draws on years of experience crafting his made-from-scratch sauces, homemade paneer, and spicy lamb dishes. To keep things interesting, he engages American, French, and Chinese traditions as he invents entrees such as tamarind-glazed baby back ribs and lamb tacos. But he isn’t the only one creating new tastes under his roof. Kama’s bartenders mix cocktails with fresh-squeezed juices and spike martinis with unconventional flavors such as cucumber, cinnamon, and rosemary. The restaurant recently received a 2014 Michelin Bib Gourmand award, given to the guide's favorite spots for high-quality cuisine at good value.
While there’s no shortage of places to eat on Devon Avenue, only a handful has brain on the menu: Sabri Nihari happens to be one of them. The Pakistani eatery seasons this classic dish with an array of herbs, leading one Centerstage reviewer to proclaim, “you won’t find a better version in Chicago.” Equal care goes into the restaurant’s less-adventurous dishes, from made-from-scratch samosas to the chef special sabri nihari—a generous portion of beef tender enough to cut with a fork.
When it comes to desserts, chefs complement traditional favorites such as jasmine-infused kheer with the lesser-known kulfi—a dense version of ice cream that was once only available in Pakistan.
As anyone living the vegan, raw-foods, or gluten-free life knows, eating out on a regular basis isn't all peaches and non-dairy cream. That's why Arya Bhavan—a 100% vegan restaurant—teaches folks how to create restaurant-grade meals during cooking classes. Whether you're a new convert who needs to start with ingredient basics, or a long-time vegan in need of new recipes, a range of classes to accommodate your skill level. Most classes focus on Indian-style recipes, such as aloo gobi (cauliflower and potatoes) or chana masala (a chickpea stew). With any class, students get to sample Indian teas, enjoy the prepared dish, and leave with their pockets stuffed full of culinary tips and tricks.
The menu juxtaposes the Indian subcontinent's spice-rich dishes with Nepalese food, known for its milder character and lack of dairy. The chefs value presentation, plating their creations on white dishware, which serves as a stark canvas for the ingredients' vibrant colors. Such modern touches won cumin a 2012 Michelin Bib Gourmand award.