Rich red hues accent India King Restaurant’s spacious dining room, from the cherry-toned tables to the decorative fabric that drapes from the all-you-can-eat buffet tables. The restaurant’s lengthy menu abounds with flavorful curries, tandoori-baked meats, and more than 10 types of naan stuffed with spiced potatoes, spinach, and excess predictions donated from a nearby fortune cookie factory. During the lunch buffet, diners can pile plates high with more than 30 savory items including saffron-infused basmati rice, breads fresh from the tandoori oven, and spiced vegetables. Guests in need of a beverage can turn to the eatery’s selection of lassis, Indian beers, and wines.
The most geographically and culturally authentic bites at CurriBox are lemon and mango pickles imported straight from India. But the restaurant's cooks masterfully conjure traditional Indian flavors just fine with more local fixings, which they assemble into nearly 75 dishes. A clay tandoor oven bakes all roits and naans, as well as boneless chicken, which the culinary team stirs into mildly spiced butter cream. Other entrees incorporate CurriBox's housemade ingredients, from hand-crafted cheese cooked in spiced gravy with peas to marinated lamb doused with nuts and fresh cream sauce. Besides dine-in feasts, CurriBox's cooks prepare food for takeout and even cater feasts for weddings, birthdays, or birthdays for each taste bud.
The chefs at Thai Gold Triangle Restaurant reach for traditional ingredients such as coconut milk, lemon grass, chili, and curry as they cook up the authentic cuisine of Thailand. The menu at this family-run eatery starts with shareable appetizers such as fried or fresh spring rolls and garlicky chicken wings, then moves on to stir-fried noodle dishes, fried rice flecked with eggs and spices, and curries of the red, green, and panang varieties. The kitchen can substitute tofu or veggies to make any dish meatless.
Pieces of tender lamb quickly disappear as a chef drops them into curry sauce. Inside a pan, tiny lentils soften and plump up as they absorb the butter and spices in Elixir Restaurant & Lounge’s daal makhani dish. Elsewhere in the kitchen, chefs stuff cauliflower inside flatbread and marry rice and curried bits of vegetables in biryani entrées. Out in the dining room, guests can top off their meals with sweet desserts or complimentary hand readings by the helpful wait staff.
Launch a subcontinental flavor jaunt with a look at the menu and an order of lamb samosas, savory pastries filled with spiced ground lamb ($6). Pair Mehfil's garlic naan flatbread ($3) with Andhra chicken, a Southern Indian dish in a fiery curry sauce ($13). The Northern veggie dish of aloo mutter gives potatoes and peas a relaxing soak in savory onion curry sauce ($10), while a chicken tikka wrap fills buttery naan with tender slices of chicken tikka and seasonal vegetables ($7).
The perfumes of curry spices permeate the air at Tandoori Fire Bar & Grill along with the lilting sounds of Indian music. Chef Alex, who according to the staff was named 1 of Seattle’s top 10 chefs by Seattle Times food critics, earned his chops in Greece before sharpening his Indian-fare skills in California, where he opened the original location of Tandoori Fire Bar & Grill in 2004. His menu includes classic Indian dishes such as curried mussels, as well as fusion plates of murg-bahar-battered calamari and tandoori-chicken-alfredo pasta.