The aroma of exotic spices and herbs swirls through Naseeb Indian Restaurant, reaching diners as waiters present North Indian cuisine at maroon-clothed tables. There, modern pendant lights illuminate platters of tandoori-baked chicken, lamb, and shrimp, plus traditional biryanis of long-grain Basmati rice and slow-cooked proteins. The cooks use Punjabi-style recipes to create six styles of tandoori naan, old-fashioned vegetable curry, and vegetarian dishes, which come with Indian cheese, creamy sauces, and the hearty type of vegetables backyard shrubs never seem to produce for some reason.
Indian Sizzler prepares a delectable menu of traditional Indian dishes, many of which are healthy. Garlic naan or paratha rolls sop up the sauces of popular dishes such as chicken curry—boneless chicken breasts marinated in garlic, yogurt, and ginger and swimming in curry sauce. Patrons hungry for a larger meal can combine their curry or kabob with a side of halwa, a dessert with milk, coconut, pistachio, and almonds. Sips from spicy soda give heat-loving tongues a kick and gulps of mango lassi or salt lassi—a salty blend of housemade yogurt and herbs—cool tongues more pleasantly than a bag of frozen peas.
Mint Spice Bistro's made-to-order dishes are lovingly blended with fresh ingredients and spices for fusion-filled flavorful entrees. Start by appointing one of Mint's dinner appetizers—such as flaky samosas ($5–$7) and ginger- and garlic-seasoned lamb kebabs ($8)—as ambassador to your mouth, granting it diplomatic immunity to assassinate hunger pains and double agents at will. Afterwards, treat tongue buds to succulent broiled-salmon tandoori ($14), fiery curry vindaloo ($12–$15), and the decadent korma, a three-part harmony of almond, cashew, and pistachio cream sauce with garlic, lemon, and naan ($10 for vegetables, $12 for chicken, $14 for lamb). Pair dishes with sides such as jalapeño and goat-cheese naan ($3.50) and the daal makhani, a combo of gently simmered black lentils cooked with tomatoes, cilantro, and a touch of cream ($6).
Owner Narin Sehgal and chef-in-chief Gary Grewal channel the culinary traditions of their Punjabi hometowns to craft delicately spiced dishes for a menu that was rated "excellent" by Zagat. Chicken tikka and tandoori prawns soak up a savory marinade before warming up in the same clay oven that gives a flame-kissed crust to breads stuffed with paneer, nuts, lamb, or mint. The black-lentil base of dal makhani spends an entire night slowly absorbing the essence of distinctive herbs, much like a college student cramming for a big botany exam. Abundant subcontinental flair outfits the dining rooms, including arched doorways set into clay-colored walls, rich prints, and tasseled chandeliers.