The name Annapurna, which means to be filled completely with food in Sanskrit, hints at a sprawling buffet and busy kitchen. Jumbo shrimp and boneless chicken marinated in a spicy yogurt cook inside a traditional Indian clay oven, and bite-sized bits of lamb simmer in a curry infused with Andhra spices and herbs. Chefs simmer milk, crafting it into thick paneer cheese, which pairs with a spiced gravy to fill out the range of vegetarian items. The scents of cardamom, cumin, chili, and pickled mangos fill the air. At the lunch buffet, heated pans hold mounds of rice, creamy sauces, and frozen popsicles that won’t give up information.
Gourmet India's cuisine sates bellies with fresh meats, ripe vegetables, and astounding sauces spiced flawlessly. The restaurant's friendly staff makes all diners feel at home and excited for the palpable stomach pampering ahead. The relaxed, intimate dining room shares the duty with outdoor seating that illuminates the kitchen's bright creations with all-natural sunlight.
Star of India hampers hunger with an authentic menu stocked with the rich flavors and exotic spices of the Subcontinent. Start the foodie festivities with an appetizer of onion bhaji, which features tearfully tempting slices of onion fried in chickpea batter ($8), or begin by shepherding your taste buds toward a pair of lamb samosas ($6) or a bevy of bread breeds that includes seven different types of naan. Tandoori chicken ($13) and tandoori shrimp ($22) are both marinated in yogurt, herbs, and spices before being cooked in a tandoor—a specialized clay oven kept at 800 degrees to match the temperature of the human mouth. Herbivores can veg out on channa masala, a mouth-watering mélange of garbanzo beans, tomatoes, and onions ($13), and fishivores can aim their scrimshaw dentures at fish vindaloo, which combines mahi-mahi with potatoes in a tongue-tazing sauce ($19). Each location possesses the flavor-customization technology to adjust its crave-worthy curries to individual specifications, ensuring that the menus are suited for everyone from unfazable fire eaters to mild-tongued spice sissies.
Copper Chimney, a food truck turned restaurant, detonates salivary glands with authentic South Indian-Hyderabadi fast food. Traditional snacks, such as samosas ($2.99 for two) and idli—rice cakes served with chutney ($3.49)—prepare appetites for more sizeable savories, including crispy crepe blankets known as dosas ($3.99–$7.99), served in masala, egg, and onion-masala flavors. Vegetarian entrees, such as ginger vegetables ($5.99), prevent non-meat-eaters from grazing in nearby parks, and diners seeking meatier options find protein-packed comfort in the chicken Hyderabadi biryani, served with gravy and the spicy-cooling combo of chili and raita ($6.99). Customers who prefer to dabble in a variety of dishes can explore Copper Chimney's buffet ($6.49), which is stocked with more exotic spices than Christopher Columbus's fanny pack.
Bismillah Kabob-N-Curry’s culinary mavens furnish mouths with the diverse flavorscape of Southeast Asia and its authentic Pakistani dishes prepared with 100% zabiha halal meat and free-range fowl. An order of fluffy falafel warms up masticating muscles ($5.99 for four) before they tongue tackle tandoor-baked kabobs such as the mixed tandoori platter’s skewered amalgamation of tandoori chicken, chicken tikka, beef tikka kebab, and seekh kebab ($13.99), or marinated lamb tandoori chops slathered in barbecue just like the sock puppet of a meat juggler ($15.99). Those in the mood for liquiform fare can pillage the catalog of curries, including a vegetable jalfrezi that flaunts a flavorsome blend of mixed veggies and Indian spices ($8.99). The fish hara massala, a house specialty of pan-fried pampano anointed in herbs and spices, lends eaters a taste of Southeast Asia's coastal region without having to suck on a salty sea horse ($14.99). Bismillah Kabob-N-Curry also offers a separate lunch-friendly menu of beef and chicken burgers, kebab wraps, and quesadillas, as well as a Chinese cuisine menu.
The cooks at Bombay Coast craft authentic Indian food, recreating the flavors they grew up with. Drawing on more than 20 years spent mastering Indian cuisine in Bombay and the U.S., the culinary team creates dishes entirely from their own recipes. Chicken can be cooked in creamy spinach curry or marinated in honey, then baked in a tandoor clay pot oven. Cooks stuff naan with ground turkey, simmer shrimp in creamy tomato sauce, and stir boneless Australian lamb into spicy curry. They cater to vegetarians and vegans with meatless and dairy-less eats such as yellow split lentils or garbanzo beans dusted with special spice blends. Complement feasts with mango lassis or imported Indian beers including King Fisher, named for the first person to bait fish with a cold brew.