Temptations' accomplished founders and chefs are striving to create the first national Indian food chain in an effort to make fresh, all-natural Indian fare accessible everywhere in the country. The chefs prepare vegan and vegetarian options nightly, such as the bhindi dopiaza's tomato-smattered okra, and clay ovens churn out grilled dishes, such as murg tikka masala or tandoori chicken. Temptations also fills environmentally friendly boxes with portions of its food on college campuses, and the chefs spread their knowledge of Indian cuisine in cooking classes.
Sunlight streaks through large windows in Temptations' dining room as diners scarf down healthy Indian feasts beneath exposed-ductwork ceilings and soft orange lights. Live music fills the air on weekend nights, with sitars, world music, and kazoo symphonies typifying the sounds. Belly dancers have been known to take to the floors as well, captivating patrons with their hypnotizing hip undulations.
The dishes at Pal's Indian Cuisine cull flavors from across the subcontinent and ignite taste buds with the freshest ingredients and a range of exotic spices. Dishes that populate the restaurant's menu include chicken jalfrezi ($11.99), a fowl tenderized with hits from a cricket bat before being tossed with tomatoes and spices, splashed with cream, and drizzled in honey. Geographically diverse lamb entrees are served with steamed rice and include the fiery southern lamb vindaloo ($13.99), basmati-accompanied northern lamb biryani ($14.99), and shahi lamb korma ($13.99), a dish from central India bathed in rare, aromatic spices. Palak paneer ($10.99) fuses homemade cheese and spinach in a savory curry atop a bed of rice, and shrimp tandoori ($12.99) slathers its prawns with a ginger, garlic, and yogurt paste. Pal's full-service lunch buffet ($7.99) rotates its selection of menu items Sunday–Friday, ensuring diners enjoy new flavor combinations and breathe differently hued flames each visit.
No matter which dish you sample first from the buffet at Punjab Sweets and Indian Cuisine, you're likely to start off your meal with rich, authentic Indian flavor. These plates are known for their myriad vegetarian options, but meat-eaters can nosh on traditionally prepared fish, chicken, or goat. In between bites, diners can watch flat-screen TVs or make paper airplanes out of naan.
For three generations, the Ullah family has been satisfying Midwestern palates with traditional Indian cuisine at Moti Mahal. Relying on 39 years of culinary experience, Chef Abdul masters a menu of authentic Indian and Pakistani cuisine slathered in curries and sauces that range from mild to extra spicy. Black leather chairs, rich burgundy hues with gold accents, and a lack of singing wall decorations lend the chic dining room an air of relaxed elegance. Moti Mahal now has their own cell app available for both i-phones and androids which provides customers access to a number of features such as making reservations, up-to-date reviews, and check-in based rewards.
As co-owners of New Cedar Restaurant, Said Jawad, Lina Mizher and Rami Jawad aimed to bring the cuisine of their native region to Farmington. The result is a menu of accessible Middle-Eastern cuisine—as well as a handful of American classics—all served in a casual, family-friendly environment. Across the menu, highlights include classic shish kebabs, falafel dinners, and mini savory spinach pies. There's even a raw juice bar.
The Portuguese term susegado refers to the laid-back demeanor that characterizes the people of Goa, an Indian state that was ruled by Portugal for more than four centuries. This fortunate incident of cultural fusion resulted in a unique culinary tradition reflected on the menu at Indo Fusion, a restaurant dedicated to authentic Goan cuisine. According to glowing reviews in Hour Food Detroit and Metro Times, the menu is as authentic as it gets, likely because Indo Fusion’s executive chef grew up in Goa. There, he learned how to delicate balance Indian and Portuguese flavors, a process that occurred naturally in his family kitchen, as opposed to years spent stuffing rice pudding and samosas into his mouth simultaneously.
Today, the chef masterfully incorporates the mottled spices, coconut, and palm vinegar that characteristic of Goan cooking into his dishes. Some of them include Sorpotel—a kind of pork curry—pork is parboiled, diced, sautéed and cooked in Goan spices and vinegar. The menu also includes some well-known Indian dishes, such as chicken tikka, as well as and stone-baked pizzas.