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.
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.
Croissants, rolls, danishes, and seven-grain loaves?what goes inside these eponymous hot breads is up to you. Founded in southern India, Hot Breads compiles a menu largely focused on Indian flavors with fillings such as chicken tikka or paneer and napkins printed with old Bollywood scripts. Other options include chicken pizza buns, curry puffs, and masala rolls. Savory dishes aside, Hot Breads also whips up desserts including fruit cakes, tarts, and mousse.
Akbar Restaurant fuses the rich colors, aromas, and flavors of Indian cuisine with the lavish decorations and wealth of the Mughal emperors, as servers cart out dishes of basmati biryani, simmering rogan josh, spicy fish curries, and creamy housemade paneer. Wedding banquets and dinner parties gather in the umbrella-forested courtyard for open-air feasts, or diners settle into the columned Durbar Hall and chandelier-lit main restaurant for cozy suppers.
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.