Each steaming plate at Maharaja Fine Indian Cuisine entices diners with savory aromas and spices imported from regions throughout the subcontinent. Appetizers lay the foundation for feasts and sabotaged handbags with choices such as pepper chicken and gobi manchuria, which animates fried cauliflower with a lightning strike as well as a blend of Indian and Chinese spices. Main courses include a range of meat and vegetarian flavor posses, such as palak paneer, in which pieces of Indian cottage cheese play hide and seek among a savory spinach curry. Palates can refresh themselves with the assistance of Maharaja's desserts, which enable ample tongue-juggling with gulab jamun's lightly fried, syrup-drenched dough balls ($2.99).
Taj Mahal Restaurant, named for Uttar Pradesh's famed palace, celebrates India's diverse cultures and culinary styles. Its chefs focus on a panoply of ethnic recipes and regional dishes from areas such as Mumbai, Delhi, and Agra. They prepare everything from simple comfort food to meals traditionally enjoyed by the upper classes and their pet lobsters. They use traditional preparation methods such as the tandoor oven to bake and simmer chicken, lamb, and seafood with herbs, spices, and yogurt. Though they specialize in catering, they also serve dishes inside the restaurant, and they make Indian sweets in-house daily.
At Viceroy of India Restaurant, culinary craftsmen blend the piquant, regional flavors of northern and southern Indian cuisine with a slew of adroitly seasoned meat and vegetarian dishes. The menu reads like a who's who of Indian edibles, starring such favorites as chicken tikka masala, spicy lamb vindaloo, and assorted vegetarian curries that bathe fresh vegetables in mild or spicy sauces. Appetizing aromas emanate from the eatery's kitchen as leavened naan bread bakes in a traditional clay oven, and an extensive selection of wine, beer, and classic cocktails spill into eager vessels. Each table's presentation of flowers, cushioned wooden chairs, and glowing candles woos guests in search of a venue for a romantic evening, group banquet, or first foray into fire swallowing.
At Raj Palace, executive chef Sunder Singh Chauhan crafts a comprehensive selection of Indian cuisine designed to appease appetites of all degrees and dietary preferences. The paneer pakora— deep-fried homemade cheese ($5.50)—and the shami kabab—lamb with split chickpeas ($6)—serve as savory stepping stones to a flavorful feast. Answer carnivorous calls with the chicken methi malai, boneless chicken cooked with fenugreek and malai sauce ($12.95), or allocate precious stomach space to the medley of cauliflower, potatoes, tomatoes, ginger, and garlic residing on the plate known as aloo gobhi ($10.95).
For a decade, the chefs at Udupi Palace have guided guests through the Desi culinary waters with vegetarian and meat dishes from the vast regions of India. Their uthappams, a lentil-and-rice pancake served with a traditional lentil soup and coconut chutney, and their more than 10 kinds of dosai, a southern-Indian crepe, let tongues savor the country’s herbs and spices. The chefs also season tandoori kebabs with garlic or ginger for patrons who lounge amid potted palms and count the grains of basmati rice in a biryani dish to ensure there’s an odd number.