Our motto is “Fine Indian Cuisine”, but you don’t have to take our word for it.

Check out some of the awards we have won, as well as some of the wonderful articles we have had written about us!

Shalimar Louisville

Best of Louisville 2010

Voted Best Indian Restaurant – Louisville Magazine

Shalimar Louisville

Best of Louisville 2010

Voted Best Indian Restaurant – LEO Magazine

Shalimar Louisville

“…plaques…announce this place as the ‘best Indian Food’ in town year after year” – Steve Kaufman

The Voice Tribune, 05/14/2009

 

Shalimar Louisvlle

Best of Louisville 2008

Voted Best Indian Restaurant – Louisville Magazine Reader’s Choice

Shalimar Louisvlle

Best of Louisville 2008

Voted Best Indian Restaurant – Louisville Magazine

Shalimar Louisvlle

“Let’s say you’re pursuing the best-tasting chicken wings in the whole world…those would be the chicken wings from Shalimar”

Courier Journal, 10/25/2006

 

Shalimar Louisvlle

Best Saag and Aloo Mattar

Louisville Magazine - 02/2007

Shalimar Louisvlle

14 Cheap Eats

Louisville Magazine, 02/2007

Shalimar Louisvlle

“Shalimar’s Malai Kofta may be difficult to make at home, but it’s worth the effort” – Ron Mikutak

Courier Journal, 10/25/2006

 

Shalimar Louisvlle

Should I indulge in the melting richness of the meats…or opt for the purer, sharper flavors of vegetarian items” – Marty Rosen

Courier Journal, 7/15/2006

 

 

Shalimar Louisvlle

 

Hottest Restaurants in the Louisville Area

Louisville Magazine - 10/2006

Shalimar Louisvlle

 

“The splendid lunch buffet set up at Shalimar…is a great way to sample India’s Punjabi cuisine.” – Stephen Hacker

Louisville Magazine, 11/2001

 

Shalimar Louisvlle

“Lamb Saag was loaded with tender chunks of meat… complimented by the savory spinach in which it had been cooked.” – Susan Reigler

Louisville Magazine, 11/2001

Shalimar Louisvlle

“Shalimar is a ‘Great Place’ for Indian Food.” – Dan Goodman (Vegetarian Style)

LEO, 03/2000

Shalimar Louisvlle

 

“The delicately tender cubes of chicken and…lamb were marinated in highly flavorful sauces, and cooked in a tandoor.” – Christa Hoyland

Evening News, 02/02/2000