Sitar Indian Cuisine’s chefs populate the eatery's menu with traditional Indian favorites baked in a clay oven. Diners can satisfy herbivorous cravings with the potato- and cauliflower-laden allo gobhi ($8.95) or scarf down morsels of petite seafood with the chef's specialty karahai shrimp ($14.95), marinated with spices and tossed in an iron skillet or an iron baseball glove. Ease the weight burdens on plates by opting for the boneless goodness of the chicken tikka masala ($10.95) or carve into the lamb mango seasoned with aromatic herbs ($10.95). Patrons can cap off the meal with kheer ($2.50), a rice pudding as sweet as Shirley Temple pursuing a career in beekeeping.
India Cafe's spicy slate of appetizing Indian cuisine culls its bold flavors from a fleet of fresh ingredients and the radiant heat of an authentic tandoor oven. Served short-order-style, a weekday lunch menu swiftly sates power lunchers with a slew of chicken and vegetarian dishes ($5.50–$7). At dinnertime, a cadre of winsome waiters emerges from beneath dessert carts to dish up such delectable entrees as the chicken biryani, which cooks marinated chicken in basmati rice and special spices ($11), and minced lamb kebabs served sizzling after an evening spent roasting above an open flame in the café's clay oven ($14). Mild, medium, and hot spices accompany meals made to order, depending on each diner's personal preference and penchant for flame-retardant retainers. Any entree can be artfully paired with a mango lassi, a yogurt-based beverage ($3), or a sweet side of carrot halwa, an Indian-style carrot pudding ($3).
Aromas of sultry spices fill the air at Saffron Indian Restaurant, where clients tuck into a variety of savory Indian and Indo-Chinese specialties. For artfully spiced entrees, guests can enjoy meaty offerings, such as chicken curry and lamb chettinad, or opt for vegetarian selections, such as the aloo gobi?fresh cauliflower and potato cooked with onion, tomato, and turmeric, among other ingredients. Saffron also dishes out authentic desserts and beverages, including mango milk shakes.
Lamb cubes, jumbo prawns, and cottage cheese simmer in the traditional tandoor oven at Taste of India, which concocts eight specialty dishes via its clay cooker. Hunks of tandoori breads soak up the spice-soaked sauces of curries, masalas, and vindaloos chock full of traditional Indian meats such as goat, chicken, and shrimp. Elements of Eastern flavors combine in an octet of Indo-Chinese dishes such as a chicken lollipop—a fried and sautéed drumstick slathered in Indian-Chinese-style spices—that vets hand out to fox cubs after routine checkups. Your choice of meats, seafood, and veggies can adorn two styles of biryani, and sweet teeth can conclude meals by savoring four authentic desserts.