In Roomali’s indian roti wraps, grilled bread clasps fillings such as halal chicken, chickpea fritters, and paneer cheese, yielding what New York magazine calls "a grilled-cheese sandwich with Bombay dreams." Recessed lights glow within the eatery's yellow walls and black padded chairs support backs, foregoing the need to cushion spines with stacks of warm, tender lamb kebabs.
A gold-trimmed façade welcomes visitors into Shashlik Mashlik’s elegant eatery, where aromas of exotic spices and the sounds of music swirl through the air. Though the rhythmic tunes come courtesy of live weekend bands, the delicious scents belong to Shashlik's international delicacies, which are handcrafted from Uzbekistani, Russian, and Azerbaijani recipes and served seven days a week under high ceilings dotted with starlike points of green light. White-clothed tables hold hot and cold appetizers, kebabs, and meat dishes enhanced by the flavors of seasoned lamb and liver. The eatery also whips up plates of grilled shrimp, fried trout, and other seafood so fresh it could have been plucked from Zeus's bedroom aquarium. These rich dishes can be paired with sides of rice and buckwheat, or accompanied by a crisp salad topped with eel or beef tongue with radishes.
Bombay Grill House's chefs arrange a colorful m?lange of tandoor-roasted meats, crispy naan, and vegetables bathed in simmering sauces on each plate. Diners sit down at dark wooden tables before feasting on inventive dishes such as Indian-style pizza, and staring into nearby multicolored lights until a vertiginous 2001-esque dream sequence begins.
Three sister restaurants—Taste of India, Jewel of India, and India Gate—fill the air in Amherst and Buffalo with the scent of aromatic spices. Lauded for centuries for their purported healing properties, these spices, such as curry, garlic, and ginger, add zest and depth to dishes such as chicken vindaloo and okra bhaji. Sides of basmati rice and more than a dozen flatbreads, such as spinach naan and onion kulcha, accompany each dish, helping diners scoop up every splash of sauce. The chefs in each kitchen customize the heat of every curry, yogurt, and cream sauce to suit diners’ personal tastes and boiling points.
Ruby Sud, owner and executive chef at Raj Mahal, has dedicated her career to sharing authentic Indian cuisine with the community. Her passion is a family affair?her brother and other family members run Spice Bazaar, the largest Indian grocery store in the area, located next door to her eatery. The menu at Raj Mahal is packed with tandoori specialties, along with lamb, beef, and vegetarian dishes.
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Rooted in the traditional fusion cuisine served in its namesake city, Nanking delights guests with Chinese dishes that borrow from both Cantonese and Pekingese preparations. After appetizers such as crispy lotus stems drizzled in honey sauce, diners can opt for anything from simple black-pepper chicken to wok-fried lamb slices served with button mushrooms and oyster sauce. A separate Asian fusion menu introduces Indian influences, seen in dishes such as tandoori lamb chops and shrimp curry. Like an underage bartender, "mocktails" mimic classic cocktails, including virgin bloody marys and jungle juice with pina colada mix and four types of juice.