At Niramish, turmeric bursts in sunset hues in curries. Mango and pineapple cut the spice in cool chutneys, and the aromas of ginger and garlic tangle in the air. Those scents drift from clay-oven tandoori dishes, curries, and fried rice. The dishes range from mild to hot and spicy, with mango lassis and buttered naan bread soothing palates still a-tingle from plates of tofu vindaloo cooked south-Indian style.
Bhojanic's health-conscious chefs whip up a flavorful Northern Indian menu without the use of heavy creams and starches, winning the Best Indian Food Best of Citysearch award four years in a row. Tapas-style appetizers such as minty ground-turkey seekh kebabs ($6.95) and cheesy marinated paneer tikka ($7.95) skewer bite-sized comestibles in a more date-friendly environment than supermarket-sample tours. Homemade flatbread kathi rolls ($8.50) enfold chicken, turkey, or paneer cheese alongside egg, mint chutney, and veggies. Herbivore-friendly options put an end to garnish-only orders with dishes such as the Shakhahari veggie platter, dolloped with a choice of five daily specials ($7.50 for lunch; $10.95 for dinner), and traditional street food such as samosas, potato-filled pastries topped with chutney, yogurt, and roasted cumin ($6.95).
Under the guidance of the Sarma brothers, who own and operate Haveli Indian Cuisine, the chefs take care to turn out traditionally crafted Indian dishes that showcase tender lamb and chicken baked in clay ovens. Each geographic region of India has its own variation on common recipes, and Haveli's menu mirrors this broad culinary scope. Plates of vegetarian saag paneer spice up spinach cooked with cubes of cheese, and fiery vindaloo entrees send bites of shrimp or chicken blazing across taste buds. Platters of rich curries and sides, such as freshly baked roti or samosas, keep the lunch buffet packed for people on a break from work or spelunkers searching for something that's truly bottomless.
Once a title carried by the top government officials in British India, the term "viceroy" connotes a regal finery and splendor. The word serves well for The Viceroy Royal Indian Dining, where the aroma of roasting spice, the warmth of clay tandoori ovens, and the taste of curry are all intended to make a luxurious impression. Like a bespoke suit of beef jerky, each meal bursts at the seams with flavor. Chefs pepper garlic naan, lamb kebab, and tikka masala with freshly ground herbs and spices, ranging in potency from mild to traditionally spicy. The restaurant's decor makes for an elegant backdrop, sporting high ceilings ringed with bright saffron hues and crystal chandeliers, and walls covered in colorful paintings of Indian wildlife and marble palaces.