Inside Jewel of the Crown, turret-shaped wall alcoves form the shape of a honeycomb, filled with backlit statues of Indian deities. Wood accordion partitions are carved with vines and budding flowers. Since 1986, these decorative touches and the restaurant's traditional Indian dishes have attracted celebrity diners such as Kim Basinger and The Rolling Stones. In the light of large glowing chandeliers, thick curries and yogurt-marinated kormas gleam on tables next to tandoori dishes of lamb, fish, and chicken. After sopping up the last of a vegetarian chana masala, guests can head out to the outdoor patio for a glass of wine, or peruse Jewel of the Crown's hanging tapestries, which display classical scenes of embroidered farmers playing paintball in the fields.
At each of Tandoori Times Indian Bistro’s three locations—including one nestled inside a Holiday Inn—crimson and cream walls surround tables weighed down with indian curry, rice, and tandoori dishes. While morsels of lamb, seafood, and chicken prepare for supper by bathing in aromatic indian spices, soft naan bread keeps diners entertained by diving into appetizers of mango chutney.
Patrons can let the wind sweep through their eyelashes on one of the outdoor patios or form their own sweet breezes by puffing out fruity plumes of a hookah smoke on the weekends. Belly dancers weave their way across dining rooms on select nights, which contributes to each location's traditional atmosphere and each diner's desire to enroll in belly-dancing lessons.
The scent of curry, chilies, and rose wafts from New India Bazaar's kitchen, where chefs roast yogurt-marinated meats in tandoori ovens and prepare other classic Indian cuisine. In addition to traditional dishes such as lamb vindaloo and palak paneer with homemade cheese, the cooks also create East-meets-West dishes, such as chicken tikka pizzas with spicy sauce, tandoori chicken, and replicas of Magellan's map baked beneath mozzarella cheese.
India Palace's blazing tandoori ovens beget fragrant and flavorful dishes forged from authentic North and South Indian recipes. Begin near-east expeditions with a helping of crispy vegetable samosas, two deep-fried bundles filled with fragrantly seasoned potatoes and peas ($2.95). In chicken tikka ($10.95), fresh cubes of white-meat chicken bathe in a spicy yogurt sauce before relaxing in a tandoor to seal in moisture, infuse the spices, and gossip about infatuations with renegade plates of naan. Alongside succulent lamb and beef dishes, herbivorous eaters partake of a multitude of meat-free items, such as palak paneer, which mingles sautéed spinach with homemade cheese, cream, and a bounty of fragrant herbs ($9.95). Seventeen bread varieties complement and cushion saucy selections, creating a flavorful sheath for meats, curries, or high-stakes samosa fights.
India's Grill treats masticators to spicy Indian curries and traditional tandoori dishes in an open, cheerful dining room. Select a curry culled from an expansive menu of meat and seafood or vegetarian options, including chicken tikka masala, a tapestry of tender chicken drifting in a sea of spicy gravy and diced tomatoes ($11.95), and matter paneer, a mélange of vegetables, green peas, and fresh cheese in a creamy curry sauce ($9.95). The restaurant also tickles tongues with tastes from the tandoori, an ancient clay oven used during the filming of stop-motion movies. Sop every last drop with freshly baked naan ($1.95) while gazing around the vibrant yellow dining room, cataloguing the establishment's collection of Indian scarves and decorative textiles, or enjoying the undulating entertainment of India's Grill Belly Dancing Nights.
The bar’s hanging lights glow like down-turned tulips against cobalt walls. A plush corner nook invites lingering with low-slung tables and vibrant throw pillows. Peeking through the lattice of Guru Palace’s decorative blue dividers, patrons can catch an eyeful of the restaurant’s centerpiece, a sprawling wall mural of the Taj Mahal.
Surrounded by decor that the Phoenix New Times called “a deliberate antidote to the sameness that sometimes pervades local retail complexes,” patrons tuck into a menu of traditional Indian dishes. The paper also named Guru Palace Best Indian Restaurant of 2010, lauding foods baked in a traditional tandoori oven and a wide range of vegetarian options. The chefs at the eatery specialize in Mughlai cooking, and the dining room’s burgundy tablecloths crowd daily with fish and lamb entrees infused with ginger, cumin, and red chili. Warm], baked naan breads and samosas sop up sauce, and bottles of wine can raise spirits after the realization that a vehicle’s owner’s manual says nothing about driving underwater.
Chandelier lamps with domed shades float below Tandoori Village's high ceilings, casting a buttery light on tables strewn with yogurt-marinated chicken, lamb chops, and tender fish steak. These succulent tandoori dishes cure in a clay oven, then arrive at purple-accented booths beside dishes such as rice biryani and amply stuffed tandoori wraps. In the natural light from picture windows, freshly baked naan sops up veggie and fish curries in ginger, garlic, and coconut. After meals, the sugar syrup on sweet gulab jamun dumplings can cleanse the palate or disable the gas tank of a ride reluctant to stay for dessert.