Hello India is Portland's latest family-owned Indian restaurant. Located in the heart of Hawthorne Boulevard, we proudly serve India's favorite dishes.
Please ask about our Customer Loyalty Rewards Program.
Catering & Delivery is available for 35 people or more.
3500 SE Hawthorne Blvd
Portland, OR 97214
MONDAY - SUNDAY
11:30am - 2:30pm
5:00pm - 10:00pm
What is Tandoor? Tandoor is a traditional pitcher-shaped oven made of Indian clay which burns with charcoal fire. The slow & steady heat seals in the juices & flavors of meats & bakes them to perfection. Some Indian breads like Naan, Kulcha, Tandoori Roti are also baked in a Tandoor to give them distinct taste & smokey flavors.
Makhni means buttery and contains tomatoes cream butter and yogurt. This is post-partition creation by Punjabis in Delhi at Moti Mahal restaurant during 1950s.
Saag is an earthy dish that is rich in flavor, nutrients and color, reflecting the culture of the region. Mustard has been cultivated in the Himalayas for more than 5000 years. The dish is a rural one, and was prepared by farmers to provide energy to work in the fields, and maintain health.
VINDALOO A "vindaloo", a standard element of Indian cuisine derived from the Portuguese carne de vinha d'alhos (literally "meat in garlic wine marinade") A highly seasoned dish of Indian origin made from meat or seafood cooked in a sauce of vinegar, red chilis, garlic, tamarind, and spices
Mangalore is a port city in southern indian state of karnataka ,like much of the south, chilies, coconut,curry leaves, spices such as fenu greek mustard seeds and fennel seeds are the main players in this state ,however it is the act of toasting the coconut that givers distinctive flavors that gives to the curries of this region. So don't skip the important step on the road to authenticity.it is called malabar too.
The word "korma" is derived from Urdu Korma or Kormah, meaning "braise", derived in turn from Turkish kavurma, literally meaning "cooked meat". Korma (ÞæÑãå in Persian) has its roots in the Mughlai cuisine of modern-day India and Pakistan. It is a characteristic Moghul dish which can be traced back to the 16th century and to the Mughal incursions into present-day Northern India, Pakistan and Bangladesh. Classically, a korma is defined as a dish where meat or vegetables are braised with water, stock, and yogurt or cream added. The technique covers many different styles of korma.
The flavour of a korma is based on a mixture of spices, including ground coriander and cumin, combined with yogurt kept below curdling temperature and incorporated slowly and carefully with the meat juices. Traditionally, this would have been carried out in a pot set over a very low fire, with charcoal on the lid to provide all-round heat. A korma can be mildly spiced or fiery and may use lamb, chicken, beef or game; some kormas combine meat and vegetables such as spinach and turnip. The term Shahi (English: Royal), used for some kormas indicates its status as a prestige dish, rather than an everyday meal, and its association with the court.