Fans of kebabs have the tandoor to thank for the taste of India Garden’s meat. The restaurant uses the earthen oven to cook marinated pieces of chicken and lamb, sealing in the flavor as the fat drains off. Along with kebabs, the restaurant features goat curry, seafood, and at least 14 different vegetarian options. A line of buffet trays filled with spiced delicacies is also available for those who wish to sample, indulge, or make it look like they have wads of cash in their pockets.
Vindu Indian Cuisine celebrates distinct culinary traditions from the whole of India with a variety of pan-Indian dinner items. Clay tandoori ovens fire flavor into skewered and marinated lamb, chicken, and prawns, each served with heaping helpings of naan with which to cradle the meaty morsels or to use as edible bibs. Chefs show off a knack for sweet and spicy culinary fusion on the Indo-Chinese menu, whose dishes show off masterful hybrids of Indian recipes made with Asian sauces and cooking methods. Vindu also highlights distinct Indian regions with South Indian specialties that include a roster of vegetarian lentil-flour dosas served with three types of chutney, as well as North Indian specialties.
MasalaWok® is a Casual Asian and Indian Diner featuring best of Asian and Indian dishes. Asian menu features a blend of typical Asian and Indian inspired Chinese dishes. Indian menu features traditional curries prepared with fresh herbs and seasonings, and meats cooked in tandoor oven.
Cooks in the kitchen at Spice House of India marinate chicken in spice and yogurt before baking it in clay tandoori ovens, releasing bouquets of cumin, curry, and pepper. They cover shrimp vindaloo in spicy curry with fresh green chilies and craft paneer cheese, which grows tender beneath creamy sauces. Indian music fills the dining area where patrons sip mango lassis made with fresh fruit and yogurt, like the least-durable buildings. Sound carries into a pub area with flat-screen TVs and a menu of Indian-influenced pub food including chicken wings tossed in masala sauce or mango and chili.
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.
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).