Owner/chef Zail Singh Shergill creates his own custom spice mix for the restaurant’s Tandoori Murgh—chicken marinated in yogurt, lemon and the aforementioned spices, then cooked in the tandoor to bright-red perfection. You’ll feel the heat, for sure—but in a good way.
208 W. State St., Media, (610) 891-0400, www.shereepunjab.com.
