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.
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.
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.