Traditional spices and culinary techniques from both the northern and southern regions in India guide chefs as they craft more than 100 dishes. They skewer prawns marinated in an almond cream and sprinkle spices atop roasted eggplant. In the kitchen, a clay oven heartily bakes ginger lamb chops and bread stuffed with dried fruits. The chefs also cook up their own phaal curry dish, described as “excruciatingly hot curry, more pain and sweat than flavor,” on the menu. As a reward for taking on the phaal, they offer a free bottle of beer or fire extinguisher to any diner that finishes it.
Mirch Masala's dishes of chicken and lamb kabobs, fluffy naan loaves, and creamy paneer honor the ancient flavors of the Indian subcontinent. Savory tomato sauce and dustings of ginger and cumin coat chickpeas, lamb, and poultry, while mango lassi and tamarind chutney add touches of sweetness to meals. Like the series of pneumatic tubes that ran under the Silk Road, the selection of Indo-Chinese dishes unite the produce and customs of India and China, fashioning inventive feasts such as ginger-cooked chili chicken entangled by hearty lo-mein noodles.
Foods from throughout the subcontinent can be found on plates at India Palace Bar & Tandoor. Chefs specialize in dishes from many of India's culinary traditions, from Northern India's charred chicken straight from the tandoor oven to Central India's biryani rice dishes. Using techniques from these varied regions, they cook up a range of dishes that incorporate vegetarian-friendly ingredients, as well as unique meat offerings such as goat and lamb. Chefs cook these meats in sauces that range from the super-spicy masala to the rich and creamy korma. During the lunch hour, they take a spread of their best dishes and create a Pan-Indian buffet. Though dishes change regularly, they always include vegetarian, meat, and dessert options so that guests can indulge in a full meal or pretend they didn't just eat four plates of rice pudding.
When creating their expansive menu of what the [Washingtonian] lauds as a "representative selection of the finer cookery of India," Harvest of India's chefs infuse each dish of northern Indian cuisine with their own personal styles. Meat-laden dishes include jumbo prawns steeped in a special chef's marinade before being cooked in the tandoor and lamb cooked in a blend of almonds and cream. Along with their solid lineup of entrees, croquettes of cottage cheese and raisins simmered in light cream sauce are among items that inspired the Washingtonian to name Harvest of India the "perfect restaurant" for vegetarians. Meals unfold in a newly renovated dining room where Indian music underscores the sound of skilled diners chewing in syncopation.
A charcoal clay oven roars to life every morning in Angeethi’s kitchen in preparation for a day full of roasting meats and vegetables and baking fresh breads including roti and naan. The authentic tandoor prepares a menu rich in traditional flavors derived from spices imported from all over India. A dash of pure saffron, wild black cardamom, and cinnamon enhances platters of long-grain basmati rice, a standard side dish that enhances lamb, seafood, chicken, and vegetarian dishes alike. Waiters shuttle chosen plates out to a regal dining room full of carved, throne-like dining chairs, gilded statues of deities, and napkins fancifully folded into fork-size saris.