At Raj Palace, executive chef Sunder Singh Chauhan crafts a comprehensive selection of Indian cuisine designed to appease appetites of all degrees and dietary preferences. The paneer pakora— deep-fried homemade cheese ($5.50)—and the shami kabab—lamb with split chickpeas ($6)—serve as savory stepping stones to a flavorful feast. Answer carnivorous calls with the chicken methi malai, boneless chicken cooked with fenugreek and malai sauce ($12.95), or allocate precious stomach space to the medley of cauliflower, potatoes, tomatoes, ginger, and garlic residing on the plate known as aloo gobhi ($10.95).
For a decade, the chefs at Udupi Palace have guided guests through the Desi culinary waters with vegetarian and meat dishes from the vast regions of India. Their uthappams, a lentil-and-rice pancake served with a traditional lentil soup and coconut chutney, and their more than 10 kinds of dosai, a southern-Indian crepe, let tongues savor the country’s herbs and spices. The chefs also season tandoori kebabs with garlic or ginger for patrons who lounge amid potted palms and count the grains of basmati rice in a biryani dish to ensure there’s an odd number.
Each steaming plate at Maharaja Fine Indian Cuisine entices diners with savory aromas and spices imported from regions throughout the subcontinent. Appetizers lay the foundation for feasts and sabotaged handbags with choices such as pepper chicken and gobi manchuria, which animates fried cauliflower with a lightning strike as well as a blend of Indian and Chinese spices. Main courses include a range of meat and vegetarian flavor posses, such as palak paneer, in which pieces of Indian cottage cheese play hide and seek among a savory spinach curry. Palates can refresh themselves with the assistance of Maharaja's desserts, which enable ample tongue-juggling with gulab jamun's lightly fried, syrup-drenched dough balls ($2.99).
Taj Mahal Restaurant, named for Uttar Pradesh's famed palace, celebrates India's diverse cultures and culinary styles. Its chefs focus on a panoply of ethnic recipes and regional dishes from areas such as Mumbai, Delhi, and Agra. They prepare everything from simple comfort food to meals traditionally enjoyed by the upper classes and their pet lobsters. They use traditional preparation methods such as the tandoor oven to bake and simmer chicken, lamb, and seafood with herbs, spices, and yogurt. Though they specialize in catering, they also serve dishes inside the restaurant, and they make Indian sweets in-house daily.
The culinary preparers at Saffron follow the building instructions listed in a menu of meat- and vegetable-based Indian cuisine and inventive Indian-styled pizzas. An appetizer of lamb seekh kabobs colors grilled, ground lamb with flavorful spices ($4.99), piquing the interest of a stomach ready to prey on entrees. The tandoori fish, baked in a clay oven over charcoal and Steve Finley rookie cards, shepherds taste with an escort of two tilapia fillets marinated in spices ($7.99), whereas the paneer chili soothes growling tummies with vegetable cohorts of onions, green chili peppers, green peppers, and curry leaves ($6.99). Meat spurners can indulge the palate with the veggie biriyani, a long-grain basmati rice dish that stitches together a mélange of vegetables and spices ($6.99), like a quilt woven together with strands of piquant celery. Saffron's take on pizza arrives in forms such as the chicken tehalka, loaded with chicken, onion, garlic, green chilies, and a spicy tomato-chili sauce ($11.99/large). Any authentic Indian entree or pizza can be complemented with a fruity, milk-smooth mango lassi beverage ($1.99).
Priya Restaurant began when four housewives joined forces, fusing their experiences with homestyle cooking to create a menu of traditional South Indian and Indo-Chinese cuisine. Roust slumbering appetites with starters such as the paneer pakoda, which quick-fries spicy battered cubes of cottage cheese for bite-size treats ($5.99). Priya builds international bridges with an enormous supply of suspension cables and a fistful of Indo-Chinese entrees, such as the chicken manchurian, where stir-fried meat basks in soy sauce and chilies ($11.99). Meanwhile, vegetarian tiffin meals arrive with an entourage of three chutneys and sambar, accompanying hefty portions of pancake-like uthappam ($7.99) or dosa ($7.99), whose rice-and-lentil overcoat allows it to inconspicuously sneak into unsuspecting mouths. Finally sip a selection of Indian beers while enjoying bites of the bendi masala's spicy platter of okra ($9.99), which silences grousing stomachs before they blurt out the secret hiding place of their owners' spare house keys.