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.
Banana Leaf Vegan and Vegetarian 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.
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).
The talented chefs at Dakshin Indian Bistro dish out tantalizing plates of authentic Indian fare. The appetizer menu promises delightful starters in the rich tradition of Indian street fare, such as the prawn mirchiwala, a piquant sauté of shrimp, chilies, onions, and curry, or the crispy samosa, a portable pastry stuffed with potato and green peas. Like locker combinations or launch codes, the delicious entrees beg to be shared, with poultry- or veggie-based treats including the lentil and tomato dahl tadka or the saucy Hyderabadi chicken curry.
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.
Uninitiated Indian foodies can enter the chambers of Taj Mahal's bountiful menu of flavorful fare with a safe yet savory sampling of garlic naan ($3.50) paired with a plate of deep-fried cutlets packed with mashed potatoes and veggies peppered in spicy herbs ($5). Main plates will satisfy carnivores and vegetarians alike, with options ranging from boldly spiced chicken vindaloo pinched with lemon and vinegar ($15) to navrattan curry, which features nine garden-fresh friends hanging out in a simmering pool of yogurt, cashews, cream, and butter ($13). No matter the dish, you get to choose how much you'd like the chef to spice it up; specify whether you'd like it mild, medium, sporty, spicy, really spicy, or "Shiva's sweat," which requires you to sign a waiver first.