KAMA - West Loop

"The menu is broken down in a similar way to most other Indian restaurants. You got your starters that are both vegetarian and meat friendly plus a selection of entrees including vegetarian, curries, seafood, and meats including options from a charcoal tandoori. Plus all of the accompaniments you may want. We’re both big fans of Dal Makhani which is a Punjab dish made with black lentils and sometimes kidney beans. It says on the menu that they slow simmer them for 24 hours and while I can’t verify that I can confirm they make a fantastic batch. In fact this is the best dal makhani that I’ve found around town. I haven’t had a ton but my previous pick would probably have been Vajra but this version not only highly flavorful but there was good texture to it. A lamb shank nihari was equally impressive as far as flavor goes. I only got it medium in spice bc the waiter warned us that the medium spicing was already going to be hot since nihari is typically a spicy dish. Usually it’s made with chopped beef shank but at Kama they serve an entire lamb shank with a Harissa demi-glace in a spicy curry made of coconut stock mixed with Carolina reaper peppers and more. It was an absolute crave killer and exactly the type of spicy I like in that it was legitimately hot but other flavors aside from the peppers were prevalent. There were a few other menu items that we found to be intriguing including a Kerala fish curry cooked with halibut that I want to try next time as I definitely plan on going back."