One of the best parts about living in a big city is the access to food from a variety of countries. But it can be tricky to decide if you want Thai or Indian, Mexican or Greek. Venue hopes to make that decision a little bit easier with its menu of international cuisine from 14 different countries.
Patrons can dive into the Mexican-Indian hybrid Nanchos?clay-oven flatbread loaded with classic nacho toppings, including guacamole and cheese?or Thai chicken satay before switching countries and devouring a jerk chicken with fresh yucca, Turkish beef with eggplant, and Mediterranean wraps. Venue also dishes out classic American eats, like burgers with fries, to sate hungers of all sizes.
After building up a restaurant empire throughout Europe and India, Parveen Malhotra assembled a team in Forest Hills to cultivate a menu of Indian cuisine that draws from regions throughout the subcontinent. Diners at Haveli can feast on lamb and chicken kababs from along the northern borders, or they can sample eseafood and shrimp curries from coastal Goa and Cochin. Dishes of Bombay bhel puri rice puffs and okra bhindi masala arrive in colorful, elegant arrangements, while an extensive list of wines and tropical martinis pair perfectly with every meal.
The restaurant’s interior evokes its namesake Haveli—a term for a mansion reserved for the upper echelons of Indian society. Crystal chandeliers cast light onto linen covered tables, white leather sofas, and table settings of crisp napkins. From the saffron-colored walls, murals of jewel-bedecked elephants parade past dinner tables, while paintings of Mughal rulers look down upon banquet spreads with stern, peckish looks.
Golden Grill?s chefs cook classic Indian dishes and serve them up in a fast-casual environment. They flavor roasted eggplant, chickpeas, and okra with ginger and garlic, and simmer fenugreek alongside cheese cubes. Goat, lamb, chicken, and shrimp star in entrees that range from spiced curries to biryanis with basmati rice and saffron. Any of the dishes can be eaten with traditional utensils or scooped up with parantha and naan breads cooked in a clay oven.?
Those who are too busy to dine in get the food to go or order their food online and have it delivered right to their house or seat in the jury box.
Aside from supplying casual vibes, Panorama is known for slinging steamy cups of organic liquids and artfully arranged plates of breakfast and lunch fare. Kick off a day with a Jump Start—two shots of espresso blended with vanilla and cream ($3.45)—paired with a Locura wrap that wraps a whole-wheat blanket around eggs, soy beef, cheddar and monterey jack, salsa, and greens ($5.95). For lunch, snag a Parson burrito stuffed with black beans, lettuce, cheeses, salsa, and sour cream ($6.75; $7.75 with soy beef or chicken) or a veggie burger salad ($6.95), which high fives stomachs with an amalgamation of greens, tomatoes, and parmesan cheese, all topped with freshly diced veggie-burger bits plucked straight from the bur-garden.
Speed is one of the most important ingredients at Khyber Indian. The cooks here pride themselves on a quick turnaround, which is made possible due to their rejection of all things fancy. Disposable plates and silverware cut down on cleanup, and the dining room has no unnecessary decor, just a few casual tables. That way lamb curry, chicken tikka masala, and vegetable samosas can arrive shortly after customers walk up to the counter and place their orders. It also frees up time for the kitchen staff to try out inventive takes on the classics?such as samosas stuffed with pumpkin?and focus on every aspect of the meal. The selection of sweets is headlined by mango lassi drinks and carrot halwa (a garnished milk pudding), which makes the perfect dessert or appetizer for the rebellious at heart.
The chefs at Asian Bowl create a wide selection of Asian fusion dishes, ranging from Hong Kong-style sweet and sour chicken to lo mein and gluten-free beef with broccoli. Vegetarian versions of almost every dish finally share the complex flavors of mongolian beef and pineapple chicken with diners used to just greens and carrots shaped like steak.