Ginger, saffron, and other aromatic spices mingle in Hot Basil Cafe's kitchen, where chefs create dishes inspired by Indian and Thai cuisines. The kitchen maestros prepare Thai dishes such as cashew-nut chicken and spicy catfish, filling place settings alongside tiger prawns and cream pepper chicken baked in an Indian clay oven. They round out each meal with Thai-style iced coffee and indian fruit lassis, as well as wines and ice creams.
Inside Tandoor, chefs chop, stuff, and bake 100% Halal Zabihah ingredients, weighing down tables with authentic Northern Indian and Pakistani dishes topped with freshly made curries. This BYOB eatery cooks its breads and tandoori items in clay oven or underneath the flame of a single match.
At Everest Cafe, the menu allows the ginger, cumin, and curry flavors common in Indian and Nepalese cuisine to shine. Metal bowls and compartmented trays holding together pools of lamb, chicken, and shrimp vindaloo dishes, the tender chunks of meat mingling with potatoes in spicy curries. Naan flatbreads infused with garlic, potato, or honey eagerly soak up mango chutneys, and heat pours from a tandoor oven along with aromas that hint at roasting goat and eggplant. Like the house of someone trying to sell cornucopias, the vegan offerings brim with pumpkin, gourds, and beans.
Behind the glass counters of Urbann Turbann stand smiling servers, ready to customize wraps and rice bowls with a slate of traditional Indian dishes. They start with naan and roti breads, made fresh in-house, before wrapping them around tandoori chicken, spicy beef kabobs, pork vindaloo, or karahi paneer—fresh cubes of cheese stir-fried with onions and peppers. Then, they add organic produce to the mix, sprinkling on options such as masala potatoes, lettuce, and jalapenos. Finally, chutneys—such as sweet tamarind, spicy tomato and habanero, or mint and cilantro—are drizzled on top. Customers can opt for white or brown rice instead of wraps, and add chai or mango lassis to their meals.
The chefs at Mint Leaf follow family recipes to fashion Northern Indian dishes with seasonal, organic produce, free-range meats sourced from local farmers, and spices handpicked by family back home in India. Kebabs spear mahi-mahi, chicken, and other meats marinated in a house-made yogurt sauce before baking in a clay tandoor oven. A collection of vegetarian, vegan, and gluten-free options eases the strain of dietary restrictions. Mint Leaf's selection of more than 50 wines and specialty cocktails helps temper the heat when guests get ambitious in selecting their meal's spice level. On select nights, local musicians entertain diners as they eat and inspire guests to break it down on the dance floor after finishing their meal or winning a game of I Spy.
The culinary composers at All Spice Indian Restaurant orchestrate a robust symphony of authentic Indian dishes on their multifarious menu. Meals start off with oceanic abandon with the fish pakora, golden fried fish fritters seasoned with Indian herbs and spices ($4.95/4–5 pieces). Vegetable entrees such as the nov korma, a mix of vegetables swirling in a cashew-based cream sauce ($9.85), awaken slumbering herbivorous appetites. The lamb vindaloo sees imported lamb from Australia slow cooking with herbs and spices ($12.95) before slow dancing with taste buds. For dessert, an order of gulab jamun, morsels of cheese that are deep-fried and dipped in a sweet cardamom sauce ($4.99), makes a more appropriate dining finale than running around the dining room with a sparkler. Ask a smiling staff member about the available selection of wine and beer and the rotating lunch buffet, available from 11 a.m. to 3 p.m.