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.
Cuisine Type: Indian vegetarian & vegan friendly
Reservations: Not offered
Number of Tables: 5?10
Parking: Parking lot
Most popular offering: Samosas, sweets, chaats, dosas, thali
Delivery / Take-out Available: Takeout only
Outdoor Seating: No
Pro Tip: Popular for authentic $5 hot lunch and dinner platters and over 100 varieties of Indian snacks and desserts
Are there any dishes on the menu you consider to be a hidden gem?not necessarily the most popular, but surprisingly delicious?
There are plenty hidden gems: Sweets & Ice Creams: Cashew-based confections, chocolate-covered treats, fig rolls, almond cookies, pistachio ice cream, and Kulfi sticks. Food: Kathi rolls, stuffed parathas (Indian bread), chole bhature, and pav bhaji.
Do you use any family recipes at your restaurant? Whose family do they belong to (the chef, the owner, or someone else)?
All the recipes that we offer are my family recipes. Some of them were created three decades ago by my uncle and aunt who started the Rajbhog concept in Jackson Heights, NY. Since the time I opened this family franchise in Hicksville in 2001, I have several of my own creations to the menu. I have customized most of the recipes to the local clientele of Long Island.
In your own words, how would you describe your menu?
The menu we offer is 100% vegetarian with plenty of vegan-friendly choices. We cook our food from freshly purchased vegetables from local grocers. People come to us since our food tastes like a wholesome home-cooked meal just the way they used to eat it in the South Asian sub continent. We have over 25 vegan-friendly menu items. Our menu covers all the popular "street food" of India. We also have a diverse array of Indian desserts made with pure ghee (clarified butter) and fresh milk.
Is there anything else you want to add that we didn't cover?
We are a 100% women-run minority business and are very proud of it. Most of my staff has been with me for a long time. We have 40 people seating, have free Wifi and have live TV playing Indian channels. Seating is casual. Ordering is at the counter and pickup is at the counter (like Panera). We are very popular for our catering services and also cater to lot of local banquet halls for weddings and parties. We offer gift baskets, gift boxes for weddings and corporate events. We cater to local non-profit organizations for charity and have been recognized by Ed Mangano. We also sponsor South Asian events at Stony Brook University, Hostra, SUNY Westbury.
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.
Kiran Palace bestows traditional Indian tastes upon spice-seeking tongues. The lunch buffet unrolls itself seven days a week to reveal a trove of 25 taste treasures, including meat-laden kebabs, an overstuffed salad bar, and a jewel-box of edible rubies. Alternately, on the dinner menu, boneless chicken takes a swim in spiced yogurt before basking in the heat from the tandoor oven, reemerging as the classic chicken tikka ($10.95) and looking good enough to spark plastic-surgery rumors on gossip sites. Submerged in a simmering curry sauce, the lamb vindaloo ($11.95) scorches taste buds with spice, and myriad biryani iterations ($10.95–$17.95) cosset vegetables, chicken, goat, shrimp, or lamb on a fluffy bed of basmati rice. After either meal, linger at your burgundy-swathed table to sip a mango lassi ($3.95) whose sweet, cold smoothness washes away fiery aftertastes.
After the chefs cook lamb and chicken kebabs in a clay pot, they send them to diners? table in a grand fashion: The morsels of meat sizzle and hiss atop hot iron plates right before guests' eyes. Bangalore Restaurant & Bar treats guests to classic Indian dishes, including nearly two dozen vegetarian options and the chef?s special lobster simmered in a creamy onion cashew sauce. A daily buffet bestows diners with an array of marinated chicken and lamb chops.
Emigrating from Punjab to the United States more than 17 years ago, Saffron's continent-hopping owners act as tour guides through India's culinary landscape with a menu that's "diverse and extensive enough to satisfy all tastes," according to the Norwalk Citizen. Five-star chef Sandeep Kakkar and his team furnish empty bellies with subtly spiced saag chicken, lamb masala, and shrimp biryani, as well as a variety of gluten-free and vegan entrees. Midday visitors can find ample sustenance from an extensive buffet that stretches across the restaurant or twiddle their thumbs until it's time for the daily wine and beer happy-hour specials. Saffron's soft hanging lights and refined Indian artwork encourage diners to relax while being serenaded by Indian music softer than a cloud's beard.