The 3 Best Indian Cuisines Around Utah County

Indian cuisine in Utah Valley offers a spectrum of flavors—from fiery curries to fragrant biryanis—celebrating centuries of spice trade and regional traditions. Diners flock to these spots for authentic preparations that balance heat, acidity and aroma. In fact, American demand for Indian food has grown by more than 15 percent over the past five years, driven by both adventurous palates and a growing South Asian community.

India Palace

India Palace blends North and South Indian specialties under one roof. Their butter chicken arrives in a velvety tomato-cream sauce that coats tender chicken pieces, while the tandoori section highlights marinated lamb chops and paneer tikka, charred over live coals for smoky depth. The menu’s “Curry Pizza” fusion offers a thin-crust pie topped with tikka masala sauce and mozzarella, reflecting the restaurant’s innovative take on classics. Warm garlic naan and house-made chutneys—mint cilantro and tamarind—complete each meal, letting guests tailor heat and sweetness to their liking.

Bombay House

Bombay House specializes in coastal and street-food dishes from India’s western shores. Their dosas—crispy lentil-and-rice crepes—come stuffed with spiced potato masala and served alongside three chutneys and a ladle of sambar. Seafood lovers favor the Goan fish curry, where coconut milk and kokum create a tangy, beach-inspired broth. For a crowd-pleaser, the Hyderabadi biryani layers saffron-infused rice with tender chicken, accented by fried onions and roasted nuts. The dining room’s warm hues and framed Bollywood posters add to the immersive experience.

Kohinoor

Kohinoor anchors its menu in Punjabi comfort food, emphasizing hearty lentil dals and robust meat preparations. Their signature dal makhani simmers black lentils and kidney beans overnight, yielding a creamy texture enriched with butter and spices. The lamb rogan josh combines tender chunks with aromatic yogurt-based curry, while the goat curry on special occasions showcases gamey richness. Basmati rice and tandoori-baked breads—roomali roti and lachha paratha—provide perfect vehicles for scooping up every last drop of sauce.

Thanks, ChatGPT.