Inside Tandoor, chefs chop, stuff, and bake 100% Halal Zabihah ingredients, weighing down tables with authentic Northern Indian and Pakistani dishes topped with freshly made curries. This BYOB eatery cooks its breads and tandoori items in clay oven or underneath the flame of a single match.
At Everest Cafe, the menu allows the ginger, cumin, and curry flavors common in Indian and Nepalese cuisine to shine. Metal bowls and compartmented trays holding together pools of lamb, chicken, and shrimp vindaloo dishes, the tender chunks of meat mingling with potatoes in spicy curries. Naan flatbreads infused with garlic, potato, or honey eagerly soak up mango chutneys, and heat pours from a tandoor oven along with aromas that hint at roasting goat and eggplant. Like the house of someone trying to sell cornucopias, the vegan offerings brim with pumpkin, gourds, and beans.
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.
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.
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.
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.
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.