Between the traditional eats and visual treats of Darbar, each guest’s culinary escape stimulates the senses with delicious sights and pretty smells. A varied menu includes exotic staples such as chicken tikka masala ($14.95) and fresh-baked naan ($2.25+). Vegetarians savor the popular aloo gobi, featuring potato and cauliflower doused in onions, tomatoes, and spices ($12), and fish fanatics feast on the tandoori salmon ($17.95). Instead of chewing on a fine china set, visitors seeking to sample a broad selection of dishes can flock to the daily lunch buffet ($9.95 on weekdays; $11.95 on weekends).
Kabab Stop is a small, casual eatery offering a menu saturated with traditional Indian favorites. Ignite ingestion with marinated tandoori chicken wings—delicious dunks of colorful meat barbecued and prepped for deep diving into a pool of refreshing mint yogurt sauce ($6.25)—or indulge in the paneer tikka wrap, where homemade Indian cheese's true potential is brought out by the nurturing nudge of yogurt, garlic lemon juice, and ginger marinade before being cocooned in flat flour bread with green peppers, onion, and carrot ($7.25). Otherwise, stage a Bollywood mouth musical with the rich, tomato-based chicken tikka masala ($11.95) or the lamb curry ($12.95). A plethora of vegetarian entrees, such as vegetable korma ($9.95), chana masala ($8.75), and yellow daal ($8.49), makes it easy for herbivores to meet one another without resorting to the complicated vegetarian handshake.
Plates at Kabab Hut brim with traditional Bangladeshi dishes including curries, tandoori chicken, and skewered kebabs. A selection of 27 combo meals load these spicy, simmering entrees onto beds of rice along with sides such as fries or naan. The eatery also welcomes families with a kids' menu that reduces each dish to smaller portions without the need to root around for the shrink ray Mom keeps in her purse.
With halal meats and fresh vegetables, the chefs at Royal Kabab craft more than 60 dishes of Indian, Pakistani, and Bangladeshi origin. Their predominantly traditional items include mango lassi, tandoori chicken, lamb vindaloo, and vegetable biryani. They also whip up less familiar entrees, including five vegetarian curries and Gobi Manchurian, whose fried cauliflower famously portrayed Frank Sinatra's role in the all-food remake of The Manchurian Candidate. Visitors can take their feasts to go or eat in Royal Kabab's cozy dining room equipped with complementary WiFi.
Helmed by executive chef Paramjeet Sharma, the cooks at The Mughal Garden keep an all-seeing eye on evolving culinary culture, spicing up their traditional, authentic Indian fare with contemporary twists. The lunch buffet, served Monday¬–Friday, satiates bottomless appetites, and the à la carte menus change lineups regularly to accommodate seasonal availability. Weekend brunch comes equipped with a dosa station, where diners can feast on Indian-style pancakes, which can be folded into breast pockets for an edible handkerchief, and the six-course Gastronomic feast splits dinner into equal appetizing parts. The restaurant offers many dining options, hosting dine-in service, delivery within a 3-mile radius, catering, and carryout for patrons to introduce their cuisine to a favorite highway overpass.
At a glance, Indigma’s name—a mash-up of “India” and “enigma”—seems cryptic, but the restaurant’s menu is anything but. Instead, it demystifies the subcontinent’s diverse and richly historic cuisine, grouping each entree by its region of origin and deconstructing its colors and flavors into seemingly innocent ingredients. The team of Indian chefs approaches these with a respect for their home’s iconic recipes, but also demonstrates a willingness to experiment.
Sichuan lamb serves as a touchstone for the cuisine’s Indo-Chinese influences, distinguishing itself from more traditional entrees such as Southern Indian dosas and Northern Indian murgh tandoori, which a reviewer from the Baltimore Sun lauded as “some the best tandoor chicken I've ever had.” The chefs also create contemporary interpretations of classic flavors, as in the open-face samosas with seasoned potatoes and peas in bowls of crispy pastries.
Located within a refurbished townhouse, according to Baltimore magazine, Indigma’s ambiance mirrors the chefs’ commitment to homestyle cuisine with a refined touch. Vibrant colors fill the rooms, which feature salmon, fuchsia, and saffron-yellow walls. At the same time, accents such as crisp white tablecloths and crystal chandeliers add a slight air of refinement to help make first dates feel special and to keep monocle-wearing gentlemen from feeling out of place.