At Tandoor Flame, the embers of the kitchen's 800-degree tandoor oven broil morsels of chicken breast, skewers of minced meat, and schools of salmon that have been marinating in yogurt, garlic, and spices. Diners can use pieces of freshly baked roti and naan to mop up flavorful sauces and spicy curries?or grab fistfuls of biryani to wish passing newlyweds good luck.
Amaya Bar & Grill’s chefs craft a menu of authentic Indian salads, tandoori entrees, seafood spreads, and rice dishes made from locally sourced produce and meats. Savory scents from traditional tandoor grills waft through the earth-toned dining digs as chefs sizzle up succulent meats, including the marinated tandoori lamb chops ($18) and seekh kebab ($12). To prepare the Amaya shrimp dab, chefs bathe scores of jumbo tiger shrimp in coconut milk before reading them a bedtime story and serving them in a coconut shell ($15). Herbivore-friendly eats, such as the onion-tempered potatoes and cauliflower in the aloo gobi entree ($10), quell veggie cravings more effectively than gargling with chlorophyll.
At Taste of India, an aromatic spread of sizzling tandoori meats, creamy paneers, and rich curries enraptures palates with its intense flavor and vibrant colors. Like licking an ice cream cone while operating a rowing machine, each meal combines appetizing taste with wholesome healthfulness, packing a punch of fresh ingredients culled from local farms and an ample selection of vegan or gluten-free dishes. As spicy tikka masala and slow-simmered vegetables tickle olfactory apparatuses with sweet scents, fluffy loaves of bubbly naan or steamy forkfuls of basmati rice soak up pools of tomato sauce and cream peppered with green herbs, red tomatoes, and yellow turmeric. Taste of India can also serve clientele with drop-off catering, and its opening in 1988 makes the restaurant as old as many budding pro athletes and, pending an amendment allowing 24-year-olds to wear ties, the next president.
The chefs at Tandoori's Royal Indian Cuisine pride themselves on crafting a menu of dishes enjoyed during the golden age of the Grand Moghuls in the 16th century, a time when fine Indian cuisine stepped onto the world?s culinary stage. With myriad authentic recipes at their fingertips, cooks craft porbo pola chicken with a medley of 21 sun-dried spices and coconut milk, as well as delicacies such as lobster tandoori and lamb entrees. At the full bar, mixologists match the heat of the tandoor by crafting spicy cocktails such as the Mumbai Manhattan and cool off palates with more than 30 beers hailing from all over the world. The friendly staff welcomes guests to enjoy the feast in the dining room where live music ignites the air on weekends, or out on the patio where the breeze reminds skydivers how difficult it is to eat curry while freefalling. For large events, the restaurant features a 50-seat conference room and hosts banquets for up to 275 guests.
Under the guidance of the Sarma brothers, who own and operate Haveli Indian Cuisine, the chefs take care to turn out traditionally crafted Indian dishes that showcase tender lamb and chicken baked in clay ovens. Each geographic region of India has its own variation on common recipes, and Haveli's menu mirrors this broad culinary scope. Plates of vegetarian saag paneer spice up spinach cooked with cubes of cheese, and fiery vindaloo entrees send bites of shrimp or chicken blazing across taste buds. Platters of rich curries and sides, such as freshly baked roti or samosas, keep the lunch buffet packed for people on a break from work or spelunkers searching for something that's truly bottomless.
When you're dining at Tandoor of India, it's a good bet that your meal took an entire day to prepare: chefs marinate and season the meats overnight before baking them in the tandoor oven. This process locks in the flavors from myriad spices, and ensures that entrees are served piping hot. Guests can choose from a wide variety of tandoori specialties, including lamb kabobs and lobster, each one spiced to suit their preferences.
With upwards of 200 menu items, Tandoor of India has plenty of meat-free options, too. Tofu dishes can be made with or without cream for vegans, and vegetarian dishes incorporate complex mixtures such as malai kofta?minced veggie balls layered with cream sauce, cashews, and raisins. If you'd like to try a bit of everything, simply show up during lunch for the buffet, or print business cards that say "certified sampler."