Indian cuisine is as varied as the country itself. The Oven specializes in Tandoori cooking and Northern Indian cuisine.
The Tandoor is a special clay oven which uses an open flame. Chicken, shrimp and fish are first marinated in a yogurt and spice mixture and then cooked quickly in the high temperatures of the Tandoor to seal in the rich flavors and assure the tenderness of the meat. The Tandoor is also used to bake our breads which are all made by hand by our chefs.
Northern Indian cuisine, perhaps the richest and most lavish of the country, features Moghul cuisine which derives it s reputation from the superb variety of its lamb dishes.
Although Indian cooking uses a wide array of spices such as cumin, turmeric, coriander, cloves and cardamom as well as cayenne pepper, garlic and ginger, not all dishes are “spicy”. Each dish has its own distinct flavor and combination of spices.
A typical North Indian meal would consist of chappatis, parantha or pooris (unleavened flat breads), pilafs, dals, curries that are mild and made in ghee, thick, creamy dals, vegetables seasoned with yogurt or pomegranate powder, lots of greens like spinach and mustard greens cooked with paneer, north Indian pickles, fresh tomato, mint, cilantro chutneys and yogurt raitas.
The Oven has been dishing up great food for over 20 years. Excellent, high quality service, and an atmosphere full of ambiance makes for an incredible dining experience at the Oven. come in and relax and dine.
The Oven the recipient of the Award of Excellence in Wine Spectator magazine.
The Oven - History:
Ngawang, the owner of The Oven, comes from Bhutan, home of the Himalaya mountains, located between India and China. Violent storms from the Himalayas are the source of the country's name which translates as Land of the Thunder Dragon.
While growing up in Bhutan, Ngawang learned and mastered the art of cooking. He brings a unique style to the dishes at The Oven, subtle nuances that transform the traditional Indian food into something special.
He came to America in 1979, to New York city where he worked as a chef in a Indian restaurant. In 1988 he came to Lincoln where he was the head chef for The Oven, the first restaurant in the "new" haymarket district. The Oven was the first restaurant in this historic place and has been serving traditional as well as the new fusion menu items all along..
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