Amid colorful Indian art and handicrafts, the dining room at India House Restaurant fills with the aromas of more than 250 eclectic dishes. Chefs draw on regional cuisines from Delhi to Bombay, fusing flavors with techniques borrowed from street fare and homestyle tandoori cooking. Besides dousing chicken, lamb, and seafood in flavorful sauces, they also craft healthful vegetarian dishes so that those eschewing meat don’t have to size up nearby houseplants for their palatability.
Jagadish "Jack" Bhandari, owner of Taste of Himalayas, takes taste buds on culinary expeditions through India and Nepal with the help of his epicurean family and an arsenal of natural ingredients. Beneath exposed-brick walls, a menu pushes 15–20 favorite options forward onto a white-tablecloth-draped buffet. In the powerful heat of the tandoori clay oven, Jagadish's nephew preps dishes such as chicken tikka, tandoori shrimp, and freshly baked naan bread. Chef Krishna, Jagadish's cousin, relies on years' worth of experience as a kitchen maestro on a Carnival cruise ship to prepare elaborate dishes and predict sand castle property values.
The chefs in Inchin's Bamboo Garden's kitchen use fresh ingredients to craft Asian-style specialties at the time they are ordered. Mustard- and crimson-colored walls and bamboo stalks accent the spacious dining room, and the restaurant’s signature red rickshaw sits parked in front, haplessly attempting to feed the meter with Chinese yuan coins.