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.
The chefs of Himalayan Flavors replicate the Nepalese and Indian flavors of the mountains for which their restaurant is named and serve them at a more comfortable altitude inside the saffron-colored dining room. They denote the spiciness of their dishes with one to three chili peppers, with one pegging a mild, tame flavor and three peppers signaling that you shouldn’t whistle in an ice sculpture’s ear. The staff pairs steaming plates of lamb vindaloo, chicken tikka masala, and shrimp korma with brown or basmati rice and a cup of complimentary lentil soup. To calm down the spicy tones of meals, the kitchen team pours glasses of mango lassi and dishes out syrupy bites of fried gulab jamun.
Though Mehak's vibrant cherry walls, red carpet, and burgundy drapes evoke a royal experience, the eatery's friendly staff believes in modesty. That's why the chefs focus on crafting simple meals with fresh ingredients and comforting aromas.
Mehak, which means "aroma" in Sanskrit, focuses on North Indian cuisine, with stars such as savory lamb, chicken, and prawns served in made-to-order meals or loaded into a steaming lunch buffet. With a fresh-baked piece of naan bread in hand, diners are encouraged to scoop up smoky meats from the tandoori clay oven or quickly sponge up a portion of a tablemate's dal soup.
Zaika Restaurant, Bar & Lounge dispatches halal meat and vegetarian Indian dishes to tables perched around a hardwood wraparound bar as patrons sink into petite leather chairs and plush booths. Diners savor lamb, chicken, and seafood that has been skewered, marinated in zesty blends, and seared in a traditional tandoor oven like Shrinky Dink maps of India crafted for PhD dissertations in geography. A painstakingly curated wine list, including organic libations, accentuates exotic flavors while six big-screen TVs and one behemoth 80-inch projection screen display athletic showdowns.
Behind the sparkling, beaded curtains draped over the window, Naan ‘N’ Curry’s dining room is abuzz as bright, powerful aromas of Indian and Pakistani spices fill the air. The eatery’s interior, marked by golden light and rich, red walls, reflects its colorful and eclectic menu forged from fresh ingredients that follow the Islamic dietary guidelines of Halal. Tender hunks of lamb and chicken simmer in tangy curry sauces, while entrees of beef and barley Haleem are slow cooked using time-honored Pakistani techniques.