The Jaipur’s kitchen originally opened its doors back in 1992, and since then it’s finely tuned a vast menu of Northern Indian cuisine. To boot, since 1999, it’s also presented a selection of American fusion dishes. In the deep-purple dining room, rendered beautiful by sprawling murals, the staff serves the chef’s specials. This specialty selection of fusion plates includes indian crab cakes in a yogurt and sour-cream sauce, as well as grilled lamb sirloin cooked with a flavorful spice rub and served with roasted-tomato chutney. The in-house brewery crafts a variety of beers to complement the cuisine, including jalapeño ale, an IPA, and a nut-brown ale. Additionally, The Jaipur offers more than nine wines by the glass and 180 wines by the bottle, enough bottles of wine to make the Sahara a fruity swimming pool.
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