Pooja Cuisine of India’s owners, Asha and Satish, opened their eatery to pay homage to the distinctive dishes originated by the restaurants and chefs of their Indian homeland. They specialize in vegetarian and vegan Indian fare, such as delicate rice dosas stuffed with curried vegetables or fresh cheese and all-you-can-eat thali platters. Their chefs whip up spicy morsels for dine-in customers and for their catering business, where they transport homestyle meals to events such as weddings, corporate meetings, and World’s Greatest Grandpa award ceremonies.
Indian cuisine is famously complex, but diners at Koyla Indian Restaurant get at least a peek at how it's prepared. The restaurant's signature cooking method is right in the name—koyla means "coal"—and chefs use its heat in full view within an open kitchen. Cinnamon and cloves, garlic and saffron fill the air as marinated chicken, shrimp, and goat simmer and sizzle. Although grounded in the cuisine of Northern India, founder Deep Singh and his chefs demonstrate a strong taste for experimentation. That's evident in the large menu's Indo-Chinese section, which holds hybrids such as chili paneer—the traditional Indian cheese spiked with house-made chili sauce. Pesto chicken and calamari masala reflect Singh's time as the proprietor of a small Italian cafe.
A mural of an especially cuddly-looking Taj Mahal brightens one wall of Koyla's softly-lit dining room. The motif continues as painted chili peppers wind around the room behind an ample buffet, served alongside champagne on the weekends.
Bombay Restaurant Cuisine of India's authentic northern Indian dishes simmer in an 800-degree tandoor buried in sand for insulation. Within the clay oven's curved, scorching walls, dough bakes into delicious hunks of indian bread, and meats roast on the oven's hot charcoal bed after soaking in yogurt and a special Indian spice blend for 24 hours. Cuts of fish, chicken, lamb, and quail emerge from the tandoor dressed according to each diner's preferred spice level, ranging from mild to volcanic.
When they aren't loading up the oven, chefs concoct other Indian dishes such as lobster medallions braised with rare herbs and shredded cheese cooked in ginger and tomato sauce. A stock of beverages, including Indian tea, mango lassis, and Indian lagers, is on hand to complement meals.
Just because Indian food is filled with spices doesn't mean it has to set your tongue on fire. That's the philosophy at Haandi Indian Cuisine, where chefs, owners, and brothers Hartaj and Sartaj Singh use a bevy of North Indian spices when flavoring their authentic dishes. A careful dash of chili has the power to elevate a mild dish to the medium threshold or even to "Indian spicy," but only when the customer asks for it. Tandoori clay ovens churn out discs of piping hot naan bread and platters of marinated meats and seafood, while vegan dishes come together without the use of meat, dairy, or catnip.
Traditions' authentic Indian menu sates spice-seekers with a host of chicken, lamb, seafood, and vegetarian dishes, all of which are made and spiced to order. The refreshing lentil, mango corn, tomato, and Mulatwani soups (all $3.50) revitalize tired taste buds and bring meaning to the lives of previously empty bowls. A vast selection of entrees helps diners find their culinary love connection, whether it be with the chicken coconut curry ($11.95), the tandoori shrimp ($14.95), or the mugali lamb biryani ($12.95). Release your inner herbivore with a smorgasbord of vegetarian options, or coat throats with the strawberry lassi ($3.50), a popular cold drink made from yogurt, milk, and Indian spices.
Haveli Indian Restaurant charms visitors with tender morsels of chicken tikka, spiced and marinated lamb, and appetizers of paneer, papads, and mashed potato. The décor imbues a familiar, yet exotic atmosphere, with its sunny, golden walls, booth benches, and Oriental rug patterns on floors and chairs. After guests have settled into these environs, they feast on kewered shish kebab and garlicky shrimp tandoori, ending meals with honeyed gulab jamun, and pistachio-flecked matka kulfi ice cream.