Best of India's name doesn't just describe its classic North Indian cuisine, it also describes its traditional Tandoor oven. The earthenware oven originated during the Moghal Empire in India's Punjab region––a region nicknamed "The Food Bowl of India" for its rich agriculture and the huge spoon that protrudes from it. Spice-rubbed Tandoori chicken and other Indian classics emanate from the oven's charcoal-heated confines, complementing an array of curries and biryanis. Speaking of curies and biryanis, each option may be prepared mild, medium, or hot, and favorites include a coconut chicken curry brimming with tender cubes of meat and a prawn biryani that features a mix of seafood, Basmati rice, cashews, and raisins.
Pieces of tender lamb quickly disappear as a chef drops them into curry sauce. Inside a pan, tiny lentils soften and plump up as they absorb the butter and spices in Elixir Restaurant & Lounge’s daal makhani dish. Elsewhere in the kitchen, chefs stuff cauliflower inside flatbread and marry rice and curried bits of vegetables in biryani entrées. Out in the dining room, guests can top off their meals with sweet desserts or complimentary hand readings by the helpful wait staff.
The most geographically and culturally authentic bites at CurriBox are lemon and mango pickles imported straight from India. But the restaurant's cooks masterfully conjure traditional Indian flavors just fine with more local fixings, which they assemble into nearly 75 dishes. A clay tandoor oven bakes all roits and naans, as well as boneless chicken, which the culinary team stirs into mildly spiced butter cream. Other entrees incorporate CurriBox's housemade ingredients, from hand-crafted cheese cooked in spiced gravy with peas to marinated lamb doused with nuts and fresh cream sauce. Besides dine-in feasts, CurriBox's cooks prepare food for takeout and even cater feasts for weddings, birthdays, or birthdays for each taste bud.
It takes a deep understanding of spices to make a mean kabob, just as it does to cook a complex curry. Impressively, Habibi Mediterranean & Greek Restaurant does both. The menu of Mediterranean staples—falafel sandwiches and lamb shish kabobs among them—also features popular Indian dishes such as beef or fish in a homemade curry, with the fieriness adjusted to your liking.
The kitchen here is a versatile one, producing eastern eats for breakfast as well as lunch and dinner. A morning meal of shakshuka pairs pita bread with eggs poached in a spice-heavy tomato sauce, whereas lunchtime heralds gyros and french fries. Lamb shanks are hard to pass up at dinner, but then again, so is the shrimp biryani and sneaking licks from a neighbor's plate. Regardless of the meal, all the meats are Halal and guests can balance out their dishes' nuanced flavors with cold sips of watermelon or mango smoothies.
As one of the world’s most populous countries, India is home to many culinary styles and philosophies that are as diverse as the people who inhabit its landscapes. Spice King’s chefs attempt to showcase all of the country’s flavors with a menu featuring inspiration from Southern India, the Nepali border, and everywhere in between. Plates pile high with hearty portions of veggie tikka masala, chicken tandoori, and lamb curry. The chefs also conjure up sweet rice pudding, pistachio-topped milk cakes, and other traditional desserts often used to rouse open-mouthed sleepers.
The chefs at Thai Gold Triangle Restaurant reach for traditional ingredients such as coconut milk, lemon grass, chili, and curry as they cook up the authentic cuisine of Thailand. The menu at this family-run eatery starts with shareable appetizers such as fried or fresh spring rolls and garlicky chicken wings, then moves on to stir-fried noodle dishes, fried rice flecked with eggs and spices, and curries of the red, green, and panang varieties. The kitchen can substitute tofu or veggies to make any dish meatless.