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HISTORICAL CONTEXT

At Standard India Restaurant (SIR), we always delight in serving our customers with the most flavorful Indian food.  We relish the idea, that our delicious Indian food has been enjoyed by over 1,000,000 Indian Foodies who have come from all over the world throughout the past 32 years. 

Whether you are having our perennial SIR Grand Buffet or one of our flavorful A La Carte Food items, or enjoyed our Thali concept, our team of Chefs inspired by our family's ancestoral recipes, delights in the challenge of keeping your palatte elated. 

As one explores the delicious world of Indian food and its plethora of spices, one must also be sensitive to the context in which these spices are traditionally used.  In North Indian food, the spice levels are typically more moderate than its southern counterpart. 

While North Indian food is bold and flavorful, one will typically not find the heat that they are accustomed too in regions of Southern India or that in Pakistan. 

There is a bold misconception that Indian food is spicy (a lot of heat); however, the reality of the misconception is that Indian food is an amalgamation of many derivatives and influences. 

Most who have had Indian food and found it to be very spicy, have done so usually in a Pakistani restaurant which serves Indian foods.  While the Pakistani palatte may be more attuned to a lot of heat, the North Indian palatte is not. 

In addition, experienced Indian foodies also know that North Indian food is influenced by the many neighboring countries surrounding the North Indian sub-continent. 

For example, Standard India Restaurant's hand made Indian Tandoor Oven was influenced in its design, by centuries of Tandoor ovens which were used in Persia, Afghanistan, and Pakistan.  All these cultures intermingled with the North Indian culture to provide additional subtleties and accents.