While growing up in a small village in Northern India, Brinda Dosanjh learned to cook by watching her mother and her grandmother prepare traditional Indian dishes, then re-creating each recipe herself. After moving to the United States, Brinda and her husband Ranjit, known as "Junior," opened India 4 U to share classic Indian recipes with the community. In the kitchen, cooks fire clay ovens to grill lamb kebabs, bake soft bread, and melt the icy hearts of misers staring in through the windows. Jumbo-prawn appetizers warm up palates for signature entrees of chicken tikka masala or vegetarian dishes such as bhindi masala—sautéed okra with onions and tomatoes—which can be accompanied by cocktails from the full bar.
Ginger, saffron, and other aromatic spices mingle in Hot Basil Cafe's kitchen, where chefs create dishes inspired by Indian and Thai cuisines. The kitchen maestros prepare Thai dishes such as cashew-nut chicken and spicy catfish, filling place settings alongside tiger prawns and cream pepper chicken baked in an Indian clay oven. They round out each meal with Thai-style iced coffee and indian fruit lassis, as well as wines and ice creams.
Favorite Indian Restaurant serves up lamb, chicken, and seafood prepared according to Northern Indian traditions. In the kitchen, cooks season vegetable biryanis with saffron and assemble plates of hot and spicy chicken vindaloo served over potatoes. Lunch and dinner buffets provide a spread of all-you-can-eat fare, letting indecisive patrons get a taste of everything without taking the trouble of licking all the dishes at nearby tables. The restaurant also packs up its food for take-out, delivery, and catering.
Behind a façade of yellow bricks and twinkling string lights is Citrus Indian Fusion, a hub for North and South Indian dishes. Through the glass doors, aromas strike first––indication that morsels of marinated lamb, chicken, and fish are curing in a tandoor grill. Scents of ginger, garlic, and Andhra spice waft through the air, prompting guests to sop up zesty curries and their tears of joy with whole-wheat roti or warm naan.
The culinary composers at All Spice Indian Restaurant orchestrate a robust symphony of authentic Indian dishes on their multifarious menu. Meals start off with oceanic abandon with the fish pakora, golden fried fish fritters seasoned with Indian herbs and spices ($4.95/4–5 pieces). Vegetable entrees such as the nov korma, a mix of vegetables swirling in a cashew-based cream sauce ($9.85), awaken slumbering herbivorous appetites. The lamb vindaloo sees imported lamb from Australia slow cooking with herbs and spices ($12.95) before slow dancing with taste buds. For dessert, an order of gulab jamun, morsels of cheese that are deep-fried and dipped in a sweet cardamom sauce ($4.99), makes a more appropriate dining finale than running around the dining room with a sparkler. Ask a smiling staff member about the available selection of wine and beer and the rotating lunch buffet, available from 11 a.m. to 3 p.m.
Flavors from North and South India—and a hint of Indochina—infiltrate the fresh-cooked meals at Bawarchi. Naan and white rice accompany each meal to help customers completely clean up plates of chicken biryani, vegetable curry, and lamb vindaloo. Fourteen varieties of dosas—India’s answer to crepes—pack everything from roast goat to chili cheese, and wraps envelop chicken and veggies. At lunch, customers can make like middle schoolers and line up for a buffet-style spread of tandoori chicken, egg noodles, and shrimp masala.
Inside Tandoor, chefs chop, stuff, and bake 100% Halal Zabihah ingredients, weighing down tables with authentic Northern Indian and Pakistani dishes topped with freshly made curries. This BYOB eatery cooks its breads and tandoori items in clay oven or underneath the flame of a single match.