Taking diners on a journey through the regions of India, the artisan cuisine at The Menu runs the culinary gamut from sizzling tandoori chicken to fluffy naan, each dish composed of fresh, organic, and healthful ingredients. Puffy samosas and crispy kale pakoda are lightly fried in grape-seed oil, while curries are prepared with almonds and other nuts to create a rich, creamy consistency free from the fattiness of cream. These cooking practices are part of The Menu’s commitment to promoting organic food and healthy sustainable living as an active member of the organic movement. In addition to earth-friendly food, part of The Menu’s mission is to be a positive and hands-on member of their community and support local schools and charities through fundraising and nutritional food dives.
Spanning 10,000 square feet, The Menu's interior includes a dining room, wine bar, full stage, and private banquette hall for up to 150 people. On Thursday evenings, the sounds of live jazz fill the expansive space, delighting guests and the hot-air-balloon pilots who transported them there.
Chaat Paradise takes its name from a celebrated Indian street-food tradition, hinting at the colorful smorgasbord of small plates and delicacies found on the restaurant’s menu. Predating modern America's tapas and food-truck crazes by several decades, chaat traces its origins to the markets and roadsides of northern India, where travelers would satisfy their hunger with savory bites of masalas, samosas, and paneer. Along with the restaurant's extensive snack menu, a delicious array of flatbread feasts and vegetarian entrees tempts diners with meat-less curries, creamy dals, and paratha loaves stuffed with $20 bills.
The chefs at Shalimar Restaurant Sunnyvale fire their tandoor clay ovens with charcoal to barbecue seasoned skewers of meat and bake soft portions of naan. As they cook, aromas of curry spices mingle with cinnamon sticks and cloves, drifting into the dining room. There, diners dig into a menu of traditional Indian and Pakistani dishes incorporating goat, chicken, beef, and lamb, as well as vegetables including spinach, eggplant, and lentils. Customers wash down delicacies with mugs of masala tea or mango lassis made with creamy yogurt before continuing passionate debates over whether Funkytown has its own zip code.