The Singh Family, Cooking Punjab in Henderson

In a Punjabi kitchen, tadka is the last step and the loudest one: whole cumin, garlic and dried chili dropped into hot ghee, then poured over the pot. It is the sound of dinner being ready. We named the restaurant after it because that is what we wanted to bring to Henderson, not a toned down version of Indian food, but the real thing with all its noise and color.

The Singh family runs every part of this place. One of us is usually at the tandoor, another is out front learning your name and your spice level, and someone is always in the back grinding garam masala rather than buying it by the tub. The dal makhani sits on low heat for hours because that is how it was cooked at home, and there is no faster way that tastes the same.

Being the only Indian restaurant in the Tri-County area is a responsibility we take seriously. For plenty of our guests, this is their first Indian meal. So we ask questions, we start people mild if they want, and we send out a little chutney to try. For guests who grew up on this food, we keep the heat and the sourness where it belongs.