For a decade, the chefs at Udupi Palace have guided guests through the Desi culinary waters with vegetarian and meat dishes from the vast regions of India. Their uthappams, a lentil-and-rice pancake served with a traditional lentil soup and coconut chutney, and their more than 10 kinds of dosai, a southern-Indian crepe, let tongues savor the country’s herbs and spices. The chefs also season tandoori kebabs with garlic or ginger for patrons who lounge amid potted palms and count the grains of basmati rice in a biryani dish to ensure there’s an odd number.
Welcome to Dosti! We specialize in delicious and reasonably priced cuisine, including our house specialties and other customer favorites. Our cuisine entrees are served in a relaxed and welcoming setting that you and your friends and family are sure to enjoy. Whether you are in the mood to indulge in something new or just w
At Raj Palace, executive chef Sunder Singh Chauhan crafts a comprehensive selection of Indian cuisine designed to appease appetites of all degrees and dietary preferences. The paneer pakora— deep-fried homemade cheese ($5.50)—and the shami kabab—lamb with split chickpeas ($6)—serve as savory stepping stones to a flavorful feast. Answer carnivorous calls with the chicken methi malai, boneless chicken cooked with fenugreek and malai sauce ($12.95), or allocate precious stomach space to the medley of cauliflower, potatoes, tomatoes, ginger, and garlic residing on the plate known as aloo gobhi ($10.95).
Dakshin Indian Cuisine's creative chefs blend southern-Indian spices with Chinese flavors, crafting a menu of artful eats with elegant tastes. Dakshin means "south" in Sanskrit, and the southern starters shine, with the traditional Rasam soup ($2.99,) chock-full of tamarind, lentil, and piquant spices, great for warming up stomachs and filling pockets with a snack for later. Thin, lentil crêpes, or dosas, hail from the south and come smothered with cooked minced meat in the keema dosa ($9.99) or potato and onion in the masala dosa ($6.99). Chinese influences seep through the sauce of the szechwan chicken hakka noodles ($9.99), covered in julienned vegetables and sprinkled with secret messages in Mandarin.
The culinary preparers at Saffron follow the building instructions listed in a menu of meat- and vegetable-based Indian cuisine and inventive Indian-styled pizzas. An appetizer of lamb seekh kabobs colors grilled, ground lamb with flavorful spices ($4.99), piquing the interest of a stomach ready to prey on entrees. The tandoori fish, baked in a clay oven over charcoal and Steve Finley rookie cards, shepherds taste with an escort of two tilapia fillets marinated in spices ($7.99), whereas the paneer chili soothes growling tummies with vegetable cohorts of onions, green chili peppers, green peppers, and curry leaves ($6.99). Meat spurners can indulge the palate with the veggie biriyani, a long-grain basmati rice dish that stitches together a mélange of vegetables and spices ($6.99), like a quilt woven together with strands of piquant celery. Saffron's take on pizza arrives in forms such as the chicken tehalka, loaded with chicken, onion, garlic, green chilies, and a spicy tomato-chili sauce ($11.99/large). Any authentic Indian entree or pizza can be complemented with a fruity, milk-smooth mango lassi beverage ($1.99).
Tradition remains the main source of inspiration for chefs at Gaylord Fine Indian Cuisine, who have been preparing updated takes on centuries-old recipes for 40-years. Menus at both the Gold Coast and Schaumburg locations feature mainly northern Indian specialties, although they can also include uthappam and crepe-like dosai from the subcontinent’s southern regions. Clay tandoor ovens roast everything from soft naan to skewers of seasoned chicken and lamb, which are then paired with savory sauces made from tomatoes or ground nuts or yogurt-based marinades. To accommodate vegetarian diets, the chefs also build many entrees around homemade cheese, simmered lentils, or sautéed eggplant instead of meats. The Bombay aldo, for example, pairs tender potatoes with cumin seeds, spices, and fresh cilantro, while the gobhi Manchurian elevates cauliflower from bland vegetable to flavorful main by dipping it in batter and cooking it in a flavorful Manchurian sauce. On select nights, piano players fill the restaurant with traditional Indian tunes, both old and new. Those new to Indian cuisine will also want to stop in for the restaurant’s famous lunch buffet. Available seven days a week, the buffets allow diners to try a vast variety of the restaurant’s without tapping the shoulders of other diners and shouting, “look over there” while stealing a bite.