Located within Findlay Market since 2010, Panda Chefs serves up an eclectic collection of ethnic foods like sushi sliders and Indian favorites such as shrimp curry all washed down with wheat grass or other healthy drinks. You can enjoy these treats from the east while you take in the sights and sounds of the Market's other vendors and artists. The eatery also offers a handful of classic American desserts such as root beer floats and banana splits. The dining room is open for lunch service Tuesday through Sunday from 11 a.m. to 3:30 p.m with table service or carry out and seating for up to twenty four guests.
Decorated in warm yellow and clay hues, Elephant Walk Injera and Curry House welcomes diners to share their meals. As its name indicates, the restaurant serves plenty of injera, a classic Ethiopian flatbread, which can be dipped in meat stews and vegetable m?langes. If diners prefer to keep their meals to themselves, they can try a traditional Indian curry, paneer tikka, or doro tibs, a dish composed of saut?ed chicken and onions, seasoned butter, Berbere and an Ethiopian red-pepper sauce.
Since his cooking days at his East Hyde Park restaurant, Cumin, Chef Yajan (Yaj) Upadhyaya has been enamored with creating both traditional and new Indian dishes, as highlighted by Polly Campbell for the Cincinnati Enquirer. In his latest culinary venture, Mantra on the Hill, Chef Yaj continues to make authentic Indian food pop by pairing it with his take on other culinary elements such as spicy southern plates and Indochinese dishes. And the Indian cuisine itself derives not from one region of the subcontinent, but many. This melding of old and new, East and West, means during lunch and dinner hours, the head chef seasons chicken and shrimp with traditional Indian spices before baking fresh in the kitchen’s tandoor, which also cooks several vegetarian meals and fresh naan described as "buttery and very pleasant” by CityBeat.
To attract a crowd after most children have gone to bed and most children on the other side of the world have woken up, Chef Yaj also curates a late-night menu. With it, he showcases the same ability to unify disparate inspirations, from masala fries topped with a curry sauce to lamb sliders. And it’s not just food that might draw diners in at the end of a long day—10 signature cocktails quell thirst, and the name of one of them, the New Old Fashioned, perfectly characterizes the restaurant’s theme as a whole. Of course, the staff also pours domestic and imported beer and enough wine to float a cruise ship.
Mantra on the Hill’s decor is as elegant as the food is flavorful. Exposed brick and tan-colored walls create a neutral backdrop to the vibrant artwork displayed on them. On the outdoor patio, string light-festooned trees wrap around umbrella-covered tables—where guests enjoy their meals while listening to live music—and a light-green picket fence provides a winsome bookend to the pastel pink brick that defines the façade of the building.
With a name like Curries: The Flavor of India, you'd be forgiven for thinking this restaurant only specializes in one dish. But far from it. Curries celebrates the diversity of north and south Indian flavors to Indo-Chinese options. The culinary team stirs lamb into classic curry, cooks chicken in onion-and-tomato mixes, and serves hyderabadi dum biryani. Curries also sports myriad vegetarian options, from crispy veggies and baby corn doused in sichuan sauce to marinated cottage cheese roasted in a clay oven. Along with traditional tandoori breads, Curries's feasts can be accompanied with mango lassi and masala tea.
Nary a dish at Akash India Restaurant has been ?Americanized.? Instead, the chefs rely on India?s impressive array of spices and herbs to flavor dishes such as chicken curry, lamb vindaloo, and aloo saag?potato cubes simmered with spinach and cream. At the eatery?s lunchtime buffet, guests can load vast quantities of Indian food onto their plates or inside their second papier-m?ch? stomachs.
The tandoori clay oven is the centerpiece of Guru India Restaurant?s kitchen. Its intense heat seals in the flavors of chicken marinated in yogurt, spices, and herbs. The oven is also responsible for a medley of traditional Indian breads stuffed with onion, garlic, potatoes, and even cheese made in-house. Nearly 20 vegetarian dishes round out the menu; try the saag chole, a mixture of chickpeas and spinach simmered in a tomato and cream sauce.