Temptations' accomplished founders and chefs are striving to create the first national Indian food chain in an effort to make fresh, all-natural Indian fare accessible everywhere in the country. The chefs prepare vegan and vegetarian options nightly, such as the bhindi dopiaza's tomato-smattered okra, and clay ovens churn out grilled dishes, such as murg tikka masala or tandoori chicken. Temptations also fills environmentally friendly boxes with portions of its food on college campuses, and the chefs spread their knowledge of Indian cuisine in cooking classes.
Sunlight streaks through large windows in Temptations' dining room as diners scarf down healthy Indian feasts beneath exposed-ductwork ceilings and soft orange lights. Live music fills the air on weekend nights, with sitars, world music, and kazoo symphonies typifying the sounds. Belly dancers have been known to take to the floors as well, captivating patrons with their hypnotizing hip undulations.
With its intermingling aromas of garlic, ginger, coriander, turmeric, and cumin, New Taj Mahal is unmistakably dedicated to the bold, traditional flavors of regional Indian cuisine. You'll find further evidence on the menu, which features homemade paneer cooked with spinach and creamy curry sauce, crispy samosas, and yogurt-marinated lamb served straight from the clay tandoor oven. To ensure that their cooking is suitable for virtually every palate, the chefs tailor the amount of spice added to each dish. This means that orders can be prepared mild or with enough incendiary heat to require a chaser of glacier fragments.
Banana Leaf fills its dining room with platefuls of vegetarian, vegan, and gluten-free Indian meals cooked with fresh spices ground in-house. The juices from 16 curry dishes and seven rice specialties can be mopped from the plate with 10 different Indian breads and washed down with lassi drinks. Banana Leaf?s catering services, which serve small gatherings to weddings with more than 1,000 guests, both please party hosts and literally sustain festive homemakers stuck in a web of their own decorations.
Inside New India Restaurant, chandeliers illuminate plates of enticing Indian fare dusted with spices and herbs, lighting up taste buds with anticipation. Around the dining room, guests dig in to cuts of chicken roasted in a tandoori oven, chick peas tempered with ginger, and thali, a traditional Indian meal of lamb curry and chicken pakora served on a silver platter.
Cuisine of India floods palates with vegetarian dishes and meat entrees roasted in a tandoor, a traditional clay oven from Asia's heart-shaped country. Vegetarian curry concoctions such as the potato-and-cauliflower aloogobi coat patrons' innards with a warm layer of onions, tomatoes, and indian spices ($7.99), increasing the bloodstream's spiciness to a level too potent for man-eating yetis. The kebab house is home to many clay-oven-cooked dishes including the specialty, tandoori chicken, spring poultry marinated in punjabi spices and yogurt sauce ($8.99), and fish tikka banjara, boneless mahi-mahi marinated and broiled on a skewer ($11.99). Sop up leftover sauce with an accompaniment of plain naan ($1.50), whole-wheat tandoori roti ($1.95), or vampire-thwarting garlic naan ($2.50).
Bollywood Bistro's exciting cinema-themed menu keeps taste buds on the edge of their chin-seat from trailer to grand finale. Start your palate's passage to India with an order of delicately spiced and fried white-meat chicken pakores ($5 for five pieces) or vegetable samosas, which stuff seasoned potatoes and peas into crispy pastry ($2). Bollywood Bistro offers nine types of Indian breads including classic naan ($2), as well as stuffed varieties such as aloo naan, which comes stuffed with potatoes, ginger spices, and herbs ($2.50)––any of which dutifully accompanies an entrée until they both meet their fate in the jaws of a hungry patron.