specialize in making your meal a special occasion. Our clean
environment and fantastic chef combine to create a wonderful
experience. Visit us for lunch or dinner.
Cuisine of India spices up dishes with curry, ginger,
When Rahul Saigal left the Viceroy of India to
start his own restaurant, Viceroy's chef Avdar Auby joined
Together Saigal and Auby have successfully introduced
the food of their native country to customers at Saigal's Cuisine of
India restaurants in Mount Prospect and Naperville.
Prospect restaurant has been open for five years, Naperville's for
The Mount Prospect location makes it easy for newcomers
to experience its fare.
Not only is each dish on the menu
well explained, but there are also several sampler-type meals that
allow diners to try a variety of items...
chicken was a favorite. A rich butter-and-cream based tomato sauce
enveloped pieces of chicken that had been marinated in ginger,
garlic, yogurt, vinegar, and spices. This luscious dish was filling
and a real treat.
The lentils in the dal makhni were quite
tender. They are served in a mildly spiced cream gravy based on
onions and tomatoes. A touch of ginger in the gravy gives the dal
makhni a fresh spring flavor. The vegetable curry consisted of peas
and small cubes of homemade cottage cheese in a very mild sauce.
Peas pulao was predominately nutty-flavored long grain basmati rice
cooked with green peas and a bit of seasoning.
To get an idea
of how Cuisine of India serves individual entrees, we ordered the
murgh vindallo, or chicken potatoes in a curried tomato and onion
sauce. The dish's spiciness is prepared to your liking. Since it was
our first visit to Cuisine of India, the waiter recommended the dish
be prepared at the restaurant's mild setting, which turned out to be
sufficiently spicy for our palate.
Diners wary of the
unfamiliar flavor of curry will be pleasantly surprised at how
delicately the spice is used at Cuisine of India. In all the dishes
I sampled, curry was expertly blended with other Indian
The results were exotic flavors that made me pause
and truly taste what I was eating.
By Mary Beth
Daily Herald Correspondent