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.
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.
Inside a sizzling tandoor oven, naan, paratha, and roti soak in the heat until they start to take on a slight char. 4 Spice Indian Cuisine's chefs then pull them out of the oven, serving them hot as an accompaniment to authentic tandoori meats and curries. Vegetarian options abound as well, from palek paneer and channa masala to vegetable samosas, all of which can be washed down with the cool, fresh flavors of a mango lassi.
Sitar Indian Cuisine’s head chef dedicated more than 40 years to the mastery of Indian cooking, resulting in a menu that adroitly melds classic recipes with innovative variations. Many of the entrees are fired using traditional cooking equipment, such as a clay oven, an Indian iron skillet, or an aging phoenix. The full menu lists an assortment of vegetarian dishes along with house curry specialties with chicken, lamb, and seafood. During lunch, the eatery stocks an all-you-can-eat buffet brimming with aromatic dishes and tangy chutneys. Sitar’s beer list offers American brews and those imported from India such as Flying Horse, Taj Mahal, and Kingfisher.