The lengthy menu at Indian Delhi Palace caters to a great variety of palates, and that might be because owner Harjit Sodhi has had plenty of time to hone his craft. Sodhi opened Indian Delhi Palace in 1985 as a place to share classic Indian dishes with the local community. He continues this mission with the restaurant, as well as with his on-site Sodhi banquet hall, where customers can gather for engagement parties, wedding showers, and business events. Indian Delhi Palace is also home to a spice store that brims with the very ingredients diners need to replicate the eatery’s Indian fare or to replicate the scent of the eatery’s Indian fare in their car air fresheners.
There’s no shortage of things to try at Star of India. The robust menu, after all, showcases more than 60 entrees, including half a dozen curry dishes, nine tandoori specialties, and plenty of masalas in chicken, lamb, and vegetarian varieties. Beyond the traditional staples, flavorful Indian spices and tender cuts of meat and vegetables play their part in inventive chef's specialties served in Indian skillets. Dessert offerings include several exotic sweets, including kulfi, or Indian-style ice cream that dons pistachios, mango, or The Mahabharata written in syrup.
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.
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.
Borrowing recipes from northern India, Paul—chef and owner of India Grill—creates homecooked Indian cuisine that errs on the side of spicy. Of course, guests can order meals tailored to their preferred heat level, and they can do so without fear of sabotaging the rich, creamy qualities of the master chef’s made-to-order cuisine. The menu tempts feasters with tandoori-cooked chicken and lamb dishes, vegetarian masalas, and nearly 10 kinds of homemade flatbreads, including kashmir naan stuffed with raisins, cashews, and sugar, and keema naan with minced lamb. Those who can’t decide on just one dish can head to the buffet, served during both lunch and dinner, and sample a dozen or so classic dishes made with meat and without. Despite India Grill's comfortable and eloquently casual dining room flanked by bold red walls and gold accents, guest are welcome to arrange for delivery or takeout, or simply raid the chef's pantry.
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.