The Jaipur’s kitchen originally opened its doors back in 1992, and since then it’s finely tuned a vast menu of Northern Indian cuisine. To boot, since 1999, it’s also presented a selection of American fusion dishes. In the deep-purple dining room, rendered beautiful by sprawling murals, the staff serves the chef’s specials. This specialty selection of fusion plates includes indian crab cakes in a yogurt and sour-cream sauce, as well as grilled lamb sirloin cooked with a flavorful spice rub and served with roasted-tomato chutney. The in-house brewery crafts a variety of beers to complement the cuisine, including jalapeño ale, an IPA, and a nut-brown ale. Additionally, The Jaipur offers more than nine wines by the glass and 180 wines by the bottle, enough bottles of wine to make the Sahara a fruity swimming pool.
India Garden's menu assembles a delectable army of authentic Indian eats. Customers can kick-start meals with traditional vegetable samosas ($3.25) or cilantro, black pepper, and cumin blanketed in a cream-of-wheat crêpe ($8). Eggplant ($10.95) fire roasts in a tandoor before tomatoes, onions, and fresh herbs accent its heat more effectively than a poster of Burton Gilliam swimming in magma. Simmered in a tomato-onion curry sauce, tender pieces of lamb ($14.95) glide down gullets, and boneless chicken chunks soak alongside spices and herbs in ginger sauce ($12.95). Matter paneer ($11.95) entices herbivorous eaters with house-made cheese doused in an onion-and-tomato sauce sprinkled with the sweet peas that cohabit with woodland nymphs inside pods. Diners can soothe parched tongues with freshly brewed indian chai tea ($2.45) or traditionally blended mango lassi ($5.45) in India Garden's dining room, replete with a large front window and Indian-themed artwork adorning its walls.
Clay ovens quietly roast yogurt-marinated chicken, and cooks scurry about the kitchen of Tanduri Fusion, mixing exotic curries and sautéing ginger and garlic to coat tender cuts of lamb. Chefs use natural, fresh ingredients to prepare each dish, with inventive offerings including the tanduri top sirloin with cilantro-peppercorn butter and lamb sirloin wraps in grilled naan. For traditional Indian thali dinners, servers deliver large round dishes filled with a bounty of tandoori chicken or curried vegetables, complemented by sides of yogurt sauce and chutney.
Patrons may enjoy their meals tucked inside wooden booths or head out to the patio to soak up sun and satellite emissions while eating. A full bar offers some stool seating, perfect for casually sampling from the extensive wine list.
Lunch and dinner seekers can sneak away to Tandoor Indian Cuisine's charming brick-and-mortar abode for a fulfilling feast. The menu of fresh Indian and Bhutanese fare sports an extensive variety to appease even the pickiest of palates. The available dishes are neatly organized by protein and preparation style to make for easy ordering. If you’re in the mood for sea-sourced sustenance, try a plate of shrimp curry or spicy tuna vindaloo (both $13.95). Alternatively, if you've been diagnosed with the Ariel complex and find yourself romanticizing the fruits of solid ground, try a lamb specialty such as safed maas (lamb with coconut milk and cashews, $12.95) or a classic chicken dish such as chicken tikka masala ($11.95). Herbivores find happiness within the fried pastry shell of vegetable samosas ($2.75 for two) and meat-free specialties such as shahi paneer, homemade cheese, cashews, and raisins submerged in a savory bath of cream sauce ($10.95).
Made with oversized dosas, or indian crepes, the wraps at Wraps & Crepes can be as large as an adult forearm. These behemoths envelop more than a dozen different fillings, such as curried lamb or paneer cheese, each of which can also be served on an uttapa (indian pancake) or spread directly on the diner’s actual forearm. Chefs also stuff whole-wheat roti with six types of filing, from the Mediterranean Madness’ kalamata olives and feta combo to the Chef’s Creation with scrambled eggs and fire-grilled peppers. Floor-to-ceiling windows brighten up the dining room, which is accented with pea-green, mint-green, and orange hues.
The first Omaha outpost out of two dozen nationwide locations, Paradise Biryani Pointe brings Indian cuisine from the subcontinent to America in the form of Mughlai, Hyderabadi biryani, and tandoori dishes. Halal goat meat fills curries and kormas, and cage-free, vegetarian-fed chicken fries in masala sauce and simmers in ginger curry. Paradise also serves vegetarian dishes, such as dal and palak paneer, in its sunlit dining room, where thatched awnings convince each booth that Nebraska is a coastal state.