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With over 100 locations across India, Nepal, and New Zealand, this place may be formulaic, but only in the positive sense of the word: The kitchen’s formulas ensure you’ll eat some of the city’s best butter chicken and tandoori chicken in a dining room with a lovely, elegant but relaxed vibe.Ĭurry Hill’s preeminent Indian restaurant is also one of the very best citywide, whether it’s for the greatest-hits lunch buffet or for dinner, as the menu includes nearly 100 dishes from across northern India, with a whole section devoted to London-style grub.
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It’s often filled with people who have just come from prayer, sitting around folding tables and chairs to share expertly prepared, extremely inexpensive south Indian treats - from fiery mirchi bajji (similar to jalapeño poppers) to crisp masala dosas, which come with sides of coconut chutney and sambar. If it’s pure, simple, comforting authenticity you seek in your Indian food, you can probably do no better than the Temple Canteen, which is in the basement of a Hindu house of worship.
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The result: beautiful dishes like the ghee-roasted lamb - served with a bamboo steamer filled with roti pancakes, inspired by Peking duck - and the delicate stuffed Kashmiri morels, crowned with a play on the traditional cracker known as papadum, made here with Parmesan cheese.
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Rather, he is extremely careful when it comes to ingredients and preparation, and playful and intuitive when it comes to presentation and unexpected combinations. He has reimagined traditional recipes for a luxury setting (the cost of a meal here is not insubstantial) - but not by subjecting them to the techniques of the cuisines that are more typically associated with fine dining. This lends it a certain authenticity and authority, but what sets it apart is the creativity of its chef, Manish Mehrotra. It should come as no surprise that the best Indian restaurant in New York arrived directly from the source: Indian Accent is an outpost of a critically acclaimed Delhi restaurant.