Best of India's name doesn't just describe its classic North Indian cuisine, it also describes its traditional Tandoor oven. The earthenware oven originated during the Moghal Empire in India's Punjab region––a region nicknamed "The Food Bowl of India" for its rich agriculture and the huge spoon that protrudes from it. Spice-rubbed Tandoori chicken and other Indian classics emanate from the oven's charcoal-heated confines, complementing an array of curries and biryanis. Speaking of curies and biryanis, each option may be prepared mild, medium, or hot, and favorites include a coconut chicken curry brimming with tender cubes of meat and a prawn biryani that features a mix of seafood, Basmati rice, cashews, and raisins.
Pieces of tender lamb quickly disappear as a chef drops them into curry sauce. Inside a pan, tiny lentils soften and plump up as they absorb the butter and spices in Elixir Restaurant & Lounge’s daal makhani dish. Elsewhere in the kitchen, chefs stuff cauliflower inside flatbread and marry rice and curried bits of vegetables in biryani entrées. Out in the dining room, guests can top off their meals with sweet desserts or complimentary hand readings by the helpful wait staff.
The most geographically and culturally authentic bites at CurriBox are lemon and mango pickles imported straight from India. But the restaurant's cooks masterfully conjure traditional Indian flavors just fine with more local fixings, which they assemble into nearly 75 dishes. A clay tandoor oven bakes all roits and naans, as well as boneless chicken, which the culinary team stirs into mildly spiced butter cream. Other entrees incorporate CurriBox's housemade ingredients, from hand-crafted cheese cooked in spiced gravy with peas to marinated lamb doused with nuts and fresh cream sauce. Besides dine-in feasts, CurriBox's cooks prepare food for takeout and even cater feasts for weddings, birthdays, or birthdays for each taste bud.
Gleaming copper bowls parade out from Mirch Masala's kitchen, bearing the colorful meats, seafood, and vegetables of both traditional and modern Indian dishes. More than a dozen different types of naan bread rise in tandoori ovens before sopping up sauces from curry, paneer, vindaloo, and masala dishes. Come lunchtime, a buffet line snakes across the dining room, beneath glimmering chandeliers and paintings of Indian songstresses and Bollywood stars doing laundry.
Rich red hues accent India King Restaurant’s spacious dining room, from the cherry-toned tables to the decorative fabric that drapes from the all-you-can-eat buffet tables. The restaurant’s lengthy menu abounds with flavorful curries, tandoori-baked meats, and more than 10 types of naan stuffed with spiced potatoes, spinach, and excess predictions donated from a nearby fortune cookie factory. During the lunch buffet, diners can pile plates high with more than 30 savory items including saffron-infused basmati rice, breads fresh from the tandoori oven, and spiced vegetables. Guests in need of a beverage can turn to the eatery’s selection of lassis, Indian beers, and wines.