Royal Khyber

A Journey for your palate and mind. The art of Indian cookery lies NOT in high spicing but in the delicacy of spicing. Indian cuisine is universally known for its distinctive flavorings. It was in fact the lure of these spices which first brought the British and the French, the Dutch and the Portuguese to the Indian coast. It is the use of selected spices in a particular manner (whole spices, ground and or spice blends) to bring out the dormant flavors of a dish, which is the real art, practiced by the experienced chefs in the Royal Khyber kitchen. The large, well-varied menu includes fresh fish such as swordfish, halibut or salmon; chicken or shrimp cooked with garlic, herbs, spices, tomatoes and olive oil tossed with pasta in an Indian wok; and shashlik kabobs of swordfish or chicken breast, made with bell peppers, onions and tomatoes, then broiled over mesquite in a tandoori and topped with a chat measlier sauce. Owner Arun Puri founded the Royal Khyber in 1980, and it didn't take long for it to become a fixture of the Orange county dining scene. It's a favorite of those partial to Indian cuisine, but also those looking for smoke good food and a unique dining experience.