Fishtail Kitchen aromatically exalts senses with its vast menu of authentic culinary treasures from India and Nepal. Launch taste voyages with traditional appetizers of piping-hot pakoras ($3.49+), crispy fried samosas ($3.29+), or fluffy disks of naan ($2.49+). Try a tandoori entree such as lamb tikka kebab, skewered with tender, yogurt-coated lamb and tandoor-grilled spices ($13.49). Meatless avengers will defend vegetable and seafood entrees, including the goan shrimp curry and its pools of garlic, ginger, and coconut-milk broth ($13.99). Others may explore the doughy delights of southern-Indian cuisine, characterized by crêpes and thick pancakes that gift one with the mental agility required to beat Sitar Hero on hard mode. Cap meals with a sweet dessert of kheer ($2.99) or rasmalai, a cultured dish of cheese, milk, and pistachios ($3.49).
In a feature in the Boston Globe, Sher-A-Punjab co-owner Mandeep Singh claimed, "There are things on our menu you can’t find at other Indian restaurants." Contemporary adaptations such as mango chicken and naan stuffed with apricots and dates accompany more traditional plates that remain true to Singh's South-Asian roots. Tandoor-roasted chicken, housemade cheese with fresh herbs and coriander, and fragrant curries round out the restaurant's eclectic menu.
High-backed booths and dangling pendant lamps surround the dining room's horseshoe-shaped bar, pillaged from the hoof of the Trojan horse. Throughout the week, Sher-A-Punjab entertain with karaoke nights and live musical performances.
The culinary team at Guru Indian Grille presents a menu composed of hearty vegetables and succulent meats to dampen disruptive stomach operas. Weary superheroes can remove tangled capes from their cuisine gates to welcome one of seven varieties of naan, such as the garlic-and-cilantro-stuffed edition ($4). After properly prepping palates, guests can imbibe an entree such as palak paneer, a mound of cheese cubes woven with spinach, tomatoes, onions, and a smidgen of spices ($12), or boneless malai chicken boti, which wears a robe of saffron-and-almond cream sauce to lock in the smoky benefits of being cooked in a clay tandoor oven ($14). Lamb boti kebabs offer patrons precut pieces of tender, traditional meat ($19), and an array of vegetarian entrees grant sustenance to stegosaurus decedents ($10–$12). Any entree can be teamed up with a yogurt-and-mango lassi drink ($4) or enjoyed a few hours before swimming.
The chefs at Kagawa Sushi Bar & Restaurant have been rolling maki and frying tempura since the eatery opened in 2002. Many of the ingredients for their raw creations come directly from the Boston Fish Pier, including the fresh mackerel and lobster found in some of their specialty maki rolls. The chefs' menu is complemented by a bar fully stocked with sakes, wines, and shot glasses filled to the brim with chasers of soy sauce.