Well-provisioned with spices and sauces, Cuisine of India prepares savory North Indian and Nepalese dishes, assembling a substantial menu of regional recipes gathered by the owner's extended family. Broaden your tongue's horizons with traditional Kathmandu momo chicken dumplings ($7.00), before shepherding lamb or goat herds over palate plains flooded with creamy tomato masala ($13). A traditional charcoal-fired clay oven bakes flattened tandoori bread such as naan ($2) and cheese-injected paneer kulcha ($3.50), their rich tastes protected by highly trained leavening agents. For vegetarians, stuffed eggplant, brimming with vegetables and nuts, provides a healthy reprieve from strict candy diets ($13).
Indian Sizzler prepares a delectable menu of traditional Indian dishes, many of which are healthy. Garlic naan or paratha rolls sop up the sauces of popular dishes such as chicken curry—boneless chicken breasts marinated in garlic, yogurt, and ginger and swimming in curry sauce. Patrons hungry for a larger meal can combine their curry or kabob with a side of halwa, a dessert with milk, coconut, pistachio, and almonds. Sips from spicy soda give heat-loving tongues a kick and gulps of mango lassi or salt lassi—a salty blend of housemade yogurt and herbs—cool tongues more pleasantly than a bag of frozen peas.
Owner Narin Sehgal and chef-in-chief Gary Grewal channel the culinary traditions of their Punjabi hometowns to craft delicately spiced dishes for a menu that was rated "excellent" by Zagat. Chicken tikka and tandoori prawns soak up a savory marinade before warming up in the same clay oven that gives a flame-kissed crust to breads stuffed with paneer, nuts, lamb, or mint. The black-lentil base of dal makhani spends an entire night slowly absorbing the essence of distinctive herbs, much like a college student cramming for a big botany exam. Abundant subcontinental flair outfits the dining rooms, including arched doorways set into clay-colored walls, rich prints, and tasseled chandeliers.
Mobi Siddiqui and Asim Malik have imported both the classic and contemporary tastes of India and Pakistan and infused them into Moghul's Restaurant & Lounge’s menu of tandoori and charcoal-grilled specialties. In the fragrant kitchen, chicken is prepared more than a dozen different ways, as the chefs pair it with flavors of pickle sauce, ginger, black-pepper sauce, and spicy curry. Chunks of boneless lamb marinated in various spices crown plates, and the leg of lamb–a Moghul’s delicacy–can be shared among a group of friends or used to gain an edge in a three-legged race. Basmati rice soaks up the spiced onion and tomato juices in biryani dishes, and meat-free fare arrives in the form of fried vegetable balls, lentils, and the spinach, cottage cheese, and traditional spices of classic palak paneer.