Punjab Palace

Consistently well-prepared dishes with excellent service. You will always get the fresh and perfectly spicy chutney to place generously on papadum (thin cracker). Punjab Palace displays a wide variety of flavorful sauces, including the traditional masala, korma, and curry. Recommend trying a few dishes medium and at least one dish hot. Usually this reviewer prefers a protein other than chicken, but Punjab Palace cooks it very tender, including of course, in the tandoori style without drying out. The chicken curry (with onions and tomatoes in a thinner sauce) and the chicken kadhai (with onions, peppers, and mushrooms in a creamier sauce) are stand-outs. The saag is heavier on the spinach and less creamy than elsewhere, while the dal (lentil) provides an even blend of vegetable and sauce. The chicken channa masala, although on the less adventurous side, is delicious in a creamy tomato sauce with tandoori chicken and chickpeas. Also the variation with paneer (cubed mild cheese). Prefer these dishes hot. The lamb bhuna, a similar style to the curry, provides generous hearty chunks of lamb, as the lamb madras in a sweeter tamarind sauce with cashew slices. Hints of ginger and garlic. Tried many dishes at Punjab Palace, you can't go wrong with any of them. Recommend trying dishes with contrasting sauces. And you always get a cold Andes mint when you are done!