India has a great variety of culinary traditions. From the north, we get mildly seasoned rich and comforting flavors; from the south, exotic tastes and fiery hot spices.

Fried Jhinga Tikka and Pakoras are the classic appetizers. Nan bread and Pappadum (the crispy lentil wafers) are served with every dish. They are fairly low in fat and delicious when baked in a Tandoori oven. They’re even better when you dip them in Raita and Sambal sauces. The traditional Lentil Soup, low in fat and cooked with fresh broth, is your healthiest choice.

Although many Indian entrées favor vegetables and rice over meat products, significant amounts of fat are often added in the cooking process. Ingredients such as ghee (clarified butter), cream, whole milk yogurt, and coconut milk add up quickly to a high fat content. If at all possible, ask to substitute fresh chicken broth for coconut milk. Curried Chickpeas are a good choice when stewed in broth, but not when finished with coconut milk. Lamb Dhal is a satisfying meat entrée that has less fat. Tandoori Chicken, Prawns or Vegetables are usually prepared with pungent spices. They are served with a yogurt and cucumber sauce that gives you a bit of a break when the food gets too hot. Seekh Kabob, the skewered lamb rolls grilled over charcoal, are spicy and low in fat. Machhli Afghani is a delicious fish dish cooked in the Tandoori oven.

The flavorful Basmati rice goes with almost any of the sauces and stews, but it is high in carbohydrate and should be enjoyed in moderation.

Gulab Jamun, like most Indian desserts, is very appealing to those with a sweet tooth. No shortage of calories and fat here! Kulfi is about as fatty as traditional ice cream. Kheer is a better choice, unless you are on a low carbohydrate diet. Fresh fruit is available in many exotic varieties. Go for the mango. Namaste.

Indian Restaurant Menu

Appetizers

♥ Nan Bread
(Traditional leavened bread baked in a Tandoori oven)

♥ Lentil Soup
(Brown lentils cooked in chicken broth with vegetables and spices)

Pappadum
(Baked lentil wafers served with yogurt and cucumber dip)

Jhinga Tikka
(Well-seasoned shrimp patties, breaded and fried)

Pakoras
(Fritters stuffed with vegetables or chicken)

Entrées

Curried Lamb, Chicken or Vegetables
(Lamb or chicken pieces stewed in yellow curry and coconut milk, served with Basmati rice)

Curried Chickpeas
(Chickpeas stewed in chicken broth and yellow curry paste, finished with coconut milk)

♥ Lamb or Vegetables in the Style of Dhal
(Lamb pieces stewed with lentils (dhal), tomatoes, and spicy seasonings)

♥ Tandoori Chicken, Prawns, or Vegetables
(Chicken or prawns rubbed with Tandoori seasonings and cooked in a Tandoori oven)

♥ Seekh Kabob
(Skewered rolls of lamb with aromatic hot spices, grilled over charcoal)

♥ Machhli Afghani
(Fish filet flavored and cooked in a Tandoori oven)

Desserts

Kulfi
(Mango flavored ice cream)

Gulab Jamun
(Deep-fried dough)

Kheer
(Basmati rice cooked with milk, then chilled, served with sliced almonds)

♥ Fresh Tropical Fruit
(Exotic fruits served with unflavored yogurt)

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