My favorite meat Indian recipe is so easy that it's embarrassing, but it gets rave reviews.
I use Nando's coconut curry sauce on boneless skinless chicken, which can be cooked on the BBQ or in the oven. That's it! If I'm feeling ambitious, I'll add in some veggies to the roasting pan.
My favorite Indian cookbook is Lord Kr-ishna's Cuisine, The Art of Indian Vegetarian Cooking by Yanuma Devi. She explains the many unusual ingredients and how to make many wonderful foods many of which you will never see at any restaurant. I got a British cookbook from the library titled something like Indian Food like the best Restaurants make that had all the standards you can get at any Indian place.
Here is a Chicken Tikka Masala Recipe given to me by the chef from Shalom Bombay
* 5 Tbs Oil
* 2 Medium Onions (chopped)
* 1 Tomato (chopped)
* Salt (1 Tsp)
* 1 Tablespoon Each of Coriander Powder, Red Chili Powder, Paprika
* 1 Tablespoon Fresh Ginger and Garlic paste (ground into a combined paste)
* 1 Tablespoon of Egg Shade or Orange Color Food coloring
* 3 boneless chicken breasts cubed
* 3 Tablespoons of Non Dairy Creamer
* 1 Cup Water
1 Heat Oil in Large Skillet. Brown Onions, Add Tomato and simmer for 5 minutes. Add Salt, red chile powder, paprika, coriander powder, and garlic/ginger paste. Simmer for 5 minutes.
2 Add 1 cup of water and food coloring. Add Chicken pieces, cook for 10 minutes, cdd Non Dairy Creamer and cook for 2-3 minutes.
3 Serve with Basmati rice.
I've found some nice recipes in "Madhur Jaffrey's Quick & Easy Indian Cooking." I particularly liked a very easy one called "Ground Chicken or Turkey (with Peas)," or "Murghi Ka Keema."
I also bookmarked a kosher Indian food site, though I don't think it's been changed or updated since I found it a couple of years ago. The site is http://www.koshercurry.co.uk
I have tried to go to more authentic Indian food sites, but I have never found one that seems to be "friendly" and usable by non-Indians. Every one I've found uses Indian terms for ingredients with no explanations of what they are. Even the ones with glossaries don't have all the terms I have tried to look up, and my emails to the various site owners has not proved successful; they have seemed more defensive than helpful.
Any recipe can be easily adapted, the primary milchig ingredients are milk/cream, butter and yogurt and you can use the parve versions of all. For milk/cream I'm partial to Mimicreme and for yogurt you can substitute Tofutti sour cream with some lemon juice mixed in. You don't need a lot of replacements with most dishes.
The OP is probably referring to Shalom Bombay which has locations in Teaneck and midtown NYC.
This list of kosher Indian cookbooks (or kosher cookbooks with Indian food in them) is from Rahel Musleah's website:
The Book of Jewish Food, Claudia Roden (Knopf)
Sephardic Cooking, Copeland Marks (Donald Fine)
Indian Jewish Cooking, Mavis Hyman (Hyman Publishing, London)
Madhur Jaffrey's World Vegetarian, Madhur Jaffrey (Potter)
The Sephardic Table, Pamela Twena (Houghton Mifflin)
A Fistful of Lentils: Syrian Jewish Recipes from Grandma Fritzie's Kitchen, Jennifer Felicia
Abadi (Harvard Common Press)
Around the World With a Skillet, by Flower Silliman (Morris Press)
Yeah, I had some questions but didn't give all the info. ;)
I'm familiar with both restaurants (Dakshin and Shalom Bombay) and have been to both places but I just wanted to get the OP's reply.
As far as books, I actually JUST ordered Indian Jewish Cooking by Mavis Hyman. I got it last week, and upon first glance, it didn't read like a traditional cookbook so it's a little off-putting. I can't say it's not good though; I haven't tried any of the recipes yet. Also, on first glance, the traditional dishes I find at restaurants don't seem to be in there...