A wall of exposed brick adds rustic character to the casual dining room at Prince of India, where booths and long tables load up with meats and breads from the tandoori oven. The chefs also simmer rich curries, biryani, and masala dishes, brightened with accents of mango and crunches of cashew. To view the entire menu, click here.
Star of India hampers hunger with an authentic menu stocked with the rich flavors and exotic spices of the Subcontinent. Start the foodie festivities with an appetizer of onion bhaji, which features tearfully tempting slices of onion fried in chickpea batter ($8), or begin by shepherding your taste buds toward a pair of lamb samosas ($6) or a bevy of bread breeds that includes seven different types of naan. Tandoori chicken ($13) and tandoori shrimp ($22) are both marinated in yogurt, herbs, and spices before being cooked in a tandoor—a specialized clay oven kept at 800 degrees to match the temperature of the human mouth. Herbivores can veg out on channa masala, a mouth-watering mélange of garbanzo beans, tomatoes, and onions ($13), and fishivores can aim their scrimshaw dentures at fish vindaloo, which combines mahi-mahi with potatoes in a tongue-tazing sauce ($19). Each location possesses the flavor-customization technology to adjust its crave-worthy curries to individual specifications, ensuring that the menus are suited for everyone from unfazable fire eaters to mild-tongued spice sissies.
Tandoor Indian Grill crafts and serves an extensive menu of traditional Indian tastes. Start your mouth's metaphorical journey to the subcontinent with an order of samosa chat, a pastry topped with chickpeas, onions and spices ($6), tandoori chicken wings ($5 for 6 pieces), or a shrimp-kebab salad ($9).
The chefs at Zaiaka draw on their knowledge of 1,000-year-old recipes to fill their menu with authentic Indian dishes, which they say helped earn them a 2012 Readers' Choice Gold Award for Best Ethnic Food from Trib Total Media. They cook vegetarian dishes including palak paneer, house-made cheese cubes and fresh spinach cooked in ground spices, and vegetable biryani, the chef's specialty rice entree. Naan bread baked in the eatery’s clay tandoor pairs with rogan josh, lamb cooked in a gravy of aromatic spices. During dinner, the dining area swells with soft music, which is punctuated with the clink of wineglasses full of beverages brought from home. Like a maitre d’ arriving late to work, the dark tables are draped in white tablecloths, and light flutters across the rich tapestries that cover the walls.
Sammy's Kebab House welcomes patrons into its world of Indian-Pakistani fare seven days a week. Diners sit atop wooden chairs as they devour meals ranging from kebabs to curries, all aptly paired with tandoori-baked naan. Art lines the dining area's walls, and a mounted flat-screen TV gives patrons somewhere to show off their channel-changing psychic powers. Sammy's Kebab House's chefs also prepare feasts for special occasions, which can be celebrated in the restaurant's private event space or catered to another location.
Helmed by a head chef who has accrued experience in India and along the East Coast, Mirchi's culinary team forges a menu of traditional, regional eats made with halal meats and fresh ingredients. Soft, fluffy garlic naan and roti made from scratch soak up the delicate yogurt sauces of lamb and goat curries. Indo-Chinese entrees present hakka-style noodles and gobhi manchurian—cauliflower whirled in a tomato-soy sauce. Mirchi’s BYOB policy and free WiFi lets diners feast alongside self-supplied libations and celebrity cat blogs, while its proximity to an Indian grocer lets guests stock up on ingredients to recreate their meals at home.