Bombay Palace lays out a flavorful bounty of Northern Indian cuisine made with fresh and healthy ingredients. The menu reflects the diverse culinary stylings of the Indian subcontinent, from the succulent chicken tandoori ($9.99 half/$14.99 full) washed down with a brazen glass of mango lassi ($2.99) to the seductive siren song of the goa shrimp curry ($13.99) guiding lost palates toward a pool of coconut sauce. In addition to meaty temptations, Bombay Palace serves up a number of vegetarian dishes, such as creamy saag paneer ($10.99), chopped spinach with cheese, or tangy aloo gobi ($9.99), fresh cauliflower and potatoes marinated in an onion-infused, tomato-based sauce. Since each enticing dish is made ready-to-order from fresh, MSG-free ingredients, diners can rest assured that their marinated lamb shaslick ($12.99) and herby Mulligatawny soup ($2.99) will leave them satiated and satisfied and not frozen in a block of monosodium carbonite.
The menu at Paradise India is filled with delectable delights from the Northern Indian Mughlai–style tradition, and all the dishes are freshly cooked and prepared from scratch daily. Round up a group of gastronomic globetrotters and share a traditional order of two vegetable samosas ($3.50) and one of Paradise's nine naan flatbreads, such as garlic naan ($2.95). Popular dishes include the butter chicken, a Punjab delicacy of marinated white-meat chicken in a butter-tomato sauce ($12.95) and the lamb korma (fresh-spiced lamb cooked in a cream curry, $12.95). For a vegetarian twist on tried-and-true curry, the paneer tikka masala, baked cheese in a tomato-cream curry ($10.99), crams elephant-sized flavors into an ordinary-sized dinner. Vegans can order much of the regular menu to suit their needs, and heat-seeking mouth-missiles can order the Goa coast's specialty: lamb or chicken vindaloo slow-cooked with potatoes in a fiery sauce ($12.95, shrimp vindaloo $13.95). Stay warm with the chai ($2.95, free refills) or cool your palate with the euphoric flavors of a mango lassi (mango-yogurt smoothie, $3.50).
Chai Shai is cozy and fully Wi-Fied land of spice and pakora. All the meats it serves are certified halal, and vegetarian options abound on its menu. Sample one of Chai Shai's famed homemade samosas, savory pastry pillows stuffed with ground beef, chicken, or vegetables and lightly fried to scrumptious perfection ($4.00), or go for a sandwich wrap wrapping chicken-boti, seekh-beef-kabob, or vegetarian-pakora and served with roti flat bread ($6.50). Hearty-meal hunters can set their sights on the dinner menu, which offers full entrees after 5 p.m. and features shahl chicken korma served with raitha and naan bread ($9.50). For a loose-leaf supper, sip masala chai with spiced milk and a mix of South Asian spices ($3.00).
Masalas is a great place to seek refuge from the glitzy gowns of teens on prom night or the letterman jackets loitering outside the all-night trouble den. The menu corrals an impressive herd of eclectic seafood, vegetarian, and perfectly prepared meaty fare. Warm up your appetite with vegetable pakora (crispy fried vegetables dipped in spiced lentil batter, $6) or meat samosas (seasoned minced meat wrapped in a light pastry, $6). Masalas's lamb rogan josh ($13), tandoori chicken ($14), and chicken tikka masala ($14) are sure to cure any Indian-food craving and some forms of chilblain. Masalas offers North Indian samosa with cholay, yogurt, chutneys, and spices ($8) and interesting Indochinese combinations, such as deep-fried paneer sautéed with onions and green chilies ($9) and chicken lollipops (deep-fried chicken wings sautéed with special sauce, $7). The Pitch recommends Masalas's dosas: these large crepe-like Southern Indian creations are made with lentils and stuffed with a variety of savory fillings, such as potato curry and spicy masala ($10), spiced minced meat ($11), and onion ($9).