Sitar Indian Cuisine’s chefs bring generations-old recipes to life as they craft traditional Indian fare from fresh produce and meats. Tandoori chicken, quail, and shrimp emerge piping hot from a traditional clay-pit oven, which imbues bread and meat with the smoky taste of wood charcoal. Variety defines the eatery's flatbread naan, which comes in variants slathered in garlic or stuffed with homemade cheese. The restaurant boasts a huge onsite banquet hall, which has played host to a slew of weddings, birthday parties, and traditional Punjabi-style events. The venue can accommodate more than 250 guests amid elegant drapery and custom lighting designs.
Lamb vindaloo, vegetable biryani, and chicken tikka masala are just a few of the tantalizing specialties at New Delhi Palace. The extensive menu offers traditional North Indian chicken and lamb dishes as well as plentiful vegetarian and vegan options. Naan bubbles to a golden brown in the restaurant's tandoor, which also cures shrimp and salmon to a perfect pink?a more effective method than trying to make them blush. Guests can wash down food with beer, wine, or the house favorite: mango lassi with sweet, slow-churned yogurt.
The Pacific Ocean separates Pasadena from Nepal, but Himalayan Cafe makes the distance seem smaller. Its authentic combination of Nepalese, Indian, and Tibetan dishes include saut?ed veggies served along homemade paneer cheese, lamb, chicken, and shrimp baked in a tandoor oven, and six varieties of naan, a flatbread served plain or stuffed with fixings. Sweet treats include Nepalese-style rice pudding topped with cardamom and nuts and lassi, a yogurt drink made with rosewater. Beer and wine is also served.
Cuisine Type: Traditional North Indian
Handicap Accessible: Yes
Number of Tables: 25?50
Parking: Parking garage
Most popular offering: Tikka masala, tandoori, saag paneer, samosa
Alcohol: Full bar
Delivery / Take-out Available: Yes
Outdoor Seating: No
Pro Tip: Curbside pickup & validated parking at Maryland & Harvard. Elevator access at 109 E Harvard St
D?cor can say a lot about the type of food a restaurant serves. How does your d?cor inform or reflect your culinary practice?
Our restaurant was a jazz club before we opened, and a Greek restaurant before that. We have tried to preserve some essence of the place's past, while adding our own unique touch. We had a local artist, Saiedeh Omidghaemi, paint a mural in our entrance.
In your own words, how would you describe your menu?
We have focused our menu on having something for everyone, not just spicy-food lovers. Since we prepare everything to order, we allow customers to choose how spicy they would like everything to be. Although vegetarian dishes are a major part of any Indian restaurant, we have expanded that focus to the vegan options, offering a wide variety of dishes to make a vegan diet a diverse and viable dietary choice for anyone.
Is there anything else you want to add that we didn't cover?
Having started as a Mom n' Pop restaurant, even though we have expanded to our second location, all our base curries are prepared at one location so the food is consistent. We have a stage and dance floor, with live entertainment and a public gathering permit. Our events include open mic comedy every Thursday night, live jazz with a jam night for local musicians, and after hours club nights. We will be adding a monthly Indian dance show shortly.
Flavor Of India's affable staff greets patrons with a cheery "namaste!" before escorting them to a vibrant red booth or beneath the colorful open-air gazebo. Inside the bustling kitchen, executive-chef brothers Darshan and Tarsem Singh churn out an array of sizzling tandoori dishes, rice-based biryani, and vegetarian specialties peppered with traditional Indian spices. In addition to filling bellies with aromatic, preservative-free savories, the chefs unfurl their culinary wisdom with cooking classes. Flavor of India also boasts a wall of autographed photos bestowed during visits by satisfied celebrities, including the likes of Nicolas Cage, Jessica Alba, and a vacationing Taj Mahal.
Every spice that flavors the dishes at Mahan Indian Restaurant is first hand-ground by the chefs. Eschewing pre-made spices infuses the chicken tikka masala and vegetable samosas with vibrant flavors, and ensures the meals are as authentic as possible. To further up the authenticity, the chefs use a traditional clay oven, found in many Indian households, to cook skewered veggies and marinated lamb and shrimp. As with the spices, the chefs bustle in the kitchen throughout the day to build dishes from scratch. And for folks who'd rather not limit themselves to one entree, Mahan Indian Restaurant lets them off the hook with a buffet filled with their traditional sub-continental eats.