The tandoori clay oven is the centerpiece of Guru India Restaurant?s kitchen. Its intense heat seals in the flavors of chicken marinated in yogurt, spices, and herbs. The oven is also responsible for a medley of traditional Indian breads stuffed with onion, garlic, potatoes, and even cheese made in-house. Nearly 20 vegetarian dishes round out the menu; try the saag chole, a mixture of chickpeas and spinach simmered in a tomato and cream sauce.
At Aesop's Tables, cooks prepare a menu of specialties that amalgamate the culinary traditions of Greece, Morocco, Spain, and Portugal. Seasoned, roasted lamb shank share menu space with shrimp that has marinated in a blend of spices and herbs for 24 hours. Plentiful vegetarian offerings include pitas topped with squash, peppers, and tzatziki.
Traditional North Indian cuisine is plentiful at AAB India Restaurant, a low-slung family-owned business on the south side of Indianapolis near I-65 at the County Line Road exit. A daily lunchtime buffet and a special Friday night spread features a variety of curry, tandoori and tikka dishes inside the traditional banquet-style room. If you’d prefer to order from the standalone menu, consider the samosa chaat. Garnished with spiced garbanzo beans, potatoes and chutney, the dish is a popular appetizer, while main-course options include lamb biryanis and chicken makhni. AAB India also offers more than fifteen vegetarian dishes, including a housemade palak alloo, which features potatoes cooked in spinach and flavorful spices. Authentic Indian beverages and desserts are a unique offering at AAB, where guests can sip on Indian tea, mango juice or even a lassi, the traditional yogurt drink.
At Jet's Pizza, the pies pile gooey cheeses, sauces, and delicious toppings atop thin, hand-tossed, and rectangular deep-dish crusts. Customers will also find the ability to "flavorize" their crusts, adding ingredients such as parmesan, garlic, and sesame seeds to them. And glancing at the menu, they'll also find hot sandwiches, wings, and salads, in addition to specialty pies coated in toppings such as pepperoni, veggies, and feta cheese.
As reported by Send2Press.com, culinary artisan Panna Lal Sharma has cooked for three former Indian presidents as well as prime minister Indira Gandhi. Now as the head chef of Tandoori king, Sharma rallies his best Indo-Pakistani flavors into a dynamic menu and buffet of fresh seafood, goat curries, and clay-oven tandoori chicken.
If ever you wanted to eat your way across the globe, Nadia's Bistro would be a good place to start. Here, diners can check off Indonesia, Thailand, and parts of the Mediterranean all in one sitting, and all without having to learn language translations for "mmm." Chef Tom prepares dishes from many cultures using both traditional and contemporary techniques. There's the Indonesian specialty gado-gado, for instance, which contains a jumble of fresh veggies, tofu, boiled eggs, and potatoes. Pastas, meanwhile, reign supreme over the Mediterranean portion of the menu, and stir-fries represent Thailand with such specialties as pad pong ka ree–a seafood-based dish loaded with calamari, scallops, and shrimp.