Every spice that flavors the dishes at Mahan Indian Restaurant is first hand-ground by the chefs. Eschewing pre-made spices infuses the chicken tikka masala and vegetable samosas with vibrant flavors, and ensures the meals are as authentic as possible. To further up the authenticity, the chefs use a traditional clay oven, found in many Indian households, to cook skewered veggies and marinated lamb and shrimp. As with the spices, the chefs bustle in the kitchen throughout the day to build dishes from scratch. And for folks who'd rather not limit themselves to one entree, Mahan Indian Restaurant lets them off the hook with a buffet filled with their traditional sub-continental eats.
Sitar Indian Cuisine’s chefs bring generations-old recipes to life as they craft traditional Indian fare from fresh produce and meats. Tandoori chicken, quail, and shrimp emerge piping hot from a traditional clay-pit oven, which imbues bread and meat with the smoky taste of wood charcoal. Variety defines the eatery's flatbread naan, which comes in variants slathered in garlic or stuffed with homemade cheese. The restaurant boasts a huge onsite banquet hall, which has played host to a slew of weddings, birthday parties, and traditional Punjabi-style events. The venue can accommodate more than 250 guests amid elegant drapery and custom lighting designs.
Lamb vindaloo, vegetable biryani, and chicken tikka masala are just a few of the tantalizing specialties at New Delhi Palace. The extensive menu offers traditional North Indian chicken and lamb dishes as well as plentiful vegetarian and vegan options. Naan bubbles to a golden brown in the restaurant's tandoor, which also cures shrimp and salmon to a perfect pink?a more effective method than trying to make them blush. Guests can wash down food with beer, wine, or the house favorite: mango lassi with sweet, slow-churned yogurt.
Using only fat-free vegetable oil, seasonal vegetables, and fresh meats, the chefs of Nirvana Indian Cuisine whip up authentic Indian dishes in their sunny, open space. White table clothes set the stage for heaping plates of curries and naan, and lunchtime diners can sample bites of everything during the lunch buffet.
Festooned in red and green and warmed by heat lamps, The Great Onion cultivates a festive atmosphere on its covered patio that is only elevated by the sizzling dishes served to smiling patrons anxious to dive into the fresh food. To customize their dining experience, patrons can build their own combo, which may include enchiladas, hard or soft tacos, or taquitos and is always served with rice, beans, and guacamole. The chefs specialize in seafood dishes and also whip up specialties such as steak fajitas or chicken molcajete and the aptly named Great Onion Delight burrito, stuffed with steak picado and chile rellenos and served wet with red or green salsa. And to keep the festive atmosphere going, The Great Onion offers a happy hour everyday and a lunch buffet that entices large groups to come in for a meal and stay for a group hug.
Baba Ji, the proprietor of Silverlake Juice and Tea, explores a new frontier in fusion with the food at Cowboys and Turbans?the tantalizing blend of South Asian, American, and Mexican cuisine. The menu unites antipodal parts of the globe with hearty samosas wrapped in flour tortillas instead of samosa dough, tacos filled with tandoori meats and chutneys, and pizzas made with a chewy tandoori naan crust. Towering doors of wood and iron lined with intricately carved columns reveal an open-air patio, which surrounds visitors with flickering torchlight and a canopy of multicolored cloth. Statues of animals and deities ring the courtyard, patiently waiting to ask if diners are going to finish their masala burgers, tandoori cornish hens, and aromatic vegetarian and seafood curries.