As part of our Sauce 75 list, we put together a guide of the essential St. Louis restaurants right now. While it was harder to narrow down the full list to 75 than you would think, three incredible Indian restaurants made the list. Scroll through the slideshow below to learn more about them.
Scroll down to learn more about Turmeric Credit: izaiah johnsonHouse of India
Who doesn’t know about House of India’s lunch buffet? We certainly do, and we’ve lost count of the times we’ve circled its ample, aromatic smorgasbord of northern Indian cuisine. Owner Satish Kumar has been known to say that spice and love are House of India’s two favorite ingredients. Considering the restaurant has been voted the best of its kind by umpteen local publications since it opened in 1995, the love is mutual. Go here for crispy appetizers like the vegetable pakora with tamarind and mint chutneys – crunchy, spicy, sweet and herbaceous. Their onion bhajia is essentially India’s answer to American onion rings – and equally addictive. Their naan is pillowy, and condiments like the raita and achaar (spicy, sour pickles) are great accompaniments to cool down or spice up any dish respectively. Don’t miss their baingan bharta, eggplant that is roasted and smashed and sautéed with ginger, onions and tomatoes, and the chana masala, which has chickpeas in a tomato-based sauce flavored with butter, onions and spices.
8501 Delmar Blvd., University City, 314.567.6850, hoistl.com Credit: Google MapsTaj Palace
Chesterfield’s large Indian population is reflected in the concentration of good Indian restaurants in that area, but none shine brighter than Taj Palace. Their expansive bread menu is good, and they know it. It’s probably why they have so many different types. Whether it’s flaky layered paratha, deep-fried batura, cheese garlic naan or venerable plain naan, each brings something distinct to the table. But they’re all airy and soft, perfect for scooping up our favorite saucy dishes at Taj Palace, like the paneer tikka masala with chunks of soft cheese, peppers and onions, or their dal makhani, which is a super buttery lentil dish.
92 THF Blvd., Chesterfield, 636.728.1000, tajpalacestl.com Credit: photo courtesy of Google MapsTurmeric
By offering a menu that explores the regional cuisines of India, particularly southern India, Turmeric has expanded local conceptions of what Indian cuisine can be. It helps that they’re doing this on a stretch of Delmar Boulevard that is one of the liveliest pedestrian strips in St. Louis. The section of the menu devoted to dosa (thin, fermented rice crepes) and uthappam (thicker fermented rice batter pancakes) is a welcome surprise to south Indian diners. There are also traditional south Indian entrees like the yellow dal tadka (yellow lentils cooked with tomato, curry leaves and black mustard seeds), a common household staple. The tomato-based thakkali rasam broth, a soup eaten with rice daily throughout South India, is flavored here with coconut and black pepper. Turmeric also has plenty of its own ideas. They may reach for truffle oil here or throw some New Zealand spring lamb in the tandoor there, because bringing delicious new ideas to the masses is what they do best. Look out also for Turmeric’s street food counter in the food hall at City Foundry STL, where the Andhra chile chicken and Chettinad chicken are a must-try.
6679 Delmar Blvd., University City, 314.899.9995, turmericstl.com Credit: izaiah johnson
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by
Sauce Staff
