Taste of India

"This Roosevelt Way standby serves a wide survey of Indian cuisine and has a large heated and covered outdoor dining area. The aloo gobi, okra masala, and Tandoori prawns are excellent, but the karahi gosht — a deep, fenugreek-inflected curry that has a tomato and chile base without yogurt or cream — is particularly worthy of your attention." - Mark DeJoy, Eater Staff

"Before the recent influx of excellent regional Indian restaurants, the University District’s Taste of India was considered by many to be the best Indian food in the city. There are a ton of brag-worthy items on the menu that specializes in classic, well-known Indian tandoori and curry dishes, including a creamy, satisfying butter chicken, but perhaps none more so than the naan (try the paneer or spinach options)." - Alicia Erickson, Eater Staff

"Taste Of India’s outdoor dining room covers half of a city block in the University District, with a massive pergola and a dorm room’s worth of string lights. The kitchen is a well-oiled machine—complimentary and perfectly crisp potato and pea samosas arrive soon after you take your seat, and everything on the wide-ranging menu come out quickly, too. Don't miss the tandoori wings, silky butter chicken, shimla paneer, or Taste Of India’s best dish: coconut curry with fish so tender that you could enjoy it even after getting dental work done." - kayla sager riley, aimee rizzo, gabe guarente

"Taste Of India is one of the best Indian restaurants in town, and its outdoor dining situation covers half of an entire city block, with a massive pergola and a dorm room’s worth of string lights—perfect for an impromptu group dinner on a warm night. Don’t miss the mini samosas, tandoori wings, or coconut curry with fish so tender that you could enjoy it without teeth." - aimee rizzo, kayla sager riley

"Taste Of India's wings are juicy, spice-rubbed proof that you don't need breadcrumbs or a deep fryer to produce standup chicken wings. A long roast in the tandoor oven at this Ravenna spot gives them a magnificent char, while a dunk of tamarind chutney amps the sweetness." - kayla sager riley, aimee rizzo