Taj Palace stays foodie-friendly with an expansive menu teeming with popular plates from Southeast Asia. Traditional Islamic eating laws are easily abided with the menu's exclusively Halal meat selection, where goat, lamb and chicken live harmoniously on plates teeming with spicy adornments. The tender Rogan Josh comes with your choice of lamb or goat meat, swimming through a heavily spiced sea of sauce ($13.95). The clay Tandoori oven spits out meat and seafood alike, and sautéed Kebabs stabbed through chicken, lamb, and various veggies take the guesswork out of selecting a side dish. The supplemental Chinese food menu offers another kind of Far East fare with a medley of fried rice, noodle, and chicken dishes. For those economical eaters who like to wash down their spicy Indian cuisine with a refreshing drink, the owners encourage the practice of BYOB.
Bombay Junction's tandoori technicians create an eclectic menu of lip-smacking dishes derived from fusioned recipes of northern and southern India. Relish the tikka masala, whose blend of spices, garlic, and creamy sauce extinguishes hunger flames ($12.99) or channel the oceanic appreciation of Jacques Cousteau by noshing on shrimp curry ($16.99). The mango-lamb curry—deftly blended with a variety of exotic spices and mango pulp—utilizes hearty meat and fruity flavors to quell stomach rumblings and sate sweet cravings like a fresh grilled piñata ($14.99). Vegetarians and part-time vegetarians revel in an assortment of meatless selections such as the vegetable jalfrezi, a smorgasbord of mixed vegetables cooked with bell peppers and onion ($10.99).
Goat meat sizzling in pickle sauce. Vindaloo sauce lending zest to cottage cheese and potatoes. Low-fat salmon marinating in spices before it's grilled in a tandoor oven. At Aangan Classic Indian & Nepalese Cuisine, these traditional Indian flavors share a menu that also draws on Nepalese cooking styles. Coriander and ginger season momo, a Nepalese steamed chicken dumpling, while Nepalese spices enrich tender cuts of lamb. Though Aangan's menu is just shy of 125 dishes, that number doesn't account for the drink and dessert options. Mango milk shakes and South Indian coffee complement feasts, which can end on sweet notes with deep-fried milk puffs served in rosewater syrup.
At Sizzling Bombay, the vibrant orange walls and glimmering chandeliers are nearly as bold as the spices that infuse each of the dishes leaving the kitchen and leave their stamp on diners? tongues. Kebabs skewer pieces of chicken, shrimp, and lamb as curry clings to bite-sized morsels with the grip of a great-aunt?s cheek pinch. An Indo-Chinese menu section parades around with pad thai selections, and desserts end meals on sugary notes, filling plates with rice pudding or milk balls soaked in rose-flavored sugar syrup?instead of a heap of sugar cubes begging to be turned into a fort.
The chefs at India Palace embrace traditional Indian recipes and cooking techniques, customizing the spice of each entree to meet diners’ preferences. In the kitchen, an imported tandoor uses smoldering mesquite charcoal to raise temperatures within its clay walls up to 550 degrees, roasting marinated servings of chicken, lamb, or shrimp as thoroughly as a deep-fryer full of magma. For their vegetarian options, the chefs can toss vegetables with house-made cottage cheese or aromatic basmati rice.
According to Patch, India Palace also features a small market next door to the restaurant, which emphasizes fresh produce, assorted varieties of rice, and traditional spices from India and South Asia.
Every morning at Bombay Nights, chef Neel Kamal and his staff grind and prepare fresh spices flown in on microscopic planes from India. These ingredients add a flavorful accent to the restaurant's North Indian cuisine, and can be adjusted to your preferred heat level. The menu pulls off the classics with aplomb, including garlic-topped naan baked in-house and creamy chicken tikka masala. But adventurous visitors can also dive into lesser-known creations such as the fish goani, a dish loaded with cubes of salmon in a coconut-flavored sauce.