Mughlai Fine Indian Cuisine offers a culinary adventure that’s as rich and diverse as its namesake. The restaurant brings a royal touch to the vibrant tapestry of Indian cuisine, transporting diners to the opulent courts of the Mughal Empire with every dish. Mughlai continues to captivate with its blend of tradition and innovation, promising an unforgettable dining experience.
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Kabob n Kurry has carved out a significant niche in Richardson, offering a rich tapestry of flavors inspired by South Asian traditions. The restaurant has become a beloved destination for those seeking the authentic tastes of India and Pakistan.
Kabob n Kurry was founded in 1982 by a family passionate about sharing their culinary heritage with the community. Their goal was to create a space where the essence of South Asian cuisine could be experienced through traditional recipes passed down through generations. Over the years, the restaurant has maintained its commitment to authenticity, using fresh ingredients and traditional cooking techniques. This restaurant in BYOB.
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by Steven Doyle
Indian cuisine can be super delicious, possibly spicy and extremely healthy. It can also be difficult to maneuver for the uninitiated, so we wish to dispel a few notions about the food so that you might enjoy this fantastic food that you may have been missing out on.
We will go through a few categories so when a menu is presented you will know what to order right away, but feel free to catch one of the many buffets in the DFW area where you may graze your way around the various dishes and flavors. This is an excellent way to begin your journey into Indian cuisine. Continue reading
Filed under Steven Doyle
by Steven Doyle
In the Dallas suburbs you will find many, many options for Indian cuisine. Some of that cuisine is in actuality Pakistani or even Nepalese food, and to the neophyte you may not be able to discern the difference. Then we have another subset in the cuisine from Bangladesh.
Dating far in the past, the Bangladeshi cuisine emphasizes fish, vegetables and lentils served with rice. Because of differences in history and Bangladeshi geography, the cuisine is rich in regional variations. While having unique traits, Bangladeshi cuisine is closely related to that of surrounding Bengali and North-East Indian, with rice and fish traditional favorites. Continue reading
Filed under Crave, Steven Doyle
by Sara Gauchat
With all its exotic ingredients, unfamiliar dishes, and tongue-tingling flavors, Indian cuisine can be both exciting and intimidating. “It’s such a complete world of taste. You combine all the techniques from other cuisines and add magical spices to get a titillating food experience,” says Madhur Jaffrey, an actress and the author of At Home With Madhur Jaffrey ($35, amazon.com) and many other cookbooks.
“Indian cuisine uses the whole palette of flavors—spicy, sour, sweet, and hot all at the same time—making it something that wants to jump off the plate,” says Floyd Cardoz, the executive chef and a partner of North End Grill in New York City and the author of One Spice, Two Spice ($36, amazon.com). Continue reading
Filed under Crave, Steven Doyle
by Steven Doyle
Well, you went and did it. You did the beer before liquor and now have never been sicker. Or perhaps too many sulfites from that red wine you blasted through last night. Or you simply just drank too much and now are suffering an epic hangover. We get it. No, we really get it and have a cure for that. We have a few hangover relief tricks, plus a list of some really good local foods that will help ease the pain of the season.
First, let’s seriously look at how you might prevent that hangover to begin with. And we do not mean abstinence. That cannot possibly be any fun. Continue reading
Filed under Steven Doyle
by Sachin Ghare
India’s cuisine is as rich and diverse as her people. The spectrum of Indian cuisine can be said to lie between two dietary extremes: vegetarianism and meat-eating. India is well-known for its tradition of vegetarianism which has a history spanning more than two millennia. However, this was not always the case.
As India has been the crossroads of many people and cultures over centuries, foreign elements have invariably seeped into its culinary culture, sometimes displacing or modifying local cuisines. The invasion brought changes in many aspects of everyday life in India, including the palates of the Indian people which became tempered by a foreign taste.
Styles of eating differed between the Hindus and the Muslims. In contrast to the Muslims, the Hindus usually take their meals individually, a feature that may have developed as a result of rules regulating eating practices across castes. Continue reading
Filed under Cultural Exchange, Food
by Steven Doyle
The southern portion of Dallas, including everything inside our precious loop, is nearly bereft of Indian cuisine. You may call the lone exception of the Vedic cookery at the Krishna temple, Kalachandji’s, but there are precious few Indian restaurants outside of several regions of Dallas. If you have the notion to nosh on naan and tikka masala, you would most likely aim your automobile towards Plano, Richardson or Irving. This makes sense with the heavy Indian population living in those areas, but it is always nice to be able to grab a quick bit of curry for lunch, or even as a late night snack. Dallas now has one less option with the demise of Taj Express which closed its doors late last week. Continue reading
Filed under Steven Doyle
