Klay Oven presents Indian cuisine cooked via a centuries-old tradition—harnessing the flavor-trapping powers of a clay oven (tandoor) or an Indian Wok (karhai) to create healthy, low-fat sub-continental sustenance. Launch into lunching with the matar aloo samosa, a puff-pastry filled with a delectable mixture of peas, potatoes, mango seasoning, and spices ($5), or fire up feasting with the masala papadam, featuring savory lentil wafers with coriander, fresh mint, and special seasoning ($3). Tandoori-cooked offerings include jheenga bemisaal, a team of tiger prawns synchronized-swimming in yogurt, ginger, and spices, and banded together by a buttery garlic paste ($26), while a convoy of karhai-cooked, stir-fried suppers include lamb and chicken dishes. For herbivoyeurs, Klay Oven summons the powers of sky and earth to create vegetatrian plates as well.
Zoku's sushi chefs roll more than 25 types of maki and rustle up warm bowls of pan-Asian cuisine. Crisp and flavorful components are found in all dishes, including Chinese appetizers, Thai noodles, and Japanese sashimi. Chefs serve up artful plates dripping with sauce, bursting with color, and hoping to be discovered and offered a food-modeling contract.
Much like a bit of whiskey always makes its way into Uncle Sal's coffee, an Indian flavor kick makes its way into every dish on Treat's taste-bud-pleasing menu. Owner and chef Tamiz Haiderali left the corporate scene to helm the creative Indian bistro, combining authentic Indian recipes passed down through the years with contemporary culinary techniques. Start with the samosas ($4.95), flaky pastry dough stuffed with cilantro, mint, potatoes, peas, and tamarind chutneys, or the roasted mushroom purse ($7.95). Entrees include such robust fusion dishes as tomato korma rigatoni with roasted mushroom, fennel, and lima beans ($11.95) and seared salmon atop saag paneer with dhokla and pomegranate seeds ($16.95). For more hands-on noshes, sandwiches abound, and all are served with choice of side. Try the turkey panini with apple tarragon cole slaw, swiss cheese, and rye ($8.95), or open-face veggie sandwich with roasted eggplant, walnut pesto, smoked gouda, and marinated tomatoes ($7.95). View the complete menu here.
Chef Naveen Sachar elucidates the fine art of Indian-fare preparation during a live BYOB cooking demonstration at Naveen’s Cuisine. Customers who opt for the demonstration-and-dinner night, held bimonthly, quickly find themselves enthralled by Naveen’s zest for northern-Indian delicacies as he chops and combines meats and vegetables before simmering them into sumptuous and spicy dishes. To enlighten and entertain his audience, the chef proffers extensive knowledge of Indian cuisine, cooking techniques, and terrifying anecdotes of mutinous kitchens throughout the demonstration. When the steaming entrees—be they masala, masoor dal, or murgh curry—announce their readiness by filling the room with their tantalizing aromas, patrons sit down to partake of a multiple-course dinner with their new comrades, allowing bottled drinks brought from home to lubricate conversation about the demonstration, their favorite dishes, and whether their esteemed chef might have an equally talented bachelor brother.
The menu juxtaposes the Indian subcontinent's spice-rich dishes with Nepalese food, known for its milder character and lack of dairy. The chefs value presentation, plating their creations on white dishware, which serves as a stark canvas for the ingredients' vibrant colors. Such modern touches won cumin a 2012 Michelin Bib Gourmand award.
Representing a range of cuisines from across eastern Asia, Emperor Cuisine's menu interweaves Chinese, Japanese, and Thai flavors throughout its encyclopedic pages. Orders of spicy Szechwan chicken or chow mein topped with crispy noodles draw inspiration from China's savory history, while the pad thai and Thai-style soup with spicy coconut shrimp hail from a bit farther South. For yet another change of pace, the chefs also showcase their Japanese sushi techniques by filling platters with slices of sashimi and nigiri. The sushi selection also features more than 50 different rolls, including creations with everything from spicy tuna and honey-mustard sauce to smoked salmon and wasabi cream cheese.