Tiranga Cafe's chefs dedicate themselves to re-creating the same comfort food Indian families eat at home. They accomplish this by tailoring the amount of heat in each entree to accommodate diners' requests. These dishes include aromatic curries that brim with chicken, fish, and vegetables, and wraps rolled tightly around cores of lamb, shrimp, or paneer.
Italian-Indian is a more obscure fusion-food niche that needs to hurry up and catch on already. Case in point? The delicious creations of Pizza and Curry. Garlic sticks and red sauce are switched out for desi bread and chunky chutney sauce. Hawaiian pizza is substituted with its mango chaat cousin. Other outlandish yet amazing pizza flavors include the chicken tikka and veggie masala pizzas, which combine the rich and complex flavors of Indian cuisine with the satiating wholesomeness of Italian pizza. If you’re tired of chain pizza and are ready to try something completely out-there (in a good way!), Pizza and Curry is the way to go.
Chutney is awash in golden light, from its sheer curtains that cascade down the floor-to-ceiling windows to its high-backed booths. This relaxing environment is home to a menu of Pakistani and Indian dishes simmered atop stoves and cooked in a traditional clay oven. Chefs toss lentils and okra in a Punjabi-style curry, and soak boneless chicken in a special Bombay sauce. Beef, lamb, and prawns marinate in myriad spices before cooking in the tandoor. Chutney?s chefs double down in the kitchen for catering services that feed guests during office meetings, wedding receptions, and it's-almost-my-birthday parties.
At Chaat Bhavan, a full menu of Indian fare avoids meat as fastidiously as if it were a banana peel on a video-game highway. Snacks include masala chaat, a spicy fruit chutney served with crispy wafers, and missal pav, a mixture of black lentils and crispy noodles. Pan-cooked spinach paratha bread sops up soupy entrees such as the chana sag, which pairs garbanzo beans with fresh spinach, and the aloo gobi mattar, a union of potatoes, peas, and spices. Everything on Chaat Bhavan?s bill of fare is meat-free, and many eats also accommodate Jain customs and veganism.
Biryani Bowl's chefs dish out a diverse menu of pan-seared and tandoor-cooked Indian cuisine, each plate rife with aromatic spices and helpings of steaming rice. The restaurant’s eponymous dum biryani dishes arrive to tables flanked by hearty vegetables, chicken, mutton, or shrimp, along with savory curries, tandoori delicacies, and rice dishes to suit varied tastes. Sweet-and-salty lassis complement Indo-Chinese dishes and desi wok noodles, as ice cream dishes and gulab jamon conclude meals more sweetly than a tiny fairy driving you home while humming lullabies.