The chefs in Inchin's Bamboo Garden's kitchen use fresh ingredients to craft Asian-style specialties at the time they are ordered. Mustard- and crimson-colored walls and bamboo stalks accent the spacious dining room, and the restaurant’s signature red rickshaw sits parked in front, haplessly attempting to feed the meter with Chinese yuan coins.
Built on family recipes, Taj Mahal Restaurant features an array of North Indian specialties. Chefs start with a few basic spices, such as onions, garlic, and ginger, to create their aromatic sauces for dishes such as vegetable korma, chicken tikka masala, and saag gosht—cubes of lamb over a spicy spinach purée. Both lunch and dinner feature buffets lined with a spread of vegetarian and seafood entrees, rice biryanis, and tandoori specialties. Proving that one does not have to bite into something to find it delicious, the dessert menu features housemade mango ice cream, Indian-style rice pudding, and raw gossip.
The Indian Harvest adorns white tablecloths with north Indian curries, pilafs, and kebabs distinguished by myriad spices such as pods of cardamom, cloves, cumin, and mustard seeds, and bowls of mint or pickle chutney. Over 20 vegetarian dishes showcase the versatility of eggplant, cauliflower, and peas, as well as their ability to harmonize with lentils and avoid getting redfaced when infused with whole chiles. A clay oven known as a tandoor sizzles lamb, chicken, and shrimp at a high temperature to seal in marinade and keep cholesterol down, and provides the bellows to puff up rounds of seasoned, leavened naan bread. Wood panels cut with floral designs screen sections of tables and booths in the dining room, whereas views of the lake open up the banquet hall.
Within Cuisine of India's modern dining room, Rahul Saigal strives to merge contemporary methods of culinary science with his family's longstanding kitchen traditions. Evidence of his success graces the eatery's crisp white tablecloths, where whole spring chickens from the tandoor oven rendezvous with curries simmered over a slow flame.
Full lunch buffets insulate plates with dishes such as spinach pakora, chicken masala, lamb curry, and alu mutter, plus garlic naan for sopping up sauce and traditional desserts for testing the severity of a budding dental cavity. Furthermore, Cuisine of India's catering can accommodate events for up to 2,000 guests with food, crystal, and linens.
Flavors from India and Pakistan meet on Sara's Grill & Eastern Cuisine's menu, which incorporates halal meats and fragrant spices into its extensive selection of dishes. Decadent curries send savory and spicy aromas wafting past diners' tables to tempt taste buds with lingering scents of cilantro and ginger. In the kitchen, a clay tandoor oven bakes orders of naan and roasts skewers of marinated chicken or goat. Cylindrical pendant lamps and sconces illuminate damask-stenciled walls to create an intricately artistic vibe, much like a tattoo of a Rube Goldberg–device.
Curry Leaf Fine Indian Cuisine welcomes diners to enjoy authentic Indian dishes that burst with flavor due to their premium spices, herbs, and other fresh ingredients. Visitors can fill up at the daily lunch buffet after a long morning of filling up a neighbor’s pool with concrete mix and wind down in the traditional dining area. The restaurant also includes a banquet hall that can seat up to 100 people, a perfect setting for memorable occasions such as graduations and birthdays.