Behind Bombay Clay Oven?s castle-like fa?ade lies a gateway to the Mughlai style of Indian cuisine, which features yogurt, cream, fruit, and a wide range of spices lending silky textures and delicately distinct flavors to roasted meats and vegetables. In the kitchen, kebabs of lamb and beef sizzle in the eatery?s traditional tandoor oven, balanced by a lengthy bill of vegetarian fare.
On Fridays and Saturdays, Bombay?s dining room fills with live music, which diners can enjoy from the confines of Middle Eastern?style booths draped in curtains and padded with basmati rice.
Inside chef Binu Sridharan’s kitchen lies a portal that connects Las Vegas to India via his Northern and Southern Indian recipes. Located steps off the Las Vegas strip, Binu's restaurant, India Masala, is filled with the smells of his southern seafood curries and minced meats sizzling in traditional tandoori ovens. He also throws in a few Indo-Chinese recipes to diversify flavors. From brightly lit wooden tables, diners take in views of the bustling Las Vegas nightlife, with its neon signs, glamorous shows, and fresh, hopeful dice just rolling into town.
Vibrant dishes hailing from North India comprise the menu at RoyalIndia Bistro, including curries, seafood, lamb, and lassi. All menu items use fresh, crisp vegetables cooked with exotic spices from India, and are served alongside perfectly cooked rice and a spectrum of spicy sauces. The bistro was founded by award-winning restaurateur Harjit Singh, who aims to craft thoroughly transporting experiences.
Navigating the menu at an Indian restaurant can be a bit daunting if you don't know the cuisine. But at Samosa Factory Indian Cuisine, head chef Rick Aco designed his menu so those who don't know what to order or those with specialty diets can easily pick something that suits their palate. Every dish starts off with a mild level of spiciness, which chefs can take to medium, hot, or extra hot levels of spiciness on request. They only use 100% halal lamb in their dishes, alongside seafood options and dishes made with chicken. For those who don't want to consume meat products or are trying to pass a random dairy test at work, the chefs also offer a full menu of easily demarcated vegetarian and vegan dishes.
Gaylord India Restaurant stokes culinary passions with generously portioned, traditional tandoori and Mughlai-style dishes served up in a formal setting. The ambitious tandoori chicken, a half chicken marinated in yogurt, ginger, and garlic ($17.95), complements a serving of freshly leavened, lamb-stuffed keema naan ($7.95), both baked on-site in a tandoor oven after being ripped from the top of forks’ wish lists. Seafood specialists construct aquatic delights, including the fish tikka masala, a serving of fish cubes luxuriating in a spicy sauce ($24.95), and prawn vindaloo, two jumbo prawns blanketed with a temperature-raising curry ($22.95). Two large stone elephants situated at the restaurant's entrance inspire photo opportunities for online-dating profiles while welcoming guests into an artifact-filled dining room accented with deep-finished wooden chairs and smooth pillars. Dinner is served from 5 p.m. until 10:30 p.m.
India Oven treats its guests to a sumptuous spread of dishes from across the Indian subcontinent, from spicy Goan prawn vindaloo to colorful vegetarian curries and savory tandoori kebabs. Cubes of tender lamb, morsels of boneless chicken, and bites of homemade paneer sizzle with the flavor of spices teleported directly from India, while Indian wines and beers complement the menu's diverse range of flavors. Catering packages deliver loaves of freshly baked naan and roti, fluffy biryani, and rich tomato curries to birthdays, parties, and wedding banquets.