The chefs at Swagath Indian Restaurant assemble a menu of meatless Indian specialties cooked with healthy ingredients and robust, exotic flavors. Reaching for organic and seasonal items whenever possible, chefs roll up crepe-like dosas made from a variety of grains and top them with anything from chutney to curry to onions sliced as thin as sitar strings. Thicker South Indian pancakes, or uthappam, come studded with cheese, chilies, or veggies, and rice dishes arrive seasoned with tamarind, raw coconut, or fresh homemade yogurt. More than a dozen entrees showcase stars of the crisper draw, such as cauliflower, eggplant, okra, or peas, and a trio of garlic- and onion-free dishes cater kindly to kissing-booth employees.
Each region in India boasts its own staple dishes. At Banjara Indian Cuisine, the chefs mix spices from each region to create a subtle blend of India?s flavors. The resulting dishes include vegetarian dumplings simmered in cinnamon and nutmeg, and lamb cooked with ginger and curry leaves. And just like many households in India, Banjara has a traditional clay oven that reaches extremely high temperatures to seal in the flavor of naan and chicken marinated in spiced yogurt. The chefs can also supersize orders when catering gatherings celebrating weddings, birthdays, and growth spurts.