Another glittering facet of the Monsoon Group helmed by brother-and-sister team Rakesh and Ashley Popat, Bombay delivers the same opulent, glowing atmosphere and authentic cuisine that have dazzled diners at sister restaurants Monsoon and Masala. Glistening chandeliers illuminate the 7,500-square-foot space, which provides an avenue for parties of up to 300 guests, and has hosted a number of corporate clients including Wells Fargo and Johnson & Johnson. Inside the dining room, a tranquil waterfall serves as an ethereal room divider and squirt-gun refilling station, as romantic amber light softly rains down from the ceiling to settle upon crisp white tablecloths.
The name Annapurna, which means to be filled completely with food in Sanskrit, hints at a sprawling buffet and busy kitchen. Jumbo shrimp and boneless chicken marinated in a spicy yogurt cook inside a traditional Indian clay oven, and bite-sized bits of lamb simmer in a curry infused with Andhra spices and herbs. Chefs simmer milk, crafting it into thick paneer cheese, which pairs with a spiced gravy to fill out the range of vegetarian items. The scents of cardamom, cumin, chili, and pickled mangos fill the air. At the lunch buffet, heated pans hold mounds of rice, creamy sauces, and frozen popsicles that won’t give up information.
The flavors of South Asia sing at Indian Express, where Moghlai meals incorporate flavors from all over the region. In addition to kebabs and curries, chefs transform ingredients—spices, fresh produce, and organic halal meat—into satisfying, internationally-informed meals. Freshness is a common theme among lunches and dinners, which include authentic Indian dishes, vegetarian and meat curries, and biryani. Tandoori kebabs combine the flavors of a traditional clay oven along with the easy-to-throw, aerodynamics nature of a kebab.
Gourmet India's cuisine sates bellies with fresh meats, ripe vegetables, and astounding sauces spiced flawlessly. The restaurant's friendly staff makes all diners feel at home and excited for the palpable stomach pampering ahead. The relaxed, intimate dining room shares the duty with outdoor seating that illuminates the kitchen's bright creations with all-natural sunlight.
Star of India hampers hunger with an authentic menu stocked with the rich flavors and exotic spices of the Subcontinent. Start the foodie festivities with an appetizer of onion bhaji, which features tearfully tempting slices of onion fried in chickpea batter ($8), or begin by shepherding your taste buds toward a pair of lamb samosas ($6) or a bevy of bread breeds that includes seven different types of naan. Tandoori chicken ($13) and tandoori shrimp ($22) are both marinated in yogurt, herbs, and spices before being cooked in a tandoor—a specialized clay oven kept at 800 degrees to match the temperature of the human mouth. Herbivores can veg out on channa masala, a mouth-watering mélange of garbanzo beans, tomatoes, and onions ($13), and fishivores can aim their scrimshaw dentures at fish vindaloo, which combines mahi-mahi with potatoes in a tongue-tazing sauce ($19). Each location possesses the flavor-customization technology to adjust its crave-worthy curries to individual specifications, ensuring that the menus are suited for everyone from unfazable fire eaters to mild-tongued spice sissies.
Copper Chimney, a food truck turned restaurant, detonates salivary glands with authentic South Indian-Hyderabadi fast food. Traditional snacks, such as samosas ($2.99 for two) and idli—rice cakes served with chutney ($3.49)—prepare appetites for more sizeable savories, including crispy crepe blankets known as dosas ($3.99–$7.99), served in masala, egg, and onion-masala flavors. Vegetarian entrees, such as ginger vegetables ($5.99), prevent non-meat-eaters from grazing in nearby parks, and diners seeking meatier options find protein-packed comfort in the chicken Hyderabadi biryani, served with gravy and the spicy-cooling combo of chili and raita ($6.99). Customers who prefer to dabble in a variety of dishes can explore Copper Chimney's buffet ($6.49), which is stocked with more exotic spices than Christopher Columbus's fanny pack.