The sound of water burbling in a fountain greets patrons as they enter North India Bar & Grill. Further in, ornate chandeliers dangle from the ceiling, illuminating rows of plush, copper-colored banquettes. On select nights, part of this dining room transforms into a nightclub, where your can down an extra-spicy indian mary or spin around and around in circles before anybody notices you literally have two left feet.
As visitors let loose a few yards away, chefs buzz about the kitchen, pouring honey-cashew cream sauce over tender morsels of lamb and marinating chicken in authentic spices before roasting it in a 900-degree oven. They also concoct a selection of Indian-American fusion recipes including a flatbread wrap loaded with cream cheese and lamb and a tandoori-chicken pizza.
Mehek Punjab De's flavor slingers delicately craft a meatless menu brimming with an array of authentic Northern Indian dishes diverse enough to sate herbivores and omnivores alike. Embark down the path of epicurean enlightenment with a starter of samosa channa masala, featuring two vegetable patties primed for dipping in provided dunk tanks of chutney and chickpea curry ($3.49). Then tongue trek toward one of the various veggie-centric or curry spreads, such as the vegetable-coconut curry ($7.99) or the daal makhni, a helping of curried lentils butterfly stroking in a sea of homemade butter ($6.99). The masala dosa swaddles potatoes and vegetable curry masala within a south indian crepe for a culinary construction tastier than France's famed waffle tower ($6.99). Bolster feasts with a side of tandoor-baked naan bread ($1.25+), and cool down spice-licked tongues with a chalice of mango lassi, a traditional fruit-infused yogurt drink ($2.99). A dessert of rasmalai—two dumplings sporting a frock of sweet cream and milk sauce—acts as a coda to a meal fit for a traditional Indian ninja ($2.99).
The aromas of South Asian spices lure passersby into Royal Taj Fine Indian Cuisine, where heat emanates from the kitchen's clay tandoor oven and plates laden with marinated lamb and chicken. Four varieties of pakora—fish, chicken, vegetable, and paneer—don coats of spice and marinade before hopping into the deep fryer and emerging with a crispy veneer. Traditional Indian entrees include lamb tikka masala and tandoori shrimp, and a daily lunch buffet appeases tigers growling in bellies with more than 15 dishes to choose from. The restaurant's catering services accommodate a multitude of occasions, from small get-togethers to massive Bollywood dance rehearsals.
Applying a healthful twist on traditional Indian recipes, the chefs at India Bistro whip up an array of authentic fare using housemade ingredients and fragrant spices. The kitchen’s ovens sizzle with juicy cuts of goat, lamb, and chicken, and numerous vegetarian offerings sate the hunger of herbivores. Though the menu features decadent noshes such as butter chicken, India Bistro’s culinary gurus also architect a number of low-carb and low-fat options for those conscious about fitting back into their high-school lockers.
Every day, the aroma of smoky spices wafts from the imported, wood-fired tandoor ovens at Tandoori Oven’s locations. To a soundtrack of upbeat techno, reggae, and bhangra music imported from UK clubs, servers deliver plates of lamb biryani loaded with basmati rice, bell peppers, cashews, and secret spices alongside mango lassis blended with housemade yogurt. The healthful signature wrap is stuffed with chicken or lamb that’s been marinated for 24 hours in yogurt and spices and then baked in the tandoor oven and wrapped in soft naan with mint chutney and tamarind. Local athletes dine at Tandoori Oven, a sponsor of the TRIbe Triathlon Club, after workouts for meals made to order with lean meats and served in participation trophies.
Wood- or charcoal-heated tandoors imbue traditional Indian dishes with smoky, yet succulent, flavor by roasting skewered meats and vegetables at temperatures as high as 750 degrees. At Emperor of India, the menu features a variety of tandoori entrees, including vegetable kebabs as well as yogurt-, herb-, and spice-marinated chicken.