Lamb cubes, jumbo prawns, and cottage cheese simmer in the traditional tandoor oven at Taste of India, which concocts eight specialty dishes via its clay cooker. Hunks of tandoori breads soak up the spice-soaked sauces of curries, masalas, and vindaloos chock full of traditional Indian meats such as goat, chicken, and shrimp. Elements of Eastern flavors combine in an octet of Indo-Chinese dishes such as a chicken lollipop—a fried and sautéed drumstick slathered in Indian-Chinese-style spices—that vets hand out to fox cubs after routine checkups. Your choice of meats, seafood, and veggies can adorn two styles of biryani, and sweet teeth can conclude meals by savoring four authentic desserts.
Surrounded by tan and terra-cotta earth tones, diners at Tamarind Indian Bistro can feast on seasonally inspired dishes from the lunch buffet or tandoori classics selected from the evening menu. Robust vegetarian options supply plant eaters with dishes such as savory portions of sauce-covered chickpeas.
In Sitar's kitchen, chefs fire up traditional Indian dishes such as spicy lamb vindaloo and chicken curry. Their menu also includes biryani rice dishes, clay oven-baked kebabs, and more than 20 vegetarian dishes, all of which pair well with a King Fisher beer from India or a shiraz from Australia.
Curry powder, a blend of spices such as turmeric, coriander, and fenugreek seeds, is lauded for its curative properties; many Ayurvedic practitioners believe that it aids in digestion and detoxifies the body. At Shagor Indian Cuisine, chefs use the traditional spice blend to flavor a menu of recipes from across the Indian subcontinent. Options range from East Indian bhuna, an entree chock-full of garlic, ginger, veggies, and meat to tandoori chicken tenderized with yogurt and lemon juice. Diners may supply their own adult libations at this BYOB eatery or sip glasses of mango lassi, a yogurt-based beverage.
Inside the eatery, white tablecloths drape over tables, and yellow walls stand out brightly from white walls and a black ceiling like a bumblebee’s contrasting stripes—if the bumblebee just rolled in red paint, Shagor’s fourth major hue. Green plants and framed artwork fleck the flanks of the dining hall, where white pillars furnish both structural and aesthetic goodness.
Aromas of sultry spices fill the air at Saffron Indian Restaurant, where clients tuck into a variety of savory Indian and Indo-Chinese specialties. For artfully spiced entrees, guests can enjoy meaty offerings, such as chicken curry and lamb chettinad, or opt for vegetarian selections, such as the aloo gobi?fresh cauliflower and potato cooked with onion, tomato, and turmeric, among other ingredients. Saffron also dishes out authentic desserts and beverages, including mango milk shakes.
As one of the world's most populous countries, India is home to nearly as many culinary traditions as it is people. Fortunately, the chef behind Zyka Indian Cuisine knows his way around a map. In the kitchen of this brand-new restaurant, he conjures flavors from around the subcontinent, from the clay-fired tandoori dishes of the north to the spicy vindaloos of the nation's western coast. After working at Indian restaurants across the United States, he's also developed a fondness for dishes such as the chicken tikka masala, which pairs the fire-kissed tastes of the tandoor with a creamy tomato sauce.