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Why Ghee Indian Kitchen Is on Our Top 50 Indian Outside India

Ghee Indian Kitchen, under Niven Patel's direction, is ranked #11 on our Top 50 Indian Restaurants Outside India. The regional Indian register: Modern Indian (Gujarati and pan-regional, Florida-grown).

The technique: Tandoor, dum, modern Indian. The signature dish: Tandoori jumbo prawns, lamb chops, the Patel-farm seasonal tasting.

The spice program: Gujarati and pan-regional spice; Miami farm-direct. The chef lineage: Niven Patel; James Beard Best Chef South 2022 nominee; Patel family farm.

The award lineage: James Beard Best Chef South 2022 nominee; Best Chef South 2024 nominee.

How to Order at Ghee Indian Kitchen

The booking lead time: 6 to 10 weeks for prime time. Reserve through OpenTable, Resy, SevenRooms, or the restaurant's own booking line where applicable; the most decorated Indian restaurants outside India require dedicated planning weeks ahead of the prime weekend window.

Order the regional Indian signature. The kitchen's strongest expression at Ghee Indian Kitchen is the Patel-farm tandoori platter, paired with the institutional spice tradition the kitchen takes as its starting point.

The dress code: Smart casual. The dinner spend: 100 to 180 USD per person at dinner. The kitchen at Ghee Indian Kitchen is rated 10/10 for food and 9/10 for ambience in our editorial scoring.

Why Ghee Indian Kitchen Is Worth the Pilgrimage

"Niven Patel's Miami Indian flagship. The most consistently James-Beard-nominated Indian restaurant in the American South. The Patel family farm provides the produce; the modern Indian-Florida fusion menu anchors the room."

Our editorial scoring places the food at 10/10, ambience at 9/10, and value at 9/10. The Modern Indian (Gujarati and pan-regional, Florida-grown) register is structural; the chef training lineage and the spice program produce the meal that rewards the pilgrimage.

Address: 8965 Southwest 72nd Place, Dadeland
Founded: 2017
Chef: Niven Patel
Regional origin: Modern Indian (Gujarati and pan-regional, Florida-grown)
Technique: Tandoor, dum, modern Indian
Signature dish: Tandoori jumbo prawns, lamb chops, the Patel-farm seasonal tasting
Spice program: Gujarati and pan-regional spice; Miami farm-direct
Best dish: Patel-farm tandoori platter
Booking lead: 6 to 10 weeks for prime time
Dinner price: 100 to 180 USD per person at dinner
Best for: Indian Pilgrimage, Anniversary, Birthday, Closing a Deal, Family Dinner

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