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.
Behind the glass counters of Urbann Turbann stand smiling servers, ready to customize wraps and rice bowls with a slate of traditional Indian dishes. They start with naan and roti breads, made fresh in-house, before wrapping them around tandoori chicken, spicy beef kabobs, pork vindaloo, or karahi paneer—fresh cubes of cheese stir-fried with onions and peppers. Then, they add organic produce to the mix, sprinkling on options such as masala potatoes, lettuce, and jalapenos. Finally, chutneys—such as sweet tamarind, spicy tomato and habanero, or mint and cilantro—are drizzled on top. Customers can opt for white or brown rice instead of wraps, and add chai or mango lassis to their meals.
Within Mount Everest Restaurant’s clay tandoori oven, proteins such as lamb, catfish, and chicken slowly simmer in yogurt marinades, releasing the aromas of ginger and garlic into the saffron-walled dining room. In addition to the tandoori-cooked meats and veggies, chefs douse Nepali specials, such as steamed dumplings and goat meat, in piquant curry sauces. On the sunny upstairs balcony, breezes brush away wisps of steam from cups of piping-hot chai and the irons servers use to touch up naan marred by a crease.
The chefs at Mint Leaf follow family recipes to fashion Northern Indian dishes with seasonal, organic produce, free-range meats sourced from local farmers, and spices handpicked by family back home in India. Kebabs spear mahi-mahi, chicken, and other meats marinated in a house-made yogurt sauce before baking in a clay tandoor oven. A collection of vegetarian, vegan, and gluten-free options eases the strain of dietary restrictions. Mint Leaf's selection of more than 50 wines and specialty cocktails helps temper the heat when guests get ambitious in selecting their meal's spice level. On select nights, local musicians entertain diners as they eat and inspire guests to break it down on the dance floor after finishing their meal or winning a game of I Spy.
Skewers of chicken and shrimp simmer in a clay tandoor oven, filling the dining room with the heady aromas of ginger and cumin. Tandoor baking is one of many time-tested cooking methods that the chefs employ at Taste of the Himalayas, along with tossing shrimp with traditional Indian spices and stuffing steamed dumplings with minced cabbage and homemade cheese.
The restaurant's decor matches its cuisine with regards to cultural authenticity, with a mural of the Himalayan countryside spanning an entire wall with saturated blue skies and green foliage. Its swirling designs echo the curves of carved wooden chairs and heavy brass serving bowls, and white tablecloths are exact replicas of those worn by real Nepalese ghosts.:m]]
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.