Kinara dishes up an authentic Indian menu in a casual, BYOB restaurant. Pre-meal nibblers such as the chicken and coconut mulligatawny soup ($4.25) pair well with tandoor-oven–baked traditional naan ($2) or a chicken-tikka-stuffed variation ($4). Like a DeLorean hot-rodded with a flux capacitor, Kinara’s entree selections span various meat and veggie dimensions. The rice casserole vegetable biryani ($13.95) and the spicy hara bhara kabab ($13.95) cater to herbivore diets, and almond curry-infused chicken korma ($14.95), lamb curry delicacy roghan josh ($15.95), and spicy crustacean classic shrimp vindaloo ($16) please meat eaters of all stripes.
Gateway of India's authentic ambiance houses fragrant aromas from a wide selection of classic Indian cuisine. Tantalizing appetizers such as the vegetable pakora summon appetites with veggies battered in lightly seasoned lentil flour, and the kebab sampler dispenses spears of chicken, lamb, and fish—provided they're not touring as an alternative-country trio. Delicious flats of naan bread sop up sauces and act as makeshift bibs bursting with flavors of garlic, coconut and cherries, or unleavened whole-wheat grains. Gnaw on entrees such as the lamb korma—decadent pieces of spiced lamb swimming in onion, cashew, and almond cream sauce—or nibble the palak paneer, a dish of homemade Indian cheese and spinach. A selection of classic dishes such as chicken tikka masala and goat biryani with rice challenge exotic combinations such as lobster curry to freestyle Bollywood dance-offs.
Tandoori Chef's tangerine walls and vibrant paintings warm diners ensconced at red-linen-topped tables, where they await steaming platters of the aromatic Indian cuisine from the bustling kitchen. Inside, chefs whip up a diverse repertoire of Northern Indian curry, tandoori, and rice dishes brimming with spice-laden veggies, chicken, shrimp, and lamb. A private dining area fills up to 30 bellies, and catering services bring the kitchen's nourishing warmth to party-goers or ravenous sasquatches grown too tall to fit through the front door.
By November, the crisp autumn air takes on a blustery winter chill, and cumbersome winter coats begin to take the place of stylish fall jackets. This change in fashion goes hand in hand with the change in seasons and with the philosophy of Mausam Indian Cuisine. The restaurant’s name means “seasons” in Hindi, and Mausam’s elegant three-story space boasts a restaurant, a lounge, and two versatile banquet halls, ready to change to accommodate a client’s request for any and every kind of event. Mausam’s staff can adapt table settings from simple and elegant pearl-white cloths with minimal accoutrements to bold colors with bountiful bouquets at every turn. Eager to please, the staff will even trade in the house specialty, Indian food, for any cuisine the client wishes to bring themselves, such as Mexican, Italian, or Lunchables.
Patrons simply looking for a low-key dinner out can head to the restaurant for traditional Indian favorites, such as chicken tikka masala, spicy goat curry, and plenty of vegetarian options laced with fragrant Indian spices. Red and white wines and a dozen kinds of domestic and imported beers wash away the last morsels of dessert, such as black-and-white cream puffs or orange-pineapple ice cream.
With Bombay Talkie, Sunitha Ramaiah envisions a restaurant whose cuisine reflects her own life experiences, which include a childhood in southern India and adulthood in the cultural mélange of New York City. Her chefs, she says, serve "the food of my childhood, the food of everyday India," basing their menu on recipes from Indian roadside cafés and using fragrant blends of fenugreek, tamarind, and cloves, which characterize meals from the country's southern regions. Bombay Talkie sets itself apart from tradition, however, by serving dishes in a tapas style, with large entrees minimized in favor of smaller, well-composed plates of vibrant cuisine. Lemon-tinged rice balances red swaths of tandoori chicken, and the lamb chops' cilantro-mint sauce lends a splash of color more vibrant than Willy Wonka’s contact lenses.
The gallery-white walls and exposed brickwork of Bombay Talkie's dining room feature paintings of Bollywood film scenes, alluding to India's ubiquitous displays of movie billboards. Carved from a single piece of teak, a stool-lined communal table dominates one entire side of the dining room, with the rest of the space featuring a similarly earth-tone collection of custom-designed leather booths.:m]]
Reflected in its name, Chote Nawab sources its menu inspiration from the Indian city of Lucknow’s chote nawabs—“little princes”—who were famous for their kebab-crafting royal kitchens and hospitality. Their signature kebabs come to life as cooks place skewers lined with grilled garlic broccoli, rolls of lamb, boneless chicken thighs, and other kebabable morsels into tandoori ovens. The cooks also specialize in Hyderabadi dum biryani, which involves preparing basmati rice and on-the-bone meat inside a sealed pot designed to trap in flavors and keep out food-licking ghosts. Patrons also enjoy a modern version of Lucknow princes’ renowned hospitality inside a dining area featuring high ceilings and minimalistic concrete walls lined with colorful Indian artwork.