Under the guidance of the Sarma brothers, who own and operate Haveli Indian Cuisine, the chefs take care to turn out traditionally crafted Indian dishes that showcase tender lamb and chicken baked in clay ovens. Each geographic region of India has its own variation on common recipes, and Haveli's menu mirrors this broad culinary scope. Plates of vegetarian saag paneer spice up spinach cooked with cubes of cheese, and fiery vindaloo entrees send bites of shrimp or chicken blazing across taste buds. Platters of rich curries and sides, such as freshly baked roti or samosas, keep the lunch buffet packed for people on a break from work or spelunkers searching for something that's truly bottomless.
Vatica Indian Vegetarian Cuisine focuses on the vegetarian cooking style of the Indian state of Gujarat. The dishes come in the form of thali, full meals that include bread, rice, and side dishes alongside curries made with eggplant, cauliflower, and other veggies. To complement meals, diners sip masala chai tea or BYOB beverages.
Himalayas Indian Restaurant showcases the rich, diverse flavors of regional Indian cooking. Roasted meats, simmered vegetables, and fragrant curries all benefit from the wealth of spices and herbs found throughout South Asia. The chefs begin every day by grinding and preparing fresh spices for their dishes, lending vibrant flavors to the menu that Zagat scored as "very good to excellent."
Herbs and Spices on the Menu
The eclectic character of the Indian subcontinent comes out in more than just the menu's herbs and spices. In the dining room, meals unfurl to a soundtrack of Indian flutes and drums; in the kitchen, the chefs embrace traditional cooking techniques by roasting everything from skewered meats to breads inside their charcoal-fired, clay tandoor oven. Even the recipes have deep ties to Indian tradition, having been passed down through generations of Indian families.
Once a title carried by the top government officials in British India, the term "viceroy" connotes a regal finery and splendor. The word serves well for The Viceroy Royal Indian Dining, where the aroma of roasting spice, the warmth of clay tandoori ovens, and the taste of curry are all intended to make a luxurious impression. Like a bespoke suit of beef jerky, each meal bursts at the seams with flavor. Chefs pepper garlic naan, lamb kebab, and tikka masala with freshly ground herbs and spices, ranging in potency from mild to traditionally spicy. The restaurant's decor makes for an elegant backdrop, sporting high ceilings ringed with bright saffron hues and crystal chandeliers, and walls covered in colorful paintings of Indian wildlife and marble palaces.
At Niramish, turmeric bursts in sunset hues in curries. Mango and pineapple cut the spice in cool chutneys, and the aromas of ginger and garlic tangle in the air. Those scents drift from clay-oven tandoori dishes, curries, and fried rice. The dishes range from mild to hot and spicy, with mango lassis and buttered naan bread soothing palates still a-tingle from plates of tofu vindaloo cooked south-Indian style.