The chefs at Annapurna meld a variety of authentic herbs and spices with veggie-laden entrees to craft a menu of savory Indian eats. The cheese dosa Annapurna special stuffs its pillowed crepe with a hearty blend of marinated mozzarella cheese, tomato, and cilantro ($8.95), dueling the succulent flavors of the Hyderabadi baingan ka bharta curry—fresh eggplant from the clay oven with an armful of chopped onions, diced tomatoes, and a special spice blend ($9.95). Batter-fried pieces of cauliflower bask in a garlic sauce with tomato accents in the gobi manchurian ($10.95), finishing off appetites with orders of the garlic naan ($3) or two vegetable samosas that barely manage to contain a potato-and-mixed-vegetable mélange within its crispy crusts ($4.50). A cultural immersion from "hello" to "holla back," Annapurna keeps guests cozy with a dining room TV broadcasting a range of Bollywood movies and sports.
Inspired by the authentic home cooking of specially trained chefs in India, Mayura excites lethargic taste buds with traditional South Indian dishes cooked to satisfy vegetarians and carnivores alike in two separate kitchens. Delicate dosa, a crêpe made with rice and lentil, wraps itself around spinach, garlic, and potatoes in the spinach masala dosa ($6.95) and paginates itself with spiced potatoes in the paper masala dosa ($7.95). Spice seekers can ignite savory glands with the chicken tikka masala, a dish marinated in spices and roasted in a clay oven ($9.95), or the haleem—chunked, marinated meat cooked in curry sauce ($8.95). A selection of beer, wine, shakes, and lassi, a yogurt-based drink, complement Mayura's fiery cuisine and calm the contentious battle between liquid and solid foodstuffs.
Born and raised in New Delhi, Chef Sabherwal has spent more than two decades perfecting the art of integrating centuries-old Mughlai cuisine into a modern culinary aesthetic. He's practiced his craft in kitchens all over the world, to the delight of many distinguished diners. With such an esteemed talent behind the tandoor, it's no surprise that his current professional home derives its name from the Hindi word for "chef." Past the giant bay windows waits a wonderland of Northern Indian delicacies, such as specialty chicken pakora deep-fried with chickpea dough, and Punjabi missi roti??a tangy, pancake-like dish served with onion chili salad.
Cuisine Type: Indian
Handicap Accessible: Yes
Number of Tables: 50+
Parking: Parking lot
Most popular offering: Chicken tikka masala
Alcohol: Beer and wine only
Delivery/Takeout Available: Yes
Outdoor Seating: No
Many Indian restaurants serve dishes that might seem quite spicy to an American palate. With its various vindaloo and curry dishes, Shalimar Cuisine of India is no exception. But Shalimar's chefs don't want to leave customers searching frantically for a frozen flagpole to lick, so they whip up a variety of homemade drinks to cool off tongues. These include a sparkling lemonade ginger soda, a sweet and a salty yogurt lassi, and a refreshing mint ice tea. Additionally, they can adjust the spice levels in all of their dishes to accommodate mouths.
There’s more than one reason that customers keep coming back to Govinda’s Buffet. It’s not just because the buffet is all-you-can-eat, but that’s certainly a draw. So is the fact that all of the internationally inspired food is vegan- or vegetarian-friendly. And chef Jagannivas Das rotates his menus every three weeks, so that patrons never tire of what’s for lunch or dinner. To top off meals, he prepares chocolate and vanilla cupcakes as vegan as raw kale served in a sundae dish.