The warm oranges and reds splashed across the walls at Kababish only hint at the chef's profound fascination with Indian spices. More direct evidence comes with every dish, from the chicken curry to the paneer tikka masala. Though there's no shortage of options to choose from at dinner, lunchtime finds all the classic dishes lined up for guests to take as much as their plates and top hats can hold.
Abhiruchi Indian Cuisine’s chefs unite India’s diverse regional cuisines on a single menu—a task nearly as difficult as eating a bowl of chicken curry without a glass of water at the ready. Their menu doubles as a culinary map of South Asia, focusing on Southern Indian delicacies but also encompassing a variety of Indo-Chinese fusion dishes. As if to demonstrate the scope of their knowledge, the chefs fill their lunch buffet with up to 20 unique dishes every day.
The chefs at Paradise Biryani Pointe draw inspiration from traditional Indian, Persian, and Middle Eastern cuisine as they prepare kebabs, curries, and rice dishes. The restaurant’s signature rice dish—biryani—is akin to paella and comes festooned with everything from mutton and chicken to eggs and veggies. Thali platters arrive heaped with mini portions of several dishes, allowing diners to sample a spectrum of flavors in one sitting. Regional spices can be tasted in the Hyderbadi goat curry and the Goan shrimp curry, all of which may be washed down with creamy lassi or Indian beer.
Chefs at Sri Krishna Vilas celebrate the culinary traditions of Northern and Southern India with a vast menu of piquant curries, tandoor-cooked meats, and spiced dosas. In addition to classic dishes, such as chicken tikka masala and aloo palak, chefs prepare more obscure delicacies; they showcase goat in more than a dozen different recipes and fry up lentil donuts to serve as savory appetizers or delicious pool floaties. A selection of indian beers or frothy fruit lassis refreshes well-spiced palates.