The flavors you'll find most prominently at Go Fresh are those of fruits, vegetables, and lean proteins marinated in Mediterranean spices. Flavorful juices and healthy smoothies take center-stage, with staff blending together yogurt with options such as the Jade made with kale, spinach, four citrus fruits, and mint. And though the juices are healthy on their own, staff can boost protein and nutrient levels with add-ins such as whey protein or chia seeds.
On the other side of the menu, chefs focus on Mediterranean dishes blended with flashes of Indian flavors. This results in fusion dishes such as protein bowls filled with chicken in a mango curry sauce, served with a choice of rice or naan. They use a range of healthy ingredients, from wild salmon stacked onto kabobs to crispy falafel balls filled with hearty chickpeas and spices.
Dining at Rasoi Curry Point is a tasty way to learn about India's diverse cuisines. The restaurant's owner specializes in dishes from the Hyderabad region, including succulent bone-in lamb biryani and mirchi ka salaan—a piquant dish of spiced peppers. But he also draws on a deep knowledge of dishes from elsewhere on the Indian subcontinent. Delve into the cuisine of northern regions by ordering the Mughlai-style fried eggplant, or explore south-Indian flavor by ordering the tangy tamarind rice. Tandoor-roasted meats and breads round out the menu, and a variety of chutneys and sauces allow diners to customize meals or create Jackson Pollock–style splatter paintings on pieces of naan.
Haveli Fine Indian Cuisine Of India charms visitors with tender morsels of chicken tikka, spiced and marinated lamb, and appetizers of paneer, papads, and mashed potato. The décor imbues a familiar, yet exotic atmosphere, with its sunny, golden walls, booth benches, and Oriental rug patterns on floors and chairs. After guests have settled into these environs, they feast on kewered shish kebab and garlicky shrimp tandoori, ending meals with honeyed gulab jamun, and pistachio-flecked matka kulfi ice cream.
Lacing its authentic home-style cooking with natural spices and ingredients, Dosa Express specializes in South Indian cuisine, particularly its delectable dosas—thin pancakes filled with potatoes and vegetables that can be dipped in a variety of sauces. After priming your palate with an opener of mouthwatering medhu vada, golden-fried lentil flour doughnuts ($5.50), dive into the eatery’s 20 kinds of dosas, served crispy or soft upon request. The rava masala dosa stuffs a piquant potato masala curry inside a mildly-spiced, cashew-tinged blanket ($8.95), and the onion and chili uthappam cranks up your body’s internal temperature with a mélange of onion, chili, ginger, and cilantro inside a lentil and rice wrapping ($8.50). Dosa Express' popular lunch ($7.95–$8.95) and dinner ($8.95) buffets, meanwhile, give the indecisive a chance to sample a little bit of everything—or competitive eaters a chance to determine once and for all who has the bigger gaping hole in their abdomen. Whether diners order à la carte or all you can eat, each scrumptious, sinus-clearing delight at Dosa Express can be complemented with a refreshing Indian beer ($4–$6.95) or a chilled, fresh mango lassi ($2.95)—a smooth, sweet yogurt drink.
The clay pots lined up at India Kitchen Restaurant's daily lunch buffet look identical, but inside is a cross-section of Indian cuisine that spans the country. Starting on the border between India and China is fried chicken in a manchurian sauce and fried rice with veggies and shrimp. Moving southward, chefs light on the northern tikka masala before journeying to the southern madras curry chicken with its coconut twang. These flavors all come to life with the cooking methods native to those regions: tandoor ovens impart a smokey, charred flavor to cuts of lamb kabobs; round tawa griddles churn out flaky paratha bread. Indian Kitchen also serves a selection of dosas as well as Andhra-style Hyderabadi dum biryani with chicken, goat, lamb, vegetables, egg, and shrimp. Most dishes can also be made with or without meat to accommodate dietary restrictions and people who've been bitten by a werebunny.