Bombay Palace's expansive menu dons a mélange of piquant platters. Start off with the savory vegetable pakora ($7), a motley band of vegetables coated in chickpea flour and fried. The restaurant's clay oven bakes entrees and bread to perfection, complementing dishes like the chicken tikka ($21), which mixes boneless chicken cubes marinated in yogurt and spices, and can be paired with white-flour naan ($4). Restore a stomach's veggie rations with the kadai paneer ($17), a succulent blend of cottage cheese, green peppers, dried fenugreek leaves, and cardamom, or the vegetable biryani ($17), its basmati rice and fresh greens baked into a casserole with saffron, nuts, and raisins.
Kokum takes its name from a berry that's specific to South India, a nod to the regional cuisine that stands out as this restaurant's specialty. The recently opened space may be new, but the cooking traditions are time honored, drawing specific inspiration from India's Kerala region. Favorites include spicy chicken masala kalumbu and vegetarian-friendly theeyal, which features a mix of green bananas, yam, and coconut. Top off your meal with one of the bar's craft cocktails, which include the signature Kokum, a mingling of vermouth, pineapple juice, and lime. The dining room keeps things simple, with exposed light bulbs and natural wood accents alongside paintings of boats with hulls colorful enough to rival the stains on the sauce chef's apron. Kokum is a member of the Fine Indian Dining Group.
Despite our shared history and ocean coasts, there are a lot of English foods that sound more foreign to American ears than even the traditional dishes of India, Mexico, and Japan. But at ChipShop, guests can finally taste English favorites such as bangers and mash, treacle pudding, and steak-and-kidney pie with a side of chips. The chefs separate their menu into three broad categories—different styles of fish ‘n’ chips, varieties of shepherd’s pies, and puddings—with each dish showing off regional flavors, such as the Welsh rarebits or Scotch egg salads. Guests can eat their fill in the English-themed pub, or take the food to go to experience the culture of both New York and England at once without convincing the Statue of Liberty to accompany you to London.
Haveli Indian Restaurant charms visitors with tender morsels of chicken tikka, spiced and marinated lamb, and appetizers of paneer, papads, and mashed potato. The décor imbues a familiar, yet exotic atmosphere, with its sunny, golden walls, booth benches, and Oriental rug patterns on floors and chairs. After guests have settled into these environs, they feast on kewered shish kebab and garlicky shrimp tandoori, ending meals with honeyed gulab jamun, and pistachio-flecked matka kulfi ice cream.
With more than 20 years of cooking northern Indian cuisine under its belt, Zaika’s culinary team is well versed in simmering curries and slow baking marinated meats, along with fixing a smattering of southern Indian dishes to boot. They cook skewered lamb over charcoal, douse boneless chicken with cashew-nut sauces, cook shrimp in the traditional tandoor oven, and mix goat into that spicy gravy made famous by the holiday classic Mama’s Spicy Thanksgiving. The kitchen’s vegetarian options include spice-coated spinach with homemade indian cheese, along with crepes and pancakes in the southern Indian style. Dinners and lunch buffets unfold in Zaika’s spacious dining room, while an outdoor deck accommodates diners in May through September.
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.