Shogunai Tacos's oversized kitchen-on-wheels cruises around Honolulu to quell hunger pains with its eclectic array of globally-inspired tacos. Chef Kamal Jemmari whisks his customers around the world with his panoply of dishes, all served in the form of tacos. Melted cheddar cheese with pastrami and Japanese-inspired ginger- and shoyu-marinated pork create unique taco hybrids, and tender lamb, kalamata olives, and feta cheese soak in tzatziki sauce on the Greek taco. The chef's internationally infused take on the Mexican staple has attracted media attention, with favorable reviews from KTV4 and articles on the owners' love of Japanese cuisine. Jemmari ramps up his production with the catering menu, eschewing tortillas altogether in favor of expansive, multi-course Moroccan dinners.
Dedicated to upholding traditional Indian recipes, Monsoon India's new management has designed a fresh menu of authentic fare such as coconut curries, house-made paneer, and juicy kebabs. Lentils, chickpeas, and eggplant anchor a large selection of vegetarian entrees, and chefs also simmer chicken, lamb, and shrimp in spiced curries. Traditional clay tandoor ovens remain ablaze through business hours, infusing heat into breads, meats, and snowmen that like to spend the summer as a cloud of steam. As soon as dishes are plated, servers whisk them to tables amid the melodies of traditional Indian music.
Tucked away in the Waikiki Landmark building, Little India Restaurant is stone's throw away from the Pacific Ocean, and its windows provide views of swaying palms and luxurious high rises. Inside, paintings of the jungle and mint green walls surround diners digging into what the chefs call "North Indian fusion cuisine," which allows grilled chicken and tender pork cutlet to be served with or without traditional Indian sauces such as coconut curry and tikka masala. While waiting on a tandoori salmon fillet to bake to a flaky pink, patrons can return the stares of the dining room's totem pole creatures of fanged beasts and fire-eyed animals.