Copper Chimney, a food truck turned restaurant, detonates salivary glands with authentic South Indian-Hyderabadi fast food. Traditional snacks, such as samosas ($2.99 for two) and idli—rice cakes served with chutney ($3.49)—prepare appetites for more sizeable savories, including crispy crepe blankets known as dosas ($3.99–$7.99), served in masala, egg, and onion-masala flavors. Vegetarian entrees, such as ginger vegetables ($5.99), prevent non-meat-eaters from grazing in nearby parks, and diners seeking meatier options find protein-packed comfort in the chicken Hyderabadi biryani, served with gravy and the spicy-cooling combo of chili and raita ($6.99). Customers who prefer to dabble in a variety of dishes can explore Copper Chimney's buffet ($6.49), which is stocked with more exotic spices than Christopher Columbus's fanny pack.
The name Annapurna, which means to be filled completely with food in Sanskrit, hints at a sprawling buffet and busy kitchen. Jumbo shrimp and boneless chicken marinated in a spicy yogurt cook inside a traditional Indian clay oven, and bite-sized bits of lamb simmer in a curry infused with Andhra spices and herbs. Chefs simmer milk, crafting it into thick paneer cheese, which pairs with a spiced gravy to fill out the range of vegetarian items. The scents of cardamom, cumin, chili, and pickled mangos fill the air. At the lunch buffet, heated pans hold mounds of rice, creamy sauces, and frozen popsicles that won’t give up information.
Bismillah Kabob-N-Curry’s culinary mavens furnish mouths with the diverse flavorscape of Southeast Asia and its authentic Pakistani dishes prepared with 100% zabiha halal meat and free-range fowl. An order of fluffy falafel warms up masticating muscles ($5.99 for four) before they tongue tackle tandoor-baked kabobs such as the mixed tandoori platter’s skewered amalgamation of tandoori chicken, chicken tikka, beef tikka kebab, and seekh kebab ($13.99), or marinated lamb tandoori chops slathered in barbecue just like the sock puppet of a meat juggler ($15.99). Those in the mood for liquiform fare can pillage the catalog of curries, including a vegetable jalfrezi that flaunts a flavorsome blend of mixed veggies and Indian spices ($8.99). The fish hara massala, a house specialty of pan-fried pampano anointed in herbs and spices, lends eaters a taste of Southeast Asia's coastal region without having to suck on a salty sea horse ($14.99). Bismillah Kabob-N-Curry also offers a separate lunch-friendly menu of beef and chicken burgers, kebab wraps, and quesadillas, as well as a Chinese cuisine menu.
Another glittering facet of the Monsoon Group helmed by brother-and-sister team Rakesh and Ashley Popat, Bombay delivers the same opulent, glowing atmosphere and authentic cuisine that have dazzled diners at sister restaurants Monsoon and Masala. Glistening chandeliers illuminate the 7,500-square-foot space, which provides an avenue for parties of up to 300 guests, and has hosted a number of corporate clients including Wells Fargo and Johnson & Johnson. Inside the dining room, a tranquil waterfall serves as an ethereal room divider and squirt-gun refilling station, as romantic amber light softly rains down from the ceiling to settle upon crisp white tablecloths.
The cooks at Bombay Coast craft authentic Indian food, recreating the flavors they grew up with. Drawing on more than 20 years spent mastering Indian cuisine in Bombay and the U.S., the culinary team creates dishes entirely from their own recipes. Chicken can be cooked in creamy spinach curry or marinated in honey, then baked in a tandoor clay pot oven. Cooks stuff naan with ground turkey, simmer shrimp in creamy tomato sauce, and stir boneless Australian lamb into spicy curry. They cater to vegetarians and vegans with meatless and dairy-less eats such as yellow split lentils or garbanzo beans dusted with special spice blends. Complement feasts with mango lassis or imported Indian beers including King Fisher, named for the first person to bait fish with a cold brew.