In the kitchens of Indian Zayka, chefs whip up Indian and Sri Lankan specialties served á la carte at dinner or as part of a vast lunch buffet with almost 20 self-serve dishes. An extensive list of vegetarian meals sates plant-based cravings, while meat eaters can dig into lamb and homesick mermen can bite into seafood. The menu also has a section devoted to Sri Lankan plates, and that section includes a category of "deviled" entrees named for their tongue-goosing spiciness. Lassi, a traditional mango smoothie harvested from a smoothie tree, can accompany dinners, lunches, or an array of desserts.
In stark contrast to Mount Everest's chilly altitudes, Everest on Grand serves warm curries and vegetarian-friendly Nepali dishes accessible without the need for a knowledgeable Sherpa guide. Tandoor-cooked goat and lamb curries complement plentiful vegetarian, vegan, and gluten-free offerings made with locally available produce and spices from India and Nepal. The eatery also serves grass-fed Tibetan yak raised in Cold Spring, Minnesota, a convergence of exotic and local not seen since the Mall of America was converted into a pyramid.
Taj Indian Grill’s menu is brimming with classic Indian dishes, but it leaves room for Pan-Asian favorites such as Thai green curry ($8 with chicken) and sweet-and-sour chicken ($7). Start with an appetizer such as samosa, triangles of crust stuffed with spiced veggies or chicken (two pieces, $4), before selecting a main mouthful such as tender lamb rogan josh ($11). For a romantic or gigantic meal, there’s the tandoori platter for two ($27), a plate piled high with chicken tikka, tandoori chicken, lamb tikka, steak tikka, shrimp, rice, and cilantro naan bread. Complement your plate with a potable pairing of beer, wine, or Indian tea or coffee.
At Indian Aroma, spicy Northern Indian dishes sizzle inside a traditional tandoori oven. This oven's clay interior adds a smokey flavor to the food, which exits the oven looking as colorful as the dining room's cumin-colored walls. The restaurant's chefs, who are Indian natives, create these curries and biryanis à la carte, but they also serve them up on the buffet alongside spicy sauces, refreshing yogurts, and warm pieces of naan. Together, these components create a meal that is both hot and cool, much like a leather jacket that's been left in direct sunlight too long.
Jalsa Indian Fast Food transports diners on an aromatic journey through many regions of India with an authentic menu of traditional street fare. Diners collect several snack-sized dishes, or chaat, to construct an eclectic meal. Use your teeth or a matchbox-sized oil rig to drill into the warm potato core beneath an aloo vada morsel's chickpea-batter crust ($1.35), or free lentils and spicy scents from the interior of a deep-fried kachori ($1.35). Eaters can also opt for a single large entree such as classic chicken tikka masala ($7.99), a creamy curry with rice escorted to tables by brooding paratha bread or a corsage-bearing piece of roti.