Inside Z-Grill’s intimate dining room, an afternoon buffet provides a surfeit of authentic Pakistani dishes for diners to pile onto plates before heading back to round tables or beach-wood-colored booths. Silver chafing tins house grilled chicken and beef, and the aroma of Pakistani spices rises from clusters of mixed vegetables, biryanis, and kebabs. Succulent grilled beef, chicken, and goat meat are enclosed in freshly baked naan in sandwiches served at dinner. The house-specialty sampler platter includes the same meats in kebab form, impressing Issac Weathers of Examiner.com, who wrote that “the spicy chicken meat was a perfect blend of spice and flavor.”
Cooks in the kitchen at Spice House of India marinate chicken in spice and yogurt before baking it in clay tandoori ovens, releasing bouquets of cumin, curry, and pepper. They cover shrimp vindaloo in spicy curry with fresh green chilies and craft paneer cheese, which grows tender beneath creamy sauces. Indian music fills the dining area where patrons sip mango lassis made with fresh fruit and yogurt, like the least-durable buildings. Sound carries into a pub area with flat-screen TVs and a menu of Indian-influenced pub food including chicken wings tossed in masala sauce or mango and chili.
Maharaja's mammoth dinner menu offers an array of traditional dishes, vegetarian-friendly fare, and a variety of freshly baked roti bread. Meat and seafood that have been marinated in a yogurt, ginger, and garlic sauce are broiled over charcoal to create succulent tandoori dishes ($9.95–$11.95), and a medley of vegetable dishes, such as kofta curry with dumplings, energize herbivores for stilt-walking strolls on scenic beaches ($8.75). Diners can get stomach juices flowing with an appetizer of dahi bhalla, which consists of lentil cakes served with yogurt ($2.95), or a small plate of crispy samosas stuffed with spiced potatoes and green peas ($2.75). Instead of licking ice sculptures at a fancy gala, patrons can cool off taste buds with a refreshing lassi, a sweet or salty whipped yogurt drink ($1.95), before enjoying a cup of raisin- and nut-topped Indian rice pudding ($2.95).
Ziyaafat's chefs expertly organize the ancient flavors of imperial Mughal cuisine in a menu packed with authentic Indian dishes. In the kitchen, cooks sear chicken to create the murgh mughlai, then cook it with mild spices and top it with creamy gravy and almonds. Spicy dishes such as Afghan mutton karhai, an Afghan delicacy that braises bone-in mutton in a spicy tomato sauce, rest on plates above crimson table settings in Ziyaafat's dining room. The restaurant also caters corporate functions and special events with their mobile services, which proves ideal for family reunions held in a local investment firm's conference room.
When A.J. Duggal made plans to open the Indian restaurant known as Kebab N Kurry in 1982, he wanted to do it right. The restaurateur searched for culinary experts who could make his eatery as authentic as possible, eventually staffing his kitchen with chefs who were born and raised in India. Over the next 25 years, that kitchen served as a laboratory: chefs experimented with new aromas and flavors until they had devised a menu of dishes they hoped could be called the best in Dallas. With that, a new restaurant was born. India West by Ross Duggal reveals these years of hard work in a pair of elegant dining rooms that brim with exotic aromas. Led by A.J.'s son Ross Duggal, the restaurant's chefs use the indigenous spices and cooking techniques of Northern India to make vindaloos, biryanis, and tandoori dishes, which pair well with 11 types of bread and an extensive wine list.
In the main dining room, stone detailing on the walls creates a modern, earthy vibe offset by the rectangular light fixtures that bathe tables in ambient light. A curtained entryway leads guests into the West Lounge, where a red mosaic ceiling joins a crackling fireplace to impart a scarlet glow over modern, minimalist seating that can accommodate up to 30. For private events, wedding rehearsals, and birthday parties, groups of up to 50 can take over the Oval Room, where the ancient adornment of a framed Indian tapestry faces off with modern amenities such as an LCD projector and a built-in viewing screen. Diners can also take their meals on an outdoor patio area that—like the heart of a jilted maharaja—is surrounded by a stone border.