Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Suvir Saran

Indian Restaurants

Recommended Posts

As we speak of Indian restaurants across the many regional US and other forums, it gets difficult to keep track of them without making it an ordeal. The system is great, if you know the name, you can search easily, but I think this thread could serve the novice well, by giving links to the many Indian restaurant threads we have had in the past.

Please take time and post a link (or two) to the Indian restaurant (s) that you may have started a thread on, or remember reading about on eGullet.

Maybe you can say a few things as you post the link as to why that particular restaurant works for you. Or just why you have taken time to post about it.

Thanks all for contributing to this thread. :smile:

Share this post


Link to post
Share on other sites

Thali

AddressYellow.jpg

Fat Guy had started this thread about Thali

What do you all think? Please post about Thali on the link above.

Thali is serving some amazing dishes in a very beautiful setting. A grand bank building houses the restaurant. The restaurant has what some find to be a well thought out wine list. The restaurant also has a sommelier. Not many Indian restaurants have one on staff.

Peter Beck the chef from Tamarind (NY Times 2 Stars) is the chef at Thali and Hemant Mathur (NY Times 2 Stars) is billed as consultant for Tandoori foods.

Our very own prolific Indian forum eGulleteer, Prasad2 is the owner.

I have enjoyed 2 meals at Thali. Upon my return, I am hoping to make a trek into CT and try the food again.

Click here to check out Thali's website and to see some of what is being cooked in the kitchen.

Since we know Prasad2 is the owner, please feel free to question him on here about Thali and any other questions you may have. I am sure Prasad would be happy to share his side of things.

Share this post


Link to post
Share on other sites

Bukhara Grill, NYC (has two locations)

217 E 49th St

New York, NY 10017

(Between 2nd and 3rd Avenues)

and

230 E. 58th Street

Between 2nd and 3rd Ave.

New York, NY 10022

The management and some of the chefs had worked for years in Bukhara, New Delhi.  It is the restaurant that has defined the Indian food movement for the most part across many countries.

 

While Bukhara serves mostly foods from Northern India and that too from the North West Frontier, it has gained immense popularity amongst Indians from many different regions.

Link to thread on Bukhara Grill, NYC

Share this post


Link to post
Share on other sites

Bombay Clay Oven, Denver, CO

165 Steele Street

Cherry Creek North

303-377-4454

An imposing facade leaves a lasting impression on most that will drive by this important street. In fact that is exactly what made us go back to it for dinner. The visual impact of the free standing restaurant was enough to leave us wanting to come back to try the restaurant.

More attractive than the other Indian restaurants we have visited, Bombay Clay Oven has the best food yet of the restaurants we have visited.

I most enjoyed the food coming out in ceramic bowls (nice white ones) instead of the usual (unfortunately all of their charm has died because of the over use in the Sub-Continental restaurants from India in the US and other countries) copper and stainless ones.

CLICK HERE For link to the thread on Bombay Clay Oven

Share this post


Link to post
Share on other sites

Diwan Grill

148 East 48th ST (Between Lexington Ave & 3rd Ave)

New York - 212-593-5425

This spacious East Midtown Restaurant serving authentic Indian cuisine popular with the locals and the EGulleteers will satisfy the most sophisticated Indian food lovers as well as initiate and convert the most stalwart of skeptics.

Definitely best in New York. A perfect balance of spices and a haven for kababs impressed me at Diwan Grill. A real jewel in the crown is the best Lamb Chops you will ever encounter from the Tandoor, made by Chef Hemant Mathur.

Hemant Mathur cooked at Bukhara in New Delhi. First time I have been there after scoring Two Stars from the NY Times by Eric Esimov, I was more thrilled and moved with the food and in my opinion Diwan Grill truly deserves Three Stars.

CLICK HERE to read more about Diwan and chef Hemant Mathur.


Edited by Suvir Saran (log)

Share this post


Link to post
Share on other sites

In the Seattle area-

Raga

Kirkland, Wa (Downtown Kirkland)

Taste of India

Seattle, Wa (Roosevelt Ave near University District)

Shamiana

Seattle, Wa (Ravenna area)

and

Kirkland, Wa (Houghton Market area)

Thread with discussion of these restaurants

Sahib

Redmond, Wa (Redmond Town Center)

No Discussion link for this one, but they put out some nice stuff.

Udupi Palace

Bellevue/Redmond, Wa (Crossroads Shopping Center)

Udupi Palace Discussion


Edited by Schielke (log)

Share this post


Link to post
Share on other sites

Clay Pit, Austin, TX

Situated in a landmark building, it offers what many believe to be some of the better rendering of Indian dishes in North America.

