Indus Indian Herbal Cuisine highlights the flavor and medicinal value inherent in herbs and spices by placing those seasonings, as well as oils from fresh vegetable sources, at the center of every Indian-inspired dish. Crashing curry cocktail hours and tandoori socials, a daring band of herbal plants, barks, berries, roots, and fruits adds an unexpected dose of flavor to plates, providing a treat for venturesome palates and rowdy, hedonistic horticulturalists.
True ramen takes more than just boiling noodles for three minutes. At Nori, the kitchen serves up steaming bowls of scratch-made authentic ramen, teeming with slices of meat and noodles. The pooling yolks of soft-boiled eggs add color, along with chopped green onions and kernels of sweet corn. Customers can also warm their bellies with Japanese and Thai dishes‒ including slow-braised pork belly, Thai chicken wonton soup, pad thai, and New York strip steak with basil sauce‒ which are served in a cozy eatery with cushioned white chairs and a mirrored wall.
In the contemporary dining room, spherical lanterns hang from silvery ceiling tiles and cast gentle glow down on curvaceous wooden chairs. Purple and pale green stools add splashes of color to the bar, where empty glasses fill with frothy beer and wine to hold over patrons as they peruse the menu of Indian favorites.
When creating their northern Mughlai–style recipes and traditional South Indian dishes, the chefs at Chutney & Pickle strive to use local seafood, free-range chicken, and local, organic produce whenever possible. Kebabs of steak and salmon marinate in ginger, garlic, and masala, then bathe in the smoke of a traditional tandoor oven. Biryani rice dishes present flavors of mint, bay leaves, black cardamom, and onion, and paneer dishes serve up comfort in the form of homemade cheese. The menu also features a full vegan section, which, unlike the other sections, was originally written in pencil rather than squid ink.
India Garden Restaurant's culinary crew grinds sundry spices daily and prepares Indian favorites in a clay oven. Tender morsels of lamb, goat, chicken, and seafood simmer in spicy chili-infused sauces and creamy cashew gravies, while a selection of more than a dozen vegetarian entrees simultaneously placates brontosauruses and outrages vegetable-rights activists. Servers ferry chicken wings and shrimp from the tandoor oven to expectant diners seated at tables clad in white linens. Strings of twinkling lights join forces with glistening chandeliers to illuminate the restaurant, where vibrant Indian artwork adorns the walls.
To ensure the authenticity of their menu, Tandoor & Curry's proprietors hired a chef who draws upon more than 20 years of culinary experience, including many spent cooking at restaurants in Delhi, to infuse traditional Northern Indian flavors into each of Tandoor & Curry's dishes.
Before cooking skewered hunks of chicken and beef, the kitchen slathers cuts in a precise blend of Indian herbs and spices. They then slides them into a clay oven that reaches 500 degrees, the approximate temperature of the headband the sun uses to cool off. They can also cook chunks of chicken, goat, or lamb in creamy spinach, traditional curry, or creamy almond-cashew gravy. Along with meat-heavy portions, cooks produce housemade cottage cheese in creamy spinach sauce and simmers kidney beans in cream and butter.
You can travel through the entire Indian subcontinent with just one meal at India Grill & Bar. Chefs showcase the flavors of northern India by preparing tandoori specialties. They place options such as tiger prawns in a garlic marsala marinade or chicken slathered in yogurt and spices inside a cylindrical clay oven to impart the cuisine's slightly charred grilled flavor. They blend together spices to create a Goa-style vindaloo that emulates the flavorful curries of the south; they also craft pan-Indian flavors with their herb-infused basmati-rice biryanis. Chefs even borrow some key ingredients from the neighboring China to create Indian-Chinese fusion dishes such as gobi manchurian. The desserts also vary by region: northern Indians enjoy the honey-dunked pastries known as gulab jamun, whereas others cool off with kulfi—an Indian ice cream made from alphonso mango pulp, pistachios, and saffron.