Peppermint Indian Restaurant

Butter Chicken

Silky tomato-cream gravy with a gentle sweetness that coats tender chicken without overwhelming the spice base — a benchmark dish done right here

Dal Makhani

Slow-cooked black lentils and kidney beans in a buttery, smoky gravy that develops real depth — a vegetarian anchor worth ordering even when eating meat

Tandoori Chicken

Marinated overnight and fired in the clay oven, arriving with proper char and smokiness rather than the pale, steam-cooked version too common at lesser spots

Lamb Biryani

Fragrant basmati layered with slow-braised lamb, saffron, and fried onions — served with raita that cuts the richness cleanly

Palak Paneer

Fresh spinach purée with firm, house-made paneer — not overcooked or overly cream-diluted, which is rarer than it should be

Samosas

Crisp fried pastry shells with a spiced potato-pea filling, served with tamarind and mint chutneys that are house-made and bright

Garlic Naan

Blistered and soft from the tandoor with real garlic and butter — the kind you keep ordering until you run out of curry to dip it in

Chicken Tikka Masala

Creamy, gently spiced tomato gravy with grilled chicken tikka — crowd-pleasing and consistent, though less complex than the butter chicken

Mango Lassi

Thick, cold yogurt drink with real mango — a reliable palate reset between spicy bites and a better finish than most dessert options here

Chana Masala

Tender chickpeas in a tangy, cumin-forward tomato gravy — a hearty vegan option that holds its own as a standalone meal with bread