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.
Owner Amman Abbasi blends beats from his ancestral homeland with samples of flavors more easily recognizable to the generally monolingual American palate. Commence naan-breaking with naan ($1.25), veggie samosas ($2.50), or crispy lentil wafers ($1.50). Americanize a meal with a chicken tikka wrap rolled with spicy chutney in toasted naan ($6.49), or a burger of finely minced beef and yogurt cilantro chutney ($5.99). Keep it real with chicken qorma in curry and mild spices ($7.99) or karahi gosht, mutton stewed in curried tomatoes, ginger, yogurt, and succulent self-pity ($8.99). Of course there are plenty of ways to keep it meatless too, whether that be a masala of okra ($6.49) or the cheese-and-spinach-spangled palak paneer ($5.49).
Curry in a Hurry invites hungry guests to slow down and taste from an ample menu of classic Indian cuisine. The vibrant menu presents a range of colorful dishes, many of which roast in a clay tandoor oven to achieve their ideal level of succulence—chunks of lamb and beef kebab, to name just two. This eatery—like King Edward the Confessor—is named after its core competency, but it also barbecues many of its cuisines. Mounds of tomato curry can join plates already bursting with lentils, potatoes, or cauliflower. The kitchen team also dresses many of its creations in thoughtful combinations of exotic spices, and their naan adorned with garlic or spinach can complement any entree.
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.
Amruth's authentic approach to Indian cuisine emphasizes cooked-to-order preparations and fresh flavors with its menu of traditional soups, snacks, entrees, tandoori dishes, and rice-laden biryanis. Harmonious herbivores can revel in Amruth's sizable slew of vegetarian selections, such as bhindi masala ($9.99), a blend of okra, tomatoes, and onions sautéed in spices, and vegetable kurma ($9.99), while carnivorous connoisseurs can gnash apart tandoori-baked chicken, shrimp, and lamb offerings with all the zest of a newly cloned velociraptor. Spice lovers and piquancy phobes blissfully coexist alongside palate-pleasing plates of tender-yet-fiery lamb vindaloo ($11.49) and creamy, mild butter chicken ($10.99), both of which are best sopped up by a tasty mop of garlic naan ($2.59).