When Flavors Indian Restaurant cofounder Shiv Dave was working as a financial advisor for a big-time accounting firm in Indonesia, he was struck by the lack of authentic Indian cuisine outside of his native country. Together with his wife, professional dietitian Shilpa Dave, Shiv set off the spark for a family-run restaurant dedicated to producing healthy traditional feasts from the Indian subcontinent. As an American extension of the Dave family's original venture in Indonesia, Flavors Indian Restaurant introduces meals of fluffy naan bread, creamy paneer, and zesty curries to the American diet of apple pies and candy-based cereal products. Chefs from India draw from years of professional experience and firsthand knowledge of their culture's cuisine, whipping up meals of tender lamb vindaloo or seafood masala with a well-honed expertise.
Bawarchi Signature is an Indian restaurant in the broadest sense. From its kitchen emerge dishes that span the Indian subcontinent and even find ways to incorporate Chinese influences. Some of these dishes honor the culinary traditions of specific cities, such as the spicy Hyderabadi chicken curry and the Calcuttan cowboy brunch. Others hail from India's northwestern frontier, such as kadai chicken, or the coastal cities on the southern border, such as royyala vepudu, a deep-fried shrimp dish. From the traditional clay oven come tender meats and seafood, along with chewy naan and roti breads, and guests can't resist the restaurant's signature dish?chicken dum biryani.
There's an ever-growing spice cabinet in the kitchen of Hilltop Indian Cuisine. That's because the restaurant's chefs continually import herbs and spices directly from India, ensuring authentic flavors and aromas in each dish. Specialties range from sumptuous entrees such as curried goat and rustic country chicken to tiffins?light snacks such as savory crepes or potato fritters that are meant to be eaten between meals or thrown in the early stages of food fights. Mouthwatering Indian cuisine isn't the only reason to visit, though; the eatery also draws crowds with its chic interior and a patio that offers sweeping views of the surrounding landscape.
Chefs at Bombay Chopstix give classic Chinese dishes an infusion of Indian spice, filling their menu with more than 35 casual fusion plates. For stir-fried entrees, they slather sauces such as sweet and sour or sichuan onto Indian-derived proteins such as lamb or paneer cheese as well as more traditional veggies, chicken, and shrimp. With the chicken 65 appetizer, they toss subcontinental spices such as cumin and fresh curry leaves into a sizzling wok. By prepping meals swiftly, chefs aim to provide guests with a myriad of dining options, like a Lazy Susan stacked with T-bone steaks.
The chefs at Ohry's Indian Cuisine create southern and northern Indian dishes flavored with unique combinations of spices and ingredients. Specialty entrees include a wide variety of vegetarian options, such as the mushroom masala or stir-fried vegetables, and Chinese specialties also extend the borders of the expansive menu.
“Indian food.” Those two words call to mind a handful of ubiquitous dishes but hardly capture the subcontinent’s wealth of regional cuisines. Wild Chutneys Indian Cuisine goes beyond what’s expected to introduce palates to a new world of fragrant spices and colorful curries. The menu reads like Marco Polo’s travelogue, spanning nearly all of India and Pakistan with regional dishes such as goan fish curry, peshawari biryani, and the fluffy naan that once paved the Silk Road. Clay ovens bake dishes of chicken tikka and ginger-infused lamb chops to tender perfection, and stews of black lentils, chickpeas, tomatoes, and okra ensure ample options for vegetarians.