Paradise Biryani Pointe serves traditional Hyderabadi Nawabi dishes, an Indian culinary tradition that emphasizes slow cooking, careful and deliberate spice mixtures, and the use of direct fire. The signature dish, the hyderabadi biryani, exemplifies the style: meat and spiced basmati rice are cooked over steaming coals and together form three savory layers of food. The restaurant's kitchen also has a tandoori oven, which helps seal in the flavorful herbs and spices of meats, such as the marinated goat chops. In addition, the restaurant serves a wealth of vegetarian dishes, such as the bagara baingan?eggplant roasted in a clay oven and mixed in with tomato and onion?and masala wings, a crisp chicken appetizer.
Leigh Ann, I Don’t Give a Fork’s founder, prides herself in one-upping the institution of flatware. An innovative entrepreneur who has immersed herself in the restaurant world since the age of 17, she whips up tasty bites and folds them into hoagie rolls that require no utensils and mostly just accurate hand-eye coordination. She doles her fluffy white rolls out of the I Don’t Give a Fork truck, greeting hungry customers with scrambled eggs and philly steak, grilled zucchini cakes, or mac and cheeseburgers all day. When she isn’t acting as the face of her business, Leigh Ann is crafting catering trays of sandwiches with sides of mac and cheese, homemade apple slaw, or BLT nachos.
Melt Down Grilled Cheese devotes four franchise locations to perfecting the art of what they describe as the "ultimate comfort food." The menu abounds with unique variations on the classic bread with melted cheese, such as the maryland crab filled with crabmeat and imperial sauce, and the baja chicken crusted with a corn tortilla and overflowing with avocado and monterey jack. Hand-dipped H?agen-Dazs milk shakes and grilled pound cake ice-cream sandwiches provide a sweet conclusion to any meal.
With free parking and a menu of freshly prepared Indian cuisine, Indian Sizzler is a convenient spot for a hearty meal. The restaurant's chefs roast marinated meats and prawns in a clay tandoor, and simmer pans of curry and vindaloo. There are abundant meat-free options too, including samosas and vegetarian thali. And diners can sop up every last trace of the savory sauces with naan, onion kulcha, and other Indian breads.
Ooey-gooey pasta oozes out from the edges of the mac-and-cheese burger at MyTocha's Style Cooking. The food truck's chef sticks mainly to comfort food but usually adds an unexpected twist. For instance, chicken wings come slathered in an orange glaze and pizzas are topped with meatballs.
The kitchen at Home Grown Caf? is stocked with locally sourced and sustainably produced ingredients whenever possible. That palate of fresh greens, house-made sauces, and Black Angus beef pairs with eclectic recipes, which have nabbed a slew of awards from Delaware Today, including Best Healthy Fare four of the last five years. Many plates, such as the pad thai with shrimp, can be converted into filling vegan meals with seitan. A full gluten-free menu provides options for patrons who have wheat sensitivities or recently had a tearful falling out with a gingerbread man. The chefs craft sandwiches with proteins including sirloin steak or tofu and toppings such as bacon and brie.
Beside supporting local farms, the cafe throws its support toward the arts, displaying a rotating cast of local craftspeople on the walls and hosting live music performances five nights a week, including Jazz sets on Sunday.