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.
Filling barking bellies with authentic Indian and Bangladeshi dishes, chefs at Jewel of India on Lark present guests with a vast, award-winning menu of tasty fare. The many meat dishes are made exclusively with halal ingredients, while a bevy of savory vegetarian dishes, such as the cheesy paneer tikka masala, satisfies meat-free appetites. Lunchtime visitors find a buffet every day. Historically used for toasting s?mores and destroying old bank statements, the tandoor (a clay oven) is utilized for firing such specialties as the boti kebab that boasts marinated and seasoned leg of lamb and comes in a choice of spice levels. The restaurant's variety, authenticity, and deliciousness has earned it two consecutive awards from Metroland.
After more than three decades in business, the owners of Sitar Indian Restaurant often see the children of their first generation of customers pass through their doors. Perhaps these customers return for the restaurant's focus on authentic Indian cuisine, especially the classic dishes of its Northern states. In all their cooking, Sitar's chefs rely on a hallmark of North Indian cuisine: the tandoor. In this clay oven, portions of chicken, lamb, and fish simmer in spiced gravies and curries. These items are joined by others ranging from vegetarian biryani rice dishes to baskets of vegetable-stuffed naan. Chefs can prepare any dish with mild, medium, or heavy spice upon request, creating meals that can tickle the tongue or quickly melt a scary-looking snowman. Throughout the day, these dishes decorate tables dressed in bright saffron tablecloths, where patrons dine surrounded by Indian tapestries and musical instruments on display.