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.
Tamarind offers three locations for your convenience. Whether you are looking for a casual or 'step above' atmosphere, we can offer both for you. Whichever location you choose, you will have the best quality food and great service which we are proud of.
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).
Saffron Patch in the Valley makes Indian cuisine accessible to Akronites?but no less complex or authentic. There are a few intensely spicy dishes on the menu, such as chicken vindaloo and lamb madras, but for the most part there's nothing tongue-searing; kids even get their own menu of mild but not dumbed-down options. Curry powder's more or less an afterthought among the 38 herbs and spices in regular use in Saffron Patch's kitchen. In addition to mesquite-fired, tandoori-baked chicken and lamb, you'll find seafood options such as smoked salmon and mahi mahi. Vegetarians can savor classic dishes such as cubes of paneer cheese in creamy spinach, made by in-house culinary cubists, and charbroiled eggplant.
Both Saffron Patch locations are tucked away into unexpected residential blocks. The excitement of stumbling onto a hidden treasure makes the spaces?decked in low-lit tones of brick red, sunset orange, and, naturally, saffron yellow?feel all the warmer.
Drawing on inspiration from the cuisine of India as well as Nepal, Sikkim, and Bhutan, the menu at Himalayas features colorful and aromatic dishes ranging from tandoor-baked chicken to savory Nepalese momos, similar to dumplings. Fresh breads such as onion kulcha and garlic naan are baked daily inside the tandoor.