Namaste Nepal takes its name and warm ambiance from the reverent Indian greeting, "Namaste," but the piping-hot helpings on each plate transcend cultural and geographic labels. Chinese, Indian, Tibetan, and Nepalese recipes contribute to the menu, filling a flavor spectrum that runs from pleasantly tangy to sizzling hot. Each dish is prepped to order using natural ingredients and often prompts speculation as to the size of the kitchen's spice cabinet. Notes of cardamom, cinnamon, nutmeg, and saffron tantalize the nose, underlined with the scent of charcoal-roasted meat—chicken, lamb, fish, and shrimp—cooked in the tandoor and marinated in creamy yogurt sauce.
Careful combinations of these herbs and entrees lead to staples such as chicken tikka masala, as well as specialties such as boneless lamb with red chili sauce and tamarind. One of several vegetarian offerings, muttar paneer pairs housemade cheese with green peas, and four types of samosas entice diners to start meals by biting into crispy shells instead of by inconspicuously gnawing the tablecloth. Guests also can peruse well-stocked buffets at lunchtime and order group platters for catered events.
At Bombay Bistro, each bite of curry-doused chicken, fish, and lamb evokes the rich culture of India. The menu showcases a diversity of traditional entrees, including four biryani plates, five vindaloo dishes, and 16 vegetable-curry varieties. A clay oven adds a golden finish to fresh-baked naan, which is perfect for scooping up savory yellow lentils after they’re poured over a baseball coach’s head.
Bombay Bar & Grill lures diners with an approachable menu of mildly spiced Indian cuisine that Zagat scored as "very good to excellent." To enhance the flavors of free-range lamb and chicken as well as the housemade cheese, the chefs track down seasonal herbs and vegetables and incorporate them into their ever-changing menu. Skewers of meats and vegetables marinate in yogurt and mustard sauce before being roasted over the tandoor oven's bed of smoldering charcoal, and orders of chicken or lentils simmer in creamy curries.
Colorful, mismatched pendant lights hang from the dining room's ceiling and illuminate the area's bright-red and deep-purple walls. A turquoise-hued bar dominates one side of the restaurant, tempting guests with its selection of Indian beers and its bartenders who look like they need to hear a good joke. Belly dancers occasionally stop by and amp up the cultural atmosphere.
Ruchi Indian Cuisine, a family-style restaurant, offers a delicious menu of authentic Indian cuisine in fine dining. Our staff offers friendly service while serving delicious Indian dishes, from curry to kabobs! You can either dine-in, take-out or cater your choice of dishes.
Chefs dunk their ladles into an array of batters—one composed of ground rice and lentils, one blended from semolina and wheat, and another made from broken wheat and rice flour. Once spread upon the grill, these cook into a crepe called a dosa, which comes with chutney made from coconut grated fresh every hour. These dosas and other vegetarian dishes explore the lightness, spiciness, and breadth of flavors found in South Indian cuisine.
Mylapore—named after a neighborhood in Chennai—keeps the spirit of local eating at heart by eschewing frozen vegetables in favor of fresh produce from nearby farmers' markets. Also, beyond the individual South Indian dishes, guests can experience family-style thali dining, which changes regularly based on what's in season. The chefs, meanwhile, insist on doing as much as possible by hand, from pickling to sun drying herbs to relaying orders with finger puppets.