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Sure, downtown workers flock to India Garden for the much-beloved lunch buffet, featuring standards like palak paneer (Indian cheese floating in creamy, herbed spinach); crispy samosas filled with spiced potatoes and peas; and chicken tikka masala, which might as well have “addictive” added to its description, the richness of its creamy tomato-based sauce offset by basmati rice or the clay oven–baked garlic naan. But dinner allows for a deeper dive into India Garden’s extensive menu of subcontinental favorites: Tangy, potato-studded vindaloos with chunks of lamb, chicken, or lobster; fish or shrimp tandoori; and six variations on biryani call to the adventurous diner.