At each of Tandoori Times Indian Bistro’s three locations—including one nestled inside a Holiday Inn—crimson and cream walls surround tables weighed down with indian curry, rice, and tandoori dishes. While morsels of lamb, seafood, and chicken prepare for supper by bathing in aromatic indian spices, soft naan bread keeps diners entertained by diving into appetizers of mango chutney.
Patrons can let the wind sweep through their eyelashes on one of the outdoor patios or form their own sweet breezes by puffing out fruity plumes of a hookah smoke on the weekends. Belly dancers weave their way across dining rooms on select nights, which contributes to each location's traditional atmosphere and each diner's desire to enroll in belly-dancing lessons.
Chandelier lamps with domed shades float below Tandoori Village's high ceilings, casting a buttery light on tables strewn with yogurt-marinated chicken, lamb chops, and tender fish steak. These succulent tandoori dishes cure in a clay oven, then arrive at purple-accented booths beside dishes such as rice biryani and amply stuffed tandoori wraps. In the natural light from picture windows, freshly baked naan sops up veggie and fish curries in ginger, garlic, and coconut. After meals, the sugar syrup on sweet gulab jamun dumplings can cleanse the palate or disable the gas tank of a ride reluctant to stay for dessert.
There’s no shortage of things to try at Star of India. The robust menu, after all, showcases more than 60 entrees, including half a dozen curry dishes, nine tandoori specialties, and plenty of masalas in chicken, lamb, and vegetarian varieties. Beyond the traditional staples, flavorful Indian spices and tender cuts of meat and vegetables play their part in inventive chef's specialties served in Indian skillets. Dessert offerings include several exotic sweets, including kulfi, or Indian-style ice cream that dons pistachios, mango, or The Mahabharata written in syrup.
The scent of curry, chilies, and rose wafts from New India Bazaar's kitchen, where chefs roast yogurt-marinated meats in tandoori ovens and prepare other classic Indian cuisine. In addition to traditional dishes such as lamb vindaloo and palak paneer with homemade cheese, the cooks also create East-meets-West dishes, such as chicken tikka pizzas with spicy sauce, tandoori chicken, and replicas of Magellan's map baked beneath mozzarella cheese.
At Bombay Spice Grill, you don't have to grab a table to enjoy the spices and sauces of Indian cuisine. Instead, Executive Chef Sunil Kumar designed a menu full of Indian meats, tofu, curries, and toppings that can be customized into a flavorful meal-on-the-go. Though the sauces come in traditional varieties such as curry, tikka masala, spinach, and vindaloo, the preparation veers from the methods of India to create healthier dishes. Chefs eschew cooking with ghee—Indian clarified butter—and instead use olive oil for heart-healthy wraps, sandwiches, salads, and bowls. And though wraps come with a slice of freshly baked naan or roti bread, clients can opt to make their dish gluten-free by swapping out bread for quinoa or rice. Guests can even customize their dish to be vegetarian and vegan, with ingredients clearly denoted on the menu. And to pair with a main entree, they can grab traditional Indian sides such as samosas and rice pudding.
At Madras Ananda Bhavan, which celebrates its one-year anniversary on September 23rd, a glossy red stone floor reflects the glow of amber pendant chandeliers, as traditional Indian artwork pulsates against burnt-orange and mustard-yellow walls. The warm decor complements the restaurant’s vast menu of fiery South Indian cuisine. Chili, coconut, and ginger pervade more than a dozen curry dishes that jolt tongues out of a stamp-licking stupor, and rice-and-lentil crêpes, or dosai, cradle chunks of tender potatoes and cheese. To refresh palates, diners can sip mango lassi and rose milk or sample traditional Indian desserts such as gulab jamun, fried dough balls dunked in sugar syrup and cardamom.