Veggie Garden draws on the traditions of Punjabi and North Indian cuisine, discriminately spicing authentic vegetarian dishes to awaken the flavours of vegetables, cheeses, grains, and legumes. The menu seduces both herbivores and those who adhere to steak-shaped food rainbows alike with dishes such as the South Indian specialty masala dosa, a rice-and-black-lentil pancake stuffed with potatoes and spices ($8.99). Entrees include the mutter mushroom, sautéed with green peas in butter before being dressed in onions and tamarind sauce ($7.99). The baingan bharta ($9.99) mashes smoked eggplant with spices, onions, and tomatoes and is served with a side of residual good karma from Mother Earth. Palates enlivened by the eatery's delicately incorporated spices can change directions with desserts such as kheer kesari, a rice pudding swaddling saffron and nuts. Between bites, Veggie Garden's free WiFi encourages plant gnashers to hop online to check on their virtual organic farms.
MasalaWok® is a Casual Asian and Indian Diner featuring best of Asian and Indian dishes. Asian menu features a blend of typical Asian and Indian inspired Chinese dishes. Indian menu features traditional curries prepared with fresh herbs and seasonings, and meats cooked in tandoor oven.
"Long live the king of all Dallas-area Chinese restaurants," wrote the Dallas Observer about First Chinese BBQ, going on to call it, "the measuring stick by which all other Chinese restaurants in the burg are compared." One glance at the whole barbecued chickens, ducks, and pigs that hang in the kitchen window of this venerated standby makes it easy to see why it has sustained a loyal following for more than 30 years. As the name implies, crispy marinated meats are the primary showstopper here, and may be served atop steamed rice with egg or simply catapulted into an eager diner's open mouth. But First Chinese BBQ is hardly a one trick operation. The menu encompasses everything from noodle soups to hot pots with lamb and sugar cane, and new items frequently pop up.
Row after row of traditional Chinese-American fare lines the tables at Grand Buffet. On any given visit, diners pile their plates with classics such as chicken with broccoli, Sichuan-style beef and string beans, and various noodle dishes that are too delicious to use as confetti. On the cold side of the buffet table, sushi rolls are laid in precise arrangements, while on the hot side, a grill sears mongolian delights.
On any given day, Piman Asian Bistro?s chefs cook piles upon piles of noodles for the eatery?s Asian dishes. They add a helping of spice for drunken noodles, pan-fry noodles and veggies, and pair pad thai with crushed peanuts. They also craft a number of noodle-free meals in the kitchen, including beef and salmon flavored with oyster sauce, green curry, or a teriyaki glaze.