#indian-cuisine

#indian-cuisine

Empire Empire, a 'disco-themed' Indian restaurant in Notting Hill, is eyeing up a second location. The All Saints Road joint, which opened in 2023 and specialises in Punjabi cuisine, was awarded a Bib Gourmand - Michelin's accolade for affordable fine dining. Judges praised the restaurant's butter chicken, adding: 'You'd be a fool to overlook the terrific King Prawns Kadhai Masala - a prime demonstration of the kitchen's skill with flavours.'

Asheesh Dewan took over the premises in 2002, creating a lighter, brighter, flock-wallpaper-free vibe that changed our idea of what an Indian restaurant should be.

The Ikara dal (black lentils, $22) from Punjab is a must for its earthy, buttery flavors. The lentils are cooked to submission overnight, lending a creamy texture.

George Harrison's Dark Horse Lentil Soup recipe features ingredients such as 1 red chili, cumin seeds, onions, garlic, lentils, tomatoes, and green peppers, showcasing his love for Indian cuisine.

Rivaaz Hospitality Group is taking a bold step forward with the launch of its nationwide luxury catering division, aiming to bring the artistry of Indian and Mediterranean cuisine to events across the country.

Though technically not a springtime opening, the return of Duke's Malibu, one of the Pacific Coast's longest-running restaurants, is a significant one. The beachside restaurant, which celebrates its 30th anniversary in 2026, was originally scheduled to reopen one month after the 2025 Palisades Fire, until a February rainstorm brought a massive flood with mudslides that later damaged furniture, ovens, refrigerators, and plumbing.

You might think of it as a sleepy suburb, but amid its quiet neighborhoods and well-regarded school districts, San Ramon is home to plenty of exciting restaurants. The town has become a particularly strong hub for Indian food, with everything from elevated modern interpretations to regional specialties, and you'll also find dumpling destinations, noodle soups worth waiting for, and a steakhouse with surprisingly good deals.

Pav bhaji, or Indian spiced mash, is a home cook's friend. It's not fussy, and it will take most leftover vegetables and transform them into something delicious. Add a squeeze of lemon, chopped onion and fresh herbs, and mop up with a butter-fried roll, just as the people of Mumbai do. The odd potato? No problem. A bit of cauliflower? Sure. Some peas from the freezer? Ideal! What you do need, however, is a secret weapon in the form of pav bhaji

We are doing modern-day food. We have different dishes from different states of India because we are serving authentic food. This place is really good because we are getting busy,

The first whiff of garam masala, for example, might transport you back to a wonderful meal that you had at your favorite Indian restaurant last weekend. Curry powder, on the other hand, despite bearing the word "curry" in its title - which is what you ordered at the Indian restaurant, right? - is unlikely to awaken such a connection. Its aroma might, however, remind you of dishes coming from countries like Jamaica, Thailand, and Japan.

Khan started Darjeeling Express as a pop-up at Soho pub The Sun & 13 Cantons in 2014 before taking on a permanent site in Kingly Court. She decided not to reopen there post-lockdown and chose instead to move the restaurant to a bigger site in Covent Garden, where she stayed until the summer of 2022. Following another pop-up stint, this time in west London, Khan moved Darjeeling Express back to Kingly Court at the beginning of 2023.

Chef Keith Sarasin - the founder and chef of pop-up restaurant the Farmer's Dinner, who grew up in New Hampshire - has been immersing himself in the art of Indian food for decades. And Boston benefits from his dedication to the culinary culture at Aatma Curry House, a new restaurant inside Brighton brewery Widowmaker Brewing Co. Here, he endeavors to make high-quality Indian food with fusion flavors, while educating diners about the cuisine with a glossary of Indian terms in the menu.

For only six tables each night, one of the restaurant's chefs wheels up to the table armed with a smoker of charred heritage-breed chicken, still steaming hot. You'll get to choose the woodchips and-best of all-the butter for the namesake specialty. Current options include an earthy and floral fenugreek, a smoked chili that definitely kicks back in the spice department and a pickled tomato.

When we go to restaurants in 2026, we'll be looking for spicy flavors, new takes on old favorites and some good company. That according to dining trend reports that come out this time of year. We're looking at three of them, each compiled with its own research methods. They reach different conclusions but there's a lot of overlap. We'll begin with Yelp, the social media platform, whose researchers look for rising words, phrases and business mentions from millions of searches and reviews.

While we don't need to dig into why they're needed sometimes needed, it being prepared to deal with any unforeseen substitutions if (and when) they come up is a part of kitchen life. Now, some flavor substitutions are easier than others; for example, if you need to replace one licorice-like ingredient for another, there's licorice itself, fennel, anise, star anise, tarragon, and more. But what about something like turmeric, which plays such an indispensable role in Indian cuisine and other dishes?

At Semma in Manhattan's West Village, executive chef Vijay Kumar and his team of 35 work in sync each night to deliver New York City's only Michelin-starred Indian dining experience. Between grinding spices, slow-cooking curries, and perfecting their signature gunpowder dosa, you'll see everything it takes to prep and execute a full-service dinner for more than 200 guests from a kitchen the size of a studio apartment.

For momos, chow mein, thali, and more, there's now Sagarmatha Kitchen in the Richmond. The Himalayan and Indian spot has a huge menu, and from the looks of it, no shortage of tables for small groups along with bar seating. For those looking for a later dinner, this place is open until 10pm daily.

With a waitlist that diners can be sitting on for over a year and a half, New York's Bungalow makes every meal at the Indian restaurant special. Celebrity chef Vikas Khanna, known for being one of the original judges of MasterChef India, goes through a whole day of prep, as he reflect on the Michelin-starred spot's runaway success. "It's scary because expectations are so high, but at the same time it also keeps me on my toes to deliver it every single night," he says.

The rest of the world might have a different reference point: Bollywood's 2007 cult classic "Jab We Met." That Kumar Manan and Sandeep Kapoor chose to name their Capitol Hill Indian restaurant after the movie is no accident. It's part in-joke and part mission statement: Let's bring Americans a new flavor of something they think they know - namely, classic Indian fare.

"I always came up with ideas which were very idiot and stupid. And over the 22 years that I've been cooking, nobody believed in it," he said in his acceptance speech. "I met this guy [Mazumdar] five years back and...I realised he is a bigger idiot and stupid than me because he believes in my ideas. Because he believed in my idiocracy and stupidity, that I'm standing here."

Tomatoes are a staple in Indian cooking, bringing vibrant colour, tanginess, a little sweetness and depth to countless recipes. Their sheer versatility often helps bring a dish together, while their natural acidity balances spices beautifully. Firm ripe tomatoes are essential in cooking, because they hold their texture better, release only just enough juice without turning mushy, and also provide that crucial balance between sweet and sour.

Founding Inday in 2015, Basu Ratnam aimed to change perceptions of Indian food, viewing it as too spicy or suitable only for special occasions. His vision transformed Indian cuisine's reputation in New York, especially among office workers seeking lunch options in a fast-paced environment.

The challenge of opening an Indian restaurant outside India is to balance authenticity and broad appeal, navigating a path between genuine flavors and business profitability.

"Authenticity is about emotional truth. It's about creating food that evokes memories and honors the intention behind traditional preparation methods."

Ravindra Singh’s recognition as the national curry chef of the year underscores his innovative approach and commitment to quality in Indian cuisine.

The sweetness of fresh green peas enhances Indian curries perfectly, peaking in June. They can add freshness to salads or serve as a delightful curry.

Tandoori chicken, described as roast chicken Indian fashion, is renowned for its rich flavor thanks to a yogurt marinade, but few at home can replicate its tandoor-cooked quality.