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.
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).
Rice N Roti's name implies a pan-regional approach to South Asian cuisine; an approach that is upheld by a menu of northern and southern Indian staples and a selection of Indo-Chinese dishes. In addition to baking fresh naan in the kitchen's clay tandoor oven, the chefs slow-cook tender morsels of lamb, chicken, and vegetables in flavorful sauces with nuts, garlic, and yogurt, or vinegar and red chilies. Crepe-like dosas with savory fillings of onion or chicken represent culinary traditions from the southern regions, and orders of meaty fried rice help to bridge the gap between Chinese and Indian cuisine.