Chefs at Neha Palace grind traditional indian spices themselves before sprinkling them over lamb cooked in curry sauce and skewers of minced chicken. During lunch hours, chefs prepare meals at buffet tables, hiding shrimp bites in piles of long-grain basmati rice and ladling tomato sauce over platefuls of cottage cheese or the mouth of any patron who yawns too loudly. A small collection of Indian-Chinese fusion meals includes egg fried rice and chicken noodles.
Inside Rani Mahal is something of a cultural adventure, with vivid Indian artwork lining watermelon-hued walls. The elegant, well-lit dining room sits visitors at white-clothed tables, where they dig into such traditional Indian dishes as lamb tikka: cubes of lamb marinated in yogurt, garlic, and spices, and roasted in a clay oven. Rani Mahal also curates a vast spread of vegetarian options, such as palak paneer, which pairs homemade cheese cubes with lightly spiced spinach gravy.
Kinara dishes up an authentic Indian menu in a casual, BYOB restaurant. Pre-meal nibblers such as the chicken and coconut mulligatawny soup ($4.25) pair well with tandoor-oven–baked traditional naan ($2) or a chicken-tikka-stuffed variation ($4). Like a DeLorean hot-rodded with a flux capacitor, Kinara’s entree selections span various meat and veggie dimensions. The rice casserole vegetable biryani ($13.95) and the spicy hara bhara kabab ($13.95) cater to herbivore diets, and almond curry-infused chicken korma ($14.95), lamb curry delicacy roghan josh ($15.95), and spicy crustacean classic shrimp vindaloo ($16) please meat eaters of all stripes.
The dosas and uttapams at Hampton Chutney Co. are great on their own, but they should ideally serve as vessels for the restaurant’s curries and chutneys. The inventive menu encourages creativity—diners can often be spotted spreading chutney on sandwiches such as the smoked turkey, brie, and cucumber.
Ayurveda Cafe’s prix fixe meals consist of 10 rotating vegetarian menu items that span the six Sattvic tastes: sweet, sour, salty, bitter, astringent, and pungent. Drinks such as the mango banana lassi are less concerned with balance, favoring sweetness above all else.
Rather than bore diners with another nondescript buffet, Indus Valley keeps things interesting with daily lunch specials that constantly rotate. The ingredients stay as fresh as the menu and include seasonal fish fillets, Kashmiri chilis, and palak paneer crafted every day.