Drawing on traditions passed down through the generations before her, Nimita Dhirajlal prepares vegetarian Indian cuisine following the Ayurvedic philosophy. To that end, she cooks to promote health with a menu based on only vegetarian ingredients, as well as to nurture the community by using locally sourced ingredients. At Nimita's Cuisine, she shares not only her meals through catering services, but also her techniques for preparing the piquant dishes through cooking classes.
Dhirajlal—a culinary instructor since the mid '90s—leads classes that teach students how to cook intuitively with a knowledge of the spices and methods, rather than just how to follow a recipe. At the end of each three-hour class, she invites the students to sit down and enjoy their vegetarian creations together, after first promising to not incite a food fight.
She also offers catering for large groups and delivers weekly baskets packed with meals such as saag paneer, butternut squash garbanzo curry, and moong bean daal to subscribers' doorsteps each Monday.
Chinese-style vegetable fritters soaked in a soy-based gravy. Delicate rice crepes filled with housemade cheese or coconut chutney. At Zaika Indian Cuisine, the culinary team incorporates a few of these Indo-Chinese and South Indian specialties into a menu that's mostly composed of North Indian classics. Those range from ginger- and garlic-flavored chicken slathered in cashew sauce to fish and potatoes doused in a fiery chili sauce. For vegetarian and gluten-free diners, the cooks saut? okra in traditional spices and toss veggies, dried fruits, and roasted nuts into creamy sauces. More than 10 Indian breads can accompany feasts in the dining room, where the walls are painted a bright yellow color reminiscent of turmeric or a chameleon perched on a coward's shoulder.
Just as it is done in India, the chicken, lamb, and shrimp at Taj Palace marinate in a bubble of herbs and spices before cooking in the clay tandoor oven. Chefs Kunal & Max replicate the culinary flavors and techniques of India, using a traditional tandoor and simmering pots full of curry. A number of vegetarian and vegan dishes find potatoes paired with spinach and cheese cubes dunked in a spiced tomato sauce. The eatery?s banquet hall hosts wedding receptions and birthday parties, with a variety of shareable dishes and libations.