Gateway of India's authentic ambiance houses fragrant aromas from a wide selection of classic Indian cuisine. Tantalizing appetizers such as the vegetable pakora summon appetites with veggies battered in lightly seasoned lentil flour, and the kebab sampler dispenses spears of chicken, lamb, and fish—provided they're not touring as an alternative-country trio. Delicious flats of naan bread sop up sauces and act as makeshift bibs bursting with flavors of garlic, coconut and cherries, or unleavened whole-wheat grains. Gnaw on entrees such as the lamb korma—decadent pieces of spiced lamb swimming in onion, cashew, and almond cream sauce—or nibble the palak paneer, a dish of homemade Indian cheese and spinach. A selection of classic dishes such as chicken tikka masala and goat biryani with rice challenge exotic combinations such as lobster curry to freestyle Bollywood dance-offs.
Executive chef Seth guides a roster of culinary concoctors, gracefully hewing a menu of steakhouse fare from fresh produce and hormone-free beef. The chef-recommended pomegranate-glazed hanger steak includes mashed yams and brussels sprouts ($35), and the turduckin is a covert operation that employs a chicken disguised as a duck, disguised as a turkey to disrupt diabolical hunger schemes ($24). Peruse the entire Etc. Steakhouse menu online and inculcate the brain with delicious options.
Saeid and Mojgon Eshaghipour have made a comfortable home for themselves amid the burger joints, frozen yogurt shops, and Italian sausage trees of New Jersey, but they'll never forget the traditional dishes of their native Iran. When it comes to their menu's tender cornish hen kebabs or tangy burberries, the couple opened their restaurant to share the treasured delicacies of their homeland with their new neighbors.
Amid the aromatic steam in the eatery's kitchen, the Eshaghipours cook an array of traditional Persian dishes that often have them seasoning lamb, ground beef, and chicken specialties with flavors of cinnamon, dried lemon, and pomegranate paste. When discussing their culinary process with reporters from The Record, Saeid's brother and restaurant manager, Reza, proudly asserted, "almost everything is grilled; there is no deep frying. We buy only fresh meat, and all processing is done at the restaurant. We grind it here, prepare it here." Along with that commitment to fresh food, some nights see the restaurant hosting special events, including live Persian music and belly-dancing performances.
Before getting married, Alooma and Erick Tete made one of their biggest decisions as a couple. Instead of having an elaborate wedding, they decided to pool their resources and open a restaurant where Erick could draw on his years of experience as a chef in Europe to helm the kitchen. The result is Seas and Savannah's International Kitchen, where Erick's eclectic menu fuses East-African cuisine with European and Southern influences. Alooma often greets visitors at the door before they're seated at tables draped in white linen for meals of stewed beef, shrimp in coconut-curry sauce, or fried chicken and crab legs.
Whether in New York or New Jersey, it's easy to find Cafe 22 thanks to its red and white awning and the aroma of authentic soul food emanating from its kitchen. The chefs prepare a truly extensive menu of breakfast eats, sandwiches, burgers, and southern entrees, sometimes blending those into single dishes. They top buttermilk waffles with jumbo fried shrimp or pile barbecued fish alongside creamy mac and cheese. They pair these Southern delicacies with all the expected sides, such as candied yams, collard greens, and six types of grits.
The chefs at Shalom Bombay dust their dishes with turmeric, cumin, masala, and ginger to flavor vegetarian and non-vegetarian Mughlai recipes. The completely kosher menu runs the gamut from vegetable pokoras and chicken tikka kebabs to fish goa in coconut milk and tofu cubes simmered in creamy spinach gravy.