The shank rises in the center of the plate, topped with a marrow fork. As shanks tend to be tough, it has been slow-roasted, maximizing the flavor. It includes a risotto of short-grained rice with green peas. The wine list includes domestics and imports. The after-dinner espresso is excellent.
Servers are knowledgeable about the food and manage to appear at all of the correct moments.
Tandoori paste has a brilliant red color and spicing that is very tame by Indian standards. Unfortunately, the flavor is negligible to nonexistent at many local restaurants, but not at Royal India . Located in a tiny strip mall on the South Side, the restaurant serves tandoori chicken, lamb, shrimp and fish. Chicken remains my pick, as the tandoori paste seals in the juices. The popular lunch buffet serves the chicken fresh from the oven, not languishing in a steam table.