India Kitchen—deemed Hartford County's Best Indian Restaurant in 2011 by readers of Connecticut Magazine—piles family-style offerings from North and South India onto its menu, concocting entrees with imported ingredients and an authentic tandoor oven. Patrons can play games of solitaire with 11 types of traditional breads, such as the raisin- and nut-filled khandari kulcha ($3.95). Jumbo shrimp slip into robes of lemon juice, yogurt, and spices before sizzling in the clay oven, only to emerge as tandoori shrimp ($15.95) or, in rare cases, a single giant shrimp with crime-fighting ambitions and mastery over fire. The chicken chutney wala surrounds poultry morsels with tangy pools of curried mango and mint sauce ($12.95), whereas cashew-and-almond sauce varnishes vegetable-and-cheese dumplings in the vegetarian malai kofta ($11.95).
In addition to its classic menu offerings, India Kitchen hosts a daily all-you-can-eat lunch buffet seven days a week as well as a Wednesday and Sunday night dinner buffet. Featuring a catering menu for larger groups, the restaurant's chefs portion out party-sized servings from a limited menu that includes naan ($32+) and vegetable biryani ($40+). For heartier mealtimes, they also simmer orders of lamb or fish curry ($90) that can either feed 30–40 people or one insatiable garbage disposal.
MasalaWok® is a Casual Asian and Indian Diner featuring best of Asian and Indian dishes. Asian menu features a blend of typical Asian and Indian inspired Chinese dishes. Indian menu features traditional curries prepared with fresh herbs and seasonings, and meats cooked in tandoor oven.
The chefs at Saffron Place take spices seriously. Drawing on shelves of cumin, curry, fresh ginger, and garlic, they craft each dish individually to account for each person's preferred level of spiciness, be it mild to smoking hot. The individual preparation of each order ensures that their traditional north Indian and Bengali dishes arrive at tables still steaming from the stove or easily startled dragons. Servers carry goat curry, chicken tikka masala, and vegetarian platters to tables or customers waiting for takeout orders.
Glowing sconces line the crimson and cream walls inside Namaste India, where traditional Indian dishes adorn linen-topped tables and fill the air with spiced aromas. Marinated lamb, chicken, and seafood slumber inside a clay tandoor oven until they're mildly smoky and tender throughout, while other proteins and vegetables steep in rich curry sauces, aptly scooped up with fresh-baked naan bread or ladled over delicate basmati rice. Patrons can wash down meals with sweet, salted, or mango-flavored lassi drinks, or snatch a classic dessert such as gulab jamun—deep-fried milk dumplings that are soaked in syrup and delivered to tables via an air gun.
The sounds of conversation and laughter compete with the clinking of glasses in The Wine Artist’s lofty venue. The space sprawls over 2,500 square feet, with plenty of room to host private parties, bridal events, corporate events, and private cooking classes. Events at The Wine Artist feature unique wines, gourmet catering, and experiences such as wine bottling and team building activities.
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.