Bollywood Bistro's exciting cinema-themed menu keeps taste buds on the edge of their chin-seat from trailer to grand finale. Start your palate's passage to India with an order of delicately spiced and fried white-meat chicken pakores ($5 for five pieces) or vegetable samosas, which stuff seasoned potatoes and peas into crispy pastry ($2). Bollywood Bistro offers nine types of Indian breads including classic naan ($2), as well as stuffed varieties such as aloo naan, which comes stuffed with potatoes, ginger spices, and herbs ($2.50)––any of which dutifully accompanies an entrée until they both meet their fate in the jaws of a hungry patron.
The talented chefs at Dakshin Indian Bistro dish out tantalizing plates of authentic Indian fare. The appetizer menu promises delightful starters in the rich tradition of Indian street fare, such as the prawn mirchiwala, a piquant sauté of shrimp, chilies, onions, and curry, or the crispy samosa, a portable pastry stuffed with potato and green peas. Like locker combinations or launch codes, the delicious entrees beg to be shared, with poultry- or veggie-based treats including the lentil and tomato dahl tadka or the saucy Hyderabadi chicken curry.
Indian cuisine is notoriously spicy, though not every dish forces diners to drink glass upon glass of milk or eat an entire snowman for dessert. Far from it, in fact. Check out this brief breakdown for meals in your heat range:
Spice-Free: from fried, whole-wheat varieties to naan stuffed with housemade cheese, AAB's 15-plus breads are a safe bet and a great way to soak up spicy sauces.
Tender and Mild: the eatery's take on chicken curry, which emphasizes flavor over spice, fits this description.
Slightly Spicier: vegetable jalfrezi is a somewhat spicy medley of veggies cooked with green peppers, tomatoes, and onions.
Feel the Heat: the marinated shrimp is seasoned and baked in AAB's tandoori oven.
Hot Hot Hot: the lamb vindaloo's morsels simmer alongside potatoes in what AAB's menu modestly calls "a tangy hot sauce."
With its intermingling aromas of garlic, ginger, coriander, turmeric, and cumin, New Taj Mahal is unmistakably dedicated to the bold, traditional flavors of regional Indian cuisine. You'll find further evidence on the menu, which features homemade paneer cooked with spinach and creamy curry sauce, crispy samosas, and yogurt-marinated lamb served straight from the clay tandoor oven. To ensure that their cooking is suitable for virtually every palate, the chefs tailor the amount of spice added to each dish. This means that orders can be prepared mild or with enough incendiary heat to require a chaser of glacier fragments.
Banana Leaf fills its dining room with platefuls of vegetarian, vegan, and gluten-free Indian meals cooked with fresh spices ground in-house. The juices from 16 curry dishes and seven rice specialties can be mopped from the plate with 10 different Indian breads and washed down with lassi drinks. Banana Leaf?s catering services, which serve small gatherings to weddings with more than 1,000 guests, both please party hosts and literally sustain festive homemakers stuck in a web of their own decorations.
Inside New India Restaurant, chandeliers illuminate plates of enticing Indian fare dusted with spices and herbs, lighting up taste buds with anticipation. Around the dining room, guests dig in to cuts of chicken roasted in a tandoori oven, chick peas tempered with ginger, and thali, a traditional Indian meal of lamb curry and chicken pakora served on a silver platter.