With more than 20 years of cooking northern Indian cuisine under its belt, Zaika’s culinary team is well versed in simmering curries and slow baking marinated meats, along with fixing a smattering of southern Indian dishes to boot. They cook skewered lamb over charcoal, douse boneless chicken with cashew-nut sauces, cook shrimp in the traditional tandoor oven, and mix goat into that spicy gravy made famous by the holiday classic Mama’s Spicy Thanksgiving. The kitchen’s vegetarian options include spice-coated spinach with homemade indian cheese, along with crepes and pancakes in the southern Indian style. Dinners and lunch buffets unfold in Zaika’s spacious dining room, while an outdoor deck accommodates diners in May through September.
After more than three decades in business, the owners of Sitar Indian Restaurant often see the children of their first generation of customers pass through their doors. Perhaps these customers return for the restaurant's focus on authentic Indian cuisine, especially the classic dishes of its Northern states. In all their cooking, Sitar's chefs rely on a hallmark of North Indian cuisine: the tandoor. In this clay oven, portions of chicken, lamb, and fish simmer in spiced gravies and curries. These items are joined by others ranging from vegetarian biryani rice dishes to baskets of vegetable-stuffed naan. Chefs can prepare any dish with mild, medium, or heavy spice upon request, creating meals that can tickle the tongue or quickly melt a scary-looking snowman. Throughout the day, these dishes decorate tables dressed in bright saffron tablecloths, where patrons dine surrounded by Indian tapestries and musical instruments on display.
Walls the color of melted butter guide the eye to floor-to-ceiling front windows lined with potted greenery. An ornate metal watering vessel sits beside them, always at the ready to nourish the verdant foliage or pour tea for an especially thirsty Mad Hatter. To pair with these decorative flourishes, LaZeez's affable chefs prepare Pakistani and northern Indian dishes using traditional equipment such as a clay oven and a wok-like karahi.
In the elegant 80-person dining room, guests can whet their dinner appetites with samosa appetizers––seasoned potatoes and peas nestled inside puff pastry shells that, like Ninja Turtle shells, are rarely found at the beach. Entrees such as spinach cooked with homemade cheese or salmon awash in curry sauce emerge piping hot from the kitchen alongside palate-soothing mango-infused yogurt lassi drinks. Diners can also opt for classic tandoori chicken, lamb, and seafood marinated in spices and prepared grease-free in the clay oven that's hotter than the midday desert sun or a George Foreman grill sizzling a photo of fire in the midday desert sun.
Filling barking bellies with authentic Indian and Bangladeshi dishes, Jewel of India’s flavor wranglers present guests with a vast menu of tasty fare. Nibblers can cut the ribbon on a feast with a choice of assorted mini meals, including singara pakoras ($2.99) and papadams ($1.99). Historically used for toasting s’mores and destroying old bank statements, the tandoori clay oven is utilized for firing such specialties as the boti kebab that boasts marinated and seasoned leg of lamb and comes in a choice of spice levels ($10.99). Succulent boneless chicken and a rich curry sauce snuggle in a cozy pastry cave to form the edible duo of morag dumpakht ($12.99), and a bevy of savory vegetarian dishes, such as the cheesy paneer tikka masala ($9.99), please the palate and satisfies cravings for blown minds.
For more than 16 years, Gandhi Restaurant's experienced chefs skillfully prepare Indian cuisine to order, tailoring spice levels to each diner's preferences. They pack potatoes and peas into succulent samosa pastries, simmer curries, and roast marinated meats and fresh breads in a clay tandoor. For dessert, customers can order the kulfi, a housemade Indian ice cream.