The menu at Great India Café plays host to a wide variety of Indian delicacies, as well as a great number of words describing said variety. The dedicated chefs use only fresh and high-definition ingredients in each dish, starting with appetizers such as the ever-popular somosa ($4) and aloo tikki ($4.95). The wholesome, vegetarian aloo gobi ($9.95), made with cauliflower, potatoes, fresh tomatoes, ginger, green chili, and ground coriander ($9.95), is considered a suitable offering to the pharaoh atop the food pyramid. Great India Cafe boasts a savory take on the standard chicken tikka ($10.95), as well as a variation called green chicken tikka ($12.95), which incorporates cilantro, ginger, garlic, mint, and basil into the classic homemade sauce.
Clay Oven Indian Restaurant’s traditional tandoor ovens bake sizzling poultry, seafood, and veggie dishes from a diverse menu. A daily lunch buffet and weekend champagne brunch let diners hover over a multitude of dishes infused with traditional spices, using their forks as divining rods. Cradled in gold-hued chairs, patrons complete culinary adventures by digging into indian rice pudding, traditional pistachio ice cream, or a giant stack of after-dinner mints in the shape of the Taj Mahal.
The brown aromas of sizzling meats beckon guests into Taj Mahal's robin-egg-blue-emblazoned dining room, where servers carry colorful dishes that honor both Northern and Southern Indian cuisine. Inside the kitchen, chefs man the up-to-800-degree flames of a traditional tandoor oven, grilling spiced chicken, marinated fish kebabs, and succulent lamb. Thirteen types of leavened bread, including Taj Special naan stuffed with tender chicken and nuts, allow incisors to practice before the meaty main meals. Outside of the standard menu, the kitchen serves up all-you-can eat lunch buffets and Sunday brunches. They can also tailor the amount of spices in each meal, preparing entrees that range from mild to extra hot.
At Streets of India Café, savory South Indian snacks tickle tongues before chicken, lamb, or vegan substitutes leap from lakes of curry onto awaiting taste buds. Patrons lounging amid sage-green and orange décor or sitting outside beneath green umbrellas can nibble on South Indian dosas, idlis, and vadas while measuring the hypotenuse on triangular samosas. Vegan palates can swap in meat substitutes for chicken vindaloo or savor masala dishes packed with okra or jackfruit, and midday diners feast at an all-you-can-eat lunch buffet.
Royal Indian Restaurant fills bellies with authentic Indian cuisine brimming with lean meats and locally grown veggies and herbs. Visitors can stuff samosa backpacks with lamb and peas ($3.50 for two) before exploring a menu of flavorful curries and biryanis. Instead of munching lit candles, diners can heat mouths with chicken vindaloo ($10.95 a la carte) prepared with curried potatoes and a splash of lemon juice. Arks of mixed tandoori ($12.95 a la carte) teem with lamb tikka and chicken baked in a traditional clay oven, and prawns dog-paddle through the shrimp bhuna’s pool of curry, tomatoes, and bell peppers ($11.95 a la carte). Vegetarians can prevent gastrointestinal temper tantrums by putting their pancreases in time-out or by indulging in more than a dozen meat-free specialties, such as the creamy, raisin-dappled vegetable korma ($8.95 a la carte).