In the kitchen of India House Restaurant, Chef Bassi prepares lamb biryani, chicken tikka masala, tandoori shrimp, and other Indian cuisine. Located in the heart of Buena Park, the eatery welcomes guests with lemon-yellow walls and crimson tablecloths.
Shrimp is the signature dish at Seafood Bucket, where chefs season prawns to each customer's specifications and heap them onto plates by the pound. Cajun spices, Thai seasonings, and garlic butter are but three of the tastes that grace the shrimp, which can also be used to customize pounds of clams, mussels, and crawfish. Thailand's culinary traditions extend past seafood to inspire dishes such as panang chicken and red-curry chicken, and the tastes of Louisiana infuse fried catfish that arrives with the obligatory Cajun fries.
The original Beard Papa’s began filling the airs of Osaka, Japan, with the warm, wafting smells of its original-recipe cream puffs. A double-layer puff featuring piecrust on the outside and a mixture of vanilla custard cream and whipped cream on the inside, the successful little treats have led the bakery to expand to more than 300 locations throughout Southeast Asia, Russia, the United States, and the moon. The venerable bakery has also graduated to other pint-size desserts and Asian-influenced treats, including mochi ice cream and mango ice showers, a fusion of shaved ice, layered sweet sauce, and mango chunks.