The mouthwatering aromas of Indian spices and freshly baked bread waft throughout Indian Spicy Kitchen—especially during lunch hours, when chefs stock the all-you-can-eat buffet with a smorgasbord of traditional dishes. In addition to more than a dozen vegetarian entrées, they whip up tender chicken, lamb, and seafood curries, which pool onto plates and get sopped up by warm breads from the tandoor oven.
In the dining room, leather chairs flank tables topped with white-and-red-checkered tablecloths, delicately folded linen napkins, and solitary flowers. Indian Spicy Kitchen also occasionally hosts live music in the form of Bollywood crooners, regional artists, and robots pre-programmed to sing public-domain tunes.
Pavani Express waters fledgling belly gardens with a veggie-centric menu of delectable Indian cuisine. Fill metaphorical breadbaskets with the literal flatbread of chapati korma (two pieces, $4.99) or grow walrus tusks of flame with hot and spicy noodles ($6.99). Garlic fried rice ($5.99) wards off any vegan vampires prowling the restaurant while the cheese and spinach-loaded saag paneer ($7.99) bestows diners with faded anchor tattoos and disproportionately muscled forearms.
The culinary artisans at Kokila Indian Cuisine prepare a bevy of dishes with influences from different geographical areas within India. Experience a flash of taste with an appetizer of crispy onions fried in lentil batter ($4.50) or gobi Manchuria, deep-fried, soy-sauce-infused cauliflower cooked under intense heat in the desert for which it is named ($7.50). Rise above hunger with a hearty entree of eight marinated jumbo shrimp ($14.95) while obviating pangs of thirst with a refreshing mango lassi ($3), or placate grumbling tummies with a plate of garbanzo beans accoutered with sautéed onions and tomatoes in a medium spicy sauce ($9.95). Indian cuisine neophytes, meanwhile, can try a first-timer special, which consists of soup, vegetable pakoras, vegetable kurma curry, chicken tikka masala, naan, an instruction manual, and rice ($14.95).
In the dimly lit, draped confines of Clay Pit, fresh vegetables, meats, and spices team up to form an array of inventive Indian fare recommended by the Dallas Observer. The creative dinner menu sprinkles ancient recipes with modern flair, revving epicurean engines with appetizers such as curried mussels simmered in garlic, red wine, and a leak-free pan ($9.95). Basmati rice accompanies most house specialties, holding the hand of the Khuroos-e-Tursh as its cashews, almonds, pistachios, cream sauce, and chicken medallions ($15.95) make their journey from plate to mouth. On the outdoor patio, chefs tend to grillables such as malai kebab chicken breast ($14.95) in the tandoor, a traditional clay pit known for imbuing meats with smoky flavor so that they can imbue diners' bellies with smoky flavor.