This Off-Grid Michigan Indian Kitchen Turns Out Naan Locals Say Chicago Can’t Compete With

Dusk settles over Main Street and the smell reaches you before the door does, smoke from the tandoor, warm cardamom, a trace of toasted cumin drifting out onto the sidewalk.

Inside Shalimar at 307 S Main St, the room hums with the confidence of a place that has fed Ann Arbor for years without needing to explain itself.

I’ve watched lunch regulars move through the buffet with practiced precision and come back at night to argue heat levels with real conviction.

Naan arrives blistered and soft at once, the kind you tear instead of cut.

The sauces cling, the spices speak clearly, and the prices stay grounded.

This is a kitchen that rewards attention to texture and timing as much as appetite.

These notes are for navigating the little choices, when to go, what to lean into, and how to let the meal unfold the way this room does best.

Time Your Visit For Peak Tandoor Heat

Heat rolls from the clay oven as dinner service begins, and the first rounds of naan catch that intensity in their smoky, blistered edges.

The room fills fast at Shalimar on 307 S Main St, helped by a long-standing reputation and a menu built around Northern Indian and Mughlai staples.

Breads arrive soft at the center and structured enough to scoop the creamier gravies without breaking.

Ordering naan alongside a saucy dish keeps the pairing intentional, especially when the oven is running at full focus.

Ask for your bread to land with the mains to preserve its warmth, and add onion kulcha if you want a firmer chew.

Doubling up on bread is easy in the $10–$20 range, and sharing two types reveals the contrast in char.

Work The Lunch Buffet Like A Pro

Steam drifts from the buffet in a quiet plume that carries fenugreek and cumin into the room as trays rotate through fresh batches.

Weekend pricing rises slightly, but the value holds because the curries, rice, and occasional dessert stay consistently hot.

Shalimar’s downtown buffet draws repeat visitors who praise the temperature control and steady rotation of Northern-leaning dishes.

You will usually find chicken tikka masala, a dal, something vegetable-based, and at least one item with tandoori influence.

Start with small spoonfuls from each tray so you can decide what deserves a return trip without overloading early.

Keep naan nearby to test how well each sauce clings, and pair with mango lassi if you want a cooling counterpoint.

Dial Your Heat Level Thoughtfully

Start by tasting the base sauce so you can feel its balance before adjusting spice.

Some dishes lean gentle, and powdered chili at the table shifts the flavor more than the heat itself.

Shalimar’s Northern-tilted menu builds richness through tomatoes, onions, and garam masala rather than aggressive spice.

A few reviews of this Ann Arbor spot note mismatches in heat expectations, often solved by clearer communication with staff.

Ask for medium hot in creamier dishes and push higher on dry grills like tandoori or tikka.

Skip the post-table chili additions and let the kitchen blend heat directly into the sauce for better coherence.

Pair Naan With Sauce Textures, Not Just Flavors

The structure of the bread matters as much as the flavor, and plain naan offers a soft base for richer gravies.

Onion kulcha adds chew that grips thinner sauces more effectively without collapsing.

Garlic naan catches the smoky drippings from tandoori items especially well when dragged across the plate.

Shalimar’s oven pace shifts with crowd size, so breads arrive rapid-fire when the room is calm and slower during heavy traffic.

Alternating between two breads reveals subtle differences in char, salt, and texture that change how sauces land.

Keep one basket covered and one open so the pieces hold their structure, and finish with a clean slice to read the char alone.

Mind The Clock On Busy Nights

A full room stretches pacing here, and appetizers can drift when the kitchen juggles both dine-in and takeout orders.

The Ann Arbor location sits on a narrow Main Street footprint, so timing shifts with campus crowds and weekend traffic.

Dinner begins at 5 PM, and early tables see the smoothest pacing before the rush settles in.

A 4.1-star average reflects flavorful food paired with occasional timing variability.

Reserve ahead if you can and place your full order at once so the meal lands with more predictability.

Arrive with a buffer if your night includes a movie or show, and the experience reads relaxed rather than delayed.

Spotlight The Tandoori Marinade

Yogurt, lemon, and warm spices settle into the chicken before it meets the heat, giving the meat a sunset-red color without overwhelming it.

The first bites show coriander and cumin, followed by a soft smoky finish from the tandoor.

This marinade anchors Shalimar’s Mughlai lean, connecting grilled platters to the breads and creamier sauces.

A platter built around this preparation lets you explore sides and mains without palate fatigue.

A squeeze of lemon at the table brightens the edges and lifts the charred notes.

Pair with cucumber raita for contrast and consider sharing a platter so you can still order a saucy dish afterward.

Lean Into The Mughlai Comforts

Richness defines the comfort dishes, built from slow-cooked onions, tomatoes, cream, and spices that settle into a layered warmth.

These plates cling to rice and bread in a way that encourages slow eating rather than rushing through.

Shalimar states its Northern Indian and Mughlai identity directly, and familiar anchors like korma, dal, and tikka arrive consistently.

Prices keep these dishes accessible without shrinking portions or flavor.

Balancing one creamy dish with a tomato-brighter option helps the meal stay lively.

Save the final piece of naan for sweeping the plate so you catch the last ribbon of sauce.

Hydrate Smart With Lassi Or Lemonade

Mango lassi here leans thick and almost spoonable, making it a strong partner for the spicier or smokier dishes.

Lemonade offers a cleaner reset if you want something sharp between bites without dairy richness.

Reviews often mention staff remembering drink preferences, which adds to the restaurant’s sense of rhythm.

Alcohol is available, but many meals already carry enough flavor to stand strong without it.

Water plus one shared lassi is a smart pairing for a table of two or more.

If the lassi resists a straw, treat it like a soft dessert and enjoy it with the spoon.

Use Rice To Test Sauce Balance

Plain basmati reveals how a sauce behaves before bread adds its butter and char.

A small spoonful over rice shows sweetness, acidity, and spice more directly.

Shalimar maintains separate, fluffy grains that support the Northern canon without clumping.

The buffet replenishes rice frequently, and plated dinners portion it with care.

Using rice as your calibration tool helps you decide whether to raise heat, add lemon, or adjust pairings.

Alternate rice and bread bites to read texture more accurately, especially when sharing multiple dishes.

Plan For Allergies With Extra Care

Allergy-sensitive diners should approach with caution because cross-contamination is possible in such a compact kitchen.

Shalimar’s menu includes a disclaimer noting that shared tools and surfaces may expose dishes to dairy, nuts, or gluten.

Online reports note mixed experiences, including severe reactions in rare cases.

Calling ahead at +1 734-663-1500 allows for clearer communication and helps you make an informed decision.

If allergies are severe, consider alternatives that guarantee dedicated preparation space.

When dining in, keep epinephrine nearby and request full ingredient details before placing your order.