Tag: Indian food

When quarantine first struck our house, my dad and I applied all our free time to a single mission: learning how to master the ideal murgh makhani, or butter chicken. We take our butter chicken very seriously. What started as a comfort food to order for dinner soon became a research opportunity to see how our recipe stacked up against those of nearby restaurants—and so my dad and I have sampled a good fraction of the curries in the Atlanta area. If you’re tempted to make the foray into Indian cuisine (and can’t make it to our house to try some), I highly recommend the butter chicken from one of these restaurants instead.

This chai rabdi lassi pays homage to rich historical and culinary traditions. It embraces the regional love of cream, and the spiced black chai is a nod to its struggle for freedom against colonial rule.

In which our critic, Christiane Lauterbach, roams the metro in search of everything delicious. This time: Midday pleasures at Meherwan Irani’s Indian-street-food destination.

Opened in 1973, Calcutta was Atlanta’s first Indian restaurant—but, much more than that, it was a community center, a place where South Asians could socialize freely.

Khichdi—an Indian comfort food dish—is "simple, warming, and delicious," Irani says. "It comforts children, grownups, the elderly, and especially the worried."

The Indian restaurant that ended the era of boring was Zyka on Scott Boulevard. Now there are several new-school restaurants to try, including Curry Up Now, Chai Pani, and Botiwalla.

As Meherwan Irani of Chai Pani's dynasty grows, so does Irani’s eagerness to explore local Indian restaurants. He frequents the small, mom-and-pop places around Decatur, near Patel Plaza. Here are four of Irani’s top spots for that Indian family vibe—and some superb vegetarian grub.

Chat Pani has moved from well-worn space I once frequented as an Emory undergrad, but the vibrant chaat and thali remain as excellent as ever.

Get Asha Gomez’s famous fried chicken while you can.

February 24 will be Spice to Table’s last day in operation. We talked to Gomez why she's shutting down, the difficulties of being a restaurateur, and about her new line of teas and spices, DYAD.