A haven for gluten-free, vegans, vegetarians and halal meat diners, Nanee’s Kitchen serves up a rainbow assortment of traditional Indian-Pakistani dishes. Sabina and Danish Ahmad run the restaurant that they started in 2004 with their aunt, Tayyaba Khanum, preparing family recipes from her mother, Hamida. From her, Nanee’s borrows its flavors and also it’s name, Nanee’s (Grandma’s) Kitchen. Every day, visitors can choose from an array of vegetarian dishes, including favorites like chana masala, okra masala, coconut curried cauliflower, yellow dal, zucchini curry, and eggplant masala to name a few.
They also roast halal chicken and lamb in their traditional tandoor oven to make chicken and lamb tandoori, as well as popular dishes like chicken tikka masala, chicken korma, coconut curry chicken, and salmon curry. Their lassis—yogurt drinks flavored with mango, rose, or cardamom—have been written up in The Philadelphia Inquirer, and their baked samosas make for perfect snacks or lunches on the go. Most of their dishes are mild and you can add homemade hot, mild or sweet chutney to spice to taste.