Taste of the Himalayas' chefs combine the international zest of Nepalese, Indian, and Tibetan spices with the homey flavors of locally sourced ingredients. They use free-range chicken or wild salmon to forge aromatic curries and tandoori-roasted entrees, as well as a selection of organic vegetables that rotates seasonally. In addition to praising the accessibility of the menu's southern Asian comfort foods, the Pacific Sun applauded the servers' dedication to creating a welcoming ambience, claiming, "it's as if you've come into their home for a meal."
This hominess lends warmth to the dining room's decidedly modern aesthetic, which includes large, oblong pendant lamps, dark-tile flooring, and burnt-orange walls with displays of unframed artwork. The open kitchen sits within full view of the main seating area, allowing diners to watch as the chefs plate orders and reenact the best scenes from Julia Child's autobiography.
For the Singh family, Taj of Marin serves as a medium for sharing authentic Indian food with the community, including specialties from both the north and the south. Diners pull ornate chairs up to tables, where they peruse a menu of dishes that are as traditional as the decor, lit by chandeliers suspended overhead without the use of hexes. Chicken and lamb free of hormones and antibiotics take starring roles in many of the flavorful entrees, such as tandoori chicken. Many others are vegetarian, gluten-free, or vegan, such as the bhindi masala with fresh okra, ginger, and garlic. On some evenings, live music floats through the air, competing with spicy aromas for guests' full attention.
Kennedy's Irish Pub & Indian Curry House is equal parts traditional Celtic watering hole and Indian restaurant. Chefs whip up a full menu of Indian specialties such as deep-fried pakoras and succulent tandoori meats until 1 a.m., when the kitchen appliances come to life. A hefty selection of domestic and imported brews flows from the taps, waiting to be soaked up by bar snacks including fries anointed with the pub's signature curry sauce. Ten televisions line the dining room, broadcasting high-definition sporting events to round out entertainment offerings of foosball, pool, and air hockey, in which flying hockey players slap at a winged puck.
Darbar Restaurant's spice-slinging chefs create flavorful Indian fare and serve it in an intimate dining room. Beef, lamb, goat, and chicken curries provoke pieces of naan to dramatic acts of dunking, and house-made cheese dumplings, lentils, and vegetables make starring appearances in more than 15 vegetarian options. Softly lit wall sconces illuminate a 10-course lunch buffet, which chefs pile high with papadum, pakora, meat and vegetarian options, and dessert.