India’s Restaurant has quietly become a go-to spot for bold North Indian flavors and thoughtful drinks. With its richly spiced curries, sizzling tandoori platters, and warm yet ornate atmosphere, it’s a welcoming food haven without arrogance. You’ll find more than just Taj Mahal beer here. Think saffron gin and tonics, turmeric whiskey sours and mango lassis spiked with dark rum. There’s even a curated list of Indian spirits like Old Smuggler and Amrut, served straight or mixed to enhance—not overpower—the heat and complexity of the food.
The story begins thousands of miles away in Northern India, where a young Krishan (or Kirs) Kapoor grew up fascinated by the towering mountains of his homeland. That love for the highlands would one day draw him to a city halfway across the world: Denver, Colorado. But before that, Krishan built a decorated military career in the Indian Army, serving his country with honor before setting his sights on new opportunities abroad. “I joined the National Defense Academy at sixteen which is pretty similar to WestPointe in the US,” Kris told us, “I then went into Army aviation for thirteen years where I taught boys who’d just learned how to ride bicycles, to fly planes.” Kapoor’s comment was a joke about how young the men who joined the service in India back then really were.
After the 1965 revisions to the U.S. Immigration and Nationality Act, which abolished the national origins quota system and opened the country’s borders to a more diverse range of immigrants, Kris arrived in America amongst a wave of new arrivals from Asia. He first landed in Los Angeles, like so many hopeful newcomers chasing the American dream. But after the beaches and urban vista got old, the call of the mountains brought him east to an expanding Denver that he too, could grow with. A city that reminded him of home like the Punjab Himalayas he gazed upon as a boy.
In the late 1980s, with no Indian restaurants yet established in Colorado, Krishan opened the doors to India’s Restaurant. It was more than a business venture; it was the lifeline for a budding Indian community that had begun to put down roots in Denver since the 1970s, and an introduction for curious locals to a cuisine that, at the time, was still considered exotic and unfamiliar. “It was a learning experience,” Kris laughed, “Many people would stop by just to stick their head in and ask how spicy the food was.” After explaining several times that the spice could be catered to their liking, word started to spread. The restaurant quickly became a hub for cultural exchange.
When we arrived for our visit, we were greeted with a warm, exciting welcome by Satwika Sabal, the brand manager, Kris himself and a beautiful statue of Ganesh, the destroyer of all obstacles. After a quick hand shake and greeting, Kris went right back to bustling around the restaurant, ensuring every guest was taken care of, every detail perfectly managed. Satwika walked us into the events center dining room in the east wing of the restaurant where she began to lay out the flavors of North India with comparison to those in the South. “This restaurant serves authentic Northern Indian style food,” Satwika explained, “Many people from the southern region of India are keen on rice dishes and coconut-based curries. But in the north, we prefer naan, tandoori meats and rich, buttery sauces like makhani.”
The beloved makhani sauce — a rich, velvety blend of butter, tomatoes, cream and a medley of warming spices like garam masala, fenugreek and cumin is the star of Northern Indian cuisine. Known for its smooth texture and balanced, mildly spiced flavor, makhani is the soul of classic dishes like butter chicken (Murgh Makhani) and paneer makhani. It’s the kind of sauce that clings lovingly to naan and leaves a lingering warmth on the palate, making it a crowd favorite for both seasoned spice lovers and newcomers to Indian cuisine.
Another staple at India’s Restaurant is their selection of Indian whiskies, which are traditionally drunk neat or, interestingly, with a 1:2 ratio of water. “Neat pours are more common in upscale or formal settings,” Satwika explained. The authentic Indian whiskies Kris carries are Peter Scotch Whisky, Director’s Special and Antiquity. We jokingly asked Kris to drink some with us, “I do not drink until we are closed,” he laughed, “Us too!” we responded.
We settled in with a cold lager crafted by Mohan Meakin, the historic Indian distillery, best known for its legendary Old Monk Rum and Super Beer brewed in Chennai. We sipped and chatted with Satwika as we anticipated the sample spread of dishes that showcased exactly what she had described — each one a careful balance of bold spices and comforting textures. One by one, Kris brought out varieties of savory tastes, sizzling meats, and in true North Indian fashion, two types of naan. We started with the creamy tikka masala wrapped in a warm garlic naan.
