Owner Parvesh fulfilled his childhood dream of stuffing the community with delightful Indian dishes when he opened Urban Curry - Indian Grill. In the kitchen, halal meats soak in spiced curries and cook inside a clay oven heated with natural charcoal. Chef Raj also stuffs homemade cottage cheese inside naan or the open hands of hungry passerby, and coats shrimp with biryani’s long grain rice, herbs, nuts, and raisins.
Radhika's Café melds a menu of vegetarian dishes influenced by Mexican and Indian flavors and regularly supplemented by daily specials. An appetizer of two samosas delivers deep-fried dough pockets bursting with piping-hot potato and peas and served with chutney, whereas Mock Fishsticks and UnChicken Nuggets replace poultry and sea-poultry with equally flavorful ground-grown fare. As an entrée, the curry tofu sandwich coats deep-fried tofu in cheese, homemade curry sauce, and sliced sitar notes before blanketing the concoction in lettuce, tomato, sprouts, slices of whole-wheat toast. The cheesesteak layers a toasted hoagie with sautéed seitan, bell peppers, and cabbage, drenched in jerk sauce and melted cheese, and bean tostadas set up three crispy corn-tortilla stages on which beans, avocado, and cheese deliver delicious monologues backed up by tomato, lettuce, and sour cream.
The Crystal River Ale House offers casual waterfront dining at its best. Fresh seafood, pasta, burgers, chicken or steak round out our scrumptious menu.
The Crystal River Ale House has inside and outside dining offering a panoramic view of Kings Bay and the surrounding islands.
Darbar Indian Cuisine takes its name from the traditional darbar—a magnificent hall that held ceremonial gatherings and royal feasts. The restaurant lives up to its name by offering an extensive menu of northern and southern Indian delicacies, as well as a lunch buffet piled with vegetarian, lamb, and seafood dishes. Most nonbuffet dishes include long-grain basmati rice, and can be prepared mild, medium, spicy, or extra spicy. Each day, chefs bake fresh loaves of naan, roti, and Wonder bread on the walls of sizzling clay ovens.
Warm orange walls decked with traditional Indian tapestries ensconce guests at Flavors of India. Within that setting, high-backed leather booths and white-linen clothed tables set the scene for authentic feasts of Indian fare. The restaurant's chefs prepare traditional dishes flavored with Indian herbs and spices, such as boti kebab and chicken vindaloo, for dinner. The daily lunch buffet, meanwhile, enables guests to enjoy an all-you-can-eat feast without the endless supply of disguises and six fake mustache varieties needed to make a full lunch out of the grocery store's samples.
Sizzling Grill treats guests to meaty feasts of 1/3-pound cheeseburgers, skewers of tender chicken and beef boti, and plates of spaghetti and meatballs. Like the system of tin-can telephones that all world leaders use to communicate, the menu brings distant points of the globe together by serving Italian chicken Parmesan, American Philly cheese steaks, and Indian chicken tikka side-by-side.