Category Archives: Indian


Namaste Restaurant Indo-Nepali
1279 Morse Rd, Columbus, OH 43229
(614) 261-3636

Almost nervously, the server pulled me aside to ask, “you like the taste?”. It was as though she didn’t believe us when we had eagerly volunteered that we enjoyed what we were eating several times previously.
More than just enjoy it, which we truly did, we were surprised. We’d been to Namaste a while back, and had not thought much of it, but a good Nepali friend suggested that the food had improved markedly and that the menu had changed for the better. This, as it turns out, was an understatement.
Dishes hit the table right as they were finished by the kitchen, and everything was served piping hot. First came the bhatmas chiura – a spicy snack of smashed rice flakes, fried soybeans, minced chilis, onions, and spices. It was intensely flavorful, crunchy, dry by intent, and presumably meant to be paired with beer. Which we did (Haywards, highly recommended). Off to a good start.
nepali snack food
Next came the hand-made momos – quite possibly the most iconic of Nepalese dishes. Similar to a steamed Japanese gyoza in form and concept, these were filled with minced chicken, onion, garlic, and just enough ginger to make itself known. A pleasantly savory tomato-based sauce accompanied, and in total the dish amounted to a crave-worthy alternative to the various dumplings more commonly found locally in other Asian cuisines.
nepali momo in Columbus
Dal, essentially a lentil stew, is ubiquitous among Indian-influenced cuisines. At worst, it’s a near-Dickensian gruel, and at best, it’s… okay. Namaste’s mung dal was better than that, and then better yet again – it was delicious, and the first example of the dish I’d eagerly recommend to vegetarians and carnivores alike.
The meat-free options don’t end there, either. The aloo saag, a potato and mustard leaf stew, impressed with its bold and novel flavor combinations, and the aloo bodi tama (typically ‘pre-order only’, but available on our visit) was equally enjoyable and equally unique with it’s intriguing combination of black eyed peas and bamboo shoots. We’d order either again in a heartbeat.
nepalese restaurant columbus
Finally, an order of goat sekuwa arrived. Think of the tastiest tandoori chicken you’ve tried, but with goat instead, and you’ll just about be there, except for the fact that it’s just about impossible to convey how well the tandoor treatment works with the flavor of goat. The flesh is almost inevitably on the chewy side (most cuts of goat respond better to a slow cooking method than to a high-heat grilling), but it didn’t diminish our enjoyment one bit.
goat sekuwa
It’s become increasingly rare that we come across restaurants whose flavors and preparations truly expand the sum total of novel food experiences in the city, but Namaste emphatically does. To us, from our little niche within the food world, that makes them an addition of importance.
Namaste also offers thali platters (individual meals made up of a variety of dishes) on weekdays and a buffet on the weekend. Catering is available, and at first glance at least looked reasonably priced.

nepali restaurant columbus

Tandoori Grill

pakistani food in columbus ohio

Cuisine: Pakistani

808 Bethel Rd., Columbus OH
Tuesday-Sunday 11:30am-9pm

When a place looks like this, and has great food, we’re all  kinds of happy:

pakistani take out food columbus

That said, we understand that perhaps not everyone feels similarly. However, when you take the same great food and serve it in a setting like this:

best pakistani food in columbus

…that should make everyone happy!

So here’s the story – when the space next to Apna Bazaar opened up, Apna’s owners pounced on it. They gave it the pictured makeover, named it Tandoori Grill, and evolved from functioning as a simple takeout counter to providing a true, full service, sit-down experience.

Tandoori Grill (and Apna – the takeout counter is still open) specializes in Pakistani cuisine, with an emphasis on tandoori-grilled protein preparations. If you’re familiar with northern Indian cuisine (most Indian served in Columbus is essentially northern Indian in inspiration), this should be comfortable territory for you.

Especially if you start with their tandoori chicken platter. The dish exhibits all of the traits one would expect from the style of preparation, but raises it to a level otherwise unfound in town. The char is restrained but present,  the marinade penetrates deeply and has a brightness and complexity of flavor that’s in a league of its own, and the tenderness is second to none.

tandoori chicken tandoori grill Columbus

It would’ve been the hit of the meal, were it not for the tandoori kabob karahi. This dish, made of ground chicken kefta-like kebabs that have been grilled, sliced, and tossed in a tomato based masala sauce,  had our table of 4 fighting over the scraps. It’s a bit on the spicy side, and a wonderfully complex melding of flavors and textures.

best northern indian food in columbus

On a previous visit we tried the fish karahi, and found it similarly appealing. The kitchen took obvious care in not overcooking it, and the distinct flavor and texture of the fish made for a dish that differentiated itself significantly from its karahi-sauced compadre.

best indian food in columbus oh

Our meal began with crispy, flaky samosa, one filled with a minced chicken mix, the other with a potato mix. Both were enjoyed, with our nod going to the chicken version.

best samosas in columbus

Rarely have we had such a satisfying meal and yet left feeling like there’s so much more to try, but we’re big fans of dishes such as pakora, tikka masalas, kormas, and seekh kabobs, and eagerly look forward to the chance to taste them.

