Striving to highlight the diversity of India’s regional cuisine, the cooks at Mehek Restaurant have mastered vegetarian, seafood, lamb, chicken, and rice dishes from across the subcontinent. The eatery’s name, which means “aroma,” serves as a playful tribute to the way each creation from the expansive menu sates several senses at once. Kebabs, vindaloos, masalas, and biryanis can all be ordered with various proteins, and glasses of mango lassi cool off spicy bites. Mehek also offers a buffet rich with options for vegetarians, meat-eaters, and those on strict naan diets.
Aashirwad Palace & Martini Lounge’s gastronomic alchemists transmute the recipes and ingredients of subcontinental cooking to timelessly flavorful Indian dishes. Culinary adventures begin with bites from one of more than 20 appetizers such as the the chicken pakora’s spicy garlic-laced fritters or the Paneer Tika Sizzler’s homemade cheese-and-tandoori masala marinade. Entrees run the gamut of mealtime matter, ranging from vegetarian chana masala to spinach-packed lamb saag. A mild yogurt sauce and fresh coriander envelop the boneless-chicken korma, while the shrimp baigan's baked eggplant sizzles in a blend of herbs, spices, and fire-breathing shellfish. A dried-fruit garnish tops the navaratan korma, buttressed by mixed vegetables in a rich sauce made from members of the leafiest food groups. Grapes get tipsy in two glasses of wine, which quench throats and ably complements dishes.
Flavours of India is all about choices. Not only does the restaurant offer a daily lunch buffet and a huge menu, it also introduces diners to reinvented Indian dishes served alongside ages-old classics. Tandoori oven-cooked entrees, South Indian specialties such as rice crepes stuffed with potatoes, and creamy curry dishes with chicken, lamb, shrimp, or vegetables satisfy taste buds with flavor-bursting offerings. Diners can end their meals on a sweet note with a traditional mango lassi drink or desserts such as Indian-style pistachio ice cream and carrots cooked in milk.
At Aman's Indian Cuisine, traditional spices, herbs, and vegetables transport tongues to the other side of the globe with Indian classic vegetarian and omnivorous menus. Saag paneer's glaciers of house-made cheese bob through creamed-spinach waters rippling with mild spices ($10.95), and ginger and garlic greet taste buds making contact with tadka dal's yellow lentils ($9.95). After it's puréed, baingan bharta's grilled eggplant mixes with a spice-adorned combination of tomatoes, onions, and peas ($10.95) as skillfully as two mischievous children in one white suit mix in with a crowd of departing astronauts.
The menu at Spice Kitchen welcomes both vegetarian and non-vegetarians with 57 veggie, chicken, lamb, goat, and seafood entrees that incorporate seasonings from curry leaves to almond sauce. Ten types of flatbreads come studded with everything from potato stuffing to cashews and coconut. Entrees include tandoori chicken steeped in spicy yogurt for more than 72 hours. Biryani plates find chefs slingshotting proteins onto long-grain rice infused with herbs. A handful of Indo-Chinese options introduce fried rice and Manchurian-style sauces. The lunch crowd can sift through the daily all-you-can-eat buffet, or build a custom lunch box, which contains a portion of two entrees, rice, and a half-order of naan.
Welcoming guests with an ornate entryway with a curlicue chandelier and bright orange walls is just one way Shahi Palace treats its guests like royalty. The ambiance continues into the dining room, with gold walls, red accents, and matching carpeting. Whether diners are in the banquet room celebrating a wedding, a birthday, or the beginning of National Adopt a Cat Month, or even if they're there to enjoy the weekend brunch buffet, they can break rounds of naan over Indian and Pakistani dishes that are 100% halal.
The key to great Indian food, according to the chefs at Pooja Restaurant, isn’t its spiciness, but its spices. Roasted, fried, or ground into pastes, the culinary team’s handpicked spices are carefully deployed to bring out each dish’s strongest aromas and flavors. Spices marinate okra and succulent lamb, heat up shrimp cooked in honey and vinegar and add zest to cream sauce coating vegetable balls stuffed with homemade cheese. Besides spices, Pooja’s cooks rely on curry powders, meats, and veggies—all fresh, never canned or packaged—for the restaurant's other 160-plus traditional options, which range from goat curry to sag paneer.