There is more to chef Mohammad Rahman’s menu than the staples that diners have come to expect from an Indian restaurant, although crowd favorites do have reserved places. Rahman and his wife, Salma Khanam—who is the restaurant’s maitre d’—incorporate flavors from their homeland of Bangladesh, including fish fry combos and shak bhaji (made with custom-spiced spinach). Halal meats such as fish, lamb, goat, and chicken star in rich curry dishes, nicely accompanied by warm naan fresh from the tandoor oven. The eatery's lunch buffet pits stomachs against a bounty of dishes, piled high with delectables to reward diners who wore their nicest stilettos. Kitchen of India’s environment is warm and romantic, with white tablecloths serving as elegant yet neutral complements to colorful paintings and carved sculptures.
The chefs at India Palace embrace traditional Indian recipes and cooking techniques, customizing the spice of each entree to meet diners’ preferences. In the kitchen, an imported tandoor uses smoldering mesquite charcoal to raise temperatures within its clay walls up to 550 degrees, roasting marinated servings of chicken, lamb, or shrimp as thoroughly as a deep-fryer full of magma. For their vegetarian options, the chefs can toss vegetables with house-made cottage cheese or aromatic basmati rice.
According to Patch, India Palace also features a small market next door to the restaurant, which emphasizes fresh produce, assorted varieties of rice, and traditional spices from India and South Asia.
Between the traditional eats and visual treats of Darbar, each guest’s culinary escape stimulates the senses with delicious sights and pretty smells. A varied menu includes exotic staples such as chicken tikka masala ($14.95) and fresh-baked naan ($2.25+). Vegetarians savor the popular aloo gobi, featuring potato and cauliflower doused in onions, tomatoes, and spices ($12), and fish fanatics feast on the tandoori salmon ($17.95). Instead of chewing on a fine china set, visitors seeking to sample a broad selection of dishes can flock to the daily lunch buffet ($9.95 on weekdays; $11.95 on weekends).
Kabab Stop is a small, casual eatery offering a menu saturated with traditional Indian favorites. Ignite ingestion with marinated tandoori chicken wings—delicious dunks of colorful meat barbecued and prepped for deep diving into a pool of refreshing mint yogurt sauce ($6.25)—or indulge in the paneer tikka wrap, where homemade Indian cheese's true potential is brought out by the nurturing nudge of yogurt, garlic lemon juice, and ginger marinade before being cocooned in flat flour bread with green peppers, onion, and carrot ($7.25). Otherwise, stage a Bollywood mouth musical with the rich, tomato-based chicken tikka masala ($11.95) or the lamb curry ($12.95). A plethora of vegetarian entrees, such as vegetable korma ($9.95), chana masala ($8.75), and yellow daal ($8.49), makes it easy for herbivores to meet one another without resorting to the complicated vegetarian handshake.
It takes moxie to name your eatery after the world's tallest mountain. But the culinary team at Mount Everest Restaurant earns the appellation by whipping up a mammoth menu of classic and lesser-known Indian dishes. Cooks cover all the staples—from lamb rogan josh to chicken skewers cooked in tandoor ovens. Housemade cheeses simmer in curries or creamy mountain sauce, made according to a secret recipe passed down through generations of Himalayan yetis.
Beyond Indian entrees, the menu includes low-fat Nepali options such as cauliflower sautéed in Nepalese spices and garnished with cilantro. Libations from a fully stocked bar complement each aromatic dish, served under sparkling chandeliers and amid paintings of the famous summit.
Helmed by executive chef Paramjeet Sharma, the cooks at The Mughal Garden keep an all-seeing eye on evolving culinary culture, spicing up their traditional, authentic Indian fare with contemporary twists. The lunch buffet, served Monday¬–Friday, satiates bottomless appetites, and the à la carte menus change lineups regularly to accommodate seasonal availability. Weekend brunch comes equipped with a dosa station, where diners can feast on Indian-style pancakes, which can be folded into breast pockets for an edible handkerchief, and the six-course Gastronomic feast splits dinner into equal appetizing parts. The restaurant offers many dining options, hosting dine-in service, delivery within a 3-mile radius, catering, and carryout for patrons to introduce their cuisine to a favorite highway overpass.