Saffron Indian Cuisine is named for saffron, a precious and flavorful spice that has been seasoning traditional Indian dishes since ancient times. In the restaurant's kitchen, chefs fold this and other exotic spices into a variety of time-honored recipes, from creamy paneer to savory tandoori items to piquant curry dishes. They bake juicy morsels of chicken, lamb, and shrimp in the fiery flames of their authentic clay tandoor oven, right alongside naan, kulcha, and roti breads. Pots of lentil soup and fragrant biryani rice simmer on the stove.
Servers bring plates of Indian dishes and cups of chai tea into the elegant dining hall, where light streams in through tall windows. Artwork speckles the pristine white walls, depicting traditional Indian scenes such as an exotic bird drinking from a jungle stream and a long-haired sitar player who used to work at an advertisement agency in Cleveland.
The culinary craftspeople at Spice 9 Indian Cuisine synthesize subtle spiciness with authentic Indian dishes across a collection of menus. Starters such as the assorted vegetarian platter—a heap of seasonal-veggie fritters dusted in chickpea batter—ready palates for vegetable onslaughts ($6), and main courses such as the desi lamb chops ($18) or goat curry ($17) provide tenderly cooked alternatives to mundane meats. The subzi biryani blends saffron spices with basmati rice ($12), and the tandoori shrimp proffers jumbo oven-cooked shrimp to goad talkative mouths into the serene silence of chewing ($18).
At Curry n Cake, chefs and bakers offer the twin delights of traditional Indian cuisine and custom cakes. While a front counter shows off decorated cakes—available both whole and by the slice, and with eggless and sugarless varieties available—the restaurant menu reveals a large selection of curries and Indian food. Selections include creamy paneer butter masala, lamb kebabs, and tandoori chicken.
At Mint Indian Cuisine, it's the smallest parts of the dish that matter—the spices. With marinades, chefs infuse their meals with loud or subtle flavors that ring through the mouth like edible symphonies. A secret mixture of Indian seasonings soaks into their signature dish, the Mint chicken kebab, for a full night before the food gurus heat it in the tandoor oven. That oven also pours out freshly baked naan, which meets the standards of full flavor by donning layers of garlic or rosemary. Pounded spices accompany handpicked spinach and seasonal ingredients in vegetarian platters, which act as zestier alternatives to meat than imaginary steaks.
With so many herbs and flavors at its disposal, the kitchen experiments with Indian staples and more obscure dishes alike. Chefs cover the chicken tropical tang, for example, with a raw mango paste and a light coat of spices, simultaneously evoking and augmenting West Indian traditions. Guests can sample this and other dishes that range from fiery to sweet while live sitar music spreads a sense of serenity throughout a dining room accented by white tablecloths.
The chefs at Paradise India Cuisine use traditional techniques and ingredients shipped directly from India to craft their dum biryanis. That kind of authentic touch spreads across their menu replete with classic fare such as Chettinad goat curry, lamb vindaloo, and chicken tikka masala. To add a modern touch to their feast-worthy collection of classic cuisine, they now cook up crab, variety of dosas and authentic indo-chinese items such as chilli chicken, manchurians and noodles, and fried rice.
The practiced chef at Spice South crafts authentic Indian dishes from imported ingredients. To start, diners can break in new bibs with the keema samosa, which features spiced potatoes and ground lamb covered in a cozy pastry blanket ($8). The chicken tikka masala steeps boneless-poultry tidbits in a creamy tomato sauce ($15), and the jhinga dilruba's jumbo shrimp, marinated in yogurt ($17), practice Bikram yoga in the restaurant's clay oven. Vegetarian guests can nosh on the vegetable biryani ($12), which bedecks slow-cooked basmati rice in zesty, herbivorous morsels.