After earning his stripes as chef and manager of House of India, Suresh Khurana is kicking up new turf with Flavor of India, serving North Indian dishes in an elegant dining room with warm accents the colors of peaches and pomegranates. Fruity touches also pop up throughout the menu, with dried fruits enhancing portions of steaming rice biryani and citrus notes brightening the smoky flavors of tandoori chicken and shrimp. String lights around the fully stocked bar bring out the sparkles in everyone's eyes, making the restaurant a suitable place for shooting charismatic business headshots.
At Piara Tandoori King, spicy sauces cover seafood and goat dishes alongside paneer—Indian-style cheese—and other herbivorous fare. Biryani entrees are filled with saffron-infused basmati rice laced with succulent meat or vegetable pieces, and flatbreads such as aloo paratha and naan are browned in a traditional tandoori oven, rather than a newfangled chocolate fountain. An all-you-can-eat lunch buffet lets diners sample diverse Southeast Asian flavors without settling on one, and yogurt-based mango lassis and other beverages neutralize the burn of spicy dishes.
Inside the kitchen of Cafe Lazeez, cooks draw upon halal ingredients to craft traditional Pakistani dishes including tandoori chicken and naan. In the dining room, the lighted menu above the cash register hints at skewers laden with beef, which travel on red trays to tables. Working patrons look up from their projects to appreciate free WiFi or realize they’ve been typing on a dish of goat and rice the whole time.
When Krupa and Sid Panchal moved from Bombay, what they missed most about their native city was the food. Hence, they revved up St. Louis's first Indian food truck, showcasing a menu paying homage to their traditional Indian street fare, including vegetarian and vegan-friendly options. They sizzle up easy-to-transport eats, such as vada pav?mashed potatoes deep fried in a chickpea flour batter?and dosas?thin crepes, stuffed with potatoes, cheese, or vegetables. The flavorful dishes are enhanced with dry or wet chutneys made from tamarind, cilantro, or garlic.
Since 2001, the cooks at India's Kitchen have fashioned fresh vegetables and halal meats into northern and southern-Indian cuisine. They simmer tikka masala with charcoal-roasted shrimp, roast ginger-marinated chicken in a tandoor oven, and fry battered morsels of housemade paneer cheese. Patrons savor these dishes in an inviting dining room with red walls and hanging chandeliers.