Straightforward, generous, deeply spiced. Curries simmered slow, naan pulled hot from the tandoor — served in a room where nobody's in a hurry.
Informal room, big tables, no rush.
Call ahead — usually ready in 20.
Curry to your door across Midtown.
Masalas ground in-house. Gravies built in layers — onion, ginger, tomato, patience. A clay tandoor running hot all service for naan, kebabs and tikka. It's the cooking of home kitchens in Delhi, Dhaka and Rawalpindi, plated in Midtown Anchorage.
Mild, medium, hot, or "the way you'd make it at home" — every dish takes your word for it.
Tandoor-kissed chicken folded into a slow-cooked tomato & cream gravy.
Pulled thin, slapped to the tandoor wall, brushed with garlic butter.
Paneer & potato dumplings in a silky cashew cream sauce.
Fresh paneer, peppers and onion tossed in a bold roasted-spice masala.
Charred lamb in a deep, smoky masala. Order it hot if you mean it.
Bone-in goat simmered until it gives up, with ginger and whole spice.
Chickpea-battered vegetables, fried crisp, served with mint chutney.
Two hand-folded pastries, spiced chicken, tamarind on the side.
Yogurt-marinated overnight, blistered in the clay oven, lemon & onion.
Reported by 55 diners. Lunch runs lighter.
“First time trying Taste of India and overall, it was a really good experience and we'll definitely be back.”
“One of the few halal restaurants in Anchorage. We were a group of 15+ and ended up here twice in three days. Both times the food delivered.”
“The atmosphere was pleasant and the food was excellent. I had chicken samosa, goat curry and garlic naan — all three were great.”