Mehek Punjab De's flavor slingers delicately craft a meatless menu brimming with an array of authentic Northern Indian dishes diverse enough to sate herbivores and omnivores alike. Embark down the path of epicurean enlightenment with a starter of samosa channa masala, featuring two vegetable patties primed for dipping in provided dunk tanks of chutney and chickpea curry ($3.49). Then tongue trek toward one of the various veggie-centric or curry spreads, such as the vegetable-coconut curry ($7.99) or the daal makhni, a helping of curried lentils butterfly stroking in a sea of homemade butter ($6.99). The masala dosa swaddles potatoes and vegetable curry masala within a south indian crepe for a culinary construction tastier than France's famed waffle tower ($6.99). Bolster feasts with a side of tandoor-baked naan bread ($1.25+), and cool down spice-licked tongues with a chalice of mango lassi, a traditional fruit-infused yogurt drink ($2.99). A dessert of rasmalai—two dumplings sporting a frock of sweet cream and milk sauce—acts as a coda to a meal fit for a traditional Indian ninja ($2.99).
The aromas of South Asian spices lure passersby into Royal Taj Fine Indian Cuisine, where heat emanates from the kitchen's clay tandoor oven and plates laden with marinated lamb and chicken. Four varieties of pakora—fish, chicken, vegetable, and paneer—don coats of spice and marinade before hopping into the deep fryer and emerging with a crispy veneer. Traditional Indian entrees include lamb tikka masala and tandoori shrimp, and a daily lunch buffet appeases tigers growling in bellies with more than 15 dishes to choose from. The restaurant's catering services accommodate a multitude of occasions, from small get-togethers to massive Bollywood dance rehearsals.
The sound of water burbling in a fountain greets patrons as they enter North India Bar & Grill. Further in, ornate chandeliers dangle from the ceiling, illuminating rows of plush, copper-colored banquettes. On select nights, part of this dining room transforms into a nightclub, where your can down an extra-spicy indian mary or spin around and around in circles before anybody notices you literally have two left feet.
As visitors let loose a few yards away, chefs buzz about the kitchen, pouring honey-cashew cream sauce over tender morsels of lamb and marinating chicken in authentic spices before roasting it in a 900-degree oven. They also concoct a selection of Indian-American fusion recipes including a flatbread wrap loaded with cream cheese and lamb and a tandoori-chicken pizza.
Applying a healthful twist on traditional Indian recipes, the chefs at India Bistro whip up an array of authentic fare using housemade ingredients and fragrant spices. The kitchen’s ovens sizzle with juicy cuts of goat, lamb, and chicken, and numerous vegetarian offerings sate the hunger of herbivores. Though the menu features decadent noshes such as butter chicken, India Bistro’s culinary gurus also architect a number of low-carb and low-fat options for those conscious about fitting back into their high-school lockers.
Chef Bhupender Singh embraces centuries of Indian culinary traditions when penning recipes for Ambrosia India Bistro’s menu, filling the pages with dishes from the northern and southern extremes of the subcontinent. Although his cooks can adjust the heat by tailoring the number of fiery chili peppers they add and plate-sized sweaters they knit, Chef Singh ensures that ginger, turmeric, and cilantro still lend their distinctive flavors to the entrees. Lamb kebabs roast inside a clay tandoor oven and chicken simmers in aromatic curry sauces, but the chefs also commit to preparing a wide variety of vegan and vegetarian dishes, including slow-cooked yellow lentils and sautéed cottage cheese with onions and bell peppers.
Owner and chef Ayoma Wilen took the reins at Pearl of the Ocean in 2010, and that year, the restaurant was named Best New Restaurant by both the Santa Cruz Weekly and Santa Cruz Good Times. And in 2013, she garnered the Best Chef America award. Focusing on fresh, organic ingredients, Ayoma oversees the vegetarian-focused menus that outline delectable arrangements of locally sourced ingredients, including some culled from the area?s farmers markets, and Sri Lankan spices. These arrangements are manifested in dishes as colorful and complex as a 20-sided Rubik?s Cube. Pearl of the Ocean?s staff also pours a variety of libations and non-alcoholic beverages, such as the spicy chai tea, and their signature drink, Kiss of the Island Princess, is composed of Montresor Prosecco, hibiscus flower, and love potion.