Tantalizing spices and curries carom between high-quality meats and vegetable morsels springing from all three pages of Taste of India's encyclopedic Middle Eastern menu. Eclectic, vibrant Indian dishes, including chicken and fish tikka, cook to juicy perfection amid the flames of a clay tandoor oven hot enough to inspire envy in dragon's breath. Alternatively, duos can stop to sniff shifting aromas as they mosey through a labyrinthine buffet of Indian victuals that winds, like a brick road dyed yellow with turmeric, past the eatery's full bar and scenic Middle Eastern–inspired décor.
The Executive chef operates under the mantra that it's not the spice level but the delicacy, freshness, and wielding of the spices that makes a meal sing. He flaunts his seasoning skills with specialty tandoori entrees, which are forged through a cooking process that combines grilling, baking, and mesquite charcoal smoking. After de-fatting the meats, chicken, and fish to make each dish healthier, he marinates the proteins for hours in homemade yogurt and ginger, forces them to watch a powerpoint presentation about how to taste good, then fires them in an imported clay oven at more than 450 degrees.
Whether diners are sipping cocktails or sampling homemade paneer cheese from the buffet, the dining room's décor infuses the experience with a sense of elegance. Golden and cinnamon-hued curtains, dramatic sponge-painted arches, and ornate chandeliers accentuate carefully curated wall alcoves, which are populated with gold vases and elephant statuettes.
Specializing in South Indian cuisine, the Culinary craftsmen at Amruth Authentic Indian Cuisine prepare a menu of fresh, made-to-order dishes seven days a week during dinner, and replenish savory coffers at a lunch buffet on weekends. Diners inaugurate jaw-chomping journeys with starters such as crisp chicken samosa patties stuffed with ground chicken and green peas ($3.99), ideal for sharing or wearing on fingertips to dramatize hand gestures. North Indian specials transport taste buds with delicacies such as the tandoori shrimp, which are marinated in yogurt and spices, skewered, and baked in a traditional clay oven ($12.99). The palak paneer's spinach and homemade cottage cheese cubes ($9.99) serenade vegetarians' palates, while meat-seeking incisors clamp into the lamb vindaloo ($11.99), blended with potatoes and sauce as spicy as a soap opera starring jalapeños.