Using only fat-free vegetable oil, seasonal vegetables, and fresh meats, the chefs of Nirvana Indian Cuisine whip up authentic Indian dishes in their sunny, open space. White table clothes set the stage for heaping plates of curries and naan, and lunchtime diners can sample bites of everything during the lunch buffet.
Sitar Indian Cuisine’s chefs bring generations-old recipes to life as they craft traditional Indian fare from fresh produce and meats. Tandoori chicken, quail, and shrimp emerge piping hot from a traditional clay-pit oven, which imbues bread and meat with the smoky taste of wood charcoal. Variety defines the eatery's flatbread naan, which comes in variants slathered in garlic or stuffed with homemade cheese. The restaurant boasts a huge onsite banquet hall, which has played host to a slew of weddings, birthday parties, and traditional Punjabi-style events. The venue can accommodate more than 250 guests amid elegant drapery and custom lighting designs.
Lamb vindaloo, vegetable biryani, and chicken tikka masala are just a few of the tantalizing specialties at New Delhi Palace. The extensive menu offers traditional North Indian chicken and lamb dishes as well as plentiful vegetarian and vegan options. Naan bubbles to a golden brown in the restaurant's tandoor, which also cures shrimp and salmon to a perfect pink—a more effective method than trying to make them blush. Guests can wash down food with beer, wine, or the house favorite: mango lassi with sweet, slow-churned yogurt.
Festooned in red and green and warmed by heat lamps, The Great Onion cultivates a festive atmosphere on its covered patio that is only elevated by the sizzling dishes served to smiling patrons anxious to dive into the fresh food. To customize their dining experience, patrons can build their own combo, which may include enchiladas, hard or soft tacos, or taquitos and is always served with rice, beans, and guacamole. The chefs specialize in seafood dishes and also whip up specialties such as steak fajitas or chicken molcajete and the aptly named Great Onion Delight burrito, stuffed with steak picado and chile rellenos and served wet with red or green salsa. And to keep the festive atmosphere going, The Great Onion offers a happy hour everyday and a lunch buffet that entices large groups to come in for a meal and stay for a group hug.
Baba Ji, the proprietor of Silverlake Juice and Tea, explores a new frontier in fusion with the food at Cowboys and Turbans—the tantalizing blend of South Asian, American, and Mexican cuisine. The menu unites antipodal parts of the globe with hearty samosas wrapped in flour tortillas instead of samosa dough, tacos filled with tandoori meats and chutneys, and pizzas made with a chewy tandoori naan crust. Towering doors of wood and iron lined with intricately carved columns reveal an open-air patio, which surrounds visitors with flickering torchlight and a canopy of multicolored cloth. Statues of animals and deities ring the courtyard, patiently waiting to ask if diners are going to finish their masala burgers, tandoori cornish hens, and aromatic vegetarian and seafood curries.
Jaipur Cuisine of India shares more than its name with the bustling city of northern India: it celebrates the region’s culinary heritage. To create its menu of authentic tandoori treats and chicken, lamb, and vegetarian dishes, the owner dutifully shops for fresh ingredients and spices himself, choosing components that are free of artificial flavoring, colors, or bionic implants. What results is a smattering of curries, vindaloo, biryani, and house-made desserts that speak to both authentic Indian tastes and the Californian palate. The soft pinks and golds of Jaipur’s décor encourage relaxation as guests munch on piquant masalas, creamy paneer, and fresh bread from its toasty clay oven.