Indian Cuisine in New Mexico

New Mexico may not be the first place that comes to mind when you think of Indian cuisine, but the state’s growing collection of restaurants, chefs, and culinary experiences continues to surprise diners.

One of the newest additions is The Pour House at Taos Valley Lodge, which has traded traditional pub fare for weekend Indian buffets. The change has been met with an enthusiastic response from both locals and visitors, proving there’s a growing appetite for authentic Indian flavors in Northern New Mexico.

Those interested in learning the cuisine for themselves can enroll in an upcoming cooking class at Three Sisters Kitchen in Albuquerque or explore the recipes found in Nisha Vora’s acclaimed cookbook, Big Vegan Flavor.

Whether you’re searching for classic favorites or something entirely new, New Mexico’s Indian food scene offers more variety than many people expect.

BEYOND THE BUFFET: INDIAN SNACKS IN ALBUQUERQUE

Indian cuisine extends far beyond buffet favorites like chicken tikka masala and aloo gobi.

In her exploration of Albuquerque’s Indian restaurants, The Bite editor Briana Olson highlights the colorful world of Indian street food, including chaat, appetizers, and traditional snacks that often receive less attention than the main courses.

While some of the featured businesses have since closed or relocated, the story remains a reminder that some of the most memorable flavors can be found beyond the buffet line.

CHEF DHIRU’S UNIQUE FLAVOR

Some of New Mexico’s finest Indian cuisine isn’t served inside a traditional restaurant.

Chef Dhirendran “Dhiru” Paulraj, the culinary force behind Marigold Kitchen (formerly Aruna Cafe), shifted his focus from restaurant service to catering, allowing him to continue sharing his signature Indian-inspired dishes while spending more time with his family.

His story highlights how passion for food can evolve into a business model that balances both exceptional cuisine and quality of life.

TO TASTE

Great meals often come down to the little details—including the sauces served alongside them.

In this feature, writer Jason Conde explores the world of table sauces while introducing his daughter to a variety of bold flavors. Among the featured restaurants is Paper Dosa in Santa Fe, where she finally agrees to sample the house-made condiments.

Visitors should note that Paper Dosa now operates as a dinner-only restaurant.

QUÉ CURRY

What exactly is curry?

That simple question led reporter Ungelbah Dávila on a fascinating journey through culinary history, revealing that the word “curry” has a far more complex origin than many people realize. Her research explores how British colonial influence helped shape both the language and the way much of the world understands Indian cuisine today.

The result is an engaging look at one of the most misunderstood terms in global cooking.