Andrew Indian Restaurant
103, JingCheng Rd, West Dist.
Andrew Indian Restaurant's second branch offers a simple, but comfortable, ambiance. Its new "five-star" chef, specially brought over from India, freshly prepares high-quality, authentic northern Indian cuisine with essential spices and ingredients imported from India, including premium long-grain rice with its distinctive flavor after being fried with fresh vegetables and herbs. The fragrant, appetizing curry dishes, including chicken, lamb, seafood and vegetarian options, start from NT$200. Sumptuously-flavored Indian nan bread and chapathi start from NT$45. Levels of spiciness can also be adjusted by customer request. --By Uvia Chang, translated by Sho Huang
A. Lavish, famed Indian curry cuisine includes clay-stove-roasted Tandoori Chicken with Herbs, Yellow Lamb Curry, Vegetable Rice, Tandoori Boneless Chicken, and the special-recipe Curry with Chicken and Nuts, featuring succulent chicken and a thick, smoky curry flavor.
B. The richly-flavored, tender Andrew Malai Tikka (NT$320) is marinated with butter yogurt, nutmeg and other spices overnight, allowing the meat to soak up flavors before roasting.
C. The interior has a simple monochromatic, but attractively-decorated, decor.