Chefs Rakesh Menhdiratta and Prem Singh Jayara together have more than six decades of experience cooking Indian fare. While Rakesh was working at a state banquet to honor Bill Clinton in New Delhi, Prem was publishing his own Indian cookbook and teaching at culinary schools throughout New York City. Now, the two Indian-borne chefs have united to bring their culinary skills to the menu at Bombay Bistro.
In the eatery, stained-glass lights dangle over booths, casting a pastel blush on exposed-brick walls. The bar is lit from behind with neon orange, hinting at the smoldering flames of the bistro's clay oven. As the kitchen doors open, dark hardwood tables fill with shrimp, lamb, and goan fish curry, accented by tamarind and sweet coconut milk. Warm baked naan sops up sauce from tandoori shrimp and salmon steeped in garlic, ginger, and lemon juice. While perusing the bistro's cocktail menu, guests can question servers about the lunch buffet or the best novel they’ve ever found written on a napkin.
The rich aroma of delicately spiced dishes crafted from fresh, quality meats and veggies drifts across Taj Mahal Indian Cuisine's golden interior. House-baked naan clings like a wetsuit soaked in honey to the walls of a tandoor oven that preps flavorful chicken, lamb, and beef skewers that are steeped in a yogurt marinade for seven to eight hours before braving up to 500-degree heat. Diners seize control of curry construction, requesting prawns, beef, lamb, chicken, or paneer, and vegetarians can ogle a menu section exclusively dedicated to garden grub. Flickering-candle centerpieces breathe life into tables costumed in black-and-white hues reminiscent of a polar bear after a fistfight.
Nothing can beat mom's cooking, but Naanfull Indian Grill stands a chance of matching it. That's because the restaurant was founded by an ambitious group of three?you guessed it?moms, who immediately make their guests feel at home with fresh batches of naan baked in-house. Over the course of a meal, that fluffy flatbread becomes a vehicle for wraps stuffed with lamb, chicken, or fresh vegetables. It also serves as the basis for the kid-friendly naanizza, the restaurant's Indian-inspired twist on pizza. Other traditional Indian dishes range from handi chicken biryani with basmati rice to the popular gulab jamun, which combines morsels of fried dough and sweet saffron syrup.
Kadai Indian Kitchen’s menu reflects the range of northern Indian dishes, including aromatic curries and grilled kabobs. Discs of naan and skewers of chicken and lamb rest inside the clay tandoor oven and roast over a smoldering pile of coals and NASA’s rejected paper-airplane designs. Lentils, chickpeas, and fresh cheese stew alongside sauces brimming with ginger and cumin, all of which go into vegetarian entrees prepared with separate sets of pots and utensils. The chefs also tailor the amount of spice they add to every order.
Vir Singh drew on more than three decades of experience in the Texas restaurant business when devising the menu of Northern-Indian cuisine and all-you-can-eat buffet at Star of India. In the kitchen, a clay oven roasts tandoori chicken and naan as staffers douse succulent beef, lamb and seafood in tangy vindaloo or creamy almond shahi korma sauce. Rather than sprinkling cumin into their flasks of astroturf, vegetarians can dine on herbivorous fare such as mutter paneer—Indian-style cheese and peas—or vegetable biryani that mixes 9 vegetables and basmati rice with fruits, nuts, and 31 spices. The restaurant's seating arrangements can accommodate banquets or Monopoly tournaments of up to 100 participants.
A marigold façade with window cutouts that mirror the Taj Mahal's distinguished silhouette welcomes guests to Indian Palace, whose interior is equally lavish and vibrant. Golden elephant statuettes, paintings of traditional Indian scenes, and deep red tapestries enliven the decor, and aromas of sweet curries and meats roasting in the clay oven add excitement to the air. Inside the kitchen, chefs channel the culture of northern India into traditional meals, then deliver the cuisine à la carte to tables or arrange it at the self-serve buffet. The sweeping buffet enables diners to hop from dish to dish like garden gnomes playing hopscotch on lily pads. A cornucopia of naan breads cushions plates against flying forks and provides a pillowy field for the spicy notes of such dishes as lamb biryani and chicken tikka masala to caper across. The spread always contains an extensive selection of vegetarian options, such as saag aloo, which dispatches a duo of cheese and potato to thwart dastardly hunger pangs.