The Jaipur?s kitchen originally opened its doors back in 1992, and since then it?s finely tuned a vast menu of Northern Indian cuisine. To boot, since 1999, it?s also presented a selection of American fusion dishes. In the deep-purple dining room, rendered beautiful by sprawling murals, the staff serves the chef?s specials. This specialty selection of fusion plates includes indian crab cakes in a yogurt and sour-cream sauce, as well as grilled lamb sirloin cooked with a flavorful spice rub and served with roasted-tomato chutney. The in-house brewery crafts a variety of beers to complement the cuisine, including jalape?o ale, an IPA, and a nut-brown ale. Additionally, The Jaipur offers 23 wines by the glass and more than 180 wines by the bottle, enough bottles of wine to make the Sahara a fruity swimming pool.
Lunch and dinner seekers can sneak away to Tandoor Indian Cuisine's charming brick-and-mortar abode for a fulfilling feast. The menu of fresh Indian and Bhutanese fare sports an extensive variety to appease even the pickiest of palates. The available dishes are neatly organized by protein and preparation style to make for easy ordering. If you’re in the mood for sea-sourced sustenance, try a plate of shrimp curry or spicy tuna vindaloo (both $13.95). Alternatively, if you've been diagnosed with the Ariel complex and find yourself romanticizing the fruits of solid ground, try a lamb specialty such as safed maas (lamb with coconut milk and cashews, $12.95) or a classic chicken dish such as chicken tikka masala ($11.95). Herbivores find happiness within the fried pastry shell of vegetable samosas ($2.75 for two) and meat-free specialties such as shahi paneer, homemade cheese, cashews, and raisins submerged in a savory bath of cream sauce ($10.95).
Clay ovens quietly roast yogurt-marinated chicken, and cooks scurry about the kitchen of Tanduri Fusion, mixing exotic curries and saut?ing ginger and garlic to coat tender cuts of lamb. Chefs use natural, fresh ingredients to prepare each dish, with inventive offerings including the tanduri top sirloin with cilantro-peppercorn butter and lamb sirloin wraps in grilled naan. For traditional Indian thali dinners, servers deliver large round dishes filled with a bounty of tandoori chicken or curried vegetables, complemented by sides of yogurt sauce and chutney.
Patrons may enjoy their meals tucked inside wooden booths or head out to the patio to soak up sun and satellite emissions while eating. A full bar offers some stool seating, perfect for casually sampling from the extensive wine list.
India Garden's menu assembles a delectable army of authentic Indian eats. Customers can kick-start meals with traditional vegetable samosas ($3.25) or cilantro, black pepper, and cumin blanketed in a cream-of-wheat crêpe ($8). Eggplant ($10.95) fire roasts in a tandoor before tomatoes, onions, and fresh herbs accent its heat more effectively than a poster of Burton Gilliam swimming in magma. Simmered in a tomato-onion curry sauce, tender pieces of lamb ($14.95) glide down gullets, and boneless chicken chunks soak alongside spices and herbs in ginger sauce ($12.95). Matter paneer ($11.95) entices herbivorous eaters with house-made cheese doused in an onion-and-tomato sauce sprinkled with the sweet peas that cohabit with woodland nymphs inside pods. Diners can soothe parched tongues with freshly brewed indian chai tea ($2.45) or traditionally blended mango lassi ($5.45) in India Garden's dining room, replete with a large front window and Indian-themed artwork adorning its walls.
Experience the culinary traditions of the world's favorite subcontinent, starting with an appetizer from the generously sized menu, such as a duo of lamb samosas (savory pastries stuffed with spice-laden ground lamb, $5.99). Vegetarians can remain meat free with the paneer tikka masala (tender cheese in a mildly spiced cream sauce, $11.99) or a Malabar vegetable curry, a traditional coconut curry from Kerala ($10.99). Heat up a plate and your mouth with the hot hot heat of Dhaba's chicken vindaloo (boneless chicken and potatoes in a very spicy vinegar sauce, $12.99). Complete the Indian feast with a side order of freshly made garlic naan (flatbread with garlic and cilantro, $1.99) to assist in scooping up every last drop of spiced delight. Quench your thirst with the mango lassi (sweetened yogurt and mango pulp, $2.99) or a full range of alcoholic drinks, including a variety of Indian beers.
Cuisine Type: Cocktail lounge with East Indian cuisine
Handicap Accessible: Yes
Number of Tables: 11?25
Parking: Metered street parking
Most popular offering: Chicken Tikke Korma
Alcohol: Full bar
Delivery / Take-out Available: Takeout only
Outdoor Seating: Yes
What made you want to work with food? When did you first develop that passion?
I like good food, and it was while in college and experiencing dorm food that I began to learn how to cook. Since my family comes from India, the food I first learned how to cook was Indian, although since then I've tried and experimented with cuisines from all over the world.
Has your business won any awards?
We consistently place in the top three Indian restaurants for the Best of Omaha competition held each year. We also specialize in cocktails, and have received numerous mentions for our explorations into the craft of the cocktail.
In your own words, how would you describe your menu?
Our menu is split between small plates and large plates. Small plates may be used as appetizers or as a small meal in and of themselves, while the large plates are entrees featuring traditional East-Indian dishes.