Flavors Indian Cuisine's menu paints palates with the vibrant colors, rich aromas, and tantalizing tastes of dishes from across the subcontinent. Vegetarian treats, such as the chickpea and tomato channa masala, rest peacefully alongside meaty tandoori treats such as the boneless chicken tikka or rice-filled biryani dishes. In addition to piling plates with savory meals, Flavors Indian Cuisine often dishes out dulcet treats, such as honeyed spheres of gulab jamoon, to keep sweet teeth and sugar-craving taste buds from seceding from the mouth.
Flavors Indian Cuisine's charming décor peppers eyeballs with sparkling chandeliers, vine-covered wood screens, and vibrant colors. Amid displays of Indian statues and artwork, rich robes of mauve tastefully clothe tabletops, and saffron-hued walls coordinate their outfits with spiced rice plates.
Showcasing the spicy, aromatic cuisine of both Northern and Southern India, the chefs at Saigruha curate a menu of classics served alongside a handful of lesser-known dishes. More than a dozen veggie curries fill the menu alongside dosas—an Indian-style filled crepe—and spicy lamb and goat kebabs. In addition to Indian cuisine, servers carry out Pan-Asian dishes, such Szechwan noodles, fried rice, and the the Great Wall of Naan.
Bombay Chaat Corner stands as a culinary crossroads that connects the myriad roads of India. Here, chefs prepare dishes called chaat that are typically found at street-side stands and eaten as snacks. The menu is an amalgam of chaat from different regions, often garnished with an array of chutneys. Some items may be familiar to westerners, such as the ubiquitous samosa, stuffed with spiced potatoes and veggies. Then again, there's also the samosa chat, which is served in pieces, and the ragda samosa, which is accompanied by a hearty lentil soup. Sample the rice cakes in the idli sambhar's fiery stew for a taste of Southern India, or try a Mumbai staple, sev puri—crispy wafers topped with diced potatoes, onions, and crunchy noodles. If inspired to create their own chaat at home, guests can browse the shelves of the surrounding Indian supermarket for spices, produce, and guidebooks on how to hatch chickpeas.
What do you get when you cross a mechanical engineer from Chicago and a businessman from Jackson, Mississippi? An Indopak restaurant steeped in the aroma of piquant spices. The Grill gathers its recipes from every region inside the Indian and Pakistani borders, filling out a menu of curries, tandoori, and rice dishes. More than 18 vegetarian items offer a meat-free alternative to chicken cooked in butter sauce or tandoori dishes, including rashmi kebab—white meat flavored with cardamom and cinnamon. A lunch buffet on Fridays, Saturdays, and Sundays stuffs guests with as much as their stomach and papier-mâché dates can hold.