Relying on traditional recipes from northern and southern India, the chefs at Mayura Indian Grill & Bar forge their halal-friendly menu of meaty and vegetarian dishes. Their specialty lies in filling dosas with spicy lentil chutney or potato curry, but they also simmer house-made cottage cheese alongside fragrant herbs and seek out seasonal vegetables for some of their entrees. They can marinate orders of chicken and lamb in one of their spice-infused sauces before roasting them in a clay oven that burns more intensely than a bodybuilder's love of lunges.
Dishes, whether meat or vegetable based, end up on the dining-room tables' crisp, white linens, which, along with the rows of corrugated pillars, imbue the space with a stately air. Beyond mealtimes, Mayura embraces south Asian culture by occasionally showcasing Indian films for the community.
At Curry Leaf, North Indian, South Indian, and Indo-Chinese cuisines are all represented. The menu features vegetarian and vegan favorites from each region, as well as gluten-free options. No matter the dish, the chefs never skimp on the flavor. Take the Indo-Chinese special gobi manchurian gravy, which is comprised of golden-fried cauliflower florets cooked with onions and peppers in soy garlic sauce. Or the mutter paneer—cubes of Indian cheese cooked with sweet peas and tomato gravy. Vegetarian curries also abound and include masala-spiced aloo mutter with potatoes and peas in a creamy tomato sauce.
The scents of cooking Indian sauces flood Happy Curry Foods, hinting at the turmeric, herbs, and peppers that cook down into a range of curries. On the brimming shelves, fresh or frozen chutneys wait to cut that powerful spice alongside a selection of dal, and rice to squeegee up excess sauce or slip easily into an envelope to buy blackmail photos from a duck. Happy Curry Foods’ offerings aren’t all ingredients, however—its restaurant on Church Street befriends palates with flavorful curry noodles masala, hand-tossed flatbreads, and tender chicken breast dressed with multiple chutneys.
Salvador Molly's staff emulates legendary namesake Captain Salvador by pillaging culinary treasures from Ethiopia, Hawaii, Thailand, New Orleans, and Jamaica and gathering them together in an eatery that grew from humble beginnings as a hot-tamale cart. Frequent food challenges, the proceeds of which help low-income Oregon families foot heating bills, revolve around consumption of the menu's signature Great Balls of Fire fritters?spicy spheres featured on the Travel Channel's Man v. Food. Patrons who demolish all five habanero-cheese fritters with all the accompanying sauce get their picture added to the Hall of Flame and move onto the subsequent challenge of making out with a bonfire. Other far-flung entrees, such as the Hawaiian-inspired Tiki Mac with cheesy sweet potatoes, the Bayou Crunch catfish, and Molly's hot tamales, stuffed with yucatan chicken and cotija cheese, mirror the interior's exotic d?cor.
Photos of foreign locales crowd Salvador Molly's walls, surrounding colorful baubles that illuminate tables embellished with painted flames and vibrant cocktails. A wall dedicated to Africa flaunts a mural depicting desert terrain, stationed caddy-corner to African artifacts including a wooden mask. On Monday, diners feast upon culture by projecting two featured films directly into their mouths.
For 13 years the popular Thai Peacock Restaurant has offered up a roster of traditional Thai menu items, concocting spicy and mild delicacies out of fresh, exotic, and locally grown ingredients. House specialties include Golden Noodle—stir-fried egg noodles with broccoli, carrot, cabbage, bean sprouts, and signature sauce ($10)—and Choo-Chee, a curry-sauced fish filet with lemon leaves ($13) often mispronounced by children doing their first train impression. Mango curry triggers sweet taste receptors with fresh mango, bell peppers, and green peas sautéed in a red-curry sauce ($9–$13.50), and Thai Peacock Restaurant's signature curry dish ($9–$13.50) enthralls the palate with a rich sauce so secret that the ingredients don't get to see each other until after they've been eaten.
What would normally require a simultaneous stroll through Beijing, Delhi, and Phuket, chefs Alex and Cham Murrell can achieve all in one sitting with Stickers Asian Caf??s unique medley of pan-Asian street food. The chefs oversee a sizzling assortment of handmade potstickers, Sichuan chow mein, and south China-style barbeque pork. Kung pao chicken, Korean BBQ Beef Bulgogi, Thai satays & noodles, Indian curries, Rotis and lamb kabobs, and desserts, including the much loved Fried bananas topped with toasted coconut ice cream, round out the menu. Guests imbibe signature cocktails, loose teas, and beer. Stickers Asian Caf? boasts an open-glass-air-front outside dining with local artists on display in addition to offering a variety of other menu options include a vegetarian, gluten free, and kids special menu, and unique chopsticks are available for kids.