CLICK HERE to read about our very own eGullet dinner at Clay Pit. You will have to check page 5 onwards of the linked thread.

Share this post


Link to post
Share on other sites

Banjara, New York City, NY

First Ave and 6th Street

"I went to Banjara tonight, for the first time in several months. It was a date. As far as I'm concerned, the food was the same as ever, i.e. very good, and one helpful thing that was done was to fulfill my date's request to have Chicken Mahkani to be made. The menu offers Dal Makhani but not Chicken Makhani, and the result of the substitution was good." - From eGulleteer Pan

CLICK HERE to read more of what Pan has to say and others as well.

Share this post


Link to post
Share on other sites

All India Cafe, West LA

"If you like Indian food , and want a great place on the west side try All India Cafe on Santa Monica Blvd at Bundy in WLA. its on the second floor.

Whats great about this place, is that the food is very fairly priced, and the quality is excellent. If you like good spices and less of the oil this is the place to go.. This is a great place to eat indian food multiple times a week.. I wouldnt call it a place to impress a client or date, but you'll always come back for more."

- From eGulleteer bperlow

CLICK HERE to read more about All India Cafe and what bperlow and others had to say about this restaurant.

Share this post


Link to post
Share on other sites

Vik's Chaat House, Berkeley, CA

726 Allston Way

Between 3rd and 4th

510 644 4421

CLICK HERE to read about Vik's Chaat House and other Bay Area Indian resataurants.

Share this post


Link to post
Share on other sites

Dosa Hut, New York City, NY

102 Lexington Avenue (between 27th and 28th Streets)

Phone: 212-725-7466

The take out menu proudly says, "best dosa in New York".

CLICK HERE to read more about this Southern Indian restaurant.

Share this post


Link to post
Share on other sites

Saffron

338 Bloomfield Ave,

Hoboken, NJ

(201-892-5854)

"The food was very good. I definately recomend checking it out sometime. The prices for the menu dishes also seem reasonable, especially compared to either India on the Hudson or Karma Kafe. They also apparently do delivery themselves, unlike Karma Kafe/India on the Hudson, who do only deliver via the "Guess Who's Coming to Dinner" delivery service."

- from eGulleteer klemmerm

CLICK HERE to read more about this restaurant.

Share this post


Link to post
Share on other sites

Hampton Chutney, New York City, NY

68 Prince Street

Best Dosa in Manhattan - eGulleteer Suvir Saran

CLICK HERE to read more about this restaurant that has a branch in Amagansett, LI as well.

Share this post


Link to post
Share on other sites

Dimple Chaat House, New York City, NY

30th Street, between Broadway and 5th

"Loosen up folks !! That you get a semblence of chaat in NYC,

and kosher on top, should be a blessing.

Yes, its not Mumbai, or Dilli (just waiting for the fourth city to go native ) and yes, the chaat is made with a gujurati tint....

I still prefer it to anything in the public-transport-accessible tri-state area.

The best time of go to Dimple is in the weekends, around noon -

You get to chat with the ladies behind the counter and get some tips on where to get hard-to-get ingredients. "

-from eGulleteer Anil

CLICK HERE to read more about Dimple in NYC and Jackson Heights.

Share this post


Link to post
Share on other sites

Tokyo/Yokohama

Moti

4 locations in Tokyo and 2 in Yokohama

Northern India homestyle cooking

http://r.gnavi.co.jp/g247000/

Japanese only

Yokohama

Raani

http://raani.org/

some English/mostly Japanese

A group of friends and I just had a cooking class with the owner Hari Om today. Really, really great stuff!

Share this post


Link to post
Share on other sites

In HKG

Viceroy Bar & Restaurant

Sun Hung Kai Centre, 30 Harbour Road, Wan Chai, Hong Kong.

Tel: (852) 2827-7777

It has good views and fairly decent menu.

Share this post


Link to post
Share on other sites

In EZE

Katmandu

3547 Cordoba,

Buenos Aires

Tel: 4963-1122

Open only for dinner, and closed on Sundays. I go there every time I am in town, not because it is very good, but many of the local folks insist I accompany them there. Portenos, are not very advanterous with spices and exotic is what indian food is characterised as.

Bengal

837 Arenales

This restaurant is not really Indian in the traditional sense. An Argentinian diplomat who was posted in New Delhi for a long time, came back and opened a restaurant in the Center of the City, catering to essentially the business folks with one page of the menu devoted to Indian cuisine. So if there are a bunch of people ina group, and some want to try indian entrees while others don't - this is a gentle introduction in a city known to have the best beef in the world.


