Golden letters spell out the word “Namaste” on a banquette in Taste of India’s entryway, greeting the restaurant’s guests in traditional Indian fashion. It’s a fitting way to start a meal at this authentic restaurant, where the menu presents diners with a staggering selection of specialties, ranging from homemade saag or chili paneer, to lamb curry, spicy chicken phall, and lobster masala. As if choosing one entrée wasn’t hard enough, the cooks also make 13 types of traditional Indian breads, and fire up a traditional tandoori clay oven to bake each order of naan, roti, and paratha or glaze any unfinished pottery the customer may have brought with them.
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.
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.
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).