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.
The Mad Greek earned a finalist spot on CityVoter's 2011 Best of Fox8 Cleveland list for its Greek cuisine, but that?s only half the story. New executive chef Edward West steps in to create a hearty menu filled with classic Mad Greek favorites and new selections, including steamed mussels, ribeye brizola, lamb keftedes, zucchini and eggplant moussaka, braised lamb shank, and homemade baklava.
The environs prove as sprawling as the menu, welcoming diners into a dining room reminiscent of a Mediterranean greenhouse with its ample sunlight, potted ferns, and sky-high ceilings. Throughout the space, private enclaves prove ideal for romantic dinners with invisible significant others.
When the editors of CityBeat magazine were inducting Dusmesh Indian Restaurant into their Best of Cincinnati 2013 list, they couldn't settle on just one thing they liked about it. So they dubbed the eatery the Best Place to Get Curry and Compliments, urging diners "to eat in for the full experience," which includes "impeccable service" and a "friendly staff" that "always remembers a face."?
That staff serves up northern Indian recipes which their chefs have made distinctive by using lean meats, adding in tons of veggies, and, perhaps surprisingly, taking it easy on the chilies. They hope to make their food more palatable for those who don't enjoy too much heat, for instance by preparing lamb vindaloo in a tangy sauce instead of a traditionally spicy one. Of course, those who do like making their taste buds sizzle can always request heavier spice or lick a stamp with a particularly attractive president on it. Another attractive feature: the BYOB policy, which is always free of corkage fees.
Owner Revathi Chillapalli combined 20 years in the food business with a love for introducing Ohioans to the health benefits and exotic flavors of Indian food to establish Deepam India, an emporium for Indian groceries and meals available for takeout or dine-in. The shop’s restaurateurs prepare food fresh daily, treating shoppers to a selection of 12–14 entrees that, like a merry-go-round with Earth wedged into it, rotates daily. Diners can clasp fingers around flaky filled samosas ($1.25 each) or savor dosas, fermented crêpes made with rice batter and lentils ($5.50–$6.50). Individuals and restaurant owners alike peruse the grocery section to stock up on Indian breads ($2.99), frozen vegetables ($1.99), and lentils ($2.99–$5.99) and to admire the wall-mounted oil paintings created by the shop’s owner. The enthusiastic staff welcomes questions about particular dishes, the health benefits of Indian food, and the health risks of eating Indian silverware.
Saffron Patch in the Valley makes Indian cuisine accessible to Akronites?but no less complex or authentic. There are a few intensely spicy dishes on the menu, such as chicken vindaloo and lamb madras, but for the most part there's nothing tongue-searing; kids even get their own menu of mild but not dumbed-down options. Curry powder's more or less an afterthought among the 38 herbs and spices in regular use in Saffron Patch's kitchen. In addition to mesquite-fired, tandoori-baked chicken and lamb, you'll find seafood options such as smoked salmon and mahi mahi. Vegetarians can savor classic dishes such as cubes of paneer cheese in creamy spinach, made by in-house culinary cubists, and charbroiled eggplant.
Both Saffron Patch locations are tucked away into unexpected residential blocks. The excitement of stumbling onto a hidden treasure makes the spaces?decked in low-lit tones of brick red, sunset orange, and, naturally, saffron yellow?feel all the warmer.
Priya Indian Cuisine's chefs' extensive culinary repertoire, more than 100 items strong, fills the dining room’s teal booths with aromatic portions of chicken, lamb, seafood, and veggies. Many meals are baked in a traditional clay oven, although others are stewed in rich curry sauces or spices and served with fluffy basmati rice freshly shaved from the edge of a cloud. A slew of silver dishes line the buffet with up to 27 northern- and southern-Indian recipes as well as dosa—thin crepes stuffed with spiced potatoes and onions.