At the time, the months-old restaurant – the first for Owner/Chef Abhay Thapar – was small, seating only 49. But business quickly flourished. The space soon became “way too congested” explained Thapar, so he expanded into the adjacent storefront in the small strip mall downtown. Today, Flavors spaciously accommodates up to 88 diners.
Most Indian restaurants offer Northern Indian cuisine featuring flavorful curry sauces for meats, poultry, seafood or vegetables; served with breads like naan, a soft flatbread baked in a tandoor clay oven. Southern Indian cuisine is spicier and traditionally served with rice and lentils.