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 lamb seekh kebabs 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 bright-blue walls.
The "Desi" in Ellie's Desi Kitchen refers to the diaspora of people from South Asia settled in all parts of the world?a fact reflected in the diverse range of dishes in the restaurant's menu. Guests chow down on an eclectic spread of steaks, chicken po' boys, veggie stir-frys, fluffy naan bread, spicy curries, and their specialty, a spicy chicken sub. The decor also reflects the cosmopolitan flavor of the bill of fare. Wall scrolls of flowers and birds hang over tables laden with American ketchup and mustard bottles, while a photomontage places Machu Picchu, the Roman Colosseum, and the Taj Mahal side by side?just like they are in real life.
North Indian culinary traditions add intriguing accents to the traditional caf? fare at Happiness Healthy Cafe. Cooks craft sandwiches, using naan instead of bread, mint chutney in place of mayonnaise, and tandoori chicken rather than the Earl of Sandwich?s glossy headshots. In addition to more conventional paninis and wraps, the kitchen turns out curries, including vegetarian varieties. Simmering pots pour forth steam, giving away the golden lentils, spinach, and coconut cream within, and blenders thrum, laden with mango lassis and smoothies. The drinks combine pineapple juice, strawberries, bananas, and a colorful spread of other fruits.
At Taste of Indian Sebring, chefs whip up a sprawling menu of classic Indian cuisine. As they prepare dishes such as tandoori shrimp and chicken vindaloo, they alter spice levels to customer requests of mild, medium, or hot. Their menu also includes vegetarian and vegan options such as vegetable masala or aloo gobhi.
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.