Pittsburgh, PAIndian

Pittsburgh Magazine profiles Bombay to Burgh as a personal expression of Indian home cooking in Swissvale. The article highlights a menu that moves from creamy chicken korma to coastal Goan fish curry, giving the small Braddock Avenue dining room useful range. It suits a group willing to share several dishes and compare regional spice profiles.

Pittsburgh Magazine includes Masala House in its survey of Indian restaurants shaping the local dining scene. The original Baum Boulevard dining room offers a broad bistro menu suited to either a quick weekday meal or a shared dinner. Curries, breads, rice dishes, and vegetable preparations give groups plenty of room to build a varied table.

Pittsburgh Magazine profiles People's Indian Restaurant at its Penn Avenue address, recognizing a longstanding family operated dining room. The menu covers familiar northern Indian curries, tandoor cooking, breads, rice, and vegetarian choices without narrowing itself to one specialty. It is a practical selection for mixed groups because the kitchen offers substantial meat and meatless options.

Udipi Cafe in Monroeville specializes in vegetarian South Indian cooking. Bring a group to share crisp dosas filled with spiced potatoes and onions, alongside curries, stews and rice dishes. The cafe setting is informal, and its broad menu offers a way to explore several preparations in one meal. A thali is another way to sample its range.

Sankalp’s Cranberry kitchen covers regional Indian dishes, from chicken malai tikka charred in the tandoor to pav bhaji and dosas. For a table ready to share, the four-foot dosa is a conspicuous order. The local family running this Pittsburgh-area franchise also makes spice blends in small batches, and the menu stretches from familiar curries to regional specialties.