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
The Sauce 75 is a photomosaic of the best in St. Louis dining. This list is a celebration of the diverse skills, techniques and culinary traditions that meet across our region. In sum, it tells a story about where St. Louis has been, where it is now and where it’s going next. Many great and good St. Louis restaurants have not made the cut. (Seventy-five is a lot fewer than you think!) Restaurants are constantly growing and evolving and go through ups and downs. Newly opened restaurants can take time to find their feet: There are a few exciting new places we’re cheering for, but which we feel haven’t yet fully hit their stride.
This article appears in January/February 2025.