For the Singh family, Taj of Marin serves as a medium for sharing authentic Indian food with the community, including specialties from both the north and the south. Diners pull ornate chairs up to tables, where they peruse a menu of dishes that are as traditional as the decor, lit by chandeliers suspended overhead without the use of hexes. Chicken and lamb free of hormones and antibiotics take starring roles in many of the flavorful entrees, such as chicken tikka masala with a creamy tomato sauce, or an exotic lamb curry. Many others are vegetarian, gluten-free, or vegan, such as the vegan bhindi masala made with fresh okra, ginger, and garlic, the vegetarian palak paneer with fresh spinach spiced cottage cheese, and the gluten-free naan. On some evenings, live music floats through the air, competing with spicy aromas for guests' full attention.
The Himalayan range is home to some of the planet's highest peaks, in terms of both mountains and culinary achievements. Indeed, Mount Everest is an impressive thing to look upon, but it hardly makes the belly grumble like the spicy aromas of a curry or tandoori dish. Taste of the Himalayas brings some of Asia's most unique cuisines to Sausalito, combining influences from Tibet, India, Nepal, and Bhutan into a menu that highlights those regions' most interesting flavors. The curries here are as piquant as they are popular, but don't miss out on the momo. It's something of a specialty, with savory dumplings of lamb or free-range chicken in a chilled tomato chutney.
Chef Anil Shahu draws upon 11 years of culinary experience as he seeks out seasonal ingredients and locally grown produce for his menu of hearty Indian cuisine. Although Anil mainly creates chicken and lamb entrees with aromatic blends of saffron, paprika, and cilantro, Novato Patch focused on the eatery's maritime offerings, claiming, "what sets Batika apart is a nice array of seafood dishes, especially dishes from Kerala, the garden state of India." These entrees include tiger shrimp with lemon pepper, salmon in coconut gravy, and fiery scallops saut?ed with tomatoes, all made with the freshest finds from area's farmers' and merfarmers' markets.
The dining room's mottled walls sport woven clothing, fabric patches, and a line of framed mirrors, echoing the rustic flavors of the cuisine. Dangling pendant lamps and an elegant chandelier help to brighten up the room's burgundy-and-burnished-gold color scheme.
The key to making chef Hardip Singh’s northern Indian cuisine, like the key to backflipping a marathon, is preparation. He and his staff at Anokha Cuisine of India grease their pans with canola or olive oil only, buy organic ingredients when possible, and blend their spices by hand. All that prep pays off. The menu features flavorful versions of prawn curry in tomato-onion gravy, lamb vindaloo with blazing-hot spices, and chicken tikka masala in a mild cream sauce.
Inside Tandoor, chefs chop, stuff, and bake 100% Halal Zabihah ingredients, weighing down tables with authentic Northern Indian and Pakistani dishes topped with freshly made curries. This BYOB eatery cooks its breads and tandoori items in clay oven or underneath the flame of a single match.
Doling out an extensive selection of Indian cuisine, Dosa’s most impressive traits are tucked away in the details. Here’s what to keep in mind when you visit.