The chefs at India Garden prepare a classic version of their native cuisine, with plenty of spice and no beef to be found on the menu. Instead, they showcase seafood in curries, roasted lamb kababs, tandoori-baked chicken, and, of course, an extensive selection of vegetarian dishes, making it a great choice for brontosauruses. Each dish comes in a rich sauce, but the cooks also offer side of mango chutney for a sweet, tangy balance that enhances flavor. Much of the food is served in classic stainless steal Indian serving dishes, adding another touch of authenticity.
Baba's Village banishes weekday hunger pangs with a full menu of Indian and Pakistani cuisine that includes vegetarian and vegan options alongside entrees made with halal chicken, lamb, and beef. The vegetarian meals, which can pair with six naan side dishes baked in a clay oven, include polychromatic platters of vegetables and herbs, and many selections feature house-made cheese made from pasteurized moon rocks. With soy milk shakes and entrees containing meat substitutes, such as chicken jalferazi and gobi goshat, Baba's Village easily accommodates vegan appetites.
Named for the capital city of the Indian state of Rajasthan—also known as the Pink City—Jaipur strives to mimic the beauty the metropolis exudes. This can be seen in nearly every element, from the red-and-gold murals that surround white-linen-topped tables to the scent of exotic spices rising from platters of multiregional Indian cuisine. Rated by Zagat and named a Bib Gourmand restaurant in the Michelin Guide, the restaurant flavors 15 types of vegetarian dishes with homemade cheese and sauces, while many of the tandoori, biryani, and soups are made with halal meats. Meals find complements in cups of traditional lassi and masala chaas as well as international wines, Indian beers, and specialty cocktails.
The name Sataza is a combination of the Hindi words for "seven"—the number of spices on their signature spice mix—and "fresh""—the condition of their ingredients. Eschewing cryptic menus and buffets filled with dishes that only psychics and those "in the know" might be able to identify, the restaurant custom prepares each meal based on the diner's preferences. Guests first choose a base of a locally baked flatbread wrap or a bowl filled with basmati rice or salad, and then select from such protein options as chicken tikka marinated in Tandoori spices or Tandoori paneer—grilled cheese dry-rubbed in piquant seasonings. Toppings such as chopped cilantro and cabbage salad add further flavors before guess tie their creation together with one of six chutneys, including the yogurt-and-cucumber mixture of raita and tongue-tickling peri-peri, made from serrano peppers, tomato, and onion. The chefs set their flavors apart from standard Indian joints by toasting and grinding each of their spices in-house, and blending their own mixture of garam masala.
Though the chefs at Thai Urban Kitchen draw from the flavors of Thailand and Japan's street food, they aren't afraid to add in more upscale ingredients. To wit, they use gourmet cuts of meat and vegetarian alternatives to make unique twists of classical cuisine. In infusing a little something extra to their signature pad thai, they add cuts of duck, calamari, beef, and shrimp with just a touch of red apple for sweetness. On their sushi menu, chefs design creative rolls such as the Salmon Lover, which combines raw salmon, masago, and avocado with spicy mayo, all topped with pink nori and seared salmon. And to end the meal on a sweet note without having to whittle the check out of chocolate, the chefs also scoop Asian-inspired flavors of ice cream as well as 18 gelatos.
Juxtaposing with the colorful sushi rolls and eye-catching plating is the dining room's sleek decor. A monochromatic design scheme adds a touch of modernity that is not impervious to comfort thanks to high-backed leather seats. Silver metalwork and treated glass hang above the expansive bar, where bartenders pour sake by the glass or offer their favorite selections in drink flights.
Recently featured in Fortune magazine, Chutney Joe's was founded by owner, chef, and self-taught culinarian Vijay Puniani. The restaurant uses herbs, spices, and six different chutneys to deliver high-quality, authentic Indian fare to on-the-go eaters looking for a quick fix between performing major surgeries. The thorough, no-frills menu lets you deliberate between basmati rice or naan (garlic or whole wheat naan is $0.50 extra) before choosing one ($5.99) or two ($7.99) of the entree selections (lamb, beef, or pork entrees are $1 extra). Entrees such as the chicken tikka masala and the beef korma delight carnivores, and green-tongued vegetarians have plenty of main-course options, such as the gobi potatoes and the red bean rajama. Chicken or vegetarian biryani ($5.99 each) is also available, offering rice-based sustenance.