To ensure the authenticity of their menu, Tandoor & Curry's proprietors hired a chef who draws upon more than 20 years of culinary experience, including many spent cooking at restaurants in Delhi, to infuse traditional Northern Indian flavors into each of Tandoor & Curry's dishes.
Before cooking skewered hunks of chicken and beef, the kitchen slathers cuts in a precise blend of Indian herbs and spices. They then slides them into a clay oven that reaches 500 degrees, the approximate temperature of the headband the sun uses to cool off. They can also cook chunks of chicken, goat, or lamb in creamy spinach, traditional curry, or creamy almond-cashew gravy. Along with meat-heavy portions, cooks produce housemade cottage cheese in creamy spinach sauce and simmers kidney beans in cream and butter.
Jamaican natives Desmond and Catherine Malcolm migrated from their home country to Canada in 1977, where they catered myriad events?including their own wedding?until relocating to Florida in 1988. Combining Desmond's culinary chops, Catherine's business and customer-service expertise, and the duo's passion for Jamaican cuisine, the Malcolms opened their first Jerk Machine in December 1989, and recently opened a new location in Plantation. Jerk Machine dispenses delectable heaps of jerked and curried eats alongside traditional sides all concocted fresh daily without preservatives. Each locale greets patrons with pimento and scotch-bonnet-pepper aroma, a bouncy reggae soundtrack, and a 30-minute secret handshake as they await their meals.
Live Love Yogurt’s self-service contraptions dole out creamy dollops of frozen yogurt, which contains live, active cultures and is certified by the National Yogurt Association. A stable of more than 60 toppings—such as Snickers, lychee, cherries, and butterscotch—is divided into dry, fresh, and wet categories to help taxonomists give each dessert a proper Latin name. Candies and fruits pile atop swirls of naturally flavored yogurt before a scale declares the frosty creation's final price. The shop also slings fruit bars, which are crafted from chunks of real pineapple, coconut, or strawberries.
The Original Pastrami Club has been supplying Floridians with New York–style deli favorites and Jewish soul food since 1985. Diners perched in fire-engine-red booths share conversations over lox-strewn bagels, knockwurst, matzo-ball soup, and triple-decker pastrami sandwiches stacked with 10 ounces of meat. The deli also sends customers home with cheese and meat platters, smoked-fish platters, and dessert trays.
The servers at Indian Chillies helpfully walk first-timers through the extensive menu. Their suggestions cover a range of timeless and modern dishes, from the tandoori chicken—praised by the Sun Sentinel for its "scrumptious charred exterior"—to Indo-Chinese chow mein. Though the kitchen staff labors over several zesty entrees, they specialize in smaller plates, such as samosas, halal chicken wings, and various flatbreads.
Vegan, vegetarian, and meaty plates satisfy diners of all persuasions, whether they're perusing the menu or loading the buffet onto the back of their truck. As their ears bask in Bollywood tunes, guests can finish up by sipping a mango lassi or savoring gulab jamun, a lightly syruped dessert of milk-and-cottage-cheese balls.