The sauce was everything you hope for in a classic Northern Indian makhani-style curry — velvety, rich and layered with flavor. It struck a perfect balance between warm spices like cumin, coriander and garam masala, with a gentle smoldering from the tender, tandoor-roasted chicken. Hints of tomato and butter gave it a smooth, slightly tangy finish, while the subtle heat built gradually, never overwhelming the palate but keeping each bite intriguing. The garlic naan, tikka masala’s perfect companion, glistened with butter, fresh garlic and herbs.
We enjoyed the mixed vegetables with lamb, a medley of carrots, green beans, peas, cauliflower and potatoes in a spiced tomato-onion gravy, cooked to that perfect point — tender but still holding its crispness. Succulent pieces of lamb, slow-cooked until fork-tender, were bathed in a deep, earthy brown sauce infused with layers of flavor — hints of clove, black pepper and cinnamon playing against the richness of caramelized onions and ginger. The sauce had a silky texture with a slight smoky undertone, making it the kind of dish you’ll want to savor with every bit of butter naan or spoonful of rice.
In several deep, gleaming bowls, small portions of servings were displayed with different tastes to choose from and mix. Long-grain basmati, perfectly steamed so that each grain stayed light, separate and fluffy, seasoned with sweet peas, paired well with the minced lamb sausage and tandoor-fried chicken as the richness and spice of the sausage were mellowed by the delicate, fragrant grains and yogurt dip.
It especially shined alongside the minced lamb sausage, where the richness and spice of the sausage were mellowed by the delicate, fragrant grains. The rice absorbed just enough of the savory juices without becoming heavy, offering a clean, aromatic bite between each forkful of spice-kissed lamb. The smokiness from the charred, marinated meat of the tandoor-fried chicken was moistened by fresh bites of the rice and peas.
Between managing the dining room and greeting regulars by name, Kris sat down with us to talk history, culture, menu and decor. “My wife does all the decorating here, the style is a culmination of all parts of India,” Kris shared. “From state to state, India is so diverse culturally, and it is amazing how they have been able to highlight all of that here!” Satwika gushed. Stepping into India’s Restaurant feels like crossing a threshold into another world. The colorful dining rooms envelop you instantly, awash in rich jewel tones of deep crimson, sapphire blue, sunlit gold and lush emerald green. Ornate tapestries, hand-carved wooden panels, embroidered sceneries and intricate statues draw your eyes in every direction, each piece telling a quiet story of India’s artistry and tradition.
Soft, ambient lighting glints off metallic accents and intricate mirror work, creating a space that feels both expansive and intimate. You get lost in the colors of India here, transported by the layers of ornate décor and calming notes of Hindustani classical music. It’s a place where every glance reveals some new detail: a delicately painted elephant, a silk-draped archway, or a gilded statue standing watch. In the back, Kris explained to us what a clay tandoor was and how it was used while the chefs demonstrated the making of tandoori chicken.
Over the decades, India’s Restaurant has racked up countless accolades and has been celebrated in local publications, food columns, and national round-ups of iconic Indian restaurants in the U.S. But even with all the recognition, what has remained constant is the restaurant’s ability to make guests feel like family and with all of his success, Kris is still one of the most humble and hard-working people we have ever interviewed.
India’s Restaurant isn’t just a place to eat — it’s a living piece of Denver’s culinary history and an immersive experience that surrounds you in the textures, hues, and spirit of India, enhancing every bite, every conversation, and every moment spent within those walls. From its origin as a lone pioneer in the ’80s to its role today as a gathering place for both nostalgic immigrants and curious food lovers, it continues to serve up more than just meals. It offers a story, a memory and a reminder of the beautiful ways food connects us all.
India’s Restaurant is located at 8921 E Hampden Ave., Denver. Its hours are Monday – Wednesday 11:30 a.m. – 2 p.m., 5:30 p.m. – 8:30 p.m.; Thursday 5:30 p.m. – 8:30 p.m.; Friday 11:30 a.m. – 2 p.m., 5:30 p.m. – 9 p.m., Saturday 12 p.m. – 2 p.m., 5:30 p.m. – 9 p.m. and Sunday 5:30 p.m. – 8:30 p.m.
All photography by Amber Wyatt