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.
Mughal Darbar Restaurant?s chefs pay homage to the kitchens of the Mughal Empire, which ruled most of India during the 16th and 17th centuries and is accented by dishes replete with spices, dried fruits, and nuts. Chefs simmer chicken in such sauces as a spinach gravy, a tangy hot sauce, and a coconut and nutmeg curry. The mixed vegetable jalfrezi dish is flavored with a cream, butter, and cashew sauce, and naan bread hides almonds and dried fruits inside its doughy shell. During warmer months, the restaurant opens its outdoor patio, which holds up to 100 people gathered for birthday parties and annual meetings for people with ageusia.
Every pizza at zpizza is freshly prepared, hand thrown, gently coaxed into the oven using soft birdcalls and pheromone trails, and fire-baked to crispy perfection. The dough is prepared fresh daily from 100% certified-organic wheat, and z is also happy to offer certified organic and gluten-free crusts, sating the pizza desire of the allergic, dieters, and wheat sympathizers. Toppings include award-winning Wisconsin skim mozzarella, MSG-free pepperoni, certified-organic tomato sauce, additive-free sausage, and fresh produce. Try a large ZBQ pizza (with barbecue sauce, mozzarella, barbecue chicken, roasted pepper, red onion, tomato, cilantro, and sweet corn ($16.95); or a chicken curry and yam rustica (with mozzarella, curry chicken, yam, mango chutney, raisin, and cilantro; $8.95). Vegans can delight in a small Berkeley, a vegan cheese veggie pizza (with marinara, vegan cheese, veggie burger crumbles, zucchini, tomato, mushroom, red onion, and bell pepper; $11.50), and traveling tongues can sate their wanderlust with a mouthwatering Moroccan rustica (with pesto, mozzarella, basil, roasted eggplant, feta cheese, caramelized onion, and pine nut ($8.95).
Tandoori Grill's central wall is painted with a kaleidoscope of red, orange, and blue snowflake designs. These vibrant accents bring out the dark grains of the hardwood floors and the bursts of green chili and ginger in Tandoori's traditional Pakistani dishes. Though the menu has an emphasis on tandoor-grilled meats and seafood, skilled chefs can also whip up meat-free dishes to please vegetarians and atom-free dishes to baffle skeptical physicists.
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.
MSG, a cheap powder that tricks taste buds into perceiving flavor, is something you'll never find inside Curry & Sweets. Instead, the restaurant's kitchen is stocked with cloves, peppercorns, green chilies, and other herbs and spices that lend deep, authentic flavor to Indian and Bangladeshi dishes. Chefs simmer tender meats and seafood in curries, bake spring chicken in a clay tandoor oven, and chop fresh produce for fire-roasted vegetarian dishes, customizing each dish with the desired level of spice. Fresh naan sops up sauces and chutneys, and housemade desserts reward tongues for not licking frozen poles in the winter.