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.
The talented chefs at New Delhi Palace dish up an eclectic menu of authentic North Indian cuisine crafted with fresh, natural ingredients. Diners can prep globetrotting palates by diving face first into homemade paneer pakora ($6) or delving tiny shovels into a kachumber salad with a blend of onions, cucumbers, and tomatoes ($5). A crisp array of vegetarian dishes bedecks empty stomach space with decorative greenery ($10–$11), and curry connoisseurs can fix fangs into a savory chicken masala ($13)––the owner’s favorite dish and least favorite hat. Prepared in an authentic clay oven, New Delhi’s tasty tandoori dishes include a tikka kebab with boneless chicken cubes ($14) and an Australian charbroiled rack of lamb ($20).
Great India Cafe's Studio City and Woodland Hills menus play host to a wide variety of Indian delicacies. Chefs use only fresh and high-quality ingredients in each dish, starting with appetizers such as the ever-popular samosas ($4–$4.50, depending on location) and sev puri ($4.95–$6.50). Vegetarian aloo gobi, made with cauliflower, potatoes, fresh tomatoes, ginger, green chili, and ground coriander ($9.95–$10.50), packs in enough rich flavor to serve as a suitable food-pyramid-top offering to a pharaoh. Green chicken tikka updates a classic by mixing cilantro, ginger, garlic, mint, and basil into the traditional house-made sauce ($12.95–$14.95).