Surrounded by tan and terra-cotta earth tones, diners at Tamarind Indian Bistro can feast on seasonally inspired dishes from the lunch buffet or tandoori classics selected from the evening menu. Robust vegetarian options supply plant eaters with dishes such as savory portions of sauce-covered chickpeas.
In Sitar's kitchen, chefs fire up traditional Indian dishes such as spicy lamb vindaloo and chicken curry. Their menu also includes biryani rice dishes, clay oven-baked kebabs, and more than 20 vegetarian dishes, all of which pair well with a King Fisher beer from India or a shiraz from Australia.
Curry powder, a blend of spices such as turmeric, coriander, and fenugreek seeds, is lauded for its curative properties; many Ayurvedic practitioners believe that it aids in digestion and detoxifies the body. At Shagor Indian Cuisine, chefs use the traditional spice blend to flavor a menu of recipes from across the Indian subcontinent. Options range from East Indian bhuna, an entree chock-full of garlic, ginger, veggies, and meat to tandoori chicken tenderized with yogurt and lemon juice. Diners may supply their own adult libations at this BYOB eatery or sip glasses of mango lassi, a yogurt-based beverage.
Inside the eatery, white tablecloths drape over tables, and yellow walls stand out brightly from white walls and a black ceiling like a bumblebee’s contrasting stripes—if the bumblebee just rolled in red paint, Shagor’s fourth major hue. Green plants and framed artwork fleck the flanks of the dining hall, where white pillars furnish both structural and aesthetic goodness.
Sitar Indian Cuisine’s chefs populate the eatery's menu with traditional Indian favorites baked in a clay oven. Diners can satisfy herbivorous cravings with the potato- and cauliflower-laden allo gobhi ($8.95) or scarf down morsels of petite seafood with the chef's specialty karahai shrimp ($14.95), marinated with spices and tossed in an iron skillet or an iron baseball glove. Ease the weight burdens on plates by opting for the boneless goodness of the chicken tikka masala ($10.95) or carve into the lamb mango seasoned with aromatic herbs ($10.95). Patrons can cap off the meal with kheer ($2.50), a rice pudding as sweet as Shirley Temple pursuing a career in beekeeping.
India Cafe's spicy slate of appetizing Indian cuisine culls its bold flavors from a fleet of fresh ingredients and the radiant heat of an authentic tandoor oven. Served short-order-style, a weekday lunch menu swiftly sates power lunchers with a slew of chicken and vegetarian dishes ($5.50–$7). At dinnertime, a cadre of winsome waiters emerges from beneath dessert carts to dish up such delectable entrees as the chicken biryani, which cooks marinated chicken in basmati rice and special spices ($11), and minced lamb kebabs served sizzling after an evening spent roasting above an open flame in the café's clay oven ($14). Mild, medium, and hot spices accompany meals made to order, depending on each diner's personal preference and penchant for flame-retardant retainers. Any entree can be artfully paired with a mango lassi, a yogurt-based beverage ($3), or a sweet side of carrot halwa, an Indian-style carrot pudding ($3).
Crafting notably delectable frozen treats in small batches, Marble Slab Creamery uses high-quality ingredients and makes all of its treats and waffle cones on-site to percolate palates with super-premium ice cream. Just like tax forms, chef-inspired concoctions are prepared on frozen marble slabs to ensure optimal freshness and easy customization. Customize ice cream creations by choosing one of Marble Slab's original ice-cream flavors, which include cheesecake, birthday cake, banana, butter pecan, and double dark chocolate (flavors vary by location). Then, one of the expert mixers will gently incorporate your choice of candy, nuts, fruit, or enthusiasm into the ice cream before placing the freshly kneaded delight into a cup or freshly baked waffle cone.