The sunset-orange hue of turmeric. The complex nutty scent of cumin. The slow-burning warmth of ground chili on one’s tongue. Spices touch all of the senses, and the precious seasonings play an important role in the kitchen at Shezan. Inside, clay ovens cradle chicken kebabs with ginger, paneer cubes marinated with herbs, and meat infused with the flavors of papaya. Waiters carry lamb, shrimp, and vegetarian dishes to the dining room, where forks clatter against plates with the cheery jangling of the robot arrival lounge at an airport. On weekends, a brunch buffet arrays 60 distinct desserts, biryani dishes, and tandoori options in the eatery, which the Home News Tribune called a “home away from home” for Pakistani diners.
As the major riverine port of a nation that's home to more than a billion people, Calcutta hardly lacks for culture. The city's cuisine—a multicultural mishmash of Indian, British, Jewish, Chinese, and other culinary traditions—is but one example of its stunning diversity. A Calcutta Affair's menu captures this diversity in dishes such as the fish fry and the Calcutta Chow, the latter a mixture of noodles, veggies, and meat that's reminiscent of stir-fry.
Despite the competing influences, Indian traditions still hold the greatest weight in the Calcuttan kitchen. This explains why many of A Calcutta Affair's dishes are prepared with Bengali flavors such as five-spice (a mixture of cumin, fennel, fenugreek, kalonji, and mustard seed) and freshly ground mustard paste. The tandoori dishes are billed as the restaurant's specialties, and one taste of the chicken marinated in sour cream and spices will tell you why. An exotic selection of beverages includes mango lassi and litchi juice with rosewater, though guests can also bring their own beers, wines, and nonalcoholic bathtub gin.
Dosa Garden's menu brims with authentic Indian and Sri Lankan dishes. Begin breaking bread with a date, friend, or soft-hearted velociraptor with a meatless appetizer such as the panner pakora, a dish of deep-fried Indian cheese cubes coated in a spicy besan batter. The restaurant's namesake dosa––thin rice-and-lentil crêpes––are available plain or stuffed with a vast variety of exotic fillings. The masala dosa finds itself spun around a dollop of mildly spiced mashed potatoes, and the mysore cheese dosa smuggles spicy chutney, cheese, and potatoes inside a savory batter blanket. Once appetites have been suitably piqued, engage their undivided attention in an entree such as the lamb curry, a delicacy stewed in spices from the Chettinad region, or the sheek kebab, featuring ground and marinated chicken roasted in a tandoor clay oven.
Illuminated by the twinkle of hanging chandeliers, servers deliver plates of sizzling Indian dishes from Chaska Restaurant's kitchen. Inside, tandoori clay ovens are ablaze with traditional breads and spice-steeped meats, which pour forth steam like a robot trying to pass a poetry exam. Come lunchtime, a buffet snakes across the elegant dining room, filled with platters of palak paneer, lamb marinated in yogurt sauce, and samosas stuffed with potatoes and chickpeas.:m]]
Aromatic spices perfume the air at Khaja Haleem & Grill as diners sit down to platters of freshly prepared, authentic North Indian and Pakistani cuisine. Hefty portions of biryanis and tandoor-cooked meats and veggies feature marinated chicken, minced mutton, or goat. Vegetarians find their wheelhouse in the selection of six veggie entrees, including fried okra and spicy soup. Seven styles of naan come stuffed with garlic, jalapeños, cheese, or smaller pieces of naan.
The chefs at Kulcha Corner fire up a traditional clay oven, in which specialty Kulcha, or Indian-style flatbreads—concocted from flour, salt, yogurt, and milk—bake until golden brown. Servers ferry trays of tandoori kebabs and hot vegetarian curries to tables, where diners can revel in the entrees’ spiciness. The oblong eatery invites patrons to relax at tables for four and gaze toward an HDTV positioned near the back of the venue. Glossily stained wainscoting underscores sconces that emit vectors of romantic yellow light, and a deep-red back wall reminds guests of what would happen if a lipstick truck crashed into a wall.
Village Indian Cuisine’s traditional Indian cuisine stuffs a menu with simmering curries, fresh-baked naan, and meaty tandoori dishes. Diners start feasts off right with appetizers including lamb sholay—tender meat grilled with vinegar and salt seasoning. Naan bread accompanies entrees to the table, helpful for scooping up morsels in a plain, butter, or garlic flatbread embrace. Succulent meat dishes include lamb vindaloo, with chunks of slow-simmered boneless lamb and potatoes in spicy onion curry sauce and tandoori half chicken, marinated in spices and roasted in a traditional clay oven. Indian culinary traditions are rife with delectable vegetarian options, as well, such as aloo gobi palak—potatoes, cauliflower, and spinach in savory herbs and spices. Adventurous diners can explore the Village Special Biryani, a mix of basmati rice, lamb, goat, eggs, shrimp, and labyrinthine flavor palates. To add Indian authenticity to liquid meal elements, opt for an imported Indian beer or sample the wines from the full bar.