"This budget chain started out near New Delhi in 1960, and eventually expanded to New Zealand, Australia, and Canada. The food is ramped-up Punjabi with other North Indian cuisines, name-checking Amritsar and often using cream in addition to milk. It offers some invented dishes like cream chicken, laced with herbs and tasting almost French. Apart from all the Mughal standards, Chinese-Indian food is part of the agenda, with an unforgettable gobi Manchurian. For vegetarians, the leathery okra known as kukuri bindi is the ticket." - Robert Sietsema
Eater
