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.
Plates sail through Naan -N- Curry laden with freshly prepared Indian and Pakistani favorites. Billowing sheets of fabric swoop down from the ceiling, from which hanging lamps illuminate halal feasts complemented by libations and bejeweled drinking horns brought from home. A slew of curries, juicy tandoori meats, and vegetarian dishes may be enjoyed between the restaurant's red-orange walls or at home through the delivery service.
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.
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.
Behind a fa?ade of yellow bricks and twinkling string lights is Citrus Indian Fusion, a hub for North and South Indian dishes. Through the restaurant's glass doors, aromas of ginger, garlic, and Andhra spice waft through first?indication that morsels of marinated lamb, chicken, and fish are cooking in a tandoor oven. Next, guests smell the warm, savory scent of dosas?South Indian-style crepes?crisping on a flat grill.
Dishes to Discover
Citrus Indian Fusion's chefs have mastered familiar dishes such as butter chicken and samosas, but they also work to expand palates with recipes from across the Indian subcontinent. Below, we list a few favorites (plus recommendations for who should order them).
This Indo-Chinese appetizer is a favorite among diners who enjoy a bit of heat on the tongue. Chefs dip jalapeno peppers in chickpea batter, deep-fry them, and serve them with a coconut chutney.
If you're not sure what to order, thali?which is served throughout India?is a safe bet. That's because each platter presents a wide assortment of of curries, pickles, chutneys, and other diverse components.
Even curled in a roll, the South Indian-style 70mm dosa is visually impressive?each of the warm, paper-thin crepes is roughly the length of a newspaper. Unrolled, the dosas are large enough to share, or to repurpose as an edible blanket during tabletop naps.