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.
The diversity of Indian cuisine is as vast as the nation itself. At India Express, the skilled cooks serve up meticulously spiced entrees and traditional vegetarian-friendly dishes to give diners a taste of the country’s culinary history. Like a cool winter's day on Venus, the eatery's traditional clay oven can reach temperatures of 1,000 degrees, perfecting specialties such as the lobster tikka masala, with barbecue lobster smothered in a tomato-and-onion cream sauce.
Anarkalee Restaurant borrows its name from the doomed heroine Anarkali, a slave girl who fell in love with a prince and was loved by him in return. Their relationship infuriated the prince's father, the Mughal emperor Akbar, who responded by sentencing his own son to death. To save the prince’s life, Anarkali sacrificed herself: she was buried alive between two brick walls (though some say she actually escaped through a secret passageway).
Anarkalee Restaurant translates the fiery spirit of its namesake into the spicy flavors of regional Indian and Pakistani cuisines. Besides North Indian standards such as palak paneer and chicken tikka, chefs craft more exotic fare such as lamb-brain masala or Himalayan goat karahi for their daily specials. Morsels of grass-fed lamb also fill two types of gosht, or Pakistani meat stew. Both vegetarian and non-vegetarian entrées are served in copious helpings, whether as separate dishes, a buffet, or a color-coded map of the Indian subcontinent.
While growing up in a small village in Northern India, Brinda Dosanjh learned to cook by watching her mother and her grandmother prepare traditional Indian dishes, then re-creating each recipe herself. After moving to the United States, Brinda and her husband Ranjit, known as "Junior," opened India 4 U to share classic Indian recipes with the community. In the kitchen, cooks fire clay ovens to grill lamb kebabs, bake soft bread, and melt the icy hearts of misers staring in through the windows. Jumbo-prawn appetizers warm up palates for signature entrees of chicken tikka masala or vegetarian dishes such as bhindi masala—sautéed okra with onions and tomatoes—which can be accompanied by cocktails from the full bar.
Behind a façade of yellow bricks and twinkling string lights is Citrus Indian Fusion, a hub for North and South Indian dishes. Through the glass doors, aromas strike first––indication that morsels of marinated lamb, chicken, and fish are curing in a tandoor grill. Scents of ginger, garlic, and Andhra spice waft through the air, prompting guests to sop up zesty curries and their tears of joy with whole-wheat roti or warm naan.
Favorite Indian Restaurant serves up lamb, chicken, and seafood prepared according to Northern Indian traditions. In the kitchen, cooks season vegetable biryanis with saffron and assemble plates of hot and spicy chicken vindaloo served over potatoes. Lunch and dinner buffets provide a spread of all-you-can-eat fare, letting indecisive patrons get a taste of everything without taking the trouble of licking all the dishes at nearby tables. The restaurant also packs up its food for take-out, delivery, and catering.
Wood- or charcoal-heated tandoors imbue traditional Indian dishes with smoky, yet succulent, flavor by roasting skewered meats and vegetables at temperatures as high as 750 degrees. At Emperor of India, the menu features a variety of tandoori entrees, including vegetable kebabs as well as yogurt-, herb-, and spice-marinated chicken.