Filling barking bellies with authentic Indian and Bangladeshi dishes, chefs at Jewel of India on Lark present guests with a vast, award-winning menu of tasty fare. The many meat dishes are made exclusively with halal ingredients, while a bevy of savory vegetarian dishes, such as the cheesy paneer tikka masala, satisfies meat-free appetites. Lunchtime visitors find a buffet every day. Historically used for toasting s?mores and destroying old bank statements, the tandoor (a clay oven) is utilized for firing such specialties as the boti kebab that boasts marinated and seasoned leg of lamb and comes in a choice of spice levels. The restaurant's variety, authenticity, and deliciousness has earned it two consecutive awards from Metroland.
For more than 16 years, Gandhi Restaurant's experienced chefs skillfully prepare Indian cuisine to order, tailoring spice levels to each diner's preferences. They pack potatoes and peas into succulent samosa pastries, simmer curries, and roast marinated meats and fresh breads in a clay tandoor. For dessert, customers can order the kulfi, a housemade Indian ice cream.
After more than three decades in business, the owners of Sitar Indian Restaurant often see the children of their first generation of customers pass through their doors. Perhaps these customers return for the restaurant's focus on authentic Indian cuisine, especially the classic dishes of its Northern states. In all their cooking, Sitar's chefs rely on a hallmark of North Indian cuisine: the tandoor. In this clay oven, portions of chicken, lamb, and fish simmer in spiced gravies and curries. These items are joined by others ranging from vegetarian biryani rice dishes to baskets of vegetable-stuffed naan. Chefs can prepare any dish with mild, medium, or heavy spice upon request, creating meals that can tickle the tongue or quickly melt a scary-looking snowman. Throughout the day, these dishes decorate tables dressed in bright saffron tablecloths, where patrons dine surrounded by Indian tapestries and musical instruments on display.
With more than 20 years of cooking northern Indian cuisine under its belt, Zaika’s culinary team is well versed in simmering curries and slow baking marinated meats, along with fixing a smattering of southern Indian dishes to boot. They cook skewered lamb over charcoal, douse boneless chicken with cashew-nut sauces, cook shrimp in the traditional tandoor oven, and mix goat into that spicy gravy made famous by the holiday classic Mama’s Spicy Thanksgiving. The kitchen’s vegetarian options include spice-coated spinach with homemade indian cheese, along with crepes and pancakes in the southern Indian style. Dinners and lunch buffets unfold in Zaika’s spacious dining room, while an outdoor deck accommodates diners in May through September.
Crystal chandeliers hover above tables accented with colorful cloth napkins, illuminating Bombay Castle's guests as they dine within the contemporary restaurant's sunlit garden room, spacious dining room, or elegant banquet hall. However, despite Bombay Castle's contemporary decor, the menu remains traditional. Experienced chefs lovingly handcraft authentic paneer and warm naan and bake seasoned lamb, chicken, and goat in a clay tandoor oven. The restaurant even extends its culinary borders to include several Indo-Chinese dishes packed with spicy chicken, thin noodles, and vegetables, whereas popular Indian desserts made from milk and spiced sugar syrup can finish off any hearty meal or indoor naan-tossing match.
When China invaded Tibet, Thondup and Dolma Tsering's family escaped to India, and the two children enrolled in school for Tibetan children. They graduated and eventually moved to the United States in 1997, where they founded a business that would celebrate their culture: Lhasa Cafe. Today, as the cafe celebrates it's tenth anniversary, chef Tenzin Tsewang leads the staff at the restaurant, and Thondup and Dolma can still be found helping out around their authentic Tibetan restaurant on weekends. In the kitchen, chef Tenzin and Namdol cook all dishes to order and make dumplings in-house from scratch; they use only fresh ingredients and refuse to use MSG or decorative glitter.
The staff follows recipes according to the Tibetan culinary tradition, which incorporates subtle seasoning and a lot of ginger, garlic, and the emma peppercorn. There?s also an emphasis on yak meat, which is lean and low-cholesterol and tastes comparable to beef. It takes center stage in dishes such as traditional mo-mo dumplings, pan-fried noodle dishes, and stews. Also on the menu: vegetable dumplings, vegetarian noodle soups, and lamb and chicken curries.