We consider Essence of India to be a particularly well thought-out and proud establishment. The décor is simple and warm, with silk tablecloths and interesting artifacts. The service is humble, gracious and attentive. The food is traditional but is prepared in a refined way that brings out the best in the dishes. The recipes may be familiar but the quality and tastiness of the final product is well above the norm. At Essence of India it is always a satisfying and fun dining experience.

First, a word about the Naan bread: it’s as good as you’ll find anywhere—tender and hot, fresh from the oven. So enjoy it plain or in such varieties as garlic, lamb or onion.

The appetizers are perfect for sharing and provide a great opening for the adventure to follow. Our favorite is the Vegetable Samosas, an appetizer consisting of two deep fried crispy stuffed pastries with potatoes and green peas, is delicious and creates a perfect opener. Another appetizer that we love is Jhinga Karahi, deep fried marinated shrimp.
If you would like to share more appetizers, order the Vegetarian or Non-Vegetarian Samplers, each with a variety from the appetizer menu.

The entrée choices showcase Essence of India’s exacting, balanced sauces in a variety of textures, flavors and levels of heat. Our entrée favorites include the Chicken Malai Kabob, the house specialty of boneless marinated chicken on a skewer and prepared in the tandoori clay oven. We also like the Lamb Palak, lamb and fresh spinach leaves cooked in a pungent spicy sauce of ginger, coriander, garlic and garam masala.

Vegetarians will delight in the menu; there are fourteen vegetarian entrées to choose from. Our favorite is the Mutter Paneer, a combination of cheese and peas cooked in a creamy sauce. Often, we’ll spoon this dish on top of some yummy basmati rice and enjoy the hearty combination.

If you’re a tandoori oven fan, you have seven items to choose from, including the Chicken Malai Kabob mentioned earlier, plus Tandoori Shrimp, Chicken Tandoori, Lamb Chops and Murg Tikka, a yogurt marinated boneless chicken barbecued in the tandoori oven.

Among the chicken dishes, the Butter Chicken (Chicken Makhani), tandoori chicken simmered in a tomato sauce with butter and spices, and The Murg Lajwab, a chicken curry, are excellent. We also enjoy the spicy Bhuna Chicken, simmered in a masala sauce with onions, garlic, tomato, ginger and green chilies. An interesting twist is found with the Achari Murgh, chicken cooked with ground spices such as cumin, rye, fennel and fenugreek.

If you’re a lamb aficionado, you will have six choices. Our favorite is the Gosht Korma, cubes of lamb cooked in a sweet saffron sauce with raisins and almonds.

In the fish section, we fancy the Goan Fish Curry, a spicy dish of catfish cooked in a coconut curry sauce and the Jhinga Masala, shrimp cooked with onions, ginger and spices.

Don’t underestimate the value of the rice dishes: the entrée sauces are so delicious you’ll find yourself spooning them onto a bed of rice so you can continue to delight in them even after the meat or vegetables are devoured. There are several rice choices, so you’ll have a great time, and you’ll be satiated, without a doubt.

We can’t even talk about dessert, because we’ve always been too full to try it. Our suggestion would be to go for something on the refreshing, palate cleansing side.

After a meal at Essence of India, you’ll understand why it has become a place we return to when we want a food experience that leaves us smiling and glad we came, each and every time. If you think you don’t like Indian food, I would reserve judgment until you’ve been here. You’ll likely be pleasantly surprised.