At Bombay Spice Grill, you don't have to grab a table to enjoy the spices and sauces of Indian cuisine. Instead, Executive Chef Sunil Kumar designed a menu full of Indian meats, tofu, curries, and toppings that can be customized into a flavorful meal-on-the-go. Though the sauces come in traditional varieties such as curry, tikka masala, spinach, and vindaloo, the preparation veers from the methods of India to create healthier dishes. Chefs eschew cooking with ghee—Indian clarified butter—and instead use olive oil for heart-healthy wraps, sandwiches, salads, and bowls. And though wraps come with a slice of freshly baked naan or roti bread, clients can opt to make their dish gluten-free by swapping out bread for quinoa or rice. Guests can even customize their dish to be vegetarian and vegan, with ingredients clearly denoted on the menu. And to pair with a main entree, they can grab traditional Indian sides such as samosas and rice pudding.
Kokum takes its name from a berry that's specific to South India, a nod to the regional cuisine that stands out as this restaurant's specialty. The recently opened space may be new, but the cooking traditions are time honored, drawing specific inspiration from India's Kerala region. Favorites include spicy chicken masala kalumbu and vegetarian-friendly theeyal, which features a mix of green bananas, yam, and coconut. Top off your meal with one of the bar's craft cocktails, which include the signature Kokum, a mingling of vermouth, pineapple juice, and lime. The dining room keeps things simple, with exposed light bulbs and natural wood accents alongside paintings of boats with hulls colorful enough to rival the stains on the sauce chef's apron. Kokum is a member of the Fine Indian Dining Group.
In Royal Palace's spacious banquet-hall-style dining room, diners pore over a lengthy menu of Punjabi cuisine that draws fragrant flavors from the tandoori oven and aromatic simmered sauces. Paneer tikka masala features cubes of cheese under spiced tomato cream sauce, and a similar tomato sauce, with butter instead of cream, flavors hunks of tandoori chicken in a chicken makhani dish. At tables draped in salmon-colored tablecloths, patrons tear into tender chunks of lamb vindaloo, accented with vinegar-based masala and red chilis, or seafood specialties including fish madras curry. Crimson valances frame the windows, balanced by elephant statues, which occasionally snag bites of paneer when diners aren't looking.
Upon stepping up to the counter at Masala Kraft Cafe—two-time winner of a Best of Westchester award, diners feast their eyes on a host of vegetarian options bathed in traditional Indian spices and herbs. Owner Bela Mehta strives to serve the kind of quick, healthy food that is found on every corner in Mumbai, the city from which she hails. The entirely vegetarian menu features the Masala Kraft sandwich, a homemade veggie cutlet and cilantro chutney on grilled focaccia, and palak with onion kulcha, an authentic Indian spinach curry served with stuffed bread. One of their most popular delicacies is the dosa—crispy rice crepes wrapped around fillings such as spiced mashed potatoes—a street-food staple whose folded shape allows diners to eat on the go or burst into an epic Bollywood dance routine without spilling.
Chefs at Neha Palace grind traditional indian spices themselves before sprinkling them over lamb cooked in curry sauce and skewers of minced chicken. During lunch hours, chefs prepare meals at buffet tables, hiding shrimp bites in piles of long-grain basmati rice and ladling tomato sauce over platefuls of cottage cheese or the mouth of any patron who yawns too loudly. A small collection of Indian-Chinese fusion meals includes egg fried rice and chicken noodles.