Within Anand Indian Restaurant's bustling kitchen, a team of culinary alchemists carefully blends herbs and spices for its diverse range of Indian dishes. The chefs call upon North Indian traditions to craft tandoori plates, where a special clay oven locks seasoned juices inside cuts of meat better than a mime gives directions to the highway. Meanwhile, South Indian recipes forge Uttappam, Indian-style pancakes crowned with chilis and vegetables, and dosa, thin rice crêpes bundled with savory fillings. Meanwhile, more than 20 meatless dishes offer mouthfuls of creamed lentils, house-made cheese cubes, and sweet baby carrots imbued with light spices.
Perhaps most well loved in the area for its colorful, aromatic lunch buffet, Kanak India Restaurant also offers a vast menu of classic Indian cuisine. Cooked in the authentic clay oven, tandoori chicken emerges sizzling and crisp on the outside with a tender, juicy inside, and disks of naan are peeled from the hot clay sides, soft and bubbly.
The tandoori clay oven is the centerpiece of Guru India Restaurant?s kitchen. Its intense heat seals in the flavors of chicken marinated in yogurt, spices, and herbs. The oven is also responsible for a medley of traditional Indian breads stuffed with onion, garlic, potatoes, and even cheese made in-house. Nearly 20 vegetarian dishes round out the menu; try the saag chole, a mixture of chickpeas and spinach simmered in a tomato and cream sauce.
At Taj India Indian Restaurant, chefs pride themselves on their expertly seasoned sauces and "off-the-pier-fresh" seafood. Traditional Indian ingredients of coriander, ginger, and clarified butter permeate curries blended with succulent chunks of lamb, chicken, or fresh cheese. Before sinking into a charcoal-fired tandoor oven, skewered meats marinate in tangy yogurt, which infuses each smoky morsel with extra juiciness. White tablecloths brush diners' knees and vestigial marsupial pouches as they slide into cushy black booths or tables, where sips of Indian beers such as Kingfisher or Maharaja help cleanse palates between bites.:m]]
Inside Masala Indian Restaurant’s kitchen, chefs infuse a savory mix of spices, or masala, into their halal and kosher Indian dishes. They roast marinated bits of chicken and skewers of minced lamb in a tandoor-style clay oven, and bake eight types of indian bread whenever the absorbent accompaniments are ordered by customers or demanded by a booming voice in the sky. Other table-toppers include more than a dozen vegetarian dishes brimming with fresh vegetables, homemade cheese, and lentils.
Chefs at Taj Palace spice up curry sauces, bake marinated chicken in fiery ovens, and coat pastries with cardamom and honey syrup to fill their menu with recipes from Northern and Southern India. Red chili peppers add a blazing touch to the spicy vindaloo curry, and the kitchen's clay tandoor oven blows smoky kisses across the dining room in the form of marinated barbecued-chicken kebabs. The daily lunch, Monday-night dinner, and Tuesday-night vegetarian buffets brim with a cornucopia of more than 25 different items, including soups, curried meats, and soft naan.