Especially since we’re relieved to report that food at Tandoori Grill is every bit as good as Apna’s has been. Service has been on the ball on both of our visits, making for a complete and completely pleasant experience.

Read more about Apna Bazaar and some of their other dishes here.


reethika indian restaurant columbus ohio
Cuisine – Indian (Hyderabadi)
Federated Blvd., just east of Sawmill

Click here to map it!

Reethika (pronunciation – think ‘Ithaca’ with an ‘R’ in front) perhaps isn’t quite as flashy as some of the other new Indian restaurants in Columbus, but their Hyderabadi home-style food is very noteworthy and the welcome is warm. They opened quietly at the end of November but the location, between the two large Indian markets on Sawmill, guaranteed they wouldn’t go unnoticed for long.

Reethika indian restaurant columbus ohio
The friendly owners are Mr and Mrs Reddy, and Reethika is named after their daughter who also works in the restaurant. They family hails from Hyderabad, a large city in Southern India.

Reethika Indian restaurant columbus
Reethika offers an $8.99 buffet for lunch, which is comprised of more interesting dishes than we’re conditioned to expect. Buffet items change daily, though all come with an order of fresh (and excellent) chapatti.  A separate section of the buffet contains chutneys, raita and dessert. The chutneys are exceptional and are obviously freshly made.

sheek kebab at reethika columbus
Dinners have been equally good, and many of our favorite dishes so far have been the appetizers. The seekh kebab was a standout, extremely flavorful and well seasoned; the tandoori chicken wings (unusually and deliciously deep-fried), Manchurian cauliflower and the mirchi pakoda, green chilis deep fried in a crunchy spicy gram flour batter. Pakoda is an alternative spelling of pakora. The palak pakoda was extremely light and crisp.

indian food in columbus ohio

Of the entrees the green chicken curry is notable. A complex mix of spices and herbs, hard to pin down but vibrant in color and flavor.

The mutter paneer (fresh homemade cheese cubes cooked with peas) was well above average and the paneer was nicely browned. Reethika caters well for vegetarians with five vegetarian appetizers and nine vegetarian entrees.

They have plans to offer idli and dosa at the weekends and there are often daily specials.

Udipi Cafe

2001 East Dublin Granville Road (161) * Columbus * 614.885.7446

Cuisine: (Southern) Indian / Vegetarian
Open seven days per week

Click here to map it!

I love Indian food I could not begin to describe the subtle and not so subtle flavors of Northern, Southern, and the other regional cuisines of India. Each meal is an exploration of spices, tongue pleasing tastes and tongue tying names. OK, honestly my lack of knowledge is due to sloth because I am a sucker for an Indian buffet. A buffet is like a parade for my stomach – there is so much to see and eat that I lose track of the names and all of the flavors start to blend together.

Udipi is a coastal city in southern India known for diversity and as a rich farming area. The 161 / East Dubin Granville Road strip was known as restaurant row in the 1980’s, it consisted of miles of the best Columbus had to offer at the time: Flakey Jake’s Hamburgers, Chi Chi’s, Olive Garden, The Elephant Bar and every chain restaurant that could find space to build. The area is still overrun with eateries but the glory days have gone. Udipi Cafe is very much an outlier in the seemingly endless array of fried food and cheese covered cuisine. The Beechcroft area is not exactly known for it’s large Asian Indian community however 80% of the buffet customers at Udipi seem to be natives of India and make the trek to this part of town for the buffet. I think that is quite an endorsement.

I am certain the term vegetarian strikes fear into the minds and stomachs of many meat eating, Applebees lovin’ central Ohioans. I imagine the concept of Indian cuisine does the same to the people in a venn diagram overlapping with carnivores afraid of people that eat vegetables by choice. If you have one of these people in your life, might I suggest you take them to Udipi Cafe – as their gateway meal to the “dark side” of culinary choice.

The way to lure people in is through the value of Udipi’s lunch buffet. This all you can eat buffet will knock one back a whooping $7.46, including tax. In exchange for what would be a tip at many places you have access to fourteen plus entrees as well as soups, salad, sauces and dessert. A pitcher of water is brought to your table so you can stay hydrated during your feast.

At some point during your meal a dosa (masala pictured below) will be delivered to your table…..

If you don’t have time to dine in, you can drop in to fill up a large carry out container for the same price.

The Udipi Cafe buffet is a great way to explore the vegetarian cuisine of Southern India. The buffet experience does not make you bother with having to remember or pronounce what you are eating.

The buffet is offered from 11:30 AM to 3 PM Monday to Friday.

