Cooks at India House Express craft traditional chicken vindaloo dishes as well as roti wraps and biryani bowls for dine-in, take-out, or delivery. Mango lassis, blended with yogurt and fresh fruit and glasses of beer and wine round out meals.
Fresh from the tandoor, chicken, shrimp, and lamb chops arrive smoked, tender, and infused with a delicate blend of spices. Royal India’s cooks balance spices carefully, ensuring that each dish emerges from the kitchen saturated with both flavor and color. Vegetarian dishes made with potatoes or house-made paneer cheese stew in rich sauces, which are often kissed with yogurt or sour cream for a velvety tang. Other traditional dishes include biriyani plates and chicken makhani, colored bright orange by tomatoes rather than melted crayons.
Ruby Sud, owner and executive chef at Raj Mahal, has dedicated her career to sharing authentic Indian cuisine with the community. Her passion is a family affair?her brother and other family members run Spice Bazaar, the largest Indian grocery store in the area, located next door to her eatery. The menu at Raj Mahal is packed with tandoori specialties, along with lamb, beef, and vegetarian dishes.
When you're dining at Tandoor of India, it's a good bet that your meal took an entire day to prepare: chefs marinate and season the meats overnight before baking them in the tandoor oven. This process locks in the flavors from myriad spices, and ensures that entrees are served piping hot. Guests can choose from a wide variety of tandoori specialties, including lamb kabobs and lobster, each one spiced to suit their preferences.
With upwards of 200 menu items, Tandoor of India has plenty of meat-free options, too. Tofu dishes can be made with or without cream for vegans, and vegetarian dishes incorporate complex mixtures such as malai kofta?minced veggie balls layered with cream sauce, cashews, and raisins. If you'd like to try a bit of everything, simply show up during lunch for the buffet, or print business cards that say "certified sampler."
Amaya Bar & Grill’s chefs craft a menu of authentic Indian salads, tandoori entrees, seafood spreads, and rice dishes made from locally sourced produce and meats. Savory scents from traditional tandoor grills waft through the earth-toned dining digs as chefs sizzle up succulent meats, including the marinated tandoori lamb chops ($18) and seekh kebab ($12). To prepare the Amaya shrimp dab, chefs bathe scores of jumbo tiger shrimp in coconut milk before reading them a bedtime story and serving them in a coconut shell ($15). Herbivore-friendly eats, such as the onion-tempered potatoes and cauliflower in the aloo gobi entree ($10), quell veggie cravings more effectively than gargling with chlorophyll.
Under the guidance of the Sarma brothers, who own and operate Haveli Indian Cuisine, the chefs take care to turn out traditionally crafted Indian dishes that showcase tender lamb and chicken baked in clay ovens. Each geographic region of India has its own variation on common recipes, and Haveli's menu mirrors this broad culinary scope. Plates of vegetarian saag paneer spice up spinach cooked with cubes of cheese, and fiery vindaloo entrees send bites of shrimp or chicken blazing across taste buds. Platters of rich curries and sides, such as freshly baked roti or samosas, keep the lunch buffet packed for people on a break from work or spelunkers searching for something that's truly bottomless.