Curry Kebob House expands beyond the bounds of its name with a diverse menu of beef, chicken, and lamb dishes, all made with halal meats. Helmed by chef Sameer Ahmad, the kitchen team slow-cooks shredded beef and lentils for a dish called haleem, dappled with blackened onions and lemon, as well as whips up plates of creamy and tangy chicken tikka masala. Delicately spiced Pakistani specialties include karahi gosht—goat cooked in a thick tomato sauce with chilies—and chicken karahi, which is cooked in an iron wok with ginger and spices.
The Indo-Pak restaurant is modeled after the casual eateries in India and Pakistan, with red tablecloths draped over petite tables and traditional artwork adorning the exposed-brick and wood walls. Strings of twinkling lights dangle at the entrance, signaling to diners that they’ve found the right place and confirming that fireflies are very cooperative after being fed kebabs.
The cooks at Masala Wok specialize in flavorful, aromatic Hakka-style cuisine, blending together Indian and Chinese culinary techniques. Pan-fried dry chili chicken, Singapore-style hoisin shrimp, and golden-fried cauliflower dumplings are a few popular menu items. Patrons can order carryout or stay to eat in the casual restaurant.
Kokum takes its name from a berry that's specific to South India, a nod to the regional cuisine that stands out as this restaurant's specialty. The recently opened space may be new, but the cooking traditions are time honored, drawing specific inspiration from India's Kerala region. Favorites include spicy chicken masala kalumbu and vegetarian-friendly theeyal, which features a mix of green bananas, yam, and coconut. Top off your meal with one of the bar's craft cocktails, which include the signature Kokum, a mingling of vermouth, pineapple juice, and lime. The dining room keeps things simple, with exposed light bulbs and natural wood accents alongside paintings of boats with hulls colorful enough to rival the stains on the sauce chef's apron. Kokum is a member of the Fine Indian Dining Group.
Purple tablecloths bloom with vases of cut flowers as petal-like fans whir overhead. Their regal hue symbolizes one of Zaroka Bar & Restaurant's guiding principles: that guests are akin to royalty. Inside the dining room, traditional Indian meals unfold amid ornately carved picture frames, vibrant music, and colorful conversations. To explore India's nooks and crannies, chefs craft dishes from far-flung regions such as Punjab, Gujarat, and Bengal. House specialties range from spiced chicken kebabs baked in a clay oven to curried shrimp simmered in a coconut pot. The kitchen also prepares an array of vegetarian dishes, such as savory garlic naan and three types of lentil dal. An ideal dessert or palate cleanser, the rosewater lassi teems with sweet, floral hints, like a game of charades with a potpourri sachet.
Praised by the New York Times Thali's head chef and owner Prasad Chirnomuola quells cravings for elegant, unexpected flavors. The adventurous menu features a slew of imaginative dishes that twist traditional Indian fare and keep clingy eggplant from smothering the other ingredients with unwanted attention. Begin an edible journey by soaking baked naan ($2–$4), infused with onions, garlic, or chilies, in a bowl of mussels with Portuguese chorizo ($8–$10). Varieties of vindaloos come with a choice of fowl, fish, veggies, or lamb ($10–$24), matched by varieties of kebabs and spicy masalas. Specialty entrees show off the kitchen's creativity and ability to rip through refrigerators, with such artful delicacies as date and walnut grilled chicken breast, smothered with papaya, pineapple, and tomato salsa ($18–$22), and sea bass seared in hot tandoor spices and snuggled next to squash, lentil, and truffle basmati rice ($20–$24). Finally, cap sweet teeth with a bevy of desserts, including the shahi turkra, an Indian–style bread pudding or the prettily presented lemongrass key lime pie (house desserts are $7 each).
Thali Too's executive chef and owner Prasad Chirnomula slakes burning flavor cravings with a smattering of elegant vegetarian cuisine. With prices at $10 or less, budget-conscious taste buds can experience Indian spices from all regions of the familiarly tongue-shaped country.