For those seeking an authentic culinary experience with a unique flair, I encourage you to visit Indian Delight in Ocean Springs, where you will embark on an immersive voyage through the diverse and vibrant flavors of India.
Gautam Nautiyal, the driving force behind Indian Delight, began his culinary career by earning a degree in hotel management in Mumbai. After spending time at the prestigious Hyatt Regency in New Orleans, he branched out on his own with a commitment to preserving Indian flavors — launching Indian Delight in 2021 in Hattiesburg.
MORE THAN A MEAL
Following his success upstate, Nautiyal brought his concept to the Coast in November 2023, where it has been embraced by the Ocean Springs community and quickly become a must-visit destination.
“Tourists and locals alike should experience Indian Delight for an unparalleled culinary journey,” Nautiyal says. “With a commitment to infusing freshness into every aspect of the dining experience, it stands as the highest-rated Indian restaurant in Mississippi, promising exceptional quality and authenticity. We offer more than just a meal; we provide a cultural immersion — allowing patrons to savor the flavors of India without leaving the state.”
The restaurant’s interior design whisks diners away to India, as every detail has been meticulously crafted to honor the country’s rich heritage. Most notably the chairs, which were sourced from the royal city of Rajasthan, add an elegant touch. The ambiance is a wonderful complement to a wide variety of dining options. From chicken, lamb, goat, fish and shrimp for meat lovers to a substantial selection catering to vegetarian preferences, there’s something to satisfy every taste. The menu features more than 30 vegetarian dishes, as well as vegan and gluten-free options for those with dietary restrictions.
“In our culinary philosophy, diversity is key,” Nautiyal says. “We take pride in offering a menu that caters to all palates and preferences. Whether you savor the subtle flavors of our mild dishes like korma or crave the fiery kick of our vindaloo, we have something to tantalize your tastebuds.”
“In our culinary philosophy, diversity is key,” Nautiyal says. “We take pride in offering a menu that caters to all palates and preferences. Whether you savor the subtle flavors of our mild dishes like korma or crave the fiery kick of our vindaloo, we have something to tantalize your tastebuds.”
BURSTS OF DIVERSE FLAVORS
Eager to sample a variety of flavors, my fiancé, Lauryn, and I started our culinary adventure with the assorted non-veg platter. The platter boasted a playful assortment that included crispy chicken pakora, which features chicken strips dipped in a chickpea batter and Indian spice; an aromatic fish amritsari, which are strips of fish fried in chickpea flour with Indian spices; a spicy shrimp chili; and the whimsical tossed chicken lollipops, which are fried, bone-in chicken wings flavored with ginger and soy and tossed in a chili sauce.
The platter was accompanied by a duo of chutney dipping sauces: a refreshing mint and a spicy tamarind. Each bite was a burst of Indian spices and textures. While I found myself particularly drawn to the shrimp chili and the delectable chicken lollipops, Lauryn enjoyed the flavorful chicken pakora. Already planning our return, we’re eager to explore the assorted veg platter next time.
During our meal, we enjoyed a drink called mango lassi. Similar to a smoothie, it is crafted from mango puree, yogurt, milk and a touch of sweetener. It serves as a great way to temper the heat of spicier dishes.
For our main course, we indulged in a flavorful array of dishes. The shrimp tikka, which we were told is like Indian barbecue, is marinated for 12 hours, then cooked in a traditional clay oven called a tandoor. This results in tender bites bursting with flavor.
We also delighted in the mix biryani, a rice dish combining chicken, lamb and shrimp, that was described to us as an Indian rendition of jambalaya or fried rice. The bowl was accompanied by raita, a cooling yogurt sauce with shredded cucumber, carrots and freshly chopped mint leaves, that proved perfect for balancing the spices.
Our feast continued with the chicken achaari, a north Indian curry served with Basmati rice. We used our plate of cheese naan, freshly baked Indian bread stuffed with mozzarella cheese, to sop up the spicy mixture.
ALREADY PLANNING A RETURN
Finally, we indulged in the dessert plate that showcased four distinct treats. My top picks were the kheer, a sumptuous Indian rice pudding slow-cooked with almonds and raisins, and the gajar halwa, a traditional dessert of carrots simmered in sweetened milk and butter. Lauryn particularly enjoyed the galub jamun – cheese curds deep fried and topped with honey and sugar syrup.
The fourth item, called rasmalai, takes cheese curds and steeps them in clotted cream infused with cardamom and saffron for 24 hours, which made for an interesting treat. The sampler provided a sweet and satisfying conclusion to our dining experience, and we can’t wait to return to try new dishes.
“Indian Delight is more than just a restaurant; it’s a culinary journey that transports diners to the vibrant streets and regal palaces of India right in the heart of Mississippi,” Nautiyal says. “From our commitment to infusing freshness into every dish to our dedication to preserving the authenticity of Indian cuisine, every aspect of our establishment reflects our passion for providing an unforgettable dining experience.”
Indian Delight is open Sunday through Thursday from 11 a.m.-9 p.m. (closed Tuesdays), and Friday and Saturday from 11 a.m.-10 p.m. Every six months, the restaurant introduces new dishes, and there are plans to offer Indian-style cocktails and wine pairings soon.
IF YOU GO
Indian Delight
6615 Washington Ave., Ocean Springs, MS
(228) 334-5066
www.indiandelightms.com
www.facebook.com/indiandelightos