Nothing can beat mom's cooking, but Naanfull Indian Grill stands a chance of matching it. That's because the restaurant was founded by an ambitious group of three?you guessed it?moms, who immediately make their guests feel at home with fresh batches of naan baked in-house. Over the course of a meal, that fluffy flatbread becomes a vehicle for wraps stuffed with lamb, chicken, or fresh vegetables. It also serves as the basis for the kid-friendly naanizza, the restaurant's Indian-inspired twist on pizza. Other traditional Indian dishes range from handi chicken biryani with basmati rice to the popular gulab jamun, which combines morsels of fried dough and sweet saffron syrup.
Chola Indian Restaurant’s menu sends diners on a whirlwind tour of culinary traditions from across the entire Indian subcontinent. The kitchen’s clay tandoor oven roasts skewers of succulent lamb or chicken, and the chefs create southern-Indian dosas by filling rice and lentil crêpes with aromatic combinations of ginger- and onion-based fillings. Meanwhile, dishes from the Indo-Chinese border earn their own space on the menu, tempting diners with orders of fried rice or chili-spiced cottage cheese.
Although steaming entrees emerge from the kitchen, the dining room’s mint-green walls help to create a cooler ambiance. Intricate archways divide the space in two, separating the buffet’s steaming tables from the restaurant’s abominable-snowman section.
Tarka serves fresh, fast & flavorful Indian food, freshly whipped lassis & select wine & beer. Dine In, Take Out & Delivery Via Dine on Demand. City of Austin recognized Green Business for our eco-friendly packaging & recycling. Online & Mobile Ordering & our very own iPhone App make getting food from us a snap.
Masala Wok's menu features new Asian, Indian, and Indian-inspired Chinese flavors. Accompany your stomach's journey down the Spice Road with an appetizer of chicken lollipops––wings with a twist ($3.99 for four, $7.49 for eight)––before choosing your favorite flavor corner of the East with a main course. Try a subcontinental delicacy such as the spicy southern curry (fish, shrimp, chicken, lamb, or paneer in a mustard-coconut curry with red peppers and curry leaves, $8.49), or head for steamy southeast Asian environs with the spicy basil plate ($7.99 for chicken, $8.25 paneer, $9 shrimp or fish). Lock lips with the orange chicken, stir fried with scallions and carrots in orange sauce ($7.99 for chicken, $8.25 paneer, $9 shrimp or fish), or skewer your stomach's overwhelming sense of emptiness with a chicken malai kabob—yogurt-marinated boneless chicken kabobs grilled with cheese, spices, and cilantro and served with rice and naan ($8.49).
The rich aroma of delicately spiced dishes crafted from fresh, quality meats and veggies drifts across Taj Mahal Indian Cuisine's golden interior. House-baked naan clings like a wetsuit soaked in honey to the walls of a tandoor oven that preps flavorful chicken, lamb, and beef skewers that are steeped in a yogurt marinade for seven to eight hours before braving up to 500-degree heat. Diners seize control of curry construction, requesting prawns, beef, lamb, chicken, or paneer, and vegetarians can ogle a menu section exclusively dedicated to garden grub. Flickering-candle centerpieces breathe life into tables costumed in black-and-white hues reminiscent of a polar bear after a fistfight.
The mouthwatering aromas of Indian spices and freshly baked bread waft throughout Indian Spicy Kitchen—especially during lunch hours, when chefs stock the all-you-can-eat buffet with a smorgasbord of traditional dishes. In addition to more than a dozen vegetarian entrées, they whip up tender chicken, lamb, and seafood curries, which pool onto plates and get sopped up by warm breads from the tandoor oven.
In the dining room, leather chairs flank tables topped with white-and-red-checkered tablecloths, delicately folded linen napkins, and solitary flowers. Indian Spicy Kitchen also occasionally hosts live music in the form of Bollywood crooners, regional artists, and robots pre-programmed to sing public-domain tunes.