Once a title carried by the top government officials in British India, the term "viceroy" connotes a regal finery and splendor. The word serves well for The Viceroy Royal Indian Dining, where the aroma of roasting spice, the warmth of clay tandoori ovens, and the taste of curry are all intended to make a luxurious impression. Like a bespoke suit of beef jerky, each meal bursts at the seams with flavor. Chefs pepper garlic naan, lamb kebab, and tikka masala with freshly ground herbs and spices, ranging in potency from mild to traditionally spicy. The restaurant's decor makes for an elegant backdrop, sporting high ceilings ringed with bright saffron hues and crystal chandeliers, and walls covered in colorful paintings of Indian wildlife and marble palaces.
From the outside, India Chef Restaurant simply looks like a house, with its barn-red roof crowning asquat and white fa?ade. But inside, it opens up into a spacious dining room where black tablecloths make colorful dishes shine. Clay oven-fresh tandoor dishes, garlic naan, and flaky samosas stuffed with sitar notes satisfy appetites, while pickled raitas and chutneys complement meals with piquant flavor. Reviewers applaud the restaurant's Biryani dishes, seafood, and customizable spice levels.
Himalayas Indian Restaurant showcases the rich, diverse flavors of regional Indian cooking. Roasted meats, simmered vegetables, and fragrant curries all benefit from the wealth of spices and herbs found throughout South Asia. The chefs begin every day by grinding and preparing fresh spices for their dishes, lending vibrant flavors to the menu that Zagat scored as "very good to excellent."
Herbs and Spices on the Menu
The eclectic character of the Indian subcontinent comes out in more than just the menu's herbs and spices. In the dining room, meals unfurl to a soundtrack of Indian flutes and drums; in the kitchen, the chefs embrace traditional cooking techniques by roasting everything from skewered meats to breads inside their charcoal-fired, clay tandoor oven. Even the recipes have deep ties to Indian tradition, having been passed down through generations of Indian families.
The chefs at Paradise Biryani Pointe draw inspiration from traditional Indian, Persian, and Middle Eastern cuisine as they prepare kebabs, curries, and rice dishes. The restaurant’s signature rice dish—biryani—is akin to paella and comes festooned with everything from mutton and chicken to eggs and veggies. Thali platters arrive heaped with mini portions of several dishes, allowing diners to sample a spectrum of flavors in one sitting. Regional spices can be tasted in the Hyderbadi goat curry and the Goan shrimp curry, all of which may be washed down with creamy lassi or Indian beer.
Abhiruchi Indian Cuisine’s chefs unite India’s diverse regional cuisines on a single menu—a task nearly as difficult as eating a bowl of chicken curry without a glass of water at the ready. Their menu doubles as a culinary map of South Asia, focusing on Southern Indian delicacies but also encompassing a variety of Indo-Chinese fusion dishes. As if to demonstrate the scope of their knowledge, the chefs fill their lunch buffet with up to 20 unique dishes every day.