Opening an indian restuarnt outside of india has made me realize that people who haven't tried indian food are missing out. So, I opended a restuarnat where everyone have a chance to eat different type of food that they never tried before. People at my restuarant are enjoying their food with their friends and families. Seeing people try new kind of food and enjoying it makes me happy.
Although Indian cuisine is highly regionally specific, there are certain common threads that unite the different culinary practices. Indian cuisine throughout the nation is highly dependent on curries, which are gravy-like sauce or stew-like dishes with meat, vegetables, or cheese, although the particular spice mixtures, degree of liquidity, and ingredients are determined by regional preference. Indian cuisine in general is also very dependent on rice, although Southern Indian regions use rice more heavily than other areas. All regional cuisines are reliant on “pulses” or legumes. Indian cuisine uses perhaps a greater variety of pulses than any other world cuisine: red lentils (masoor), Bengal gram (chana), pigeon peas or yellow gram (toor), black gram (urad), and green gram (mung) are used whole, split, or ground into flour in a diverse number of Indian dishes. Dal, or split or whole legumes, add creaminess to dishes that don’t use dairy, and protein to vegetarian diets.
Perhaps the most defining characteristic of Indian cuisine is its diverse use of spices. Indian spice mixes often use upwards of five different spices, sometimes combining 10 or more. Chili pepper, black mustard seed, cumin, tumeric, fenugreek, ginger, garlic, cardamom, cloves, coriander, cinnamon, nutmeg, saffron, rose petal essence, and asafoetida powder ( a spice that has an overly strong scent when raw but imparts a delightful flavor akin to sautéed onions and garlic when cooked) are all used frequently in various combinations. Garam masala is a popular spice mix, cardamom, cinnamon, and clove, with the additional spices varying according to region and personal recipe. Mint, coriander, and fenugreek leaves offer their pungent, herby flavors to dishes throughout India
This restaurant is affordable, clean, and the staff was very attentive. We ate here for lunch and everyone raved about how delicious their meals were. They have some really good and reasonably priced lunch specials. The restaurant is clean and inviting. We will definitely be back.
To be honest I am not a fan of Indian food in general, in the other hand my wife LOVES it so this review comes more from her experience. She doesn't eat much spice so she orders the Tikka Masala (mild) and she was very happy with the heat level and the flavor as well.
I adore this place. It is the only place I've ever been to that actually has spicy food. The music is authentic as well. They have some of the best indian food you can get anywhere. I've been here many, many times and I've tried to replicate the food, or go elsewhere and there is no point. This place is the absolute best.