The culinary guides at Pickles Indian Cuisine wield a menu that catalogs a wealth of traditional tandoori dishes and vegetarian-friendly fare. Hone flavor-sensing devices on appetizers such as avocado papadi chat, which unites crest wafers and sweet potatoes with garbanzo beans plus tamarind and mint chutneys ($6.99). Meanwhile, the lamb vindaloo binds together a mélange of coconut, vinegar, and hot chili peppers with potatoes ($12.99) to obliterate hunger like a bulldozer clearing a forest of Styrofoam. Or pair a palak paneer—which incorporates creamed spinach with garlic, cumin, and paneer ($10.99)—with a mango, sweet, or salt lassi beverage ($4).
At Golden China Restaurant, the chefs manage to fit seemingly hundreds of Mandarin, Cantonese, and Szechuan dishes on one menu. Of their 20 specialty items, highlights include the pan-seared sea bass with ginger sauce and the shrimp and walnuts glazed with honey sauce. Other eats include steamed dumplings, chop suey, fried rice, and mushu, which are pancakes filled with stir-fried green onions, bamboo shoots, scrambled eggs, and meat, veggies, or tofu.
Qdoba's burrito baristas handcraft a catering menu of Mexican-inspired cuisine, customizable with a panoply of fresh ingredients for a taco, nacho, or burrito bar. Qdoba's culinary crafters craft succulent fillings for burritos, tacos, nachos, and quesadillas, including protein-packing choices, such as slow-roasted pulled pork, adobo-marinated grilled steak or chicken, and spiced shredded or ground beef, with vegetarian options also available. Taste the gooey flavor accents of the signature queso sauce, a three-cheese blend with roasted poblanos, tomatoes, and jalapeños, the pinto or black beans simmered in cumin and onion, or the creamy, hand-smashed guacamole that's ideal for filling up Queen Elizabeth's diamond-studded guacamole chalice. Tortilla chips with salsa bar and desserts complete each catered event, and customers can opt for burrito-boxed lunches and any add-ons.
Peacock Garden’s executive chef Gurpreet Singh—who carries a James Beard Foundation win under his belt—calls upon his culinary expertise to curate a menu of spice-laden sauces, colorful curries, and tender tandoori. Creamy kormas and masalas flecked with spices can all be accompanied by a variety of proteins, such as goat, lamb, seafood, and chicken. Vegetable dishes mingle cheeses and cream with bunches of cauliflower, slices of roasted eggplant, lentils, or beans. The richness found in Peacock’s dishes can also be found in its ambiance—gilded, velvety chairs, gold trim, and plush drapery let guests dine regally sans ill-fitting crown and surcoat.
It's been nearly three decades since the first Taco Factory Inc opened its doors, and though the business has expanded to other locations, some things haven't changed. Chefs at all locations still rely on the same family recipes to craft a menu of authentic Mexican cuisine. The guacamole that tops the restaurant's tacos, tostadas, and burritos, for example, is still made fresh in-house, and the salsas and tortilla chips are always handmade. Breakfast, which is served till noon, features hearty eye-openers like egg and bean burritos or huevos rancheros, while a variety of vegetarian options cater to those in search of lighter fare.
At India Coffee and Snacks, cooks fashion fresh ingredients into vegetarian Indian cuisine. The casual Diamond Bar eatery specializes in samosas, puri, and other chaat—savory street-food dishes that are typically served from a roadside stand or a parking meter's secret snack compartment. The menu also includes tikka masala, thick uthapam flatbreads, and international dishes such as Asian tofu salad or braised broccoli rabe with orecchiette.