The cornerstone of Tandoor E India?s kitchen is a traditional clay oven. It burns all day long, cooking potato-stuffed breads, marinated chicken, and skewered pieces of lamb. Chefs make their own cottage cheese, which is then simmered in a creamy gravy or paired with green peas and a handful of spices. Shareable samosas?deep-fried crispy patties stuffed with spiced veggies?also make an appearance on the menu.
Masala Kitchen’s chefs use a bevy of spices to craft an authentic Indian menu of vegetarian and meat dishes. Kick things off with a sizzling appetizer, such as assorted veg pakoras—seasonal vegetables fried into fritters—or chicken tikka kathi, which features shredded chicken sautéed and stuffed in thin bread. Forks or pocket-size augers then dig through entrees piled on mounds of rice, scooping herbivore-friendly fare such as yellow tadka dal—a heaping of lentils loaded with garlic, chopped onion, and cumin seeds. Meaty dishes include kadhai chicken that’s seasoned with curry pepper, cumin, and garlic, and kashmiri lamb roganjosh, a boneless slab of lamb dressed to the nines in decadent onion sauce. Alternatively, the buffet grants all-you-can-eat access to patrons looking to sample everything or simply indulge endlessly in a favorite, and allows them to marvel at bottomless soda glasses yet to be explained by man’s limited understanding of physics.
Paradise Biryani Pointe’s thin curtains allow just enough light to illuminate plates topped with halal meats and traditional veggie dishes culled from Indo Chinese, north Indian, and south Indian recipes. House specialties include egg biryani with long-grained basmati rice cooked with veggies and hard-boiled eggs in the secret style of hyderabadi nawabi cooking. They also prepare traditional favorites including chicken tikka, goat curry, and fish curry.
The sprawling menu at Bordoloi's showcases traditional recipes of North and South Indian cuisine. Within the family-oriented environment of the restaurant, patrons seated at spacious booths and tables can dig into delectable chunks of marinated chicken and lamb kebabs fresh from a tandoor oven. Additionally, the restaurant offers a lunch buffet complete with a station dedicated to chaat?popular Indian street foods.
A union of Middle Eastern and Western cultures, Fire N Ice Hookah Bar combines the laid-back charm of a hookah lounge with the music and swank of a nightclub. Customers roam through the electric bi-level space flooded by soft colorful lighting before picking their poison—hookah, drinks, food, or all three.
In the hookah lounge, they curl up on plush sofas cushioned by satiny pillows and reach out every so often to grasp the hookah pipe as it’s passed around, inhaling any one of 25 exotic hookah flavors. The smoke spirals up toward Middle Eastern tapestries hanging overhead or snakes around the top-shelf cocktails perched beside the pipe. It even intermingles briefly with the aromas wafting from Middle Eastern dishes—such as chicken tikka, korma sliders, and kebabs—before vanishing into the air as quickly as a magician at a science fair.
As the night lingers on, Fire N Ice begins its transformation into a full-blown nightclub. Belly dancers take to the stage first, twisting and shimmying across the spacious dance floor. By 11 p.m., the club's three DJs begin spinning top R & B and hip-hop hits intermixed with a few Arabian jams, signaling to guests that it's their turn to hit the floor.
Welcoming guests with an ornate entryway with a curlicue chandelier and bright orange walls is just one way Shahi Palace treats its guests like royalty. The ambiance continues into the dining room, with gold walls, red accents, and matching carpeting. Whether diners are in the banquet room celebrating a wedding, a birthday, or the beginning of National Adopt a Cat Month, or even if they're there to enjoy the weekend brunch buffet, they can break rounds of naan over Indian and Pakistani dishes that are 100% halal.