The chefs of Himalayan Flavors replicate the Nepalese and Indian flavors of the mountains for which their restaurant is named and serve them at a more comfortable altitude inside the saffron-colored dining room. They denote the spiciness of their dishes with one to three chili peppers, with one pegging a mild, tame flavor and three peppers signaling that you shouldn’t whistle in an ice sculpture’s ear. The staff pairs steaming plates of lamb vindaloo, chicken tikka masala, and shrimp korma with brown or basmati rice and a cup of complimentary lentil soup. To calm down the spicy tones of meals, the kitchen team pours glasses of mango lassi and dishes out syrupy bites of fried gulab jamun.
Though Mehak's vibrant cherry walls, red carpet, and burgundy drapes evoke a royal experience, the eatery's friendly staff believes in modesty. That's why the chefs focus on crafting simple meals with fresh ingredients and comforting aromas.
Mehak, which means "aroma" in Sanskrit, focuses on North Indian cuisine, with stars such as savory lamb, chicken, and prawns served in made-to-order meals or loaded into a steaming lunch buffet. With a fresh-baked piece of naan bread in hand, diners are encouraged to scoop up smoky meats from the tandoori clay oven or quickly sponge up a portion of a tablemate's dal soup.
Zaika Restaurant, Bar & Lounge dispatches halal meat and vegetarian Indian dishes to tables perched around a hardwood wraparound bar as patrons sink into petite leather chairs and plush booths. Diners savor lamb, chicken, and seafood that has been skewered, marinated in zesty blends, and seared in a traditional tandoor oven like Shrinky Dink maps of India crafted for PhD dissertations in geography. A painstakingly curated wine list, including organic libations, accentuates exotic flavors while six big-screen TVs and one behemoth 80-inch projection screen display athletic showdowns.
Behind the sparkling, beaded curtains draped over the window, Naan ‘N’ Curry’s dining room is abuzz as bright, powerful aromas of Indian and Pakistani spices fill the air. The eatery’s interior, marked by golden light and rich, red walls, reflects its colorful and eclectic menu forged from fresh ingredients that follow the Islamic dietary guidelines of Halal. Tender hunks of lamb and chicken simmer in tangy curry sauces, while entrees of beef and barley Haleem are slow cooked using time-honored Pakistani techniques.
Within Mount Everest Restaurant’s clay tandoori oven, proteins such as lamb, catfish, and chicken slowly simmer in yogurt marinades, releasing the aromas of ginger and garlic into the saffron-walled dining room. In addition to the tandoori-cooked meats and veggies, chefs douse Nepali specials, such as steamed dumplings and goat meat, in piquant curry sauces. On the sunny upstairs balcony, breezes brush away wisps of steam from cups of piping-hot chai and the irons servers use to touch up naan marred by a crease.
At India Palace, ambrosial Indian aromas waft between turquoise curtains of beads and colorful landscape pictures splashed across the walls. Lunching pairs dig serving spoons into the buffet, arranging steamy fare onto plates alongside towers of soft naan. Between sips of chai teas or creamy mango lassis, chums catch up and fuel high-stakes thumb wars with dishes that range from curry chicken to palak paneer. Garlic naan works double duty as a sauce sponge when diners clear their plates of chicken tikka masala. Dollops of soft-serve ice cream close lunch curtains and cleanse palates with sweetness.