Curry is a major player in the kitchen at India Garden Restaurant, but it's not the powdered curry that you'll find in a grocery store. Here, "curry" means zesty vindaloo and tikka masala sauces freshly blended and spiced to each guest's preference. These sauces typically dress plates of lamb, shrimp, and chicken roasted in a clay tandoor oven, but the menu isn't totally meat-centric. India Garden's chefs also craft vegetarian dishes so spicy that each could start a fire; as a precautionary measure, pair yours with an imported Indian beer.
Nestled in the midst of majestic Brandywine maples and creek-fed ponds, the 6,500-yard course at Maggie Valley features a slope rating of 121 and four sets of tees to challenge both beginning and experienced golfers. With 30 acres of fairways leading to large, bent-grass greens, this par 72 course gives golfers a chance to practice their skills at driving, putting, and establishing a precise standard for measuring golf-ball-size hail. Hand-sown in the 1960s, the fairways house a verdant mixture of Kentucky bluegrass and perennial rye. Golfers can sharpen techniques on the Front Valley Nine before tackling the more challenging Mountain Nine, which features an elevation rise of 800 feet, panoramas of the valley, and quicksand traps.
Working with up to 11 local farmers and merchants, Rise ‘n Shine Café dishes up breakfast and lunch made from local and organic ingredients infused with regional flair. Morning options come alive thanks to eggs culled from Farside Farms, with menu items such as the broccoli mushroom omelet ($6.25) featuring goodies plucked fresh from nearby omelet trees. Non-ovo-centric options run the gamut from family-recipe flapjacks ($3.75–$6.25) to sizzlin’ hash browns ($1.50) and local bacon ($2.50), while Rise ‘n Shine’s lunch options, such as the free-range-chicken-salad sandwich ($6.50), pamper noontime munchers. A selection of greens and kiddie options fills the rest of the dance card, engaging diners both young and herbivorous.
Chelsea's Tea and Gifts dishes up a palatable menu of casual lunch and brunch fare in a quaint, Victorian-inspired setting. A rich Monte Cristo sandwich enrobes batter-dipped Texas toast in dustings of powdered sugar and maple syrup ($10.95), and tomato, basil pesto, balsamico, and mixed cheeses play a unique rendition of the classic grilled cheese’s flavor notes ($9.95). Made-from-scratch soups du jour ($3.95 cup/$5.25 bowl) flood bellies with a dizzying flavor rotation, befriending bread-bordered comestibles in a soup-and-sandwich combo ($11.95). The artisanal cheese and fruit board matches fragrant fromages from the Asheville Farmer's Market with fresh fruit, country-pork terrine, and grilled bread with basil pesto ($12.95). Seasonal Sunday brunch graces tabletops from March through December, and lunch makes an appearance Monday–Saturday from 10:30 a.m. to 3 p.m.
Hailing from Germany, owner and chef Dieter Homburg rewards Asheville residents with a true taste of his homeland. According to the Mountain Xpress, his methods are scrupulous, and he brings “all the attention to detail, craft and freshness to sausage that his former countrymen in Germany might expect.” In the kitchen of The Bavarian Restaurant & Biergarten, Homburg—affectionately referred to as ‘Doc’—crafts nearly 150 pounds of sausages per week, each link cranked out with a medley of secret spices, Himalayan salt, fresh garlic, real cheddar cheese, and beer. A variety of schnitzels also pile onto plates. Sautéed wiener schnitzel comes with paprika lemon slices or crowned with münster cheese, mushrooms, and fried onions.
Pausing for sips of imported beers and wines, diners feast on hearty German plates inside a rustic dining room decorated by old beer mugs and tapestries. Guests can also get cozy outside in the 80-seat beer garden where two different species of docile bees pollinate malt and hops flowers.