Sep 22: Indian food is increasingly being explored beyond the familiar curry-and-tandoor repertoire, with diners showing greater curiosity about the regional ingredients, cooking techniques and flavour traditions that make the cuisine so diverse. Reflecting this shift, Bhog Indian Restaurant in New Jersey has unveiled a new menu curated with the expertise of Chef Nar Singh, Assistant Sous Chef at Bhog Indian Restaurant, bringing together recognisable favourites and regional Indian preparations from across the country.
The menu takes a broader view of Indian cuisine, pairing popular dishes such as Chicken Tikka Masala, Chicken Shahi Korma and Murgh Makhni with preparations that offer a more distinctly regional character.
Among the chicken dishes, Chicken Kadai combines bell peppers, tomatoes, fenugreek and ginger, while Masala Roast Chicken is served in a thick spiced gravy. Chicken Saag brings together spinach, ginger, garlic and onion. Chicken Chettinad draws on the bold combination of black pepper, curry leaves and chillies associated with South Indian cooking.
The menu moves further into regional territory with Kodi Vepudu, a sautéed chicken preparation featuring curry leaves and green chillies, and Gongura Chicken, which uses sorrel leaves and green chillies for its characteristic tangy profile.
The lamb and goat selection follows the same approach. Rogan Josh, Goat Curry, Bhuna Ghosh, Kadai Lamb/Goat, Lamb/Goat Saag, Gongura Mamsam and Lamb Shahi Korma showcase different techniques and flavour profiles, from whole-spice cooking and rich gravies to preparations built around curry leaves and regional greens.
Among the other offerings is Kodi Guddu Pulusu, a tangy and spicy preparation with onion, cumin and fenugreek, alongside Vindaloo, bringing a sharper combination of spice, garlic and acidity to the menu.
For Chef Nar Singh, the menu is an opportunity to present Indian cuisine as a collection of distinct regional food cultures rather than a single culinary identity.
“Indian cuisine is incredibly diverse, and every region has its own ingredients, techniques and ways of balancing flavour,” said Chef Nar Singh, Assistant Sous Chef, Bhog Indian Restaurant. “With this menu, we want guests to explore familiar dishes alongside regional preparations that showcase the depth and character of Indian cooking.”
By bringing lesser-known regional flavours alongside established favourites, Bhog’s new menu reflects the evolving conversation around Indian food—one where authenticity, regional identity and culinary discovery are becoming increasingly important to the dining experience.
