Priya Indian Cuisine's chefs' extensive culinary repertoire, more than 100 items strong, fills the dining room’s teal booths with aromatic portions of chicken, lamb, seafood, and veggies. Many meals are baked in a traditional clay oven, although others are stewed in rich curry sauces or spices and served with fluffy basmati rice freshly shaved from the edge of a cloud. A slew of silver dishes line the buffet with up to 27 northern- and southern-Indian recipes as well as dosa—thin crepes stuffed with spiced potatoes and onions.
Utilizing ancient Persian cooking methods with Indian flair, tandoori cooking prepares your meal to order, ensuring that it is delivered hot and fresh, like a shrink-wrapped DVD of virtual flames. Chef Lal, Chef Ghimire, and Chef Lama have teamed up in a virtual Justice League of cookery, bringing decades of experience straight into your mouth. Stimulate that very mouth’s taste magnet with the exotic flavors found on Cafe Tandoor’s menu. Appetizers include several platters and pakoras, which are battered and delicately seasoned in chickpea flour before being deep-fried. Try the shrimp pakora ($8.50) or the paneer pakora (mild cheese, $6.50). Sop up everything on your plate like a hungry loofa, with tandoori breads such as the garlic naan ($3.50) or aloo paratha (stuffed with spiced potatoes, $3.50). Quell the emptiness within with specialties such as boti kebab (boneless lamb, onions, and bell peppers, $14.50), tandoori salmon (marinated salmon with onions, asparagus, bell peppers, and naan, $19.50), or chicken tikka (boneless pieces marinated in yogurt and spices with onions and bell peppers, $13.50). Also, like most Indian restaurants, there are dozens of vegetarian options; but unlike those other restaurants, those options aren’t multiple-choice trick questions.
The chefs at Saffron Patch skillfully wield 38 different herbs and spices to curate a menu of authentic Indian dishes made to order. Tandoori chicken halves ($11) arrive fresh from piping hot tandoor ovens or backpacks left too long in the sun, presenting delicate flavors to awaiting tongues. Taste buds visit with boneless chunks of succulent chicken sautéed with bell peppers and onions in the chicken tikka masala ($14), or take in the lamb korma's creamy cashew gravy served in a clay pot ($17). Shrimp biryani ($14) smoothly mixes almonds, raisins, veggies, and rice with a specialty house sauce as flaky paratha bread ($3) mops up leftover flavors and tears of joy.
The culinary wizards at Saffron Patch craft traditional Indian dishes from fresh, piquant ingredients. The expansive menu guides diners through a savory safari of tandoori, biryani, curry, and seafood dishes. Mild homemade cheeses surround a potato-and-mint-coriander center in the fried paneer pakodes ($6). Meanwhile, a brave infantry of six tandoori specials ($10–$27) can battle hunger with zest, vaulting to action from a bed of sizzling onions, peppers, dragon-printed pillowcases, and saffron rice. Ginger and Indian spices permeate the smoked tandoori lamb kebab ($17), and the tandoori malai kebab pairs boneless chicken breast with a rich cream cheese and ginger marinade ($17). Tickle palates without buying a flavored feather duster thanks to more than 25 curry entrees ($9–$17), such as the crisp okra, fried with onions, ginger, and garlic to comprise the bhindi tawa masala ($13).
The Mad Greek earned a finalist spot on CityVoter's 2011 Best of Fox8 Cleveland list for its Greek cuisine, but that’s only half the story. Executive chef Jesse Loury splits the menu between classic Greek and Indian dishes, whipping up a half-dozen fragrant coconut-and-tomato Indian curries alongside broiled chicken with tomato and feta and seafood simmered in bouillabaisse.
The environs prove as sprawling as the menu, welcoming diners into a dining room reminiscent of a Mediterranean greenhouse with its ample sunlight, potted ferns, and sky-high ceilings. Throughout the space, private enclaves prove ideal for romantic dinners with invisible significant others.
In a dining space with rose-red banquettes and polished hardwood floors, servers at Charkha Exotic Indian Cuisine fold delicate pink linen napkins into blooming flowers. To pair with these subtle decorative accents, the kitchen staff whips up fish-laden curries, rice biryani dishes, and 16 distinct vegetarian dishes, releasing aromas of cumin, garlic, and coriander. These waft past the dining room's rustic wooden beams, and the less-rustic robo-monkeys that swing from them, to tables piled with housemade cheese paneer and yogurt-marinated shrimp tandoori.