At each of Tandoori Times Indian Bistro’s three locations—including one nestled inside a Holiday Inn—crimson and cream walls surround tables weighed down with indian curry, rice, and tandoori dishes. While morsels of lamb, seafood, and chicken prepare for supper by bathing in aromatic indian spices, soft naan bread keeps diners entertained by diving into appetizers of mango chutney.
Patrons can let the wind sweep through their eyelashes on one of the outdoor patios or form their own sweet breezes by puffing out fruity plumes of a hookah smoke on the weekends. Belly dancers weave their way across dining rooms on select nights, which contributes to each location's traditional atmosphere and each diner's desire to enroll in belly-dancing lessons.
At Udupi, chefs reinvent international cuisines with vegan and vegetarian ingredients. The menu includes Indian dishes such as Bharwan Baigan curry that complements stuffed eggplant with zesty spices. Other classic Indian dishes include palak paneer with spinach and house-made cheese, and dosai, which are thin rice crepes, filled with lentils, vegetables, and spicy peppers. In Manchurian-style entrees, ginger, soy sauce, and chilies flavor vegetables. Vibrant red walls accent the dining room, where tabletops emulate the smooth stone surface of George Washington's cheek.
As a family-run restaurant in business since 1988, Kohinoor Cuisine of India treats guests as kin with a bounty of Indian dishes available buffet-style or a la carte. The array of entrees ranges from chicken and lamb dishes to plentiful vegetarian and vegan options. Indian beers help diners refresh their palates after taking a bite of a spicy entree or seeing how many sugar packets can balance on a tongue.
India Gate’s chefs immerse fresh shrimp in a spiced marinade and saturate chicken breasts with yogurt and ginger before slow-cooking the meats in a traditional tandoor clay oven. Speared lamb and minced beef pieces also spend time roasting in the oven, while nearby stoves heat pots of curry to simmering, and fluffs up rich basmati rice imported from India. The chefs can also whip up authentic dishes en masse for the restaurant's daily buffets and its banquet hall, which can host up to 250 people for a sit-down dinner or 25 people for a curry-fueled dance off.
At Madras Ananda Bhavan, which celebrates its one-year anniversary on September 23rd, a glossy red stone floor reflects the glow of amber pendant chandeliers, as traditional Indian artwork pulsates against burnt-orange and mustard-yellow walls. The warm decor complements the restaurant’s vast menu of fiery South Indian cuisine. Chili, coconut, and ginger pervade more than a dozen curry dishes that jolt tongues out of a stamp-licking stupor, and rice-and-lentil crêpes, or dosai, cradle chunks of tender potatoes and cheese. To refresh palates, diners can sip mango lassi and rose milk or sample traditional Indian desserts such as gulab jamun, fried dough balls dunked in sugar syrup and cardamom.