Located in the Silk Road Style Street, the exterior wall is made of ultra-high marble columns and a log pattern dome to create a magnificent atmosphere; Push the door and enter, the Indian aromatherapy slowly hits in, the blue veil looms, and the eyes are full of colorful sculptures, tablecloths and pillows; The TV is constantly playing the signature song and dance, and the saris-clad actresses dance neatly and charmingly, this is the Red Fort, which specializes in Indian cuisine.

Indian cuisine is famous for its curry, and the combination of rich spices is the soul of its taste. The owners and chefs of Red Fort are all from India, serving both highly authentic Indian dishes and adapted dishes based on the tastes of Xi'an diners.

Butter chicken is more of a northern Indian flavour, with the chicken pre-grilled in butter and butter, complemented by tomato and onion curry. The Indian stewed lamb is made according to the Kashmiri method, and the minced lamb is mixed with cinnamon, cardamom, cloves and saffron to give it a strong spice flavor. The yogurt stew uses a lot of yogurt and cheese as a sauce for a sweet and greasy taste. The three-course dishes are authentic, but many diners report that the taste is unacceptable.

In contrast, Indian Hot and Sour Chicken and Chicken Marsalad are improved dishes that have gained more attention from diners. Both dishes are made with Masala curry, which is made with a lot of chili powder on the original flavor, which is spicy and refreshing. The difference is that the former is cooked directly with raw chicken, while the latter is grilled in a charcoal oven, and the chicken skin still retains a hint of burnt crispiness and smoky flavor.

Most of the service staff in the restaurant are from India, smiling and polite, and Chinese communication is barrier-free.