Inside Masala Indian Restaurant’s kitchen, chefs infuse a savory mix of spices, or masala, into their halal and kosher Indian dishes. They roast marinated bits of chicken and skewers of minced lamb in a tandoor-style clay oven, and bake eight types of indian bread whenever the absorbent accompaniments are ordered by customers or demanded by a booming voice in the sky. Other table-toppers include more than a dozen vegetarian dishes brimming with fresh vegetables, homemade cheese, and lentils.
Sitar Indian Cuisine’s head chef dedicated more than 40 years to the mastery of Indian cooking, resulting in a menu that adroitly melds classic recipes with innovative variations. Many of the entrees are fired using traditional cooking equipment, such as a clay oven, an Indian iron skillet, or an aging phoenix. The full menu lists an assortment of vegetarian dishes along with house curry specialties with chicken, lamb, and seafood. During lunch, the eatery stocks an all-you-can-eat buffet brimming with aromatic dishes and tangy chutneys. Sitar’s beer list offers American brews and those imported from India such as Flying Horse, Taj Mahal, and Kingfisher.
If ever you wanted to eat your way across the globe, Nadia's Bistro would be a good place to start. Here, diners can check off Indonesia, Thailand, and parts of the Mediterranean all in one sitting, and all without having to learn language translations for "mmm." Chef Tom prepares dishes from many cultures using both traditional and contemporary techniques. There's the Indonesian specialty gado-gado, for instance, which contains a jumble of fresh veggies, tofu, boiled eggs, and potatoes. Pastas, meanwhile, reign supreme over the Mediterranean portion of the menu, and stir-fries represent Thailand with such specialties as pad pong ka ree–a seafood-based dish loaded with calamari, scallops, and shrimp.