Tandoori Grill's eclectic menu of halal and kosher delicacies guides diners on a journey through authentic Indian flavors. Vegetable samosas ($2.50) and potato-stuffed aloo naan ($2.50) kick off a palatable dinnertime parade of biryanis confettied with spices ($7–$9) and tandoori-grilled kebabs ($7.95–$9.95). Vegetarians can join in games of tabletop basketball previously reserved for meatball-eaters with the malai kofta, savory spheroids of fried vegetables in a rich curry sauce ($8.95). Weekday lunch specials focus on simple, easily scarfed classics, including a chicken kebab in a naan wrap ($4) and mutton curry with rice ($8). Any heated arguments over the last piece of naan can be cooled by a creamy mango lassi ($3).
Recipes from northern, southern, Mughlai, and other Indian culinary traditions are incorporated in the menu at Nirvana Fine Indian Cuisine. That results in a wide array of flavorful cuisine such as chicken simmered in creamy kormas, spicy vindaloos, vegetables and lamb chops skewered on kebabs, and roast-shrimp-tandoori masala. Scoop up every last morsel with any of 10 varieties of flatbread, including onion kulcha, traditional naan, and baby naan, which wakes the chef up every three hours after it is baked.
At Sizzling Bombay, the vibrant orange walls and glimmering chandeliers are nearly as bold as the spices that infuse each of the dishes leaving the kitchen and leave their stamp on diners? tongues. Kebabs skewer pieces of chicken, shrimp, and lamb as curry clings to bite-sized morsels with the grip of a great-aunt?s cheek pinch. An Indo-Chinese menu section parades around with pad thai selections, and desserts end meals on sugary notes, filling plates with rice pudding or milk balls soaked in rose-flavored sugar syrup?instead of a heap of sugar cubes begging to be turned into a fort.
Every morning at Bombay Nights, chef Neel Kamal and his staff grind and prepare fresh spices flown in on microscopic planes from India. These ingredients add a flavorful accent to the restaurant's North Indian cuisine, and can be adjusted to your preferred heat level. The menu pulls off the classics with aplomb, including garlic-topped naan baked in-house and creamy chicken tikka masala. But adventurous visitors can also dive into lesser-known creations such as the fish goani, a dish loaded with cubes of salmon in a coconut-flavored sauce.
The close-knit family culture that is so prevalent in India makes its way across the pond to India's, where the Kumar clan—mom and pop Suraj and Sudesh, son Raghu, and daughter Rozy—dish up flavorful curries, stews, and roasted meats created in the kitchen by nephew and chef Zeenat Bhanot. They work together to ply patrons with both meaty and vegetarian morsels scented with cardamom, ginger, and fenugreek.
Like the trail of raisins Marco Polo left to find his way back along the Silk Road, the bill of fare spans the subcontinent. South Indian mulligatawny soups and Goan chicken vindaloo mingle with Mughlai butter-based sauces and North Indian Khara Pasanda lamb. These fragrant dishes tantalize noses amid the dining area's impressive art collection of colorful paintings and gilded statues.
Shere-E-Punjab owner and chef Zail Singh Shergill has more than two decades of cooking experience packed into his apron. Even with all that wisdom, he still counts on those around him—family, especially—to keep the restaurant’s spread fresh and exciting. Zail’s son and Shere-E-Punjab co-founder, Pushpinder Singh, consistently concocts recipes for new dishes—an ongoing effort reflected in the lengthy and varied menu, which includes fresh naan, chicken tikka masala, and barbecue lamb kabobs cooked in the clay tandoor ovens. The restaurant also carries a selection of Indian beers, wines, and cocktails.