You’re driving down South Monaco Parkway, maybe dodging a bit of that classic Denver traffic, and there it is. Taste of India. It isn't flashy. It doesn't have a neon sign that can be seen from space, and it definitely isn't trying to be the "hottest new fusion spot" in RiNo.
It’s just consistent.
Finding a reliable spot for Taste of India Denver Co is kind of like finding a good mechanic. Once you find one that doesn't mess up your order and actually understands what "Indian spicy" means versus "Colorado spicy," you stick with them for a decade. This place has been a staple in the Hampden/Southmoor area for years, serving as a sort of culinary anchor for a neighborhood that has seen plenty of businesses come and go.
What Actually Sets Taste of India Apart in a Crowded Market?
Most people go for the lunch buffet. It’s the classic move. But honestly, if you only judge an Indian restaurant by its buffet, you’re missing the point. Buffets are built for speed and mass consumption, but the real soul of this kitchen comes out when you order off the a la carte menu during dinner service.
There's a specific smell when you walk in. It’s that deep, earthy scent of toasted cumin and cardamom that has seeped into the walls over years of service. That’s a good sign. If an Indian restaurant smells like nothing, run.
The menu is massive. It’s almost intimidating. You’ve got your North Indian staples—the Tikka Masalas and the Saag Paneers—but they also lean into some Mughlai influences that give the sauces a richness you don't always find at the cheaper takeout joints. They use a traditional clay oven (tandoor) for the meats and breads, which is why the Naan has those perfect charred bubbles and the Tandoori chicken doesn't come out looking like it was boiled in red food coloring.
The Great "Butter Chicken" Debate
Everyone orders the Butter Chicken. It’s the "gateway drug" of Indian cuisine. At Taste of India, the Murgh Makhani is interesting because it isn't just a sugar bomb. A lot of places in Denver tend to over-sweeten their tomato-based sauces to appeal to a broader palate, but here, there’s a distinct tanginess. You can taste the fenugreek (methi). It gives the dish a slightly bitter, maple-like undertone that cuts through the heavy cream.
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If you want to step up, go for the Lamb Rogan Josh. The meat is usually tender enough to break with a fork, and the gravy has that deep mahogany color that tells you the onions were caramelized for a long time.
The Logistics: Location and Vibe
It’s located at 901 S Monaco Pkwy. The parking lot is shared with a few other businesses, and it can be a bit of a squeeze during peak hours. Don’t expect a "fine dining" white-glove experience. The decor is traditional, maybe a bit dated by modern minimalist standards, but it’s clean and comfortable.
People come here for family dinners. You’ll see tables of six or eight people passing around giant baskets of Garlic Naan and sharing bowls of Daal. It’s loud in a good way. It feels lived-in.
Understanding the Spice Levels
Let’s be real about the heat. Denver has a weird relationship with spice. Taste of India generally plays it safe if you don't specify, but if you ask for "Level 5" or "Indian Hot," they will actually take you seriously.
- Mild: Safe for kids or those who think black pepper is aggressive.
- Medium: A nice tingle that lingers but won't ruin your night.
- Hot: You’re going to need more water and probably an extra order of Raita.
- Extra Hot: Only for the brave or the reckless.
The kitchen is pretty consistent with these levels, which is more than I can say for some of the newer spots downtown where "Hot" sometimes means "mild" and other times means "call the fire department."
Why the Lunch Buffet is a Local Institution
I know I said the a la carte menu is where the soul is, but we have to talk about the buffet. It’s one of the few remaining spots in the city that offers a high-quality spread for a reasonable price.
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The rotation usually includes:
- A solid Chicken Tikka Masala.
- Vegetable Pakoras that aren't too oily.
- At least two vegan-friendly lentil or chickpea dishes.
- Fresh fruit and that neon-pink rice pudding (Kheer) for dessert.
The key to a good buffet is turnover. Because this place stays busy, the food doesn't sit under heat lamps for three hours. The pans are refreshed constantly. If you see the Saag Paneer pan looking low, just wait five minutes. A fresh, steaming batch will be out shortly.
Dietary Restrictions and Vegan Options
One thing Indian food does better than almost any other cuisine is catering to vegetarians and vegans without making it feel like an afterthought. Taste of India is no exception.
The Baingan Bharta—roasted eggplant mashed with peas and spices—is a standout. It has a smoky flavor that mimics meat so well you won't even miss the chicken. Most of the vegetable dishes can be made vegan if you ask them to hold the ghee (clarified butter), though you should always double-check with the server just to be sure.
They are also generally good about gluten-free options. Since most of the sauces are thickened with onions and nuts rather than flour, you have a lot of choices. Just stay away from the Naan and the Samosas, obviously.
Comparing Taste of India to Other Denver Spots
Denver’s Indian food scene has grown. You’ve got Little India, which is the big name everyone knows. You’ve got the high-end spots like Mehak in Cherry Creek. Then you have the hole-in-the-wall gems in Aurora.
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Taste of India sits right in the middle.
It’s better than the generic mall food court stuff, but it’s more accessible and affordable than the "date night" spots in the city center. It’s the kind of place you go when you don't want to get dressed up, you just want a massive plate of Vindaloo and a quiet corner to eat it in.
Some regulars swear by the Biryani. The rice is fluffy, and they don't skimp on the saffron. Others say the appetizers are the real stars—specifically the Vegetable Samosas. They’re huge. The crust is thick and flaky, and the potato filling is seasoned heavily with coriander seeds.
Practical Tips for Your Visit
If you’re planning to go on a Friday or Saturday night, maybe give them a call first. While they usually have space, it can get backed up with takeout orders. Speaking of takeout, they package things well. Nothing is worse than getting home and finding a puddle of Tikka sauce at the bottom of the bag. They use those sturdy plastic containers that actually seal.
Also, don't sleep on the Mango Lassi. It’s thick, cold, and acts as a perfect fire extinguisher if you accidentally ordered your food too spicy.
What to Order: A Quick Cheat Sheet
- For the First-Timer: Chicken Tikka Masala, Garlic Naan, and an order of Samosas.
- For the Adventurous: Goat Curry (on the bone for more flavor) or the Fish Vindaloo.
- For the Vegetarian: Malai Kofta (vegetable dumplings in a creamy sauce) or Aloo Gobi.
- The "Secret" Win: The Onion Bhaji. It’s basically Indian-style onion rings, but way better.
Final Thoughts on the Taste of India Denver Co Experience
This isn't just about food; it's about a business that has survived the ups and downs of the Denver economy by just doing one thing well. They don't have a TikTok-famous chef. They don't do "deconstructed" anything. They just serve honest Indian food.
Is it the absolute "best" in the entire state? That’s subjective. But for a lot of people living in SE Denver, it’s home. It’s reliable. It’s the place you go when you’ve had a long day and you just need something warm and comforting.
In a city that is changing as fast as Denver, there is something deeply satisfying about a place that stays exactly the same. The flavors are still bold, the portions are still generous, and the service is still polite.
Actionable Next Steps for Your Visit
- Check the hours: They typically close for a few hours between lunch and dinner (the "nap time" for many traditional Indian restaurants), so make sure they’re actually open before you drive over.
- Go for the lunch buffet if you want to sample 10+ dishes for a flat price, but arrive before 1:00 PM to get the freshest selection.
- Request "Indian Hot" only if you have a high tolerance for serrano and habanero-level heat; otherwise, stick to "Medium-Hot."
- Join their loyalty program if they have one active, or check their website for mid-week takeout specials which often pop up on Tuesdays or Wednesdays.
- Park in the back if the front slots on Monaco are full; there's usually extra space around the corner of the building.