The scents of cooking Indian sauces flood Happy Curry Foods, hinting at the turmeric, herbs, and peppers that cook down into a range of curries. On the brimming shelves, fresh or frozen chutneys wait to cut that powerful spice alongside a selection of dal, and rice to squeegee up excess sauce or slip easily into an envelope to buy blackmail photos from a duck. Happy Curry Foods’ offerings aren’t all ingredients, however—its restaurant on Church Street befriends palates with flavorful curry noodles masala, hand-tossed flatbreads, and tender chicken breast dressed with multiple chutneys.
Relying on traditional recipes from northern and southern India, the chefs at Mayura Indian Grill & Bar forge their halal-friendly menu of meaty and vegetarian dishes. Their specialty lies in filling dosas with spicy lentil chutney or potato curry, but they also simmer house-made cottage cheese alongside fragrant herbs and seek out seasonal vegetables for some of their entrees. They can marinate orders of chicken and lamb in one of their spice-infused sauces before roasting them in a clay oven that burns more intensely than a bodybuilder's love of lunges.
Dishes, whether meat or vegetable based, end up on the dining-room tables' crisp, white linens, which, along with the rows of corrugated pillars, imbue the space with a stately air. Beyond mealtimes, Mayura embraces south Asian culture by occasionally showcasing Indian films for the community.
At Curry Leaf, North Indian, South Indian, and Indo-Chinese cuisines are all represented. The menu features vegetarian and vegan favorites from each region, as well as gluten-free options. No matter the dish, the chefs never skimp on the flavor. Take the Indo-Chinese special gobi manchurian gravy, which is comprised of golden-fried cauliflower florets cooked with onions and peppers in soy garlic sauce. Or the mutter paneer—cubes of Indian cheese cooked with sweet peas and tomato gravy. Vegetarian curries also abound and include masala-spiced aloo mutter with potatoes and peas in a creamy tomato sauce.
Thu Ha Dinh, the head chef at fuAsian, knows that great food has no single nationality. That's why she cooks up wild seafood in Malaysian-inspired laksa broth made from coconut milk and fresh spices. It's also why simmers local grass-fed beef bones for Vietnamese pho and bakes her own gluten-free bread for French sandwiches filled with ham and Gruyere cheese covered in B?chamel sauce. These and other inventive combinations ensure that you'll never get bored with the menu, but fuAsian Cafe doesn't stop there. Thu Ha leads her dynamic team through many catering events and also inspires her home chefs by offering cooking classes in which she demonstrate how to roll sushi and sculpt rice into a convincing Mickey Mouse.
Curry & Crust Indian Cuisine & Desi Pizza treats visitors to a culture-crossing mash-up of spicy curries, savory pilafs and biryanis, and inventive South Asian–style pizzas. Like an alphabetical list of the world’s most edible countries, the menu brings India and Italy much closer together than traditional cartography allows, offering pizzas topped with tandoori chicken, paneer cheese, and housemade curry sauce. Chefs are also well-versed in Indo-Chinese dishes such as sweet-and-sour paneer Manchurian, and entrees from northern and southern India, such as shrimp vindaloo, lamb biryani, and fluffy naan. Lunchtime finds visitors lined up amid silvery buffet trays, loading up on delicacies ranging from fresh whole-wheat roti bread and wholesome chickpea chana masala to sweet desserts such as gulab jamun and rice pudding.
Head Chef Bac Thien cooks up a menu of pan-Asian specialties that leans heavily on the culinary traditions of Vietnam. That means showcasing pho soups, grilled meats over rice noodles, and chicken wings accompanied by sweet mangosteen chili sauce. Diners will also find a handful of dishes from Thailand and India made, like everything else, with fresh ingredients from local sources whenever possible. To round out the ambience, modern paintings hang from the dining room walls and brighten the day of guests on a lunch break from Intel's Jones Farm Campus or art critics that don't feel like dealing with lines at the Portland Art Museum.