Making fresh Indian food at Marigold Maison | Chicago Reader

Making fresh Indian food at Marigold Maison 

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At an upscale Indian restaurant from the owner of Roka Akor, Indian food gets new respect in the kitchen.
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Michael Gebert
One of chef Sunil Kumar's boxes of spices, kept at hand while cooking
Michael Gebert
Spices are toasted in a pan.
Michael Gebert
Chef Kumar tosses the spices in oil.
Michael Gebert
Eggplant puree is mixed with the spices and tomato and heated through.
Michael Gebert
Shrimp, coated in spice paste, go into the tandoor.
Michael Gebert
The eggplant dish, punjabi bharta, is plated.
Michael Gebert
The tandoori shrimp are finished in a sizzling platter.
Michael Gebert
Tandoori shrimp
Michael Gebert
Chicken tikka masala
Michael Gebert
A Thali, or platter of saag paneer, yellow lentil soup, rice, raita, rice, kheer (rice pudding dessert), quinoa salad and chana masala
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Michael Gebert
One of chef Sunil Kumar's boxes of spices, kept at hand while cooking