This Ballard bar and kitchen is led by Elisabeth Kenyon, previously ofManolin, who crafts an assortment of Sri Lankan and South Indian snacks like egg rolls stuffed with lamb and potato curry, tomato, and curry leaf, and yogurt-marinated spiced fried chicken. The cocktail menu includes South Asian ingredients like toasted coriander seeds, turmeric, and tamarind date chutney. The barwon a James Beard award for best design for restaurants with under 75 seatsin 2020.

Thisnew Sri Lankan food truckhas been wowing Seattle diners with excellent kottu roti, a stir fry of chopped flatbread, curry, vegetables, and spices, for the last few months. The dish — something like fried rice made with bits of bread rather than grains of rice — combines the richness of long-cooked cuts of meat with the high-heat flavor of the flattop and the curry leaf, cardamom, and mustard seed flavors of Sri Lanka. OwnerSyd Suntha is active in the pop-up scene, and the food truck pops up at events and breweries all over Seattle. Stay updated onKottu’s Instagram.

After building a strong following as a pop-up inside Fremont’s Pomerol, the contemporary Indian tasting menu specialist Meesha became a full-fledged restaurant in 2020. Among some of the can’t-miss dishes from chef Preeti Agarwal are rarah keema pao with expertly prepared ground lamb, the fried Amritsari fish, and the paneer in tomato sauce with black cardamom. Takeout is still an option, but the lively dining room and patio are also open for business.

Saffron Grill has is one of the best-loved Indian restaurants in the city. Serving up a fusion of Indian and Mediterranean cuisine, the Northgate spot exudes a family friendly vibe in both its service and its menu. Classic dishes such as the mango chutney chicken curry fare well, but the real winners are the delectable okra masala and the wide assortment of desserts.

Pioneer Square’s Indian food destination restaurant serves soups, biryani, and curries from a variety of regions, and happily caters to pescatarians and vegetarians with items like paneer-stuffed bell pepper with spicy tomato sauce. Owners Oliver and Gita Bangera have always made sure the takeout service is as robust as the dine-in experience — although seeing the gregarious Oliver in person usually adds a spark to the meal.

這Indo-Pakistani-Texan食物彈出登陸一個展望ck-and-mortar location in Capitol Hill this summer. Chef Nasir Zubair and his wife Nicole Greenwald have filled out the dinner menu with offerings like aloo sliders, chana masala, and kheema — halal ground beef simmered with spices and sweet green peas. The menu is inspired by Zubair’s Pakistani and African American ancestry and his upbringing in Texas. Follow Karachi Cowboys’Instagram accountfor the most current specials.

The Capitol Hill outpost of Uttam Mukherjee and Aakanksha Sinha’s Indian street food business, which started as a farmer’s market stall, serves kathi rolls made with roti wrapped around piles of paneer, potato, spicy chicken, and juicy lamb kebabs, whose rich flavors pair perfectly with a tangy mango lassi. Spice Waala also recently started serving soft-serve ice cream with Indian-inspired flavors like rose-cardamom and pistachio-cardamom.

Kricket俱樂部是廚師Preeti Agarwal的後續her Fremont Indian restaurant Meesha. It’s a similar concept: tapas-style small plates and entrees served family style. Located in the old Salare space in Ravenna, Kricket Club looks to New Delhi and Mumbai for inspiration for its street food, from the masala potato papadi chaat to spiced puffed lotus seeds. Bigger dinner portions include a goat biryani and a lentil rice risotto. Cocktails are tweaked with South Asian ingredients including a mezcal drink with pomegranate, harissa and rose. The single malts and scotch are a good deal here too, with 2-ounce pours that cost $2-$3 less than what you would pay at bars on Capitol Hill and in Ballard.

Samburna serves some of the Seattle area’s best South Indian cusine. The owners of the restaurant grew up in Tamil Nadu, on the Southern tip of the Indian Subcontinent, where dosa is a staple, and the restaurant serves several excellent versions, including one that’s over three feet in length; all dosas are served with sambar and a variety of chutneys. The goat curry is also a must-try, and madras coffee with a milk-based dessert makes a nice end to the meal. Order Samburna to go, or enjoy a meal with quick service in the dining room.

有點隱藏的寶石,這蘭(location in Issaquah as well) is a great choice for those looking for some quality Indian and Pakistani dishes, from fantastic biryani and paneer to mouthwatering baalti gosht (meat tossed with diced onion and tomatoes in a black pepper, onion, and garlic sauce).

Since opening in 2019 as possibly the only spot on the Eastside serving momos (Nepalese dumplings), Momo & Pizza Ghar’s menu has supplied a whole gamut of Nepalese foods: dumplings, Kathmandu pizza, fiery goat sekuwa (a Nepalese wood-fired technique), and more. Obviously, the momos are a highlight — pick vegetable, paneer, or chicken fillings, and select from steamed, fried, sauced, and chili-laden preparations. Nestled between Mayuri Bakery and Seoul Hot Pot on 152nd Ave NE, Momo & Pizza Ghar has limited dine-in seating and is open for take-out.

Open since 1996, Mayuri Indian Cuisine and its affiliated bakery and grocery stores have been integral to and indicative of the growth of the Eastside’s vibrant Desi population. Mayuri offers dishes from nearly the entire Indian subcontinent, from Kerala’s fiery dry-fried seafood and the gongura of Andhra Pradesh (various proteins, often goat, cooked in a sour sauce of red sorrel) to rich Mughlai gravies and sweet carrot halwa (a dessert pudding of gently cooked carrot, condensed milk, sugar, and cardamom). Mayuri’s ornate space sports a full bar as well, and is open for takeout and in-person lunch and dinner.

This cozy café and grocery store specializes in a variety of South Indian specials, including fried idlis and sambhar. The spicy Mysore masala dosa is an ongoing favorite. After eating, peruse the market for South Asian vegetables, fruits, snacks and pantry items.