Indus Indian Herbal Cuisine highlights the flavor and medicinal value inherent in herbs and spices by placing those seasonings, as well as oils from fresh vegetable sources, at the center of every Indian-inspired dish. Crashing curry cocktail hours and tandoori socials, a daring band of herbal plants, barks, berries, roots, and fruits adds an unexpected dose of flavor to plates, providing a treat for venturesome palates and rowdy, hedonistic horticulturalists.
In the contemporary dining room, spherical lanterns hang from silvery ceiling tiles and cast gentle glow down on curvaceous wooden chairs. Purple and pale green stools add splashes of color to the bar, where empty glasses fill with frothy beer and wine to hold over patrons as they peruse the menu of Indian favorites.
When creating their northern Mughlai–style recipes and traditional South Indian dishes, the chefs at Chutney & Pickle strive to use local seafood, free-range chicken, and local, organic produce whenever possible. Kebabs of steak and salmon marinate in ginger, garlic, and masala, then bathe in the smoke of a traditional tandoor oven. Biryani rice dishes present flavors of mint, bay leaves, black cardamom, and onion, and paneer dishes serve up comfort in the form of homemade cheese. The menu also features a full vegan section, which, unlike the other sections, was originally written in pencil rather than squid ink.
India Garden Restaurant's culinary crew grinds sundry spices daily and prepares Indian favorites in a clay oven. Tender morsels of lamb, goat, chicken, and seafood simmer in spicy chili-infused sauces and creamy cashew gravies, while a selection of more than a dozen vegetarian entrees simultaneously placates brontosauruses and outrages vegetable-rights activists. Servers ferry chicken wings and shrimp from the tandoor oven to expectant diners seated at tables clad in white linens. Strings of twinkling lights join forces with glistening chandeliers to illuminate the restaurant, where vibrant Indian artwork adorns the walls.
You can travel through the entire Indian subcontinent with just one meal at India Grill & Bar. Chefs showcase the flavors of northern India by preparing tandoori specialties. They place options such as tiger prawns in a garlic marsala marinade or chicken slathered in yogurt and spices inside a cylindrical clay oven to impart the cuisine's slightly charred grilled flavor. They blend together spices to create a Goa-style vindaloo that emulates the flavorful curries of the south; they also craft pan-Indian flavors with their herb-infused basmati-rice biryanis. Chefs even borrow some key ingredients from the neighboring China to create Indian-Chinese fusion dishes such as gobi manchurian. The desserts also vary by region: northern Indians enjoy the honey-dunked pastries known as gulab jamun, whereas others cool off with kulfi—an Indian ice cream made from alphonso mango pulp, pistachios, and saffron.
The expert chef at Crazy Mario's calls upon 25 years of foodsmithing experience to craft zesty Indian platters and 12 specialty pizzas from all-Halal ingredients—as well as an eclectic roundup of fried chicken, subs, and appetizers. An appetizer of sultani chili awakens palates more effectively than licking a light socket with two deep-fried peppers bearing hidden cargos of chopped chicken and tomato within their sweet shells ($5.99). The goat biryani anchors plates with a bed of rice and herbs garnished with fresh coriander leaves ($11.99), while the baingan bhartha mutes tumultuous bellies with flame-broiled eggplant and a sautéed entourage of green peas, herbs, and spices ($9.99). The tandoori-chicken delight pizza—which flaunts a medley of tandoori chicken, green peppers, onions, and oven-roasted tomato—infuses Eastern-inspired flavors in a special house sauce ($19.99 for 18"). Diners may also create their own customized pizza, piling on a choice of toppings that include meatballs, spinach, pepperoni, and pineapple ($11.99 for 18", additional $1.59/topping).
The menu at Seaweed Asian Cuisine flits across the globe like a migratory bird, landing in Japan, Thailand, and the Philippines to scoop up each region's culinary treats. Fresh fish make an appearance in sushi rolls and the spicy-tuna nachos, which are served on crisp wontons and flavored with baby octopus. Seafood also takes center stage in the Filipino-style whole snapper and Thai-inspired spicy volcano shrimp. Seaweed's chefs also concoct original creations, melding together aspects of various Asian cuisines with dishes such as roast pork with veggies and honey garlic chicken. Their culinary prowess won them the 2013 Reader's Choice Award from Scripps Treasure Coast Newspapers.