Bombay Tadka's two seasoned chefs merge their distinctive expertise in Mughlai, Indochinese, and South Indian cooking styles to forge a multifarious menu that escorts taste buds through India's diversely flavorful culinary regions. Mount Mumbai expeditions with a selection of savory chaat (traditional street food) such as the vada pav ($4.95), which bundles a spicy potato patty in soft bread to create India's answer to the hamburger, which came in retaliation after America's hokey-pokey answer to Bollywood dance. South Indian seasoning suffuses a range of crêpe-like dosa ($4.95–$10.95), stuffed with herbed potatoes and a range of fillings, and Mughlai dishes treat diners to more familiar Indian fare, such as the chicken tikka masala ($10.95) swimming in a smooth tomato-cream sauce.
Owner Narin Sehgal and chef-in-chief Gary Grewal channel the culinary traditions of their Punjabi hometowns to craft delicately spiced dishes for a menu that was rated "excellent" by Zagat. Chicken tikka and tandoori prawns soak up a savory marinade before warming up in the same clay oven that gives a flame-kissed crust to breads stuffed with paneer, nuts, lamb, or mint. The black-lentil base of dal makhani spends an entire night slowly absorbing the essence of distinctive herbs, much like a college student cramming for a big botany exam. Abundant subcontinental flair outfits the dining rooms, including arched doorways set into clay-colored walls, rich prints, and tasseled chandeliers.
Mobi Siddiqui and Asim Malik have imported both the classic and contemporary tastes of India and Pakistan and infused them into Moghul's Restaurant & Lounge’s menu of tandoori and charcoal-grilled specialties. In the fragrant kitchen, chicken is prepared more than a dozen different ways, as the chefs pair it with flavors of pickle sauce, ginger, black-pepper sauce, and spicy curry. Chunks of boneless lamb marinated in various spices crown plates, and the leg of lamb–a Moghul’s delicacy–can be shared among a group of friends or used to gain an edge in a three-legged race. Basmati rice soaks up the spiced onion and tomato juices in biryani dishes, and meat-free fare arrives in the form of fried vegetable balls, lentils, and the spinach, cottage cheese, and traditional spices of classic palak paneer.
Indian Sizzler prepares a delectable menu of traditional Indian dishes, many of which are healthy. Garlic naan or paratha rolls sop up the sauces of popular dishes such as chicken curry—boneless chicken breasts marinated in garlic, yogurt, and ginger and swimming in curry sauce. Patrons hungry for a larger meal can combine their curry or kabob with a side of halwa, a dessert with milk, coconut, pistachio, and almonds. Sips from spicy soda give heat-loving tongues a kick and gulps of mango lassi or salt lassi—a salty blend of housemade yogurt and herbs—cool tongues more pleasantly than a bag of frozen peas.
At Kabab Kahani, grill masters skewer sustainably sourced, certified halal morsels of Indian- and Mediterranean-style meats, creating lamb kebabs, tandoori chicken, and gyros. The eatery also adheres to eco-friendly business practices such as recycling dinnerware and transforming leftovers into chicken feed. Guests can settle into the dining area’s vibrant red booths to gobble down falafel and lamb chops, or hop across the black-and-white-checkered floor in a game of human chess.