At Kababi Zaytoon Mediterranean Restaurant, the scent of crispy fried falafel blends with the sounds of chicken, kofta, and beef kabob sizzling to perfection. Tender lamb chops and flaky tilapia filets send hungry stomachs rumbling with anticipation, with freshly squeezed carrot, pineapple, and watermelon juice on hand to cleanse the palate. Crystal chandeliers cast a constellation of warm light over slate counters and walls of dark, varnished wood, while a stone fountain decorated with leafy ferns bubbles gently and invites guests to make wishes for an endless supply of baklava.
At Kabab Kahani, grill masters skewer sustainably sourced, certified halal morsels of Indian- and Mediterranean-style meats, creating lamb kebabs, tandoori chicken, and gyros. The eatery also adheres to eco-friendly business practices such as recycling dinnerware and transforming leftovers into chicken feed. Guests can settle into the dining area’s vibrant red booths to gobble down falafel and lamb chops, or hop across the black-and-white-checkered floor in a game of human chess.
Owner Narin Sehgal and chef-in-chief Gary Grewal channel the culinary traditions of their Punjabi hometowns to craft delicately spiced dishes for a menu that was rated "excellent" by Zagat. Chicken tikka and tandoori prawns soak up a savory marinade before warming up in the same clay oven that gives a flame-kissed crust to breads stuffed with paneer, nuts, lamb, or mint. The black-lentil base of dal makhani spends an entire night slowly absorbing the essence of distinctive herbs, much like a college student cramming for a big botany exam. Abundant subcontinental flair outfits the dining rooms, including arched doorways set into clay-colored walls, rich prints, and tasseled chandeliers.
Mobi Siddiqui and Asim Malik have imported both the classic and contemporary tastes of India and Pakistan and infused them into Moghul's Restaurant & Lounge’s menu of tandoori and charcoal-grilled specialties. In the fragrant kitchen, chicken is prepared more than a dozen different ways, as the chefs pair it with flavors of pickle sauce, ginger, black-pepper sauce, and spicy curry. Chunks of boneless lamb marinated in various spices crown plates, and the leg of lamb–a Moghul’s delicacy–can be shared among a group of friends or used to gain an edge in a three-legged race. Basmati rice soaks up the spiced onion and tomato juices in biryani dishes, and meat-free fare arrives in the form of fried vegetable balls, lentils, and the spinach, cottage cheese, and traditional spices of classic palak paneer.