The Indian Harvest adorns white tablecloths with north Indian curries, pilafs, and kebabs distinguished by myriad spices such as leaves of cardamom and bowls of mint or pickle chutney. Over 20 vegetarian dishes showcase the versatility of eggplant, cauliflower, and peas, as well as their ability to harmonize with lentils and avoid getting redfaced when infused with whole chiles. A clay oven known as a tandoor sizzles lamb, chicken, and shrimp at a high temperature to seal in marinade and keep cholesterol down, and provides the bellows to puff up rounds of seasoned, leavened naan bread. Wood panels cut with floral designs screen sections of tables and booths in the dining room, whereas views of the lake open up the banquet hall.
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