At Taste of India, an aromatic spread of sizzling tandoori meats, creamy paneers, and rich curries enraptures palates with its intense flavor and vibrant colors. Like licking an ice cream cone while operating a rowing machine, each meal combines appetizing taste with wholesome healthfulness, packing a punch of fresh ingredients culled from local farms and an ample selection of vegan or gluten-free dishes. As spicy tikka masala and slow-simmered vegetables tickle olfactory apparatuses with sweet scents, fluffy loaves of bubbly naan or steamy forkfuls of basmati rice soak up pools of tomato sauce and cream peppered with green herbs, red tomatoes, and yellow turmeric. Taste of India can also serve clientele with drop-off catering, and its opening in 1988 makes the restaurant as old as many budding pro athletes and, pending an amendment allowing 24-year-olds to wear ties, the next president.
Amaya Bar & Grill’s chefs craft a menu of authentic Indian salads, tandoori entrees, seafood spreads, and rice dishes made from locally sourced produce and meats. Savory scents from traditional tandoor grills waft through the earth-toned dining digs as chefs sizzle up succulent meats, including the marinated tandoori lamb chops ($18) and seekh kebab ($12). To prepare the Amaya shrimp dab, chefs bathe scores of jumbo tiger shrimp in coconut milk before reading them a bedtime story and serving them in a coconut shell ($15). Herbivore-friendly eats, such as the onion-tempered potatoes and cauliflower in the aloo gobi entree ($10), quell veggie cravings more effectively than gargling with chlorophyll.
Shortly after Cherian Abraham moved to the United States from his Indian homeland, he opened the small video store that would blossom into Kashmir Groceries and Imports, a vibrant crossroads of South Asian sundries. Cherian’s son and the store’s present owner, Bijo, continues his father’s tradition of supplying local households with imported South Asian fare, Bollywood video rentals, and other knickknacks seized from Marco Polo’s suitcase at customs. Heavy sacks of basmati rice, cans of pickles and chutney, and rows of exotic spices line the grocer's shelves alongside fresh produce and certified halal meats. Phone cards keep loved ones up-to-date on juicy gossip and local monsoon reports, and a DVD-conversion service digitizes the essences of Indian cinema for at-home enjoyment.
Rich, tomato-based sauces, yogurt marinades, and mango chutneys ensure each of Bombay Thali’s dishes bursts with flavor. The BYOB restaurant’s chefs use them to season chicken, lamb, and goat, preparing Indian entrees as time tested as the subcontinent’s fondness for watching cricket played by crickets. In addition to the tandoori and biryani classics, seafood curries beckon with shrimp and swordfish. A full array of naan, including a version brightened with mint, can carry the curries and sweet dipping sauces to tongues.
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.
Fresh from the tandoor, chicken, shrimp, and lamb chops arrive smoked, tender, and infused with a delicate blend of spices. Royal India’s cooks balance spices carefully, ensuring that each dish emerges from the kitchen saturated with both flavor and color. Vegetarian dishes made with potatoes or house-made paneer cheese stew in rich sauces, which are often kissed with yogurt or sour cream for a velvety tang. Other traditional dishes include biriyani plates and chicken makhani, colored bright orange by tomatoes rather than melted crayons.