While growing up in a small village in Northern India, Brinda Dosanjh learned to cook by watching her mother and her grandmother prepare traditional Indian dishes, then re-creating each recipe herself. After moving to the United States, Brinda and her husband Ranjit, known as "Junior," opened India 4 U to share classic Indian recipes with the community. In the kitchen, cooks fire clay ovens to grill lamb kebabs, bake soft bread, and melt the icy hearts of misers staring in through the windows. Jumbo-prawn appetizers warm up palates for signature entrees of chicken tikka masala or vegetarian dishes such as bhindi masala—sautéed okra with onions and tomatoes—which can be accompanied by cocktails from the full bar.
Ginger, saffron, and other aromatic spices mingle in Hot Basil Cafe's kitchen, where chefs create dishes inspired by Indian and Thai cuisines. The kitchen maestros prepare Thai dishes such as cashew-nut chicken and spicy catfish, filling place settings alongside tiger prawns and cream pepper chicken baked in an Indian clay oven. They round out each meal with Thai-style iced coffee and indian fruit lassis, as well as wines and ice creams.
The diversity of Indian cuisine is as vast as the nation itself. At India Express, the skilled cooks serve up meticulously spiced entrees and traditional vegetarian-friendly dishes to give diners a taste of the country’s culinary history. Like a cool winter's day on Venus, the eatery's traditional clay oven can reach temperatures of 1,000 degrees, perfecting specialties such as the lobster tikka masala, with barbecue lobster smothered in a tomato-and-onion cream sauce.
Favorite Indian Restaurant serves up lamb, chicken, and seafood prepared according to Northern Indian traditions. In the kitchen, cooks season vegetable biryanis with saffron and assemble plates of hot and spicy chicken vindaloo served over potatoes. Lunch and dinner buffets provide a spread of all-you-can-eat fare, letting indecisive patrons get a taste of everything without taking the trouble of licking all the dishes at nearby tables. The restaurant also packs up its food for take-out, delivery, and catering.
Flavors from North and South India—and a hint of Indochina—infiltrate the fresh-cooked meals at Bawarchi. Naan and white rice accompany each meal to help customers completely clean up plates of chicken biryani, vegetable curry, and lamb vindaloo. Fourteen varieties of dosas—India’s answer to crepes—pack everything from roast goat to chili cheese, and wraps envelop chicken and veggies. At lunch, customers can make like middle schoolers and line up for a buffet-style spread of tandoori chicken, egg noodles, and shrimp masala.
Anarkalee Restaurant borrows its name from the doomed heroine Anarkali, a slave girl who fell in love with a prince and was loved by him in return. Their relationship infuriated the prince's father, the Mughal emperor Akbar, who responded by sentencing his own son to death. To save the prince’s life, Anarkali sacrificed herself: she was buried alive between two brick walls (though some say she actually escaped through a secret passageway).
Anarkalee Restaurant translates the fiery spirit of its namesake into the spicy flavors of regional Indian and Pakistani cuisines. Besides North Indian standards such as palak paneer and chicken tikka, chefs craft more exotic fare such as lamb-brain masala or Himalayan goat karahi for their daily specials. Morsels of grass-fed lamb also fill two types of gosht, or Pakistani meat stew. Both vegetarian and non-vegetarian entrées are served in copious helpings, whether as separate dishes, a buffet, or a color-coded map of the Indian subcontinent.