Gateway of India's authentic ambiance houses fragrant aromas from a wide selection of classic Indian cuisine. Tantalizing appetizers such as the vegetable pakora summon appetites with veggies battered in lightly seasoned lentil flour, and the kebab sampler dispenses spears of chicken, lamb, and fish—provided they're not touring as an alternative-country trio. Delicious flats of naan bread sop up sauces and act as makeshift bibs bursting with flavors of garlic, coconut and cherries, or unleavened whole-wheat grains. Gnaw on entrees such as the lamb korma—decadent pieces of spiced lamb swimming in onion, cashew, and almond cream sauce—or nibble the palak paneer, a dish of homemade Indian cheese and spinach. A selection of classic dishes such as chicken tikka masala and goat biryani with rice challenge exotic combinations such as lobster curry to freestyle Bollywood dance-offs.
Tandoori Chef's tangerine walls and vibrant paintings warm diners ensconced at red-linen-topped tables, where they await steaming platters of the aromatic Indian cuisine from the bustling kitchen. Inside, chefs whip up a diverse repertoire of Northern Indian curry, tandoori, and rice dishes brimming with spice-laden veggies, chicken, shrimp, and lamb. A private dining area fills up to 30 bellies, and catering services bring the kitchen's nourishing warmth to party-goers or ravenous sasquatches grown too tall to fit through the front door.
Though Mantra Head Chef Purvesh Patel is known for his creative takes on Indian cuisine—including chaat, or snack food, garnished with tender lobster meat—his careful, French-inspired cooking also leaves its mark on the menu’s traditional entrees. "Each ingredient seemed to have bathed for just the right number of hours in its yogurt marinade; each was precisely cooked; and each carried a heady overtone of spices," a New York Times food writer recalled of a tandoori dish in 2008. In contrast to these subtle flavors, Mantra’s presentation often has theatrical flair; chefs chop chaat dishes tableside and set a banana flambé dessert ablaze with rum.
Both locations’ sleek dining rooms also go for drama with bold, modern decor. In Jersey City, red accents simmer against warm-toned walls. Next to the Paramus spot's mosaic-tiled bar, live flames dance on the low wall between the dining room and lounge, upping the “amazement factor” for Cody Kendall of the Star-Ledger.
Kinara dishes up an authentic Indian menu in a casual, BYOB restaurant. Pre-meal nibblers such as the chicken and coconut mulligatawny soup ($4.25) pair well with tandoor-oven–baked traditional naan ($2) or a chicken-tikka-stuffed variation ($4). Like a DeLorean hot-rodded with a flux capacitor, Kinara’s entree selections span various meat and veggie dimensions. The rice casserole vegetable biryani ($13.95) and the spicy hara bhara kabab ($13.95) cater to herbivore diets, and almond curry-infused chicken korma ($14.95), lamb curry delicacy roghan josh ($15.95), and spicy crustacean classic shrimp vindaloo ($16) please meat eaters of all stripes.
Aromatic herbs and spices, such as ginger, garlic, and saffron, are the foundation of Indian cuisine. Chef Mathew of Amla roasts and grinds these and other spices every day to season a South Indian menu of dishes such as yogurt-marinated basil chicken, lamb boti kebabs, and seasonal achari mushrooms, which simmer in a mélange of turmeric, coriander, and cumin. No matter what they order, diners are likely to find it accompanied by an unusual amuse-bouche: a preparation of amalaki, the Indian gooseberry plant from which the restaurant takes its name. Depending on the season, Chef Mathew may incorporate the flowers, fruit, leaves, or root into a complimentary treat, inspired by the plant’s many uses in Ayurvedic herbology. Born in Mumbai, the chef studied for more than a decade in high-end kitchens in India before arriving at Amla’s brick-walled, white-tableclothed storefront, where he’ll gladly take requests to make dishes extra spicy for a chili lover or extra-salty for a chili lover’s arch nemesis.
Chefs at Neha Palace grind traditional indian spices themselves before sprinkling them over lamb cooked in curry sauce and skewers of minced chicken. During lunch hours, chefs prepare meals at buffet tables, hiding shrimp bites in piles of long-grain basmati rice and ladling tomato sauce over platefuls of cottage cheese or the mouth of any patron who yawns too loudly. A small collection of Indian-Chinese fusion meals includes egg fried rice and chicken noodles.