Through authentic food, Maanas Indian Restaurant strives to bring North and South India to its patrons in Ohio. Traditional dishes?including uthappams, thick pizza-like pancakes; dosas, thin crepe-like pancakes made from lentil and rice; and biryani, basmati rice mixed with meat?fill the menu, along with vegetarian options. The restaurant also can cater for and host up to 150 guests in its banquet hall for events such as weddings and corporate meetings.
Indian Palace ignites exotically flavored belly fires with its piquant menu of homemade northern Indian cuisine. Crumple to the floor in awe at the godlike power of the mighty tandoor, a clay oven that fires up savory dishes like tandoori chicken tikka (boneless chicken marinated and char-grilled, $11.50) and fills metaphorical breadbaskets with the literal bread of fresh baked palak naan (stuffed with spinach, ginger, and herbs, $2.99).
While Columbus's Indian culinary scene often emphasizes South Indian vegetarian dishes, according to the Columbus Dispatch, Amul India has turned its gaze toward the fragrant meats of North Indian traditions. The eatery's menu pairs traditional vegetable entrees with curry-slathered meats and savory tandoori dishes forged in the sweltering heat of a clay oven.
Chefs at Taj Palace spice up curry sauces, bake marinated chicken in fiery ovens, and coat pastries with cardamom and honey syrup to fill their menu with recipes from Northern and Southern India. Red chili peppers add a blazing touch to the spicy vindaloo curry, and the kitchen's clay tandoor oven blows smoky kisses across the dining room in the form of marinated barbecued-chicken kebabs. The daily lunch, Monday-night dinner, and Tuesday-night vegetarian buffets brim with a cornucopia of more than 25 different items, including soups, curried meats, and soft naan.
With its intermingling aromas of garlic, ginger, coriander, turmeric, and cumin, New Taj Mahal is unmistakably dedicated to the bold, traditional flavors of regional Indian cuisine. You'll find further evidence on the menu, which features homemade paneer cooked with spinach and creamy curry sauce, crispy samosas, and yogurt-marinated lamb served straight from the clay tandoor oven. To ensure that their cooking is suitable for virtually every palate, the chefs tailor the amount of spice added to each dish. This means that orders can be prepared mild or with enough incendiary heat to require a chaser of glacier fragments.
Banana Leaf fills its dining room with platefuls of vegetarian, vegan, and gluten-free Indian meals cooked with fresh spices ground in-house. The juices from 16 curry dishes and seven rice specialties can be mopped from the plate with 10 different Indian breads and washed down with lassi drinks. Banana Leaf?s catering services, which serve small gatherings to weddings with more than 1,000 guests, both please party hosts and literally sustain festive homemakers stuck in a web of their own decorations.