"Superkhana International might not be what diners immediately think of when they’re looking for a great burger and outstanding pizza topped with the freshest veggies of the season. The restaurant’s backbone is Indian cooking, and diners will detect the familiar spices that make subcontinental cuisine unique. But this isn’t Tata’s Indian American restaurant. The pork vindaloo is sublime, almost a deconstructed version of the dish. The brunch might be the best in town with appam, the Indian griddle cakes, spiked with fresh produce such as asparagus, green garlic, and pea shoots. It’s a classic veggie option that can be made more appealing for carnivores by adding bacon. The Hakka noodles are fresh — the best version of the Indian Chinese classic that Chicagoans will be able to find. The chefs at Superkhana are finding their groove, with glorious butter chicken calzones and palak paneer pizza — and reminding diners that Indian food is about much more than heat." - Ashok Selvam
