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.
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.
A passion for roasted chicken and a mastery of Mediterranean meals is what sets Sinbad Rotisserie Chicken apart. The food experts sate family-sized appetites with whole rotisserie chickens as well as platters of falafel, hummus, and grilled veggies. For those dining in, they leave equally large impressions with single-person portions of shish kebab, beef shawarma, and chicken tarna, all marinated and seasoned to deliver mammoth flavor.
More than nine years ago, a tiny paintbrush dipped into hunter-green paint to accentuate a leaf on a tree––one of hundreds of trees that inhabit the full-wall mural of Sinbad's private dining area. Now a star-like background of twinkling string lights watches over a buffet with never-ending portions of hummus, kebabs, and warm gyros. More than just Mediterranean, the preservative-free menu mingles with traditional Persian recipes and Indian dishes such as golden samosa. As patrons wash down steak and veggie kebabs with a cold brew, they can peek into the banquet room to plan a future get-together for up to 60 people or swing from the chandelier in hopes of a three-point landing in a spoonful of hummus.
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, mango lassi, home style dairy based desserts, and a variety of sweets.