The aromas of curry and spices draw passersby into Jolly's Indian Bistro, where flickering candles and ambient music create an intimate atmosphere. In the kitchen, Chef Jolly Kumar, who learned to cook from local dhaba chefs during his childhood in New Delhi, prepares fragrant masalas and meaty kebabs in a traditional tandoor oven. Bartenders concoct tropical beverages and pour sweet wines to complement Chef Kumar's spicy sauces, fresh chutneys, and savoury paneer, which were showcased in Vancouver 24 Hour. Ornate iron sconces cast shadows across colourful ceiling drapes and floral, latticed wall panels, providing elegant surroundings to match the refined flavours of Kumar's upscale Indian cuisine.
Boondockers Restaurant was a Snohomish County favorite for decades, thanks to its classic burgers, fries, and milk shakes. So after buying the restaurant, the Bala family made sure to continue serving juicy burgers and old-fashioned ice-cream shakes while also giving the menu a new twist?a sidebar of carefully curated Indian and Pakistani fare.
Originally from India, the Bala family flavors favorite recipes with vibrant spices, yielding savory curries, kebabs, and samosas cooked to perfection. In addition to a full lunch and dinner menu, sweet and savory breakfast fare can be enjoyed with mimosas until 2 p.m., when the champagne flutes turn back into plastic sippy cups till the next morning.
Red-brick walls mark the exterior of Curry Bistro Cuisine of India, where chefs cook up spicy Indian specialties. The expansive menu features staples such as chicken tikka masala and lamb korma, as well as vegan and vegetarian options including the chick-pea based chana masala. And no Indian meal would be complete without flat bread, which Curry Bistro supplies in many forms: garlic naan, onion kulcha cooked in a clay oven, and whole-wheat roti.
Kalia Indian Cuisine seamlessly blends delicious taste with healthy eating, preparing curries, tandoori meats, dahls, and housemade paneer with vegetable oils and without MSG. For those uninitiated with the Southeast Asian offerings, friendly servers can help diners navigate the extensive bill of fare or suggest Indian beers and wine pairings to match with vegetable biryanis and shrimp curries. Fluffy naan, which can be stuffed with chicken, onions, potatoes, and herbs, helps diners scoop up tender morsels of tandoor-cooked turkey, lamb, and chicken. Once per month, belly dancers visit both the Greenwood and Lynnwood locations, whirling and swirling as diners finish off meals with sweet gulab juman dumplings or mango lassi smoothies.
Fusing traditional Indian culinary traditions with modern environmental responsibility, the chefs at Vatika Indian Cuisine simmer and roast a menu of classic Indian meals from fresh, seasonal ingredients. Diners choose from meat and vegetarian-friendly meals that include tandoor-cooked lamb kebabs, creamy malai kofta, and spicy vindaloo curry. Most dishes pair easily with slivers of warm naan bread, which guests can use to scoop up morsels of food as their eyes rove over the dining-room decor, which, like the restaurant's cuisine, fuses traditional Indian style with contemporary sensibilities.
Indian Palace Restaurant features traditional Indian fare where cooks spice dishes to each customer?s taste. Marinated chicken and tender lamb bake in clay ovens and jumbo prawns simmer in mildly spicy curry sauces. Indian chai tea boils with spices and milk, mango lassies combine with yogurt, and a selection of beers, wines, and cocktails from the lounge cleanse palates between bites.