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.
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.
Salvador Molly's staff emulates legendary namesake Captain Salvador by pillaging culinary treasures from Ethiopia, Hawaii, Thailand, New Orleans, and Jamaica and gathering them together in an eatery that grew from humble beginnings as a hot-tamale cart. Frequent food challenges, the proceeds of which help low-income Oregon families foot heating bills, revolve around consumption of the menu's signature Great Balls of Fire fritters–spicy spheres featured on the Travel Channel's Man v. Food. Patrons who demolish all five habanero-cheese fritters with all the accompanying sauce get their picture added to the Hall of Flame and move onto the subsequent challenge of making out with a bonfire. Other far-flung entrees, such as the Hawaiian-inspired Tiki Mac with cheesy sweet potatoes, the Bayou Crunch catfish, and Molly's hot tamales, stuffed with yucatan chicken and cotija cheese, mirror the interior's exotic décor.
Photos of foreign locales crowd Salvador Molly's walls, surrounding colorful baubles that illuminate tables embellished with painted flames and vibrant cocktails. A wall dedicated to Africa flaunts a mural depicting desert terrain, stationed caddy-corner to African artifacts including a wooden mask. On Monday, diners feast upon culture by projecting two featured films directly into their mouths.
What would normally require a simultaneous stroll through Beijing, Delhi, and Phuket, chefs Alex and Cham Murrell can achieve all in one sitting with Stickers Asian Café’s unique medley of pan-Asian street food. The chefs oversee a sizzling assortment of handmade potstickers, Sichuan chow mein, and south China-style barbeque pork. Kung pao chicken, Korean BBQ Beef Bulgogi, Thai satays & noodles, Indian curries, Rotis and lamb kabobs, and desserts, including the much loved Fried bananas topped with toasted coconut ice cream, round out the menu. Guests imbibe signature cocktails, loose teas, and beer. Stickers Asian Café also offers a variety of other menu options include a vegetarian, gluten free, and kids menu, and unique chopsticks are available for kids.
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.