After several lunch time trips for the buffet, I was inspired to return in the evening to explore the menu in meal form. The evening experience is very different from the lunch buffet. There seems to be a different crew on board at night. My evening experiences often seemed to be hampered by a language barrier and what I can only describe as disjointed service, not bad mind you but somewhat confused. Eye contact is critical to move service along in the evening. The night staff seem content to let you sit for long periods of time so as not to disrupt your mediation or digestion depending on where you are in the meal. One of the evening research sessions involved the usual suspects (including Hungry Woolf/Columbus Food Adventures – photo credits on some shots below) and we delved into the menu in depth.

While evening service is a bit underwhelming. Everyone is friendly and each staff person has a good knowledge of the food. Two things are overwhelming: the menu selection and the size of the dosas.

The menu is fun to read. One section is headlined: Ye Soup Kettle and lists the soups made on site. There is also the Udipi Royal Dinner: choice of soup; choice of Idli or Medhu Vada or choice of dosa or Uttappam and Sambar with chutney. One might choose to end the evening with the Falooda Deluxe: vermicelli with vegetable seeds in condensed mild with raspberry syrup and rose ice cream. I am not sure if these terms made me feel like a visiting dignitary, pampered or a participant in a renaissance festival but I liked the variety to the point of indecision. Note: The carry-out menu uses different terms and phrases for the menu descriptions.

Fortunately, with a few people in tow one can easy explore the menu and the cuisine of southern Indian by ordering a few combination plates. We did not eat or meet a dosai (crepes made with rice) we did not like. We also enjoyed the Uthappas (Indian style pancakes) served with a variety of sauces.

Again, did I mention the large portion size? Check. The depth of the menu and the quality of the vegetarian fare here is very impressive. Beverage choices include Lassi, milkshakes, Indian beers and teas. Several desserts are available as well. There are many Indian restaurants in town now. This is one from the first wave and has stood the test of time and changing palates very well. Udipi is a good first experience for novices and well worth the effort of Indian food aficionados.

Mardi Gras Ice Cream & Cakes

Cuisine: Ice Creams of the World

1947 Hard Road (Intersection of Hard Road and Smokey Row)
Monday to Sunday 1 pm to 9:30 pm / 10:00pm in summer months.
Closed for a period of time in the winter.

Click here to map it!

There is an ice creamery in our city that is beloved for having fascinating flavors made from unusual combinations of non traditional ingredients. The owner of this little ice cream shop started scooping her exotic creations in 2000 and quickly grew a loyal following. This is not the story of Jeni’s Splendid Ice Cream. This is the tale of Mita Shah and Mardi Gras ice cream. Mita has always enjoyed cooking and making special Indian dishes for her relatives. She also likes to experiment with flavors. She created a mango ice cream recipe which she gave to the owner of a nearby ice cream store. Mango rapidly became a customer favorite so the owner asked Mita if she wanted to work for him. She told him she would rather purchase the business when he was ready to sell, and was later given the opportunity to buy Mardi Gras. She kept the name while changing the recipes of many of the traditional homemade flavors.

Mita has created a United Nations of ice creams. In addition to the standards, she offers several flavors based on Indian desserts, a few with Asian leanings such as lychee or green tea and several obscure or forgotten regional ice creams including Blue Moon (a very blue, vanilla based ice cream). She has a repertoire of 200 flavors, scooping 48 at any given time including (depending on ingredient availability) at least 16 international flavors.

Mardi Gras has an unlikely location, buried in a strip mall on the Northwest side of Columbus. Over ten years a loyal customer base has developed at a place that is way off the radar. The walls are lined with photographs of happy customers. A cricket team comes in for a traditional round of Sweet Rose milkshakes before matches.

Customers bring her recipes and ideas for her to try out. One customer brought her a recipe for Spumoni that was passed down from her Italian grandmother. Mita is constantly searching for authentic ingredients and dries her own fruits so she can create flavor profiles that meet her high standards. She teaches her employees to take special steps to store and cover the ice cream to preserve freshness and flavor.

Unique flavors such as Kesar Pista (a mix of saffron, almonds, pistachios and cardimum) are balanced out with flavors such as Rum Raisin or Highlander Grogg. Mardi Gras has something for everyone with kid friendly soft serve options, candy toppings, sugar free and fat free options. There is even a flavor with noodles in it, that one is staying a secret until you try it. The staff gladly offer as many samples as one needs to make a decision since there are so many new options to choose from.

Popular flavors include: Mango, Sweet Rose (it really has the aroma of a rose), Ginger (not too intense, but full of flavor), Anjeer (Fig), Guava and Roasted Bananas. Mita’s more exotic flavors combine a balance of subtle and intense tastes while allowing one to taste the true essence of the main ingredient. Tasting notes for the Falooda Kulfi (a combination with Iranian, Pakastani and Indian roots that includes pistachios and rose water) were: “intensely floral, creamy, sweet aroma, like sticking a nose in a flower“. Mardi Gras makes a party of flavors and tastes which allow one to explore the world via an ice cream cone.