True to its name, Taste of India combines time-honored Indian recipes with fresh, daily-ground spices to produce authentic dishes filled with complex and delicious flavors. Start with flakey pea-and-spud-stuffed samosa turnovers ($2.50), or lap up a fragrant bowl of mulligatawny soup using a spoon or a bent playing card ($2.50). Slabs of hand-stretched naan bread—stuffed with onions ($2.95), minced lamb ($3.50), and more—plunge into the saffron-scented minced veggie malai kofta ($8.95), where it can freely engage in splash fights with the resident cashews. A clay tandoor oven works its white magic on a host of skewered meats, including king spring chicken ($10.95), jumbo shrimp ($12.95), and the chef’s choice of motley mixed grill ($13.95). Soothe stimulated taste buds with a yogurt lassi ($2.50), blended either with honey and rosewater or salt and crushed cumin seeds, or dip into a traditional kheer rice pudding ($2.50) punctuated with raisins and almonds.
Kabob-n-Curry's inconspicuous storefront houses the scents and flavors of Central, Middle Eastern, and Southern Asia. Adding to this authentic atmosphere, everything on the menu is halal, including the Zabihah Halal meats, and imported tandoori ovens fire up homemade naan and marinated beef kabobs. Food smiths focus their talents on signature dishes including the lamb-brain masala topped with green chilies and the bhindi-masala curry that boasts a farm field of vegetables. They augment their Pakistani cuisine with teas, yogurt drinks, and falooda, which is a textured beverage comprised of ice cream, noodles, milk gravy, fruit jelly, and basil seeds that come straight from the pocket of America's most beloved drifter: Johnny Basilseed.
Ajanta Cuisine's chefs have been whipping up North Indian fare for 20 years, but their recipes are centuries old. They pull tandoori shrimp, fish, lamb, beef, and chicken from the flames of a traditional clay oven, and prepare biryani rice with the same secret combination of meat, vegetables, spices, and nuts that Shah Jahan used for the Taj Mahal's mortar. They're ready to accommodate special preferences, too, whether you'd like extra spice or need your naan cut into the shape of Mickey Mouse. Come lunchtime, the servers will line a buffet table with chafing dishes filled with curries, tandoori dishes, and rice pudding.