The most geographically and culturally authentic bites at CurriBox are lemon and mango pickles imported straight from India. But the restaurant's cooks masterfully conjure traditional Indian flavors just fine with more local fixings, which they assemble into nearly 75 dishes. A clay tandoor oven bakes all roits and naans, as well as boneless chicken, which the culinary team stirs into mildly spiced butter cream. Other entrees incorporate CurriBox's housemade ingredients, from hand-crafted cheese cooked in spiced gravy with peas to marinated lamb doused with nuts and fresh cream sauce. Besides dine-in feasts, CurriBox's cooks prepare food for takeout and even cater feasts for weddings, birthdays, or birthdays for each taste bud.
Pieces of tender lamb quickly disappear as a chef drops them into curry sauce. Inside a pan, tiny lentils soften and plump up as they absorb the butter and spices in Elixir Restaurant & Lounge’s daal makhani dish. Elsewhere in the kitchen, chefs stuff cauliflower inside flatbread and marry rice and curried bits of vegetables in biryani entrées. Out in the dining room, guests can top off their meals with sweet desserts or complimentary hand readings by the helpful wait staff.
Best of India's name doesn't just describe its classic North Indian cuisine, it also describes its traditional Tandoor oven. The earthenware oven originated during the Moghal Empire in India's Punjab region––a region nicknamed "The Food Bowl of India" for its rich agriculture and the huge spoon that protrudes from it. Spice-rubbed Tandoori chicken and other Indian classics emanate from the oven's charcoal-heated confines, complementing an array of curries and biryanis. Speaking of curies and biryanis, each option may be prepared mild, medium, or hot, and favorites include a coconut chicken curry brimming with tender cubes of meat and a prawn biryani that features a mix of seafood, Basmati rice, cashews, and raisins.
Rich red hues accent India King Restaurant’s spacious dining room, from the cherry-toned tables to the decorative fabric that drapes from the all-you-can-eat buffet tables. The restaurant’s lengthy menu abounds with flavorful curries, tandoori-baked meats, and more than 10 types of naan stuffed with spiced potatoes, spinach, and excess predictions donated from a nearby fortune cookie factory. During the lunch buffet, diners can pile plates high with more than 30 savory items including saffron-infused basmati rice, breads fresh from the tandoori oven, and spiced vegetables. Guests in need of a beverage can turn to the eatery’s selection of lassis, Indian beers, and wines.
Spice Route melds traditional Indian cuisine and modern takes on Subcontinent sustenance to give diners a menu with a myriad of options. Starters include 12 vegetarian options such as paneer tikka, comprised of marinated cheese grilled in a clay oven ($12.95), as well as non-veggies such as the tandoori chicken, cooked in the traditional Indian oven and browned over a volcano out back ($11.95). Visit south India without piling into the family jumbo jet by sampling regional items––try the masala dosa, a thin rice crepe piñata-packed with a spicy potato filling ($7.95), or the adai avial, a spiced-up lentil pancake served with a mixed-vegetable stew ($8.95). Chicken lovers can voice their vote with an order of chicken curry ($10.95) or chicken tikka masala ($11.95), whereas herbivoyeurs can spy on the veg chettinad, a Spice Route specialty dish featuring veggies cooked in a spicy south-Indian masala blend ($9.95). Finish feasting with fried dumplings in sugar syrup ($2.95), or discuss your favorite letter of the alphabet over a cup of chai tea ($1.75).
Launch a subcontinental flavor jaunt with a look at the menu and an order of kheema samosas, savory pastries filled with spiced ground lamb ($7). Mehfil's garlic naan flatbread ($3.50) pairs perfectly with paneer sagwala, a happy, herbivore-friendly marriage of Indian cottage cheese and savory spinach curry ($13). The Northern veggie dish of aloo gobi gives potatoes and cauliflower a relaxing soak in Indian spices ($12), and chicken tikka lavishes tender slices of chicken with a spiced yogurt marinade before treating them to a tanning session in the tandoor oven ($14). Tongues of steel can take the flaming-mouth challenge, attempting to cross a rainbow of peppers and finish an entire order of phall curry to enter Phallhalla. Hotter than vindaloo, phall is a British-Indian curry dish so spicy that it's wanted for arson in no fewer than 23 countries—kill it all and get a free beer (with proof of age) and your photo on the commemorative wall of triumph. Or take a more sensible approach to thirst quenching by spending some time tippling at the bar.
Rust-red tiles lead the way into Nirvana Indian Cuisine's elongated dining room, which swirls with the zesty fragrances of authentic Indian fare. The friendly waitstaff carries hefty portions of tandoori meats, curries, and samosas to resting spots on black-clothed tables flanked by red chairs. Glasses of sweet or salty lassi add dimension to each table's spread of savory meals, most of which can be transformed into vegan entrees, and appetizers and bread keep stomachs from wailing the same annoying yet catchy pop melody.