The Indian Harvest adorns white tablecloths with north Indian curries, pilafs, and kebabs distinguished by myriad spices such as pods of cardamom, cloves, cumin, and mustard seeds, and bowls of mint or pickle chutney. Over 20 vegetarian dishes showcase the versatility of eggplant, cauliflower, and peas, as well as their ability to harmonize with lentils and avoid getting redfaced when infused with whole chiles. A clay oven known as a tandoor sizzles lamb, chicken, and shrimp at a high temperature to seal in marinade and keep cholesterol down, and provides the bellows to puff up rounds of seasoned, leavened naan bread. Wood panels cut with floral designs screen sections of tables and booths in the dining room, whereas views of the lake open up the banquet hall.
Within Cuisine of India's modern dining room, Rahul Saigal strives to merge contemporary methods of culinary science with his family's longstanding kitchen traditions. Evidence of his success graces the eatery's crisp white tablecloths, where whole spring chickens from the tandoor oven rendezvous with curries simmered over a slow flame.
Full lunch buffets insulate plates with dishes such as spinach pakora, chicken masala, lamb curry, and alu mutter, plus garlic naan for sopping up sauce and traditional desserts for testing the severity of a budding dental cavity. Furthermore, Cuisine of India's catering can accommodate events for up to 2,000 guests with food, crystal, and linens.
Flavors from India and Pakistan meet on Sara's Grill & Eastern Cuisine's menu, which incorporates halal meats and fragrant spices into its extensive selection of dishes. Decadent curries send savory and spicy aromas wafting past diners' tables to tempt taste buds with lingering scents of cilantro and ginger. In the kitchen, a clay tandoor oven bakes orders of naan and roasts skewers of marinated chicken or goat. Cylindrical pendant lamps and sconces illuminate damask-stenciled walls to create an intricately artistic vibe, much like a tattoo of a Rube Goldberg–device.
Curry Leaf Fine Indian Cuisine welcomes diners to enjoy authentic Indian dishes that burst with flavor due to their premium spices, herbs, and other fresh ingredients. Visitors can fill up at the daily lunch buffet after a long morning of filling up a neighbor’s pool with concrete mix and wind down in the traditional dining area. The restaurant also includes a banquet hall that can seat up to 100 people, a perfect setting for memorable occasions such as graduations and birthdays.
Dakshin Indian Cuisine's creative chefs blend southern-Indian spices with Chinese flavors, crafting a menu of artful eats with elegant tastes. Dakshin means "south" in Sanskrit, and the southern starters shine, with the traditional Rasam soup ($2.99,) chock-full of tamarind, lentil, and piquant spices, great for warming up stomachs and filling pockets with a snack for later. Thin, lentil crêpes, or dosas, hail from the south and come smothered with cooked minced meat in the keema dosa ($9.99) or potato and onion in the masala dosa ($6.99). Chinese influences seep through the sauce of the szechwan chicken hakka noodles ($9.99), covered in julienned vegetables and sprinkled with secret messages in Mandarin.
Persis Indian Grill’s cooks prepare heaping platters of authentic, flavorful Indian cuisine, specializing on biryani entrees. To start meals, they marinate and deep-fry more than 20 appetizers, such as cheese cubes, juicy chicken, and cauliflower in a corn-flour batter before tossing them in spices. For the main event, cooks infuse veggies and halal meats with piquant spices and creamy, buttery sauces. Entrees include Indian classics such as fish curry, butter chicken, lamb rogan josh, and diwani handi—an assortment of mixed veggies simmered in a spice-layered cream sauce.