Café Roti's Indian and Pakistani dishes slake tumultuous tummies with flavor-infused fare prepared in accordance with tradition. Café Roti's menu covers all corners of the flavor spectrum with a selection of tandoori treats and spice-covered dishes. Diners chowing down on the royal biriyani ($13.95) will dip taste buds into a sensory whirlpool of spice and herb-coated basmati rice, mixed vegetables, and a choice of savory chicken, lamb, or shrimp. Oven aficionados can munch on the chicken tikka kabob, a bell pepper, onion, and marinated chicken meat stick ($11.99) baked in a tandoor oven to lock in the clay-oven flavors never achieved when cooking in a pottery kiln. A plethora of flavored naan breads, such as garlic ($2.95) and kashmiri naan ($3.95), accompany meals to keep spice-emboldened tongues from finally expressing their fierce feelings about gargling mouthwash. Tip back a glass of fruity mango lassi ($2.99) to wash down any last digestive digressions.
Named after the small restaurants in India they aim to emulate, Dhaba Indian Cuisine engages taste buds with an array of authentic dishes and flavors from across its culinary homeland. Wake up hibernating taste buds with a spicy blast of chicken tikka marinated in a smooth blend of spices and yogurt, or fried mirchi vada stuffed with pickled green chilies. Morsels of chicken, lamb, and prawns fight to hide beneath mounds of rice in the special nawabi biryani and more than 15 savory chicken specialties hold down dishes threatening to elope with curved silverware. Blazing spices scorch taste buds with each mouthful of lamb vindaloo and homemade cubes of indian cottage cheese mingle with a blend of fresh veggies in the paneer jalfrezi's rich tomato curry. Glasses of house wine cool spice-tickled palates, preventing the need to order ice cream between courses to balm sweating tongues.
Apna Spice Restaurant, under the management of Mohammad Younus started in 2003, serving Pakistani and Indian curries, breads, and meat dishes. The Pakistani chapli kebab seasons fried ground beef with spices, cumin seeds, and coriander, and the chicken korma features boneless chicken slow-cooked with spices in a yogurt-based curry. Dishes such as chicken curry and shrimp masala offer quick access to tasty seafood, unlike waiting three hours to see your tuna tax accountant.
For the last 26 years, Executive Chef Dominic Sarkar has traveled from Dubai to California preparing the meals he learned to cook back in India. At Raga, he prepares exquisite dishes from a vast menu of softly spiced curries and kebabs, each of which arrives at tables elegantly plated. The dining room matches the stylish arrangements of food, surrounding guests with exposed brick walls, cut glass chandeliers overhead, and stylish felt seating. At the back of the room, the kitchen's fourth wall is removed, so diners can watch Chef Sarkar's cooking techniques as well as observe his sous chefs Greco-Roman wrestling for the chance to help on a dish.
Tabla's executive chef Sajan Prem forges an ever-changing menu from authentic, centuries-old recipes. Hungry twosomes can start off the eating proceedings with South Indian specialties, such as the medu vada—deep-fried lentil donuts served with sambhar and coconut chutney ($5). Carnivorous appetites train meat-seeking eyeteeth on the shola kebab, morsels of tender lamb marinated with fresh herbs and spices and charcoal grilled in a tandoori oven ($15), while carnivores with a vendetta against vegetables can tear into the vegetarian kashmiri dum aloo, potatoes stuffed with dry fruit and Indian cheese, and cooked in a saffron-based garlic butter sauce ($12). An order of Tabla naan, a fusion of Indian bread, Italian spices, and sesame seeds ($3), sops up spicy sauces. Quartets toast hearty meal conclusions with wine or cocktails from the full bar as they admire the elegantly fringed curtains from one of the plush booths or flying carpets.