The chefs at Mughal Indian Cuisine cook with one goal in mind: to serve northern Indian food that would please the palate of a nawab, or a notable person honored by the Indian government. They simmer tender halal lamb in flavorful curry sauce, stuff naan with housemade cheese, and marinate salmon fillets in yogurt and organic herbs before baking them in a tandoor oven. They also craft numerous vegetarian entrees such as meat-free vindaloo to offer vegetarians more dietary options than just salad and sunlight. And to create a personalized dining experience for their patrons, the staff cook each dish to order and customize spice levels to each person's liking. At the end of meals, desserts such as housemade rose-water ice cream sweeten tongues.
The chefs at Sitar Indian Cuisine pay homage to their cultural muse by adhering strictly to the country's cooking traditions. They specialize in searing veggies, meats, or seafood in the karahi??an iron skillet native to India. Similar edible elements roast over the glowing charcoal of the tandoor, a traditional clay oven that seals flavor into dishes such as shrimp and housemade cottage cheese. Since these and the entire menu's eats are crafted each day onsite, patrons can dig into dinner entrees or the lunch buffet knowing that their additive-free meals are fresher than a class president at prom.
Aromas of sultry spices fill the air at Saffron Indian Restaurant, where clients tuck into a variety of savory Indian and Indo-Chinese specialties. For artfully spiced entrees, guests can enjoy meaty offerings, such as chicken curry and lamb chettinad, or opt for vegetarian selections, such as the aloo gobi?fresh cauliflower and potato cooked with onion, tomato, and turmeric, among other ingredients. Saffron also dishes out authentic desserts and beverages, including mango milk shakes.
Dhol Indian Cuisine's chefs prepare traditional Indian cuisine for dine-in, take-out, and buffets. Delectable chunks of tender lamb and chicken swim in spicy curries or the smooth, spinachy textures of saag. Fresh pieces of paneer—a soft, savory cheese—mingle with tomatoes in paneer tikka masala or spinach in palak paneer.
In 1890, the Cotaco Opera House hosted many of the country’s top, touring song-and-dance acts. Through the golden age of vaudeville and during its brief resurgence as a teen fad in 1978, the opera house reverberated with rollicking live performances.
Today, it's a riot of flavors that fills the brick building with guests. In 1996, Meg and Scott Curry adopted the historical venue with a mission to continue its spirit of creativity. The couple works together to dream up gala-worthy catered dinners and a lunch menu packed with fresh meat and produce. As head chef, Scott perfects the dishes, calling upon a lifetime of classic French culinary training and experience in kitchens throughout the United States, including Decatur Country Club and the Ritz Carlton Hotel. Meanwhile, Meg draws on her love of travel to inform globally inspired dishes such as a muffaletta sandwich with olive relish and spring-roll salad with ginger vinaigrette.