The India restaurant in Rhode Island has proven that healthy, contemporary, and authentic Indian dishes are not only possible, but can provide an absolutely delightful dining experience. Sudipti Gupta talks to owners Amar and Rosy Singh about how their passion for Indian culture and cuisine fueled the creation of an Indian restaurant worthy of the title "Best of Rhode Island."

Amar and Rosy Singh have come a long way since they opened the first India restaurant in 1995 on the east side of Providence. It all began as a "tiny 20-seat space on a shoestring budget" where Singh himself would cook and serve the food, then wait anxiously to gauge the reactions of his customers. Quickly, his eclectic menu and gracious manner made his restaurant a runaway success, so much so that he has expanded to three beautiful locations throughout the state of Rhode Island.

"I am driven by a passion to educate the locals about my culture, food and the warmth," says Singh. "Our restaurants are referred to by the locals as 'temples of culture' and not just a place to eat."

As guests enter India, they are first struck by the restaurant's simple elegance. The decor, which couples deep, rich colors with traditional artwork and artifacts, offers the perfect setting for the warm and friendly staff to work their magic in creating a truly cultural meal.

The three India restaurants may differ in location, but the superb menu remains the same at each. To maintain quality and consistency among all the restaurants, some of the proprietary sauces and marinades are prepared in the central kitchen in Warren, RI, and then shipped to the other two kitchens on a need basis. This way, no matter which location guests choose, they are always guaranteed the high-quality cuisine India is known for.

The menu, India's heart and soul, is as delicious as it is varied. Choose from the many different appetizers, which include traditional favorites such as Vegetable Samosas, which are both delicious and healthy because they are baked instead of fried. If you are non-vegetarian, the sumptuous Spicy Steamed Mussels, flavored with garlic, lemon juice and special house spices, is a definite must-try. Another winner is the Kabob Platter, which serves a combination of chicken, shrimp and lamb kabobs, all of which are char-grilled instead of using the traditional tandoor.

India's salads and sandwiches offer the perfect opportunity to stop in for a quick lunch or light dinner. All of the sandwiches are baked on whole-wheat lavash bread and are items unique to the India restaurants, as most other Indian restaurants don't offer them. The Grilled Portabella and Curried Lamb sandwiches are highly recommended.

If you opt for a heavier dinner, don't worry about the calories because all of India's dishes are healthier than your average Indian restaurant. The menu has modified traditional Indian recipes to eliminate excessive fat, cholesterol, and calories without sacrificing taste. In addition, there is no usage of butter, ghee or butter fat in the recipes. The meats are all lean, with no artificial
food colors, flavors, or MSG. In fact, there are no fried items on the menu, which clearly sets the India restaurants apart from the others.

Diners can enjoy the savory and exotic curries like Mango, which is a sweet, sour, and spicy mango-based curry with pineapples and cashews, or try the more traditional Jalfrezi and Vindaloo curries with a choice of ingredients such as veggies, tofu, lamb, or swordfish. For non-vegetarians, don't miss the Chef's Special Curries, items that can't be found in any other restaurant in the Northeast. The Peppered Duck in Tamarind Curry and Salmon Masala are luxurious and scrumptious choices if you are in the mood for something unusual.

India's bread basket is the best way to sample all six of their delicious Naans. The Tulsi (basil-pesto) naan is one of the best items on the entire menu. Eat it plain or with your curry of choice, but don't leave without trying it.

If all of these delectable items haven't sated your appetite, then the Mango Banana Split will surely do the job. This mango ice cream served with fresh bananas, topped with mango and chocolate sauce, pineapple chunks, nuts, and golden raisins is a dessert rich and tasty enough for kings.

"I enjoy the creative end of the business," notes owner Singh.

As guests enjoy their meal, India provides charming entertainment that makes the restaurant the perfect venue for a family dinner, romantic outing, or business lunch. Weekends offer local musicians and belly-dancing performances that keep the restaurant packed on Saturday nights. All three restaurants have large, beautiful patios and fully stocked bars perfect for those warm summer evenings. The Warren restaurant also has a 200-person banquet hall for private events, beautifully decorated, with a bar and dance floor. It's perfect for weddings, engagements, holiday celebrations, family or class reunions and birthday parties.

"This year we plan to renovate our existing facilities," Singh tells Indian Life & Style. "The restaurant in Warren is getting a brand new facade with extensive landscaping along with a 30-seater indoor/outdoor bar. The restaurant in Providence is getting an additional front sun-room and new washroom facilities. This is the plan for this year," he adds.

Diners get it all in one destination: exquisite décor, healthy dishes, exotic alternatives, and friendly hosts. New England has not one, but three new gems tucked away in Rhode Island. The India restaurants have given culinary seekers three great reasons to dine in Rhode Island.

Recipes:

MASALA GRILLED LAMB CHOPS
Ingredients:
1lb. Rack of Frenched Lamb Chops
2oz Salad oil
4oz Yogurt
4oz Lemon juice
2oz Ginger paste
2oz Garlic paste
1 tsp. Turmeric powder
1 tsp. Red Chilli powder
1 tsp. Paprika powder
1 tsp. Coriander powder
1 tsp. Salt
1 tsp. Garam masala
1 tsp. Chat masala

Cut lamb chops along the bone. Mix all the above ingredients into blender to make a marinade. Mix the lamb chops in this mixture and let it marinate overnight. Charbroil the next day over grill or sauté in a pan with very little oil. When cooked squeeze on some lemon juice. Serve with mint chutney alongside basmati rice or atop garden fresh salad.

SPICY STEAMED MUSSELS
Ingredients:
2 doz. Meaty Chilean Blue Mussels
2 oz Salad oil
4 oz Lemon juice
2 oz Garlic paste
1 tsp. Turmeric powder
1 tsp. Red Chilli powder
1 tsp. Chat masala
4 oz. Freshly chopped Cilantro

Sauté garlic paste in oil, and then add chilli and turmeric powder along with chat masala. Add the lemon juice to make a sauce. Add mussels to this mix and simmer for 5 minutes. When cooked finish with fresh chopped cilantro. Serve with a piece of garlic naan.

FOR MORE INFORMATION, VISIT THEIR WEBSITE AT WWW.INDIARESTAURANT.COM.