Inside Z-Grill’s intimate dining room, an afternoon buffet provides a surfeit of authentic Pakistani dishes for diners to pile onto plates before heading back to round tables or beach-wood-colored booths. Silver chafing tins house grilled chicken and beef, and the aroma of Pakistani spices rises from clusters of mixed vegetables, biryanis, and kebabs. Succulent grilled beef, chicken, and goat meat are enclosed in freshly baked naan in sandwiches served at dinner. The house-specialty sampler platter includes the same meats in kebab form, impressing Issac Weathers of Examiner.com, who wrote that “the spicy chicken meat was a perfect blend of spice and flavor.”
Maharaja's mammoth dinner menu offers an array of traditional dishes, vegetarian-friendly fare, and a variety of freshly baked roti bread. Meat and seafood that have been marinated in a yogurt, ginger, and garlic sauce are broiled over charcoal to create succulent tandoori dishes ($9.95–$11.95), and a medley of vegetable dishes, such as kofta curry with dumplings, energize herbivores for stilt-walking strolls on scenic beaches ($8.75). Diners can get stomach juices flowing with an appetizer of dahi bhalla, which consists of lentil cakes served with yogurt ($2.95), or a small plate of crispy samosas stuffed with spiced potatoes and green peas ($2.75). Instead of licking ice sculptures at a fancy gala, patrons can cool off taste buds with a refreshing lassi, a sweet or salty whipped yogurt drink ($1.95), before enjoying a cup of raisin- and nut-topped Indian rice pudding ($2.95).
Ziyaafat's chefs expertly organize the ancient flavors of imperial Mughal cuisine in a menu packed with authentic Indian dishes. In the kitchen, cooks sear chicken to create the murgh mughlai, then cook it with mild spices and top it with creamy gravy and almonds. Spicy dishes such as Afghan mutton karhai, an Afghan delicacy that braises bone-in mutton in a spicy tomato sauce, rest on plates above crimson table settings in Ziyaafat's dining room. The restaurant also caters corporate functions and special events with their mobile services, which proves ideal for family reunions held in a local investment firm's conference room.
The culinary artisans at Kokila Indian Cuisine prepare a bevy of dishes with influences from different geographical areas within India. Experience a flash of taste with an appetizer of crispy onions fried in lentil batter ($4.50) or gobi Manchuria, deep-fried, soy-sauce-infused cauliflower cooked under intense heat in the desert for which it is named ($7.50). Rise above hunger with a hearty entree of eight marinated jumbo shrimp ($14.95) while obviating pangs of thirst with a refreshing mango lassi ($3), or placate grumbling tummies with a plate of garbanzo beans accoutered with sautéed onions and tomatoes in a medium spicy sauce ($9.95). Indian cuisine neophytes, meanwhile, can try a first-timer special, which consists of soup, vegetable pakoras, vegetable kurma curry, chicken tikka masala, naan, an instruction manual, and rice ($14.95).
When Flavors Indian Restaurant cofounder Shiv Dave was working as a financial advisor for a big-time accounting firm in Indonesia, he was struck by the lack of authentic Indian cuisine outside of his native country. Together with his wife, professional dietitian Shilpa Dave, Shiv set off the spark for a family-run restaurant dedicated to producing healthy traditional feasts from the Indian subcontinent. As an American extension of the Dave family's original venture in Indonesia, Flavors Indian Restaurant introduces meals of fluffy naan bread, creamy paneer, and zesty curries to the American diet of apple pies and candy-based cereal products. Chefs from India draw from years of professional experience and firsthand knowledge of their culture's cuisine, whipping up meals of tender lamb vindaloo or seafood masala with a well-honed expertise.