Masala Kitchen’s chefs use a bevy of spices to craft an authentic Indian menu of vegetarian and meat dishes. Kick things off with a sizzling appetizer, such as assorted veg pakoras—seasonal vegetables fried into fritters—or chicken tikka kathi, which features shredded chicken sautéed and stuffed in thin bread. Forks or pocket-size augers then dig through entrees piled on mounds of rice, scooping herbivore-friendly fare such as yellow tadka dal—a heaping of lentils loaded with garlic, chopped onion, and cumin seeds. Meaty dishes include kadhai chicken that’s seasoned with curry pepper, cumin, and garlic, and kashmiri lamb roganjosh, a boneless slab of lamb dressed to the nines in decadent onion sauce. Alternatively, the buffet grants all-you-can-eat access to patrons looking to sample everything or simply indulge endlessly in a favorite, and allows them to marvel at bottomless soda glasses yet to be explained by man’s limited understanding of physics.
The chef at Zaika Barbeque & Grill pulls 14 years of experience out of his hat as he prepares traditional Pakistani dishes cooked- and spiced-to-order with halal ingredients. As he barbecues chicken, lamb, and beef, he locks spices and flavors into kebabs, whereas his tandoor oven slowly lets juicy chicken tikka stew and gather up as much flavor as it can. Waiters guide diners through the wide selection of entrees, which includes vegetarian curries and rice dishes. A petite menu of Pakistani desserts coddles sweet teeth after dinner, assuaging their ever-present, irrational fear of the tooth fairy.
Against walls of pure white and an ornate carpet laced with swirling embroidered flora, statuettes of horses rear up over steaming trays, hinting at unbridled fistfuls of spices. From the kitchen emerge golden knots of samosas alongside korma dishes and halal meats, and Punjabi and Mughlai influences gleam through in some concoctions. When the buffet is in action, more than 60 items fill the gleaming banquet table, which billows hot steam that foretells of fresh-from-the-oven tandoori dishes and goat biryani. A chandelier illuminates the perimeter of Shahnawaz Palace's banquet space, which staff configures for a variety of events, whether it is the large head table for a joyful wedding or the heaps of folding chairs for a wedding between professional wrestlers.
The deep green of cooked spinach. The sunset orange of tikka masala sauce. Ginger, curry, chilies, and fenugreek contribute their colors to the rainbow of dishes at Kabana. Forks click gently against plates polished clean by tufts of naan bread baked with butter and sesame seeds. In the kitchen, chefs cook chicken tikka and tandoori dishes slowly by putting them in a clay oven or quickly by talking through a dragon’s favorite movie scene.
Dosa Garden's menu brims with authentic Indian and Sri Lankan dishes. Begin breaking bread with a date, friend, or soft-hearted velociraptor with a meatless appetizer such as the panner pakora, a dish of deep-fried Indian cheese cubes coated in a spicy besan batter. The restaurant's namesake dosa––thin rice-and-lentil crêpes––are available plain or stuffed with a vast variety of exotic fillings. The masala dosa finds itself spun around a dollop of mildly spiced mashed potatoes, and the mysore cheese dosa smuggles spicy chutney, cheese, and potatoes inside a savory batter blanket. Once appetites have been suitably piqued, engage their undivided attention in an entree such as the lamb curry, a delicacy stewed in spices from the Chettinad region, or the sheek kebab, featuring ground and marinated chicken roasted in a tandoor clay oven.
At Coriander Cuisine, an array of India dishes from various regions arrive at tables, simmering with savory bites of chicken, lamb, and lentils. Beyond the main dining room's mango-yellow walls and tables draped with crisp white linens lies a renovated party hall, catering to parties and special events. Here, dignitaries including the governor of Delaware and the mayor of Edison have dined, hosting events such as fundraisers and flavorful soirees to celebrate the food of the region. Even the lauded music director of Slumdog Millionaire tapped Coriander Cuisine's to exclusively cater his meals he traveled into town for his national concert tour.
Back inside the kitchen, culinary artists embrace the unmistakable flavors of India by using particular blends of herbs and spices to re-create iconic dishes from the subcontinent's southern and northern regions. Hints of tamarind, ginger, and curry leaves appear throughout the menu, lending their distinctive character to the cuisine's signature combinations of spicy and savory aromas.