The menu at Great India Café plays host to a wide variety of Indian delicacies, as well as a great number of words describing said variety. The dedicated chefs use only fresh and high-definition ingredients in each dish, starting with appetizers such as the ever-popular somosa ($4) and aloo tikki ($4.95). The wholesome, vegetarian aloo gobi ($9.95), made with cauliflower, potatoes, fresh tomatoes, ginger, green chili, and ground coriander ($9.95), is considered a suitable offering to the pharaoh atop the food pyramid. Great India Cafe boasts a savory take on the standard chicken tikka ($10.95), as well as a variation called green chicken tikka ($12.95), which incorporates cilantro, ginger, garlic, mint, and basil into the classic homemade sauce.
Karma's chefs craft dishes from scratch with locally sourced produce and an intricate understanding of artisanal Indian cuisine. While diners whet their appetites or build a replica of dining companions with samosas—vegetarian turnovers stuffed with potatoes and spices and served with homemade tamarind chutney ($4)—chicken and lamb curries ($11–$12) primp for their dinner debut in a traditional sauce made from tomatoes, onions, ginger, garlic, and ground spices. Chefs stuff crispy crêpes with spiced potatoes and dub them the masala dosa ($9), and 10 different naan breads roost in tandoor ovens ($2–$5). When dinner ends, servings of indian rice pudding with green cardamom, known as kheer ($5), wash down meals or accidentally ingested plates. A selection of traditional drinks, including mango lassi and masala chai ($3), supplements a variety of wines and beers, and crisp linens, a tranquil mural, and wood furnishings swaddle spice seekers as they sip.
Clay Oven Indian Restaurant’s traditional tandoor ovens bake sizzling poultry, seafood, and veggie dishes from a diverse menu. A daily lunch buffet and weekend champagne brunch let diners hover over a multitude of dishes infused with traditional spices, using their forks as divining rods. Cradled in gold-hued chairs, patrons complete culinary adventures by digging into indian rice pudding, traditional pistachio ice cream, or a giant stack of after-dinner mints in the shape of the Taj Mahal.
Swagat Cuisine of India lassos a tapestry of tastes to curb hunger with a menu of low-fat Indian food prepared in 100 percent vegetable oil. Warm up stiff stomach-based food processors with pre-meal stretches of samosa ($2.95) or vegetarian pakora ($3.95), a gaggle of cauliflower, potato, and spinach dredged in chickpea batter, fried golden brown, and painted with tomato chutney. The lamb korma ($10.95) curbs advancing appetites with a bill of lamb meat simmered tender in an elixir of cream, spices, and nuts. Saag paneer ($8.95), a blend of pureed spinach and cubes of paneer with onion, ginger, and spices, appeases vegetarians, and chicken tikka ($9.95) banishes marinated chicken to the depths of a tandoori oven before it gets a finishing drizzle of tomato-fenugreek-saffron sauce. Guests can anchor any meal with a side of aachar ($0.95), a traditional Indian mix of pickled vegetables bestowed upon victors of dal wrestling matches.
At Akbar Cuisine of India, the tandoors are always busy, whether they're puffing up naan and paratha breads or baking the spices into traditionally prepared lamb and chicken, as well as unusual house specialties. The grilled Chilean sea bass, one of the restaurant's most popular dishes, scintillates taste buds with herb-marinated slivers of fish. The unconventional twists on traditional flavors last through dessert, which can include mango cheesecake.
Chef and owner Avinash Kapoor pickles fresh chutneys each day. His staff also gives the pepper-lamb curry a hint of saffron and the prawns an unfounded rumor of coconut. The menu also features coco lamb, chicken tikka masala, and saag paneer. The made-to-order curries, in particular, make ideal diving pools for freshly baked roti.