Over the searing hot coals of a traditional clay oven, skewered cubes of meat and veggies retain a tender interior while the heat imbues each morsel with a smoky crust. Discs of dough, pressed against the tandoori's walls, bubble and rise, baking into the fluffy Indian bread known as naan.
At Curry Kitchen, the family of chefs crafts flavorful, aromatic dishes in this traditional fashion, from tandoori-baked shrimp and chicken to fresh-pressed cheeses and crispy pakoras. During buffet hours, diners can build their own meals from a spread of locally sourced, from-scratch entrees and garnishes.
The Venue Scottsdale is a chameleon of a building, as ready to effortlessly host an elegant wedding reception as it is to present a comedy show or concert. The 29,000 square-foot, multi-level confines feature an indoor cobblestone courtyard and leaf-covered balconies, offering an outdoorsy ambience without the worry of inclement weather. Upstairs, a ballroom and a VIP lounge welcome private event goers, while a comedy club inspires knock-knock jokes with its own private entrance.
Over the searing hot coals of a traditional clay oven, skewered cubes of meat and veggies retain a tender interior while the heat imbues each morsel with a smoky crust. Discs of dough, pressed against the tandoori's walls, bubble and rise, baking into the signature, fluffy Indian bread known as naan. At Taste of India, the family of chefs craft flavorful, aromatic dishes in this traditional fashion, from tandoori-baked shrimp and chicken to fresh-pressed cheeses and crispy pakoras. During lunch, diners can savor a wide range of these recipes at the buffet, which always features at least three chicken dishes, three vegetable dishes, and one garnish dreaming of someday being mistaken for an entree.
Thin slices of shawarma fall from the twirling rotisserie spit as the chef fills pita bread for one of Sizzling Kabobs' hearty sandwiches. Chicken shawarma is just one of the options on a menu filled with Indian and Middle Eastern cuisine. The kitchen team marinates chicken before grilling it in kebabs or baking it tandoori-style to a rose-pink. They also make hashwi by blending ground beef, rice, chicken, and almonds—a nutritious meal that makes it unnecessary to spike coffee with Flintstones vitamins.
LaZeez International Market & Deli culls tastes and trinkets from across the globe to stock its store, deli, and restaurant with distinctive finds. In the Indian eatery, tandoor-style ovens unfurl to crown plates with marinated meats and naan bread as cauliflower, potatoes, and paneer mingle to forge a slate of meat-free dishes. A children's menu offers pint-size American dishes for hungry kids and picky founding fathers, and many dishes can be bundled to go from the in-house deli. The international market takes a more global approach by stocking grocery and gift items hailing from countries such as China, Greece, and Brazil to let shoppers bring their own piece of foreign flair home via unique spices, drinks, apparel, and incense.
According to BattleCreekEnquirer.com, Taste of India owner Harjinder "Kevin" Singh founded the 80-seat restaurant with his longtime friend Chef Hyder after trying for nearly 17 years to find an outlet for his Indian recipes. He emigrated from the Punjab region of India in 1995 and has always shared a passion for cooking his native country's cuisine. In the kitchen, he and Hyder whip up tender lamb skewers and tandoori ginger chicken, as well fresh baked naan bread and a dynamic menu of meat and veggie curries that mirror the colorful dining room's burgundy booths, cinnamon-hued walls, and carpet woven from julienned cauliflower.