Mehek Punjab De's flavor slingers delicately craft a meatless menu brimming with an array of authentic Northern Indian dishes diverse enough to sate herbivores and omnivores alike. Embark down the path of epicurean enlightenment with a starter of samosa channa masala, featuring two vegetable patties primed for dipping in provided dunk tanks of chutney and chickpea curry ($3.49). Then tongue trek toward one of the various veggie-centric or curry spreads, such as the vegetable-coconut curry ($7.99) or the daal makhni, a helping of curried lentils butterfly stroking in a sea of homemade butter ($6.99). The masala dosa swaddles potatoes and vegetable curry masala within a south indian crepe for a culinary construction tastier than France's famed waffle tower ($6.99). Bolster feasts with a side of tandoor-baked naan bread ($1.25+), and cool down spice-licked tongues with a chalice of mango lassi, a traditional fruit-infused yogurt drink ($2.99). A dessert of rasmalai—two dumplings sporting a frock of sweet cream and milk sauce—acts as a coda to a meal fit for a traditional Indian ninja ($2.99).
The aromas of South Asian spices lure passersby into Royal Taj Fine Indian Cuisine, where heat emanates from the kitchen's clay tandoor oven and plates laden with marinated lamb and chicken. Four varieties of pakora—fish, chicken, vegetable, and paneer—don coats of spice and marinade before hopping into the deep fryer and emerging with a crispy veneer. Traditional Indian entrees include lamb tikka masala and tandoori shrimp, and a daily lunch buffet appeases tigers growling in bellies with more than 15 dishes to choose from. The restaurant's catering services accommodate a multitude of occasions, from small get-togethers to massive Bollywood dance rehearsals.
The sound of water burbling in a fountain greets patrons as they enter North India Bar & Grill. Further in, ornate chandeliers dangle from the ceiling, illuminating rows of plush, copper-colored banquettes. On select nights, part of this dining room transforms into a nightclub, where your can down an extra-spicy indian mary or spin around and around in circles before anybody notices you literally have two left feet.
As visitors let loose a few yards away, chefs buzz about the kitchen, pouring honey-cashew cream sauce over tender morsels of lamb and marinating chicken in authentic spices before roasting it in a 900-degree oven. They also concoct a selection of Indian-American fusion recipes including a flatbread wrap loaded with cream cheese and lamb and a tandoori-chicken pizza.
Just as it is done in India, the chicken, lamb, and shrimp at Taj Palace marinate in a bubble of herbs and spices before cooking in the clay tandoor oven. Chefs Kunal & Max replicate the culinary flavors and techniques of India, using a traditional tandoor and simmering pots full of curry. A number of vegetarian and vegan dishes find potatoes paired with spinach and cheese cubes dunked in a spiced tomato sauce. The eatery?s banquet hall hosts wedding receptions and birthday parties, with a variety of shareable dishes and libations.
Samba's menu spans continents, uniting dishes toasted over the leaping flames of a Brazilian grill with those cooked in the heated clay interior of a tandoor oven. Samba's signature rodizio dinners deliver skewered meats to tables, where they are carved by servers directly onto diners' plates. Picanha, a cut of beef, is a popular choice. For those who would rather not indulge in the all-you-can-eat option, the picanha burger?covered in mozzarella, grilled mushrooms, and peppers?offers a taste of the Brazilian beef.
Indian offerings include seven types of naan bread, chicken tikka masala, and biryani rice entrees. Samba serves Mediterranean as well, from hummus appetizers to shish kebab lunches and pizzas dotted with feta cheese.
Though the food comes from various regions, the venue positions diners under the same sky?or at least a ceiling charmingly painted to mimic the clouds. Samba also celebrates birthdays with exceptional fanfare: drums, tambourines, and song, instead of the traditional treat of fine-dining establishments, a lobster clutching candles in its claws. This excitement also extends to the upcoming 2014 World Cup beginning in June, during which the restaurant will air the contests with a family-friendly atmosphere.
India's Oven chefs knows their aesthetic well—they specialize in North Indian cuisine inspired by the state of Punjab, and forge a menu's worth of thick, flavorful curries, vegan options, and dairy products such as milk, yogurt, and cottage cheese. Punjab is also home to the tandoor style, and India's Oven pays homage to this with its crispy roti and oven-baked naan, ideal for sopping up morsels of lamb or seafood or for wearing to work. This distinctive cuisine is showcased in the restaurant's lunch buffet and in its lavish banquet hall, filled with crisp white drapes that tie close to chairs, sheer ribbons, and satin tablecloths. A selection of beer imported from India and traditional Indian cocktails complement the spicy food.