WELCOME TO KADHAI

Welcome to Kadhai Indian Kitchen, the first fine dining Indian restaurant in Bethesda, Maryland. We invite you to enjoy our food and drinks in a comfortable, relaxed environment with your family and friends. We provide the largest selection of quality and mouthwatering food. With our rewarding dining experience, you will be excited to come back again and again.

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INDIAN SPICE BLENDS

Different blends of spices can be said to have "heating" or "cooling" effects. Curry is a blend of spices cooked with tomatoes and onions, yogurt, or coconut milk. The lend varies according to the region and the cook. Curries are likely to include several spices like Cardamom, Pepper, Cloves, cinnamon, Cumin, Coriander, Turmeric, Red Chilli, Saffron, Tamarind, Ginger, Nutmeg, Fenugreek, and much more. Another term for a blend of spices is masala. The first garam masala was created in Northern India under Mughal Rule. It originally included cardamom, cinnamon, cloves, and black pepper. Over the years, cumin and coriander were added. This blend is now known as a Mughal masala. Spices are used with all types of main dishes, including meat, fish, poultry, and vegetables. In the south, curries are generally hotter and mainly vegetables (Bhujia, Dosa, Idli). Specialties include Pharsi Dhan Sak (lamb or chicken cooked with curried lentils) and the sweet-sour Vinaloo vinegar marinade. Northern cuisine focuses on meat dishes like Rogan Josh (curried lamb), Gushtaba (spicy meatballs in yogurt), kebabs, and Tandoori cooking (chicken, meat, or fish marinated in curd and spices and baked in a traditional clay Tandoor oven.)

CUISINE OF NORTH INDIA

Food patterns in India can easily be linked to a region's natural environment and religious practices, but foreign influence also played a large part. In the 16th century, Muslims from western Asia invaded northern India. Their effect on the culture is visible today in what was named Mughal Cuisines. This Middle East influence brought more meat dishes (kebabs, except pork), spices, nuts, and the idea of ending a meal with a dessert. Alternately, the prominently vegetarian Hindu diet of the South features more rice, lentils, and vegetables cooked with yogurts, pickles, and chilies. meals are common purees of chickpeas, mung beans, or kidney beans and accompany nearly every meal. North and South India also differ in their choice of grain, the staple of all Indian cuisine. Rice is the basis of Southern cuisine, while wheat is used in the North. Hindus serve puris, a wheat bread fried in oil or ghee. Muslims traditionally prepare chapattis, circles of wheat dough cooked on a flat griddle and served with hot curry, and naan, a leavened bread baked in a tandoor oven. Traditionally, food is eaten by hand, using bread to scoop main dishes.

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Opening Time

7 DAYS OPEN

WE CLOSE @ 9:00PM

LUNCH

11.30 a.m - 02.00 p.m

DINNER

05.00 p.m - 09.00 p.m