Debbie Hall
Origin India


ORIGIN INDIA HAS been a part of the Las Vegas culinary landscape since 2005 and it continues to be an incredible dining experience, which explains why it was voted best Indian Food in Las Vegas 2007 in the Best of Poll by the Las Vegas Review Journal. Located on the northeast corner of Harmon and Paradise, across the street from the Hard Rock, its strip-mall exterior hides the elegant interiors, authentic Indian food and incredible service.

British restaurateur Raja Abdul Majid, of Indian descent, opened three restaurants in England before making the trip to the United States and settling in Las Vegas as his first American city to open Origin India as a chic, upscale dining event with Chef Vivec Ahuja.

This is not your typical Indian Restaurant. First, the décor is open, with hues of burgundy, orange, and yellow to represent the spices of India with candles and soft overhead lighting. There is a full bar and table seating in the main dining room with private booths in the back hidden by lush velour curtains.

Chef Ahuja defines the food by combining a fusion of styles, textures and flavors, calling it Indian Fusion Cuisine. One delicious appetizer is Dahi Ke Kebab, a deep-fried yogurt patty with a delectable blend of spices and a specialty of Northern India. Another incredible appetizer is Potli Samosa, a flakey pastry stuffed with green peas and cauliflower. Lamb Chapli Kebab is a lamb patty seasoned with fresh herbs and spices and grilled on a tava. A tava, also known as tawah, is a large, flat or slightly concave disc-shaped griddle made from cast iron, steel or aluminum. It is used in Indian cuisine to prepare several kinds of breads and it is also used for a class of foods known as tava fry or tava masala.

Murgh Chili Milli Kebab is chicken marinated in a combination of Indian and East Asian spiced backed Indian Barbeque style. To enhance your meal, try Lachha Paratha, flat bread with crispy spirals. For those who love chicken, Murg Jeera Kebah is cumin-flavored, bite-sized chicken pieces prepared to perfection or try Murg Bemisal, char-grilled chicken spiced with cilantro with boiled eggs and cherry tomatoes added. The Lamb Nihari is first slowly cooked, then flavored with spices. The Pudahina Champ is a baby lamb rack baked in a clay oven with a mint-flavored sauce that adds sweetness to it. Homemade cottage cheese (Paneer Shabnam) cooked with ginger, garlic, fresh basil, peppers, onions and tomatoes along with stir-fried potatoes (Aloo Idichi Masala) with South Indian spices are also served along with Kabuli Rice. One dessert offered is a traditional Beet's Halwa made of all things, BEETS, with spices, nuts and raisins and actually quite sweet. Another traditional Indian dessert available is Corn Phirni, combining corn, milk, yogurt, vanilla and spices for another very rich dessert.

No beef is offered since it is not part of the cuisine in India, but lamb, chicken, shrimp, prawns and fish are part of the menu as well as a big variety of vegetarian dishes. While curry is used, it is not the dominant spice at Origin India.

I need to mention Krait Beer, a very light smooth beer offered at Origin India to go with any fabulous meal. Other well-known European and New World wines are offered as well as traditional Indian teas and coffee. Origin India is open from 11:30 a.m. until 11:30 p.m. seven days a week. Reservations are recommended but not required.

Also, check out Tabla Fusion on Fridays from 10 p.m. to 2 a.m. offering patrons the same delicious Indian food while enjoying rich traditional and classical music of South Asia. Tabla Fusion is designed as an alternative for both locals and visitors who want to enjoy their Friday night somewhere other than the frenzied nightclub scene. When you are craving Indian food, I would recommend you satisfy your desire at Origin India.

Origin India
11:30 a.m. to 11:30 p.m. Sunday through Thursday
11:30 a.m. to 2 a.m. on Fridays
4480 Paradise Road
Northeast Corner of Paradise and Harmon next to CVS Drugstore
Across from the Hard Rock Hotel

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