Edited by anil (log)

Share this post


Link to post
Share on other sites

In London

Zaika

Kensington High Street

London W8 5SF

I like this restaurant a lot. The menu is very ecelectic. It is expensive by the standards of curry houses in London. Last time we ordered the tasting menu, which is not so common amongst Indian restaurants that I've been to.

I'll wait for our resident 'bhadrolok to fill in all about the scene in London :biggrin:

Share this post


Link to post
Share on other sites
Guru on E. 6 St., New York, NY.

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By Sheel
      Prawn Balchao is a very famous Goan pickle that has a sweet, spicy and tangy flavor to it. 
      For the balchao paste you will need:
      > 8-10 kashmiri red chillies
      > 4-5 Byadagi red chillies
      > 1/2 tsp cumin seeds
      > 1/2 tsk turmeric powder 
      > 1 tsp peppercorn
      > 6 garlic cloves
      > 1/2 tsp cloves
      > 1 inch cinnamon stick
      > Vinegar 
      First you will need to marinate about 250 grams of prawns in some turmeric powder and salt. After 15 minutes deep fry them in oil till them become golden n crisp. Set them aside and add tsp vinegar to them and let it sit for 1 hour. Now, make a paste of all the ingredients mentioned under the balchao paste and make sure not to add any water. In the same pan used for fryin the prawns, add in some chopped garlic and ginger. Lightly fry them and immediately add one whole chopped onion. Next, add the balchao paste amd let it cook for 2-3 minutes. Add in the prawns and cook until the gravy thickens. Finally add 1 tsp sugar and salt according to your taste. Allow it to cool. This can be stored in a glass jar. Let this mature for 1-3 weeks before its use. Make sure never to use water at any stage. This can be enjoyed with a simple lentil curry and rice.
    • By Sheel
      Goa being one of the popular cities of India is known for its local delicacies. These delicacies have been passed on from generation to generation, while some of them have continued to remain popular, some of them have lost their charm with the introduction of newer cuisines. Since the Portuguese entered Goa, they have had a strong influence on the local cuisine. A major turning point came when they introduced a variety of spices that changed their style of cooking completely. The Portuguese introduced plants like corn, pineapple,  papaya, sweet potato and cashews. One such example of a popular dish would be Pork Vindaloo. Goan food is a mix of hot and sour ingredients that make their seafood delectable. Kokum is one such ingredient which is known to be a tangy-sweet fruit. It is added in curries to render a sour taste and is often accompanied with seafood. Dried red chillies are one the most vital ingredients common among all the local delicacies that is either used in its whole form or ground into a fine paste. Since seafood is the soul of Goan food, it is preserved and relished in other forms too. Goan pickles are known to be quite famous. Prawn Balchao, a very famous prawn pickle prepared with dried red chillies is relished with a simple lentil curry and rice. Another delicacy is the Goan Para Fish made with mackerels, red chillies and goan vinegar. These are regular accompaniments with their routine meals. When talking about Goa, you cannot not mention their sausages. These mouth-watering and spicy sausages are made with pork and a variety of spices. Last but not the least, is the widely famous Goan bread, locally known as Poi. Leavened bread which is part of almost every meal and eaten with plain butter too. These ingredients make the cuisine extremely palatable and continue to make this cuisine stand out from the rest.
    • By shweta gupta
      Do any one familiar with the Bengali spice brands of India, my friend is Interested in Cooking Bengali Food. Can any One Suggest me few Brands to Reffer.
      Please comment
    • By Chris Hennes
      A few weeks ago I checked out a copy of Madhur Jaffrey's Vegetarian India from the library, and it is well on its way to earning a permanent place in my collection. I've really enjoyed the recipes I've cooked from it so far, and thought I'd share a few of them here. Of course, if anyone else has cooked anything from the book please share your favorites here, too.
       
      To kick things off, something that appears in nearly every meal I've cooked this month... a yogurt dish such as
       
      Simple Seasoned Yogurt, South Indian-Style (p. 324)
       

       
       
    • By gorkreg
      As a tandoor is not a regular BBQ but an oven which walls need to be hot in order to cook I was wondering if I could use a charcoal chimney to light it. Firstly, I don't know how long it would take for the walls to heat up (I guess quite quick) but secondly (and most important) will the walls crack because of the sudden change in temperature? Any experiences here?
  • Recently Browsing   0 members

    No registered users viewing this page.

×