India Oven is known for reasonably priced lunch and dinner buffets, seven days a week. A typical spread includes the popular Indian chicken dishes—Tandoori Chicken, its derivation Chicken Tikka Masala, and a piquant Chicken Vindaloo. But order from the regular menu to explore variations in the diverse cuisine. Bhuwan, the chef, cooked at the Hotel Manang in Katmandu for five years, and his curry dishes (chicken, lamb, salmon and shrimp) are done in a classic Northern style, with tomatoes, onions and spices. Makhani, or the famous “butter chicken,” is marinated and cooked, then doused in a gravy of tomatoes simmered in butter and cream with some spices and aromatics like fenugreek. Another signature dish is Rogan Josh, a fragrant, succulent “red lamb” stew (the color comes from dried red Kashmiri chilies). And you don’t have to be a vegetarian to savor the inspired array of classic masalas, saags and paneers.
For dessert, I never pass up the sweet Gajar ka Halwa, a pudding made with grated carrots, milk and sugar and garnished with dates and nuts sautéed in ghee.
Operating the front of the house, Yangdi is a doll; she’ll ply you with Chai tea, hot or iced, if she isn’t too busy busing tables. Her cute handwritten sign announces Happy Hour for the summer, featuring Indian beers: $4.99 for a 24 oz. Taj Mahal or the highly recommended Flying Horse, a lager that goes great with the grub.
Do you curry her favor or favor her curry?
2890 S. Colorado Blvd.; 303-756-5866; indiaovendenver.com