Thai and Indian influences act as the epicurean muses for chefs at Zaafaran, where fresh, healthy ingredients compose exotic entrees. The dinner menu invites guests to strap on their tongues' waders and discover seafood-fraught dishes such as the crab singapore, a stir-fried jumble of lump crab steeped in Singapore-style gravy ($20), or the saag tadka curry, where swells of tumeric yogurt and cream surge across sautéed spinach ($9).
Shah Jee's has dished out warming Pakistani food for more than 16 years. Whole-wheat roti flatbread scoops up sauces from chana masala and saag paneer, both of which are vegetarian and seasoned with spice blends from Pakistan. Daal masoor mingles red lentils with garlic, herbs, and spices, and chicken masala highlights halal meat that’s been simmered with tomatoes and onions until tender. The chefs also whip up daily specials, many of which are vegan, vegetarian, or prone to blushing when called special.
Chefs draw upon South Indian, North Indian, and Indo-Chinese influences as they concoct spicy curries and creamy gravies to drape over tandoor-roasted lamb and seafood, halal goat, and vegetarian-friendly paneer. Beyond the dining room's tables cloaked in blue linens and vibrant Indian artwork, bartenders pour beer, wine, and cocktails from a fully stocked bar nestled near a flat-screen television.
While Taste of India’s modest mall location may cause some to pass by without a second glance, it belies authentic, flavorful cuisine and courteous service that consistently earn rave reviews from a loyal customer base. The eatery is best known for its lunch buffet, which sustains hungry diners with more than 20 platters of Northern and Southern Indian cuisine separated by a neutral territory of desserts. The full menu offers lamb, chicken, and beef curries, tandoori specials, and refreshing scoops of mango ice cream.
When discussing Taste of India's diverse and exotic menu with reporters from the Green Bay Press-Gazette, Punjab native Meenakshi Rattu explained that understanding Indian cuisine is about "trying everything." To entice curious diners, Meenakshi and her husband Jagbir offer a wide variety of Northern and Southern dishes. They captain the restaurant's kitchen crew as they fold various spices, vegetables, and housemade sauces into curries, kebabs, and biryani rice, all while baking up a variety of traditional breads in their tandoor oven. Come lunchtime, the chefs line a sweeping buffet table with simmering platters of their freshly made dishes. To accommodate all palates, they prepare milder versions of traditional recipes, adding spice as directed.
Servers bear plates out into the elegant dining room, where a red-and-gold canopy stretches across the ceiling alongside glimmering chandeliers. Vibrant Indian artwork speckles the hall, from colorful traditional paintings to diamond sculptures of renowned Indian boxer Vijender Singh eating a piece of naan.
Over the searing hot coals of a traditional clay oven, skewered cubes of meat and veggies retain a tender interior while the heat imbues each morsel with a smoky crust. Discs of dough, pressed against the tandoori's walls, bubble and rise, baking into the fluffy Indian bread known as naan.
At Curry Kitchen, the family of chefs crafts flavorful, aromatic dishes in this traditional fashion, from tandoori-baked shrimp and chicken to fresh-pressed cheeses and crispy pakoras. During buffet hours, diners can build their own meals from a spread of locally sourced, from-scratch entrees and garnishes.