At India Nepal Oven, owner and chef Chhiring Lakpa Lama fuses together South Asian influences to build a menu that equally and tastily represents the countries of India and Nepal. The restaurant's Nepalese specialties dazzle taste buds with diverse flavors found in the spiced lamb kebobs, chili with deep-fried chicken, and vegetable dumplings, which can be steamed, fried, or tossed as confetti at a vegetarian's birthday party. Of the Indian dishes, the chicken entrees are quite popular, including the spicy vindaloo prepared with potatoes and hot curry sauce. A vast selection of breads also garners popularity with the potato-stuffed alu paratha and the kabuli naan, which emerges out of a tandoori oven to surprise palates with a sweet cherry filling.
Chefs at Little India's four locations infuse authentic Indian dishes with fresh and exotic ingredients, earning Top of the Town awards from 5280 magazine for "a decade running." The culinary creatives concoct a taste-bud-tempting lot of specialty dishes, from the butter chicken to the super-hot lamb madras, which makes taste buds sweat with scantily clad seasonings. Vegetarians can spoon a kaleidoscope of meat-free dishes, including the dahl makhani, lentils cooked with tomato and savory spices. Guests sip mood-enhancing beverages from the bar, and the friendly wait staff places plated Indian delicacies and unplated charades suggestions at their fingertips.:m]]
Bombay Bowl's owner, Amar, says he "grew up in an East Indian kitchen," where he attentively learned his family's generations-old knowledge of the region's aromatic and salutary spices. Although his menu features the familiar combinations of turmeric, ginger, and coriander, he set out to infuse his Indian cuisine with a casual, health-conscious environment. The cooks eschew trans fats, artificial flavorings, and schnozberries, seeking out all-natural beef and chicken, chopping vibrant vegetables, and baking fresh naan over their kitchen's campfires instead. With these ingredients, diners can customize their own bowl of long-grain basmati rice, choosing from five meaty or vegetarian fillings, four sauces, and four chutneys. The chefs also whip up gluten-free and vegan options, accommodating virtually any diet.
Saucy Bombay solves cravings for Indian food, fast. While at the eatery's food-court location, guests pick out their favorites cafeteria-style, starting with chicken, steak, lamb, vegetables, or garbanzo, then picking a sauce. The flavorful concoction might be a mild yellow lentil or a spicy tikka masala, guaranteed to make one roar cartoon flames. Diners can keep their plates traditional with a bed of basmati rice, or get everything rolled into a grilled wrap.
Inside India Tavern, a large bay window casts a natural glow on grape and lime-green walls and plates of homestyle Indian fare. Named 5280 Magazine's Editors' Choice of their Top of the Town feature, diners can cozy up to a table beside the stone fireplace as they partake of clay-oven tandoori dishes made with chicken, lamb, or goa fish. After sopping up a ginger or saffron curry entree with fresh-baked naan bread, they can also question a knowledgeable server on the difference between mild, medium, and hot spice or why humans drive on parkways and park on driveways.
Behind Bombay Clay Oven’s castle-like façade lies a gateway to the Mughlai style of Indian cuisine, which features yogurt, cream, fruit, and a wide range of spices lending silky textures and delicately distinct flavors to roasted meats and vegetables. In the kitchen, kebabs of lamb and beef sizzle in the eatery’s traditional tandoor oven, balanced by a lengthy bill of vegetarian fare.
On Fridays and Saturdays, Bombay’s dining room fills with live music, which diners can enjoy from the confines of Middle Eastern–style booths draped in curtains and padded with basmati rice.