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.
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.
MasalaWok® is a Casual Asian and Indian Diner featuring best of Asian and Indian dishes. Asian menu features a blend of typical Asian and Indian inspired Chinese dishes. Indian menu features traditional curries prepared with fresh herbs and seasonings, and meats cooked in tandoor oven.
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.”