Brothers Devinder Singh and Sital Singh opened Taste of India to share the flavors of the Indian subcontinent with eaters. In the kitchen, chefs use halal meats to prepare chicken, lamb, and beef curries such as chicken tikka masala and beef shahikorma cooked in cream with a spice-and-nut blend. An in-house clay tandoori oven produces specials such as chickan kabobs and paneer tikka—cheese cubes marinated in yogurt sauce and roasted with spices.
Amid colorful Indian art and handicrafts, the dining room at India House Restaurant fills with the aromas of more than 250 eclectic dishes. Chefs draw on regional cuisines from Delhi to Bombay, fusing flavors with techniques borrowed from street fare and homestyle tandoori cooking. Besides dousing chicken, lamb, and seafood in flavorful sauces, they also craft healthful vegetarian dishes so that those eschewing meat don’t have to size up nearby houseplants for their palatability.
The chefs in Inchin's Bamboo Garden's kitchen use fresh ingredients to craft Asian-style specialties at the time they are ordered. Mustard- and crimson-colored walls and bamboo stalks accent the spacious dining room, and the restaurant’s signature red rickshaw sits parked in front, haplessly attempting to feed the meter with Chinese yuan coins.
Jagadish "Jack" Bhandari, owner of Taste of Himalayas, takes taste buds on culinary expeditions through India and Nepal with the help of his epicurean family and an arsenal of natural ingredients. Beneath exposed-brick walls, a menu pushes 15–20 favorite options forward onto a white-tablecloth-draped buffet. In the powerful heat of the tandoori clay oven, Jagadish's nephew preps dishes such as chicken tikka, tandoori shrimp, and freshly baked naan bread. Chef Krishna, Jagadish's cousin, relies on years' worth of experience as a kitchen maestro on a Carnival cruise ship to prepare elaborate dishes and predict sand castle property values.
The Indian Harvest adorns white tablecloths with north Indian curries, pilafs, and kebabs distinguished by myriad spices such as pods of cardamom, cloves, cumin, and mustard seeds, and bowls of mint or pickle chutney. Over 20 vegetarian dishes showcase the versatility of eggplant, cauliflower, and peas, as well as their ability to harmonize with lentils and avoid getting redfaced when infused with whole chiles. A clay oven known as a tandoor sizzles lamb, chicken, and shrimp at a high temperature to seal in marinade and keep cholesterol down, and provides the bellows to puff up rounds of seasoned, leavened naan bread. Wood panels cut with floral designs screen sections of tables and booths in the dining room, whereas views of the lake open up the banquet hall.
Within Cuisine of India's modern dining room, Rahul Saigal strives to merge contemporary methods of culinary science with his family's longstanding kitchen traditions. Evidence of his success graces the eatery's crisp white tablecloths, where whole spring chickens from the tandoor oven rendezvous with curries simmered over a slow flame.
Full lunch buffets insulate plates with dishes such as spinach pakora, chicken masala, lamb curry, and alu mutter, plus garlic naan for sopping up sauce and traditional desserts for testing the severity of a budding dental cavity. Furthermore, Cuisine of India's catering can accommodate events for up to 2,000 guests with food, crystal, and linens.