Indus Indian and Herbal Cuisine
is not, as the owners clearly state, your average Indian restaurant. This charming lunch and dinner spot has a wide-ranging menu that draws from several styles, each billed as home-cooked-worthy recipes.
The tandoori menu -- Indian-style BBQ featuring chicken, lamb, shrimp, and vegetables -- is best for the not-so-adventurous. It offers a variety of flavor without mystery marinades. Try the paprika, mint, and saffron-studded chicken tikka.
The very hungry will find modestly sized portions among the entrées, best for those who prefer a whirlwind of spices. Make a venturous order with the bharela bhinda, a spectacularly tangy melding of julienned okra slow-cooked in a fragrant gujarati spice, including bold coriander and cumin.
Many of the most appealing items are offered à la carte, like the biriyani, aromatic rice dishes served with shrimp, goat, chicken, or vegetables, and softly marinated in herbs like mint and cilantro.
And, of course, the standard Indian favorite: Indus' madras chicken curry, a silky coconut-cream sauce studded with mustard seeds and curry leaves. Sop up what's left of the sauce with a plate of piping-hot naan, fresh-baked on-site.
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