What started out as one small Indian restaurant has now grown to
several highly regarded eateries. Each is packed at lunch due to Little
India's bargain lunch buffet, offering over a dozen boldly flavored
dishes with salads, lentil soup and naan hot from the tandoor oven. The
vindaloos rely on a complex layering of spices rather than simply piling
on the heat for flavor. Dinner specialties include butter chicken, a
rich dish with melt-in-your-mouth meat and onions, and lamb madras, a
fiery-hot concoction. The saag paneer is creamy-textured and
tinged with nutmeg. Owner Simeran S. Baidwan and cousin Vaneet "Vinny"
Malhotra work hard at making guests feel welcome, and they pass this
philosophy on to a friendly and eager-to-please staff.
Full bar. Serving lunch and dinner daily.
"
... Everything from those complicated vindaloos to the simplest chutney
has the potential to transport a diner to utter bliss."
—
Westword
What started out as one small Indian restaurant has now grown to
several highly regarded eateries. Each is packed at lunch due to Little
India's bargain lunch buffet, offering over a dozen boldly flavored
dishes with salads, lentil soup and naan hot from the tandoor oven. The
vindaloos rely on a complex layering of spices rather than simply piling
on the heat for flavor. Dinner specialties include butter chicken, a
rich dish with melt-in-your-mouth meat and onions, and lamb madras, a
fiery-hot concoction. The saag paneer is creamy-textured and
tinged with nutmeg. Owner Simeran S. Baidwan and cousin Vaneet "Vinny"
Malhotra work hard at making guests feel welcome, and they pass this
philosophy on to a friendly and eager-to-please staff.
Full bar. Serving lunch and dinner daily.
"
... Everything from those complicated vindaloos to the simplest chutney
has the potential to transport a diner to utter bliss."
